Please help me to fix my bread to be more soft and smaller hole [duplicate]

This is what happen last time how to make dense texture bread?

I follow what rumtscho said and went a bit out of the track. and this is my result: enter image description here

the hole is quite big which is not what I want. The process and recipe that I used for this you can read it below the rumtscho answer (the comment part of the answer). I knead it for 60 mins. anyone please help me achieve what I want.

I also tried the second recipe which is this one: http://wlteef.blogspot.com/2007/06/hokkaido-milk-loaf.html

and this is the result: enter image description here

it is still very far away from what I want which is this(the below one I bought it from bakery shop and this is what I want): enter image description here

anyone please help me I feel something went really wrong.

baking bread

Best Answer

The bakery is probably selling bread produced using the Chorleywood process, which is a high-volume, high-speed process that uses low-protein flours and additional ingredients (emulsifiers, gums, enrichment) to produce bread that is very light and easy to slice compared to home-baked bread. It's challenging to replicate in a home kitchen, and there's good reasons not to try as home baked bread tends to taste better and may be better for you.

If you are getting really dense bread:

you may be over-kneading. You said you kneaded for 60 minutes, which is far too long. I rarely ever knead more than 10 minutes. Over-kneaded bread has too much gluten developed, and will be tough
it may be too dry. Much of the air in bread comes from water turning to steam, dry dough will end up with a close texture. Try adding more water and kneading with oil instead of flour
It may be under-proofed. The yeast may be retarded by too much salt, not enough heat, or being too old. It may also be you just didn't leave it long enough. If you want a light and fluffy loaf let the first rise go until trippled
You may have knocked the dough back too much after the first rise. Many people beat the heck out of their bread after first rise, but this will undo much of the work the first rise did in creating air. Handle the dough gently when shaping and moving it into the baking pan, or you may end up losing your air

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What makes the bread soft and fluffy?

Yeast ferments the sugar present in the dough into carbon dioxide. The CO2 released from the yeast fills the dough and increases its volume. Once, the bread has baked, the heat causes the bubbles to break and makes the bread light and fluffy.

How can I make my bread lighter and fluffy?

Boost the fluffiness of your bread by using a dough enhancer like Vital Wheat Gluten. All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result.

What causes big holes in bread?

Excess yeast causes extra air bubbles to form, creating holes in the baked bread. You prepared the recipe correctly. The interaction of the various ingredients and the preparation method used for French bread and sourdough bread are intended to create a bread which has a coarse texture and uneven holes.

How can I make my bread more airy?

Bread is too dense when there isn't enough gas in the gluten structure. ...

That bread will be more light and airy.

Increasing the length or the temperature of the first rise can resolve a dense homemade loaf of bread.

Poke the dough with a wet finger, if it springs back straight away give it longer to rise.

Homemade Bread for Beginners - Easy

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Klaus Nielsen, Leigh Patrick, Klaus Nielsen, Teona Swift