k…first post here…i’ve got a question—whenever i make my plain yeast bread, it always come out with a loose crumb, but a very firm crust, making it impossible to use as sandwich bread. What can I do to correct this? I’ve heard that the loose crumb can be corrected with more kneading—is this correct? As for the crust, I’ve been told brushing the crust with butter as soon as it’s out of the oven and laying a tea towel over the loaf while it cools helps.
Does anyone know if these suggestions work? Or are there any better ways of getting there?
also, if it helps, what i’d like is something a little before store-bought sandwich breads, in terms of crust—a little bit of chewiness and crunch, but not so much that it makes it difficult to eat in sandwich form, is what i’d like to see.
It should be noted, i guess, that i’m not using a recipe from The Bread Bible here, but rather from Taste of Home’s Complete Guide to Baking.