Why does my bread always come out dense and gummy?
I've tried making homemade bread 4 times now and every time it turns out dense and gummy inside. I'm following recipes exactly, using the right flour, and kneading for 10 minutes. What am I doing wrong? I really want soft, fluffy bread.
1 Answer(s)
Bread making is deceptively tricky and there are a few hidden things that ruin most loaves. First, check your yeast. If your yeast is old (older than 6 months from opening), it's probably dead. Yeast loses potency fast. Buy a new packet and test it first — mix it with warm water (105-110°F, not hot) and a pinch of sugar. If it doesn't foam up in 10 minutes, it's dead.
Second, temperature is everything. If your kitchen is cold, the dough won't rise properly. Let your dough proof in a warm spot — an oven with just the light on works great. Cold dough = dense bread.
Third, you might be over-kneading or under-kneading. You want the dough to pass the "windowpane test" — stretch a small piece thin enough to see light through without tearing. That usually takes 8-12 minutes by hand.
Finally, don't cut into your bread right away. Let it cool for at least 30 minutes. Cutting too early releases steam and makes the inside gummy. Use a serrated knife and a sawing motion. You've got this — it just takes practice!