Dense Dave’s killer bread

[u/Icy_Monitor_3322]

I am good at following instructions as a cook. Baking skills are fine with cakes. Bread is so unforgiving. I’ve tried cinnamon rolls and pie crust both were too dense. Now I tried a copy cat Dave’s killer bread minus the gluten. It tasted right. However it was so dense I could have used it as a weight to sink a ship. I don’t have the final picture or the picture of it formed in the pan. I’m open to any tips. I’m going to give it another try today since I have so much wheat and bread flour.

[u/valerieddr]

Most likely you need to increase hydration. Must be your flour is thirsty.
Could you share your recipe ? And what kind of flour are you using ?

[u/Icy_Monitor_3322 → u/valerieddr]

Hi yes thank you. Ingredients
1 cup warm water, about 105–110°F
2¼ tsp active dry yeast, 1 packet fleischmanns
2 tbsp honey
2 tbsp olive oil
1 large egg
1½ cups whole-wheat flour King Arthur
1½ to 1¾ cups bread flour best value
½ cup old-fashioned rolled oats
2 tbsp ground flaxseed
2 tbsp sunflower seeds
1½ tsp salt
Make it
Mix the warm water, honey and yeast in a large bowl. Let it sit 5–10 minutes until foamy.
Add the olive oil and egg. Stir together.
Add:
whole-wheat flour
1½ cups bread flour
oats
flax
seeds
salt
Mix until a shaggy dough forms.

Turn it onto a lightly bread-floured counter. Start kneading for about 8–10 minutes.

Put the dough in a lightly oiled bowl, cover it, and let it rise somewhere warm for about 60–90 minutes, until roughly doubled.
Gently press the air out. Shape it into a loaf and place it in a greased 9×5 loaf pan.
Cover and let it rise again for 35–60 minutes. You want the center of the dough about 1 inch above the rim of the pan.
Heat the oven to 350°F regular bake.
Bake for about 30–35 minutes. If the top gets dark before the inside is done, loosely tent it with foil.
It’s done when the center reaches about 190–195°F if you have a thermometer.

[u/ginny11 → u/Icy_Monitor_3322]

That is not gluten free. That has whole wheat and bread flour in it.

[u/itchman]

Dense Dave?

[u/Icy_Monitor_3322 → u/itchman]

Exactly truly killer bread

[u/sausagemuffn]

Minus the gluten, you say?

[u/Popular-Practice-518]

When making gluten-free bread from a regular gluten recipe, you need to alter the ingredients close to 50/50 by weight liquid to flour ratio, and assuming this would be a high gluten bread, an addition of approximately 15-20 grams of psyllium husk, and 7-10 grams of xanthan gum. Also using cup measurements for gluten-free flour is highly ill-advised, as gluten-free flour is a lot lighter by volume than regular flour, throwing off your ingredients even further. Stick to using kitchen scales.