I make a basic beer bread that tends to come out very dense sometimes gummy. Basic ingredients only. Any help?!
I make a basic beer bread that tends to come out very dense sometimes gummy. Basic ingredients only. Any help?
My ingredient list is 3 cups AP flour, 3/4c sugar, 1/2 t salt, 1 tbls baking powder, butter and of course, one 12oz beer. I usually bake it at 375 for 55 minutes. Its delicious, but tends to be very very dense and sometimes gummy. Can anyone suggest some changes?
Answers:
The density arises from two aspects of the same facts: the flour used doesn't have enough gluten to develop the structure and the baking powder is too feeble to lift the whole show. The gumminess comes from a marginal temperature, too low to 'fix' the bread upon lift in the first 10 minutes or so.
You already know about changing to strong (bread) flour. I would take out the baking powder altogether, and switch to 2 tsp, perhaps even 3 tsp of dried active yeast. Method-wise, you therefore also change to 1st proofing (60-90mins, till doubled), knockback, and second proofing (60mins, till doubled) likewise. Then preheat your oven to 425°F and maintain for the first 10 mins of baking, then drop back to 400°F for 30-35 mins to complete. (Knock base of loaf for hollow sound when done.)
This should give you the more open structured, lighter texture you're looking for.
Drop me a note in my mailbox anytime if you need more on this. All the best.
Ps. Use as much of the beer as is required to get a good consistency: don't use the whole can full, just 'because it says so'... :-)