Inkstain, to get a less crumbly loaf, buy a box of gluten and add a tablespoon to your dry ingredients. Gluten is just the protein in the flour. It makes the bread stick to itself, a little chewier, a little denser.
The person who is having trouble with their loaf falling as it cooks might also benefit from adding some gluten to the recipe. Sometimes all it takes is to switch brands of flours. Some brands are milled from wheat grains that naturally has more (or less) gluten. The low gluten flours are good for biscuits, cookies, muffins, and cakes. We like the higher gluten flours for breads.
In a large supermarket gluten is usually in the aisle with flour, but on a shelf with the special flours and milled seeds and grains other than wheat. Bob's Red Mill is one recognizable packager of gluten.
When looking for flour for bread, you could consider buying those marked for bread making, or those marked high gluten. My own local supermarket generic brand is okay for bread, but I prefer a very dense bread so I do prefer more gluten.
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