Very very soft bread
I was reading comments about oil or no oil. I use butter, but when cooking a 50/50 white/wholemeal loaf it is so soft its like cotton wool and nearly impossible to cut. Any ideas how get the loaf a bit firmer
Best Answer
For a firm loaf you want more gluten development. So:
Cut out the fat: it impedes the reactions forming gluten.
Make sure your yeast or sour-dough starter is active, or use instant yeast (very reliable in my experience): the carbon dioxide created as a by-product of fermentation promotes gluten development.
Use stronger (that is, higher protein) white flour rather than AP flour
Work the dough thoroughly: it is hard to overknead by hand. Several short kneads can be more effective than one long knead.
Try giving the dough a long rest, for instance overnight in a fridge.
Avoid granary flours or seeds with sharp edges: these cut the developing gluten network and make for a weaker loaf.
Pictures about "Very very soft bread"
What is the softest kind of bread?
Japanese milk bread is the fluffiest, softest bread you can find.What makes the softest bread?
The most common response to making soft bread is to increase the hydration of the dough. A well-hydrated dough allows the gluten to properly extend and promotes a strong gluten network. A moist crumb will feel softer to the mouth. This means increasing the dough hydration of a recipe makes a softer crumb.How do you make super soft bread?
Tip: Brush melted butter on the crust of your bread after baking to keep it soft. Adding a small amount of milk or substituting all your water in the recipe for milk can result in a softer, fluffier, and richer bread that can has a slightly longer life.What makes bread fluffy and soft?
Yeast releases gases when it consumes the sugars in the flour. These gases get trapped inside the dough buy the mesh the gluten makes. This is what causes your bread to be airy and fluffy. This mesh is formed by kneading the dough.How To Make A Super Soft Milk Bread Loaf | Easy To Make
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