What is weak bread?

"Weak bread" is not a standard baking term. It's likely a misnomer or a colloquial term. Here's why:

* Bread strength is about gluten development: In baking, "strong" and "weak" describe the gluten development potential of flour. "Strong flour" has a high protein content, leading to a strong gluten network, ideal for chewy bread like sourdough or baguettes. "Weak flour" has less protein, creating a weaker gluten network, suitable for delicate pastries, cakes, or flatbreads.

* "Weak bread" could refer to several things:

* Under-proofed bread: If yeast doesn't have enough time to ferment, the dough won't rise sufficiently, resulting in a dense, "weak" crumb.

* Over-kneaded dough: Excessive kneading breaks down gluten, weakening the structure and leading to a gummy texture.

* Poor baking technique: Insufficient heat or uneven cooking can result in a "weak" crumb that's undercooked or gummy.

To avoid "weak bread," ensure you are using the right type of flour for your recipe, following proper kneading and proofing techniques, and maintaining the correct oven temperature and baking time.

If you can provide more context about what you mean by "weak bread," I might be able to give you a more specific answer.