Sunday I made my first two loaves of bread by hand. (well, the Kitchenaid did the kneading). I used the recipe for white bread from The Bread Maker's Apprentice and did the free form torpedo shape. They turned out very good. They were a tad crumblier that I would have liked, so I'm wondering what causes that? I forgot the butter (4 T) during the mixing, so I hurredly added 2 T of olive oil during the kneading, so that might be it. The book said to cook them to 190 degrees internal temp, and I think I exceeded that a bit (it wasn't burnt though)
I'm sure there are a thousand possibilities but I'm wondering if there is a general principal for what alters the internal texture of the bread.
Thanks
(I used unbleached bread flour. kind of freaks my family out because it's white bread that isn't white)
I'm sure there are a thousand possibilities but I'm wondering if there is a general principal for what alters the internal texture of the bread.
Thanks
(I used unbleached bread flour. kind of freaks my family out because it's white bread that isn't white)