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(too) soft bread

  1. Jul 15, 2003 #1

    Monique

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    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?
     
  2. jcsd
  3. Jul 15, 2003 #2
    i think they probably put in more yeast, this produces more gases therefore causing it to be more airy, and therefore softer

    chow
     
  4. Jul 15, 2003 #3
    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.....
     
  5. Jul 15, 2003 #4
    yep that could do it as well i think
     
  6. Jul 15, 2003 #5

    Ivan Seeking

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    Everything American is soft!




    Not really, I just couldn't pass...
     
  7. Jul 15, 2003 #6
    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
     
  8. Jul 15, 2003 #7

    Ivan Seeking

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    Hey I grew up on Wonder Bread white. I'm a born and breaded American.
     
  9. Jul 16, 2003 #8

    Monique

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    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
     
  10. Jul 16, 2003 #9
    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.
     
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