When baking cakes, sweet breads, etc., how do I make them heavier?

Question

Most breads and cakes have so much air pockets in them to make them lighter, and are too crumbly for my taste. I like a denser slice of cake or bread.

Answer 1

for bread- Let it rise once, punch it down, divide, let it rise again and freeze, then thaw and bake..it will be heavy and tough..I know...I screwed it up that way...

Answer 2

I agree, no pastry is appreciative if it is crumbly or filled with air pockets.

Air pockets are usually caused by improper mixing and dry mixing even tho the amount of ingredients are correct.

Dry mixing means simply that there is insufficient moisture in the batter itself. Dryness can also be caused by improper baking temperature and improper baking time.

Altho baking ovens of today are far more accurate than in the past, there often are some whose design is not perfection. It does make a difference also where in an oven the baking dish is placed.

Be consistent of where a dish is placed always...right in the middle of the oven grid and in the middle between top and bottom also.

To add a little "glue" to your batter, try adding another egg as that helps a great deal. If the receipe calls for water, replace part of the water with 2% milk.

To add weight and additional sweetness, add honey and reduce the water or milk so that the batter mix is not too liquery.

When mixing your batter either by hand or with a power mixer, be sure to mix thouroughly and not induce too much air by mixing too fast or too long.

If the baking temperature is too high it can boil a batter to bubble and these bubbles are the air pockets. Bubbling is usually result of the mix being too liquery also.

A batter should be smooth and slow flowing when poured into a baking dish.

You surely will enjoy the additive of honey to any bread or sweet cake.

Another little tip would be to cream the baking dish with olive oil instead of butter or margerine.

Don't be afraid to experiment with variations, just be sure to note your changes so that next time will be just as good if not better.

Good luck...

Answer 3

When you are rolling the breaddough,roll out the air pockets.The longer you beat the dough in the mixer,the more air pockets,also for a heavier bread,in the 2nd proving allow50%

Answer 4

add more eggs