All Wet

• A lack of moisture may be partly to blame for dry, coarsely textured breads. Adjusting the moisture may help create a finer crumb. When making yeast breads, add only the minimum amount of flour called for in the recipe initially. Allow the flour to absorb the water before adding more. Use only enough flour so the dough is soft, but not sticky. The interesting thing about working with yeast doughs is that the amount of moisture you need may vary, depending on the brand, the type of flour and even the weather. Whole wheat and bread flours need more moisture than pastry flour or all-purpose flour. You'll also need more liquid during dry weather. You can always add more flour, but once you've added too much, it's hard to fix, and the bread may be dry. To fix a quick bread batter that seems dry, add a bit more oil or milk.

Change the Flour

• To create a bread with a fine crumb, you may need to change the flour you use. The lower the protein content of the flour, the less gluten is formed. Gluten is what gives yeast breads their structure so they can rise. It also helps create the chewy texture yeast breads are known for. For finely textured breads, you need the lowest protein flour possible. Regular all-purpose flour has between 7 and 12 percent protein, while bread flour has between 12 and 14 percent. Self-rising flour has 7 to 11 percent protein, while pastry flour contains 7 to 9 percent. Switch to pastry flour or self-rising flour when making quick breads and biscuits and you'll see a noticeable difference. These baked goods not only have a finer crumb, but they're more tender when made with low-protein flour. Yeast breads are a bit trickier. You can substitute some of the regular or bread flour with a low-protein flour, but substitute too much and the bread won't rise well. Self-rising flour contains baking powder and salt. Omit these ingredients if you use this product.

Chew the Fat

• Another thing to consider when making bread is the fat content. Fats coat the other ingredients, emulsifying them to create a smooth texture and a fine crumb. Use whole eggs, rather than egg whites in bread recipes that call for eggs. Add a tablespoon or two of melted butter to a batter. In recipes that call for milk, be sure to use whole milk or even half-and-half, rather than skim milk. The extra fat in these milk products can make a big difference in a bread's texture. Sugar also helps tenderize breads and give them a fine texture.

Take It Easy

• When making yeast breads, it's entirely appropriate to give it all you've got when kneading the dough. This kneading action encourages gluten formation, which helps the bread rise. Quick breads and biscuits need an entirely different approach. To make these breads with a fine crumb, use a light hand. Blend the ingredients only until they're combined and don't overwork them. To do so is to risk toughening them beyond repair.