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/ck/ - Food & Cooking

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14409888 No.14409888 [Reply] [Original]

Hey /ck/ I was wondering if I could get some in depth info on bread baking. I understand the basic chemical processes taking place, but I really want to try over emphasizing certain properties such as chewiness or softness.
>tl;dr
how do ingredients and amounts affect texture. How can I maximize effects.

>> No.14409912

>>14409888
Using bread flour will make bread chewier because it has more gluten, AP or cake flour will be softer because it has less. You can even buy straight gluten to add if you want your bread chewier. Kneading more brings more of the gluten together which also makes it chewier, which is why for something like biscuits or pancakes you only mix until it's just combined to keep them soft. Baking at lower temperatures around 300F especially if steam is involved will keep the bread soft, high temps make it crustier. Faster fermentations keep the bread chewier, slow fermentation like with sourdough starts to break gluten down. Oil, milk, butter, or anything else with fat stops the gluten from forming together as much and will also keep things softer.

>> No.14410012
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14410012

>> No.14410091
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14410091

Well, I make a bread on weekly basis now and I tried to make all the different types of bread using different flours and right now I usually stick to combination of AP, spelt and wholemeal rye. I am also using the rye sourdough starter. Makes kinda nice flavorfull bread with good not so hard crust (typical for sourdough breads) and soft and slightly chewy crumb.

>> No.14410122
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14410122

>>14409912
Fascinating. fascinating. Thank for for this information anon, very helpful!

>> No.14410148
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14410148

>>14410012
incredible, thanks for this
>>14410091
looks delicious anon, very well done. That being said I'm not necessarily trying to make the best bread, just min maxxing certain bread stats

>> No.14410431
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14410431

>>14410148
Thanks anon.
I can understand as I was too trying to make a bread with certain “stats” but I basically gave up since I was getting unconsistent results based on the actual weather, my mood (very important imho), timing etc. Now I just have some basic recipe which gives me pretty good results consistently when I don’t feel like experimenting.
Nice to see someone interested in bread baking tho.