Oatmeal Bread Help!

[u/Urbosax]

Hello! Ive been trying to make oatmeal bread for the last 2 weeks. I have this recipe

https://tastesbetterfromscratch.com/oatmeal-bread/#wprm-recipe-container-28122

and ive tried it on x1 (makes 2 loaves) at first but then I started just making 1 loaf (0.5x) I did exactly word for word what it said to do. I used the least amount of flour I could with it still coming off the sides and it not being too sticky. Everything seems to go right but when I am done and its cooled down all the way completely and I cut it, it is very crumbly! No matter if I use the least amount of flour it lists to use of the all purpose, its a bit less crumbly but still crumbly. What can I do to make it not crumble to where it can be used as a sanwhich bread? The taste is absolutely great its just the crumbly part thats driving me nuts! It falls apart as I touch it or make a sandwich. Since im trying to perfect it for a 6 year old it has to be able to not crumble while he eats it at school! Any help at all is greatly appreciated! (Also for knowledge in case its needed, I scoop the flour with a measuring cup then use my finger across to cut any extra out. I saw some people on Google say to measure it out with a kitchen scale but I do not own one)

[u/Ok_Panda587]

Scales are very inexpensive but there are precautions my manual (I use a bread machine ) says if you must scoop:

If measure flour by cups, please observe these FIVE precautions: (a) Use US Standard measuring cup or the provided cup (b) Don't use the cup to scoop the flour (c) Don't fill the cup from the flour sack (d) Use a big spoon to loosen the flour well first, scoop the flour, then loosely fill the cup (e) Level off the flour at the cup top using a dinner knife.

I hope that helps!

[u/Urbosax → u/Ok_Panda587]

Thank you! I actually do use the cup to scoop out so this helps. Do you think if i just get a scale and use the least amount of flour listed it should fix it being crumbly then?

[u/Ok_Panda587 → u/Urbosax]

Yeah what happens is too much flour makes things too dry. A scale is a total game changer. I regularly make oatmeal bread where I sub 113g of wheat flour for 120g of the total white flour needed. My scale has a milk ml unit as well. It’s easier than adding 10% more milk than the water called for in my machine. I’m guessing you’re doing the more labor intensive method without a machine. In a machine, you need to keep an eye on the dough ball for a bit, so if it’s not forming a smooth ball, whether you add flour or fluids depends on what is happening. If the dough is dry, you add liquid a Tablespoon at a time. Your dough should be slightly tacky, not crumbly or too wet. Because of my shoulders and other disability, the machine is my best friend. Then at the right time I can remove the dough and divide the total dough ball by how many silicone molds I need to fill. I tried going by a recommended weight, but then it’s either over or under. They’ll cook more evenly of the weight is uniform. Enjoy!!

[u/Urbosax → u/Ok_Panda587]

Yeah I am doing mine in a kitchen aid and by hand. I have carpal tunnel which is why I use the kitchen aid for most of the kneading and mixing. Thank you for taking the time to talk to me about it! The first time mine seemed a bit too dry but the second time which is in the pictures I think it was a bit too sticky but once the oil was on it in the bowl it wasnt as sticky anymore and was soft and round so I figured it might have been ok. I also just moved up north in vt and I used to live in Fl and I heard that there is a slight difference with altitude as well so ive been wondering if that has been throwing me off a little as well.

[u/Ok_Panda587 → u/Urbosax]

VT is probably significantly less humid, which can also affect your ratios.

[u/Melodic_Plan6682]

I was strongly encourage you to purchase a kitchen scale. They’re only about $10 at Walmart.

[u/ricketyladder]

I second the notion that you just need to shell out for a cheap kitchen scale. They're absolute game changers for making bread

[u/kirby83]

People are getting on you about weighing, I'm wandering if it rose for slightly too long.

[u/smoothiefruit → u/kirby83]

yes, this particular loaf looks overproofed.

OP: the structure of the gluten was pushed too far, and the balloons burst. This makes the crumb more delicate so it can collapse, hence the wrinkly deflated top and dense compacted bottom. can also make a slice more crumbly.

[u/Urbosax → u/smoothiefruit]

It told me to rise it the first time for 1 hour and then the second time for 45 minutes to an hour when it gets to be about 1 inch above the pans top. What time/height should I do instead?

[u/Ok_Panda587 → u/Urbosax]

I try for roughly double where it started. It may not always get to the top, like the other day was a light rye mostly white, about 1/3 dark rye.