This is my first post here. Although, I've been baking breads for quite some time now, but I face a constant issue of bread coming out as dense. I tried changing flours, moving between instant and active dry yeast, changing baking time (with out without steam) and latest and most hard one to implement to let the bread completely cool down and come to room temperature.
The latest recipe I tried was for buns.
I made it with 50% APF and 50% WWF. The dough was 95% smooth. The rise was good both times except that for second rise to double I had to wait an hour. I'm attaching the picture of dough and the final bread. I baked them at 180C for about 19 mins in a microwave convection oven in an iron pan. Also, I halved the original recipe for all ingredients. Below is the original recipe and quantities I used :
Ingredient Original recipe Used Qty Remarks
APF 300gms 150gms
WWF 300gms 150gms
Salt 9gms 4.5gms
Yeast 7gms 3.5gms Used Active dry yeast instead of instant yeast
Sugar 24gms 12gms
Butter 84gms 42gms
Milk 170ml 85ml
Water 170ml 85ml
Can any of you help identify what I'm doing wrong?
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