The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bread has become like a scone-very soft sone like texture

Rhonda Brigg's picture
Rhonda Brigg

Bread has become like a scone-very soft sone like texture

I have been making bread in my Panasonic bread making machine.   and it has been very good-nice crisp loaves with the bread texture very nice. It is a quality machine and i was surprised that it could be stored for a couple of years and yet work again properly.

I recently started making bread in it again-all good


I have changed nothing however  after 6 months of use the bread has now become crumbly and scone like

We use half white bread making flour and half a commercial multi grain mix plus salt, powdered milk,butter , water &  dried yeast.


The weird part is that I have changed nothing and this has happened.suddenly. Have some of my ingredients become stale??


Can anyone help with this?

BaniJP's picture

Maybe its possible that some of your ingredients are bad/stale, check the expiry dates.

However, my guess is simply that the butter and milk powder tenderize the dough, resulting in a softer dough. Fat is used to prevent gluten from forming (it encapsulates the proteins), resulting in a much more tender and crumbly loaf. 

My approach would be to mix longer until you have some clear gluten formation (think of brioche dough). Maybe your machine somehow mixes slower/shorter time over the years?