How can I make my bread collapsing?
I create my own light wheat bread in a breadmaker, and goes well, except that when bread is a day or two, and I want to use for sandwiches, everything becomes brittle, and very dry. To be honest, I prefer the store bought bread when it comes to eating sandwiches. I've tried to add extra oil to make it more moist and the addition of gluten flour to give it more elasticity, but no bread in turn how I like too. Has anyone else had the same problem, and if so, what do to fix it? Can someone please help me, as I would like love to be able to make fun of my loaf. Thank you.
Cut to the flour, water and fat premiums increased fat, oil or melted butter, if using bread machine with adjustable white mass can be dry and doughy bread. I am a former boss, and even use a little lighter unbleached white flour rather high content gluten. Breadmakers tend to overload the bread, handmade is more easily controlled, for the bread dough in the first process very little, if any gluten can do more races in the crust and take some of the moisture, and when even a baking dish of water on the bottom plate for a few of steam, and when cold, place it in a bag to prevent drying, something with a zipper. If you need more advice let me know.
stupid crap….
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