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Most likely cause of a dense crumb is underproofing, though a too-cold oven won't help either. The most likely cause of a tight (but not dense) crumb is knocki
by Tarrosion 7y ago
Most likely cause of a dense crumb is underproofing, though a too-cold oven won't help either.
The most likely cause of a tight (but not dense) crumb is knocking too much air out during shaping. You can try varying the ratio of bulk ferment time to proofing time and see if that helps as well.
- Pfhreak 7y ago> The most likely cause of a tight (but not dense) crumb is knocking too much air out during shaping. I'm certain this is it. I worked as a baker for a few years, but I was making bagels. So my feel for dough is all based on that dough. Very different stuff.