Hi Emma, Think Jon might be right my recipe uses 600g of flour but only 1oz of butter with 360ml water and all the other stuff, 1tbsp sugar 1.5tsp salt 2 tbsp dried milk powder I do sling it in the bread maker but have done it by hand too Becks
"no-one can make you feel inferior without your permission"
I make wild yeast sourdough, which although not as "light", has a great texture and taste. It is easy to do and the longer fermentation time allows the yeast to free the folate from the grain and is healthier.
Returning to Mrs Fibbles problem, 3 things could be contributing to problem. 1. 2nd kneading, you only need to knock back, shape and tin, not knead. 2. 150degC is low, try starting at 230degC and turning down to 200degC after 5 minutes 3. 100ml oil is a lot, try without, then on later loaves try a tablespoon if necessary.