(too) soft bread

  • Thread starter Monique
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  • #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?
 

Answers and Replies

  • #2
i think they probably put in more yeast, this produces more gases therefore causing it to be more airy, and therefore softer

chow
 
  • #3
Mr. Robin Parsons
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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.....
 
  • #4
yep that could do it as well i think
 
  • #5
Ivan Seeking
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Everything American is soft!




Not really, I just couldn't pass...
 
  • #6
Zantra
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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
 
  • #7
Ivan Seeking
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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.
 
  • #8
Monique
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Originally posted by Ivan Seeking
Hey I grew up on Wonder Bread white. I'm a born and breaded American.

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
 
  • #9
Mr. Robin Parsons
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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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