I finally figured out why my bread was always dense and heavy

I've been baking loaves for about 6 months and they always came out like bricks. Last weekend I watched a video where the baker said most beginners underproof their dough. I decided to let my dough sit for a full 2 extra hours, and the difference was HUGE. It finally got that airy open crumb I've been chasing. Has anyone else found proofing time to be the game changer for them?

2 comments

2 Comments

avery_stone9529d ago

Ha! My first loaf was basically a gluten-free weapon.

tessa_rivera29d ago

My first loaf was so dense I could've used it as a doorstop. Took me three months to realize I was pulling it out of the oven way too early because I was paranoid about burning it. Letting that sucker sit for the full proofing time and actually waiting for the color on the crust made all the difference, now I actually get oven spring instead of a hockey puck.