(too) soft bread

[Monique]

I am sorry for the American vs Europe discussions, but it is an interesting topic of discussion. At least for us border crossers :)

American bread is so incredibly soft and I always try to get the variety with the most resistance. How do they make the bread so soft? Are things put in to achieve this or are things taken out?

[DR OF DEATH]

i think they probably put in more yeast, this produces more gases therefore causing it to be more airy, and therefore softer

chow

[Mr. Robin Parsons]

If I recall the recipies I have used properly(?) adding/using milk in the initial dough softens the loaf.

EDIT but I could just be remembering it wrong, it's been years.....

[DR OF DEATH]

yep that could do it as well i think

[Ivan Seeking]

Everything American is soft! [:D]




Not really, I just couldn't pass...

[Zantra]

hey man, at least you won't chip a tooth, unlike french bread

Really though I don't eat a ton of bread, so I never pay attention[:))]

[Ivan Seeking]

Originally posted by Zantra
hey man, at least you won't chip a tooth, unlike french bread

Really though I don't eat a ton of bread, so I never pay attention[:))]

Hey I grew up on Wonder Bread white. I'm a born and breaded American. [:D]

[Monique]

Originally posted by Ivan Seeking
Hey I grew up on Wonder Bread white. I'm a born and breaded American. [:D]

Wonder Bread, yes that is the ultimate American bread :)
I just had Russian bread the other day and that was on the other side of extreme, I think they let it ripe for two weeks before selling it in the store.. :P

[Mr. Robin Parsons]

Once I was trying to bake a loaf of Raisin Bread, made a mistake and added waaayyyyy to much Yeast, OYE! the baked loaf was servile as a lump of poundage for holding the door open, YOIKS!! it weighed a proverbial 'ton' and was really really SOLID like a Rock.

Live, and hope ya learn...to live.