7 Common Reasons Why Your Homemade Bread Is Too Crumbly
By Yash Lakhan
February 6, 2024
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There should be crumbs on the bread. If you've never baked yeast bread before, you might notice that it yields more crumbs than when you buy bread from the supermarket. It's a prevalent issue that may be resolved in a few different ways. Here are some reasons why your homemade bread is too crumbly.
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Not Enough Gluten
Gluten is the reason why bread maintains its shape and elasticity. If it's not enough, the bread will crumble.
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Excess Flour
Your bread will turn out too crumbly and dry if you put too much flour in the baking process. A rookie mistake.
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Too Much Yeast
Since yeast is a living organism, adding too much of it can cause it to grow and get out of control.
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Lack Of Fat And Salt
Fat and salt help keep the yeast in check; they help slow it down. It gives a better bread texture.
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Not Kneading Dough Enough
The process of kneading the dough blends its contents and gives the bread a cohesive gluten structure.
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Baking At The Wrong Temperature
Don't bake the bread for too long. The general timing and temperature are 177 degrees Celsius for 40 minutes.
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Not Cooling The Bread Before Slicing
The bread still bakes inside when you take it out of the oven. Cutting it instantly hinders the baking process and may cause crumbly bread.
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