I used to dump all my flour in at once, then a dense loaf changed my mind

David Jenkins · 2026-08-26T01:25:13.812534+00:00

For about 2 years I'd just toss 4 cups of flour into the mixer with everything else and call it done. My bread always came out heavy and sort of flat, but I figured that was just how homemade was. Last month I tried adding flour in 3 batches, waiting 30 seconds between each, and the crumb turned out way lighter. Now I'm curious, do you guys prefer the dump-it-all method for speed or the staged add for texture? Has anyone else switched sides on this?

Vivisector

Loading…

I used to dump all my flour in at once, then a dense loaf changed my mind | Baking Fails And Wins - Vivisector