I am an Indian and basically we have roti which is a flatbread. Sometimes when I get bored eating it i do try making whole wheat bread in my home oven. I go on as usual with fermentation using yeast and stuff. But the bread is really dense as compared to ones in market. Now delayed fermentation is a solution but it takes preparation in advanced like making the kneaded flour 2-3 days in advance and placing it in refrigerator. So not possible every time as well. Any good suggestions for making the bread dough less dense. I do wait till it doubles and more but it is still dense.
Discussion
Have you tried just adding less flour? That's usually the problem if my bread is too dense. Seems like a simple solution, but it's how it works for me.
On Thursday, November 30, 2017 12:40 AM, "shubham_rane666@... " wrote:
I am an Indian and basically we have roti which is a flatbread. Sometimes when I get bored eating it i do try making whole wheat bread in my home oven. I go on as usual with fermentation using yeast and stuff. But the bread is really dense as compared to ones in market. Now delayed fermentation is a solution but it takes preparation in advanced like making the kneaded flour 2-3 days in advance and placing it in refrigerator. So not possible every time as well. Any good suggestions for making the bread dough less dense. I do wait till it doubles and more but it is still dense.