Breadiness

Breadiness is a term used to describe the perceived doughy or undercooked quality of a baked good, particularly bread or pastries. It refers to a texture that is dense, heavy, and lacking the desired lightness and aeration. This can manifest as a gummy or sticky interior, a lack of a crisp crust, and a general unappealing mouthfeel.

Several factors can contribute to breadiness. Insufficient gluten development during kneading can result in a weak dough structure that doesn't trap gas effectively, leading to a dense crumb. Over-hydration, where the dough contains too much liquid, can also impede proper baking and result in a gummy interior. Under-baking is a common cause, as the starches and proteins may not have fully set and dried out. Temperature issues, such as an oven that is too cool or not preheated adequately, can also prevent the dough from rising and baking properly. Additionally, the type of flour used can play a role; flours with lower protein content may not develop as strong a gluten network, potentially contributing to a breadier outcome if not handled carefully. The inclusion of certain ingredients, like excessive amounts of fat or sugar, can also alter the dough's structure and affect its final texture.