Bread is supposed to have crumbs. When you first start baking your yeast bread you may notice that it produces more crumbs than you are used to from store-bought bread. It is a common problem and there are several things you can do to try to fix it.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Epsom Bakehouse | 2019-04-06 17:34:15 |  11,476 Views |
Why is my bread dry and crumbly?
Bread baking is a science. Bakeries make it look easy because they know it all. When it comes to baking bread you have to think about all the variables involved. From the flour and yeast to measuring the kneading rising and temperatures the little things can make the difference between great bread and a crumbly mess.
To solve the problem of bread that is too crumbly let's look at a few things you can change in your favorite recipes. Try one or all of these things and see if you see an improvement.
In conventional bread gluten a combination of two proteins found in grains such as wheat and rye is essential. When these proteins become moist they create stretchy molecules that give bread dough its elasticity. Gluten helps bread hold its shape and produces the “crumb” (or texture). If your bread doesn’t have enough gluten the crumb won’t come out as expected.
