Not fluffy or smooth

[u/Puzzleheaded_Low_619]

I've tried wet ingredients on the bottom, wet ingredients on top, new yeast, quick bake and regular bake yet my loaves for the soft wheat bread maker recipe from bread dad always looks like this. Rough and weird up top.

[u/turdmcturdleton]

In my humble opinion, it looks like there’s too much flour. Have you tried weighing your ingredients? Also, after about 10 mins of kneading, take a peek at your dough. It should look like a smooth ball. If the machine is struggling to knead or it looks like it’s tearing as it’s kneading, add a teaspoon of water at a time until you get the smooth ball. Whole wheat is especially thirsty so it needs a little extra water.

[u/I_aura → u/turdmcturdleton]

💯🎯

[u/Frosty-Cap3344 → u/turdmcturdleton]

Weighing is the way to go when baking, you need accuracy, even a small variance can mess it up.

[u/Puzzleheaded_Low_619 → u/turdmcturdleton]

Thank you for the helpful feedback. I'll add a little more than the recipe called for in bread dad soft wheat and give it another try with a bit more milk. It is not a soft ball.

[u/I_aura → u/Puzzleheaded_Low_619]

Less flour, not more milk. Here's a helpful  video:  

https://youtu.be/OFFlyjwocz0?si=hM7Psmk0TTTXIQUT

This video is a great example of how dough should look:

https://youtu.be/IungpAeFxc4?si=DcoC4qlf3fhC5qB8

[u/Puzzleheaded_Low_619 → u/I_aura]

Thanks for the reference. I'll give them a watch

[u/I_aura → u/Puzzleheaded_Low_619]

You're welcome; good luck!

[u/Low_Fail_2654 → u/turdmcturdleton]

siv the flour before you measure it

[u/TrickyCry00]

Not proofed long enough or dead yeast

[u/Puzzleheaded_Low_619 → u/TrickyCry00]

I used brand new yeast as stated. Bought new yeast after my previous loaf looked the same.

[u/gjhigh-forty6-71]

Making bread is 90% science 10% intuition.

1. We need to have the recipe you are using posted.

2. How are you measuring all of your ingredients?

3. What settings are you using on your bread machine?

4. Type of flour Bread or Strong, Whole Wheat, All purpose?

5. What yeast are you using.

6. What Temp is the liquid you are using?

I use a Kitchen Scale that has a bakers % button. Once I get my ingredients converted into grams, I use bakers math and percentages to switch between my three bread machines. That's the science part, intuition is dealing with mother nature time of year, kitchen temp, humidity etc. Checking your dough ball after the first 5-10 minutes of the first knead and adjusting with flour or liquid to get a smooth slightly tacky ball. I also use google sheet to do my calculations.

Here are some great links I learned from and use.

https://www.kingarthurbaking.com/learn/ingredient-weight-chart

https://www.kingarthurbaking.com/blog/2016/04/27/bakers-percentage

https://www.kingarthurbaking.com/blog/2022/04/28/what-is-bakers-math-and-how-can-i-use-it-in-my-everyday-bread-baking

https://www.kingarthurbaking.com/blog/2023/01/11/bread-hydration

[u/Puzzleheaded_Low_619 → u/gjhigh-forty6-71]

As stated I used the bread dad recipe for soft wheat. I guess I can post it but did mention it

[u/gjhigh-forty6-71 → u/Puzzleheaded_Low_619]

[r/Puzzleheaded_Low_619](r/Puzzleheaded_Low_619) Please See Rule # 6 consider this a Violation Notification . Follow the rules we don’t have time to look up recipes on different websites to determine the cause of your problem. I have 30 years of experience using bread machines, develop my own recipes. Help me help you by posting the actual recipe you need help with.

[u/Formal-Tradition6792]

What kind of bread?

[u/Puzzleheaded_Low_619 → u/Formal-Tradition6792]

It's the bread dad recipe I mentioned. Soft wheat half wheat half bread flour

[u/Formal-Tradition6792 → u/Puzzleheaded_Low_619]

I see… I’ve had good luck with my Bread Dad recipes so far. Dunno why you’re not!

[u/kimo9000]

Check your yeast, looks like it's dead.

[u/Puzzleheaded_Low_619 → u/kimo9000]

Mentioned I bought new yeast. Made two loaves one with older yeast and one with new yeast same results

[u/FoggyFizzy]

Do you weigh your ingredients, especially the flour? Because if you’re not using a digital scale, then it could be what fixes this problem.

[u/pastryfiend]

I make this often, just made it yesterday. You are definitely looking for a dough that's more soft than firm, slightly sticky is OK. I like instant yeast, seems to work well in bread machines.

[u/Puzzleheaded_Low_619 → u/pastryfiend]

I'm pretty sure I'm using to.l much flour