Stodgy Bread

[webbaldo]

In anticipation for using my oven in the warmer weather, ive been trying out basic pizza dough and bread. Whilst my pizza dough is spot on, My bread rolls are coming out a bit stodgy inside.

A general search gives mixed advice. Some people say too much liquid? Ive tried reducing it by another 100ml and still the same.

Im using

500g strong white flour
200ml milk
100ml warm water + 7g yeast
Bit salt
Bit sugar
50g Lard

In my second attempt i reduced the milk to just 100ml

Any more ideas? For pizza dough im using just water and olive oil and no lard and its spot on everytime.

The mix seems spot on after kneading as well.

[Calaf]

What temperature in the oven are you baking at?

Also, and I fell fowl of this a few weeks ago, are you sure the thermostat on the oven is correct? Turned out the thermocouple on mine was knackered causing the oven to run hot. On reading about it I found it's a common problem.

[webbaldo]

Gas Mark 5 tried different mini batches at different times, from 15min, to 30mins, all same

[Calaf]

By "stodgy" do you mean soggy and underdone or close textured and heavy?

One problem I used to suffer from was a close textured, heavy interior. I eventually realised I was being too lazy with the kneading and rising the dough too quickly in too warm a place. Once I learned that things improved.

The milk has fat in it so maybe it is becoming too fatty added to the high lard content?

I hope someone can chip in as I'm not experienced with this type of bread.

[rivergirl]

I am not a baker either but
perphaps
1 the mixture has too much flour
2 you are not kneading for long enough when you go to take it out do you knock it on the bottom for that hollow sound ? We do have a few bakers on the site so hopefully they will be along to help you .

[Tom B]

Webbaldo
Your bread recipe is similar to mine:-
500g white bread flour
1 sachet dry yeast
1 tsp sugar
1 half tsp salt
150ml milk
150ml tepid water
1 tbsp lard.
I get really soft loaves and rolls when I knead for 12 - 15 mins, prove till doubled in size, knock the dough back, and prove again till doubled in size.
Bake at 210C

[webbaldo]

thanks for the advice, ive been kneading for about 8 mins or so, so maybe not enough, also i tried twice, first time i think it was too cold during proving and didnt give it long enough, second time probs too hot lol.

I mean stodgy as thick/heavy inside.

Ill maybe cut the fat down and sort my kneading/proving out

[rivergirl]

did you knock it on the bottom ? for the hollow sound that is ....

[Calaf]

I just tried this recipe with a slight adjustment for soft southerner tastes (what is it with you northerners and lard?)

500g strong flour
100ml whole milk
150ml hot water
25g butter
5g salt
5g sugar
7g dry yeast sachet

200'C fan oven for 12 minutes.

Came out lovely. Very tasty with some strong cheddar and onion and a pot o tea.





Thanks chaps!

[turkey]

doubt I would even be able to use butter, wife hates it but tolerates baking with stork....

looks like a nice roll tho, cant skimp on the old tea when it comes to elevensies

[webbaldo]

Looks good I'll give it another try this week

[benjibong]

I can guarantee you the problem is not water content but insifficient kneeding of the dough. Please tell us how you get on when you make it again.

b.