(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?
 

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  • #2
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
 
  • #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.....
 
  • #4
DR OF DEATH
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
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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
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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