Amanda is a co-founder of Food52.
There are many answers to this question -- generally though wetter doughs produce loaves with larger air bubbles. Would you like a recipe or do you just want to better understand why your bread is dense?
My question is more regarding the density. I have experimented with numerous different loaf recipes but I always arrive at the same problem: the bread is simply too dense and moist. I am also baking at +6000 ft but I don't think that poses too big of a problem.
Please enter a valid email address.
Well played. You deserve a cookie.
Alt. title: Pasta, what would we do without you?
Dinner Emergencies, Solved
Piglet Day 3—See the Latest Winner!
By Food52: Bee's Wrap, Baking Chocolate & More!
Will Gordon Ramsay Roast Us on Twitter?
Bright Ways to Organize Your Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)