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how to make soft breads

 
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sari84
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PostPosted: Fri Mar 10, 2006 10:48 am    Post subject: how to make soft breads Reply with quote

i dont know if u guys know "breadtalk" from singapore. I love their breads so much! they are so light like air, and so soft. does anyone know how to make bread dough like that? i tried to make breads a couple of times, but nowhere as soft as those breads....
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Chef Bob
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PostPosted: Sat Mar 11, 2006 12:33 am    Post subject: Reply with quote

The 'toughness' of bread is related to gluten development. Try making your bread with a softer flour like cake or pastry flour and not overworking the dough as the kneading process promotes gluten development from the amount of protein in the flour. Watch the amount of yeast as this softer and not so tough dough will rise faster and at times too much creating air pockets that are too large.

Try cake flour and a bit less yeast with a little shorter kneeding time.
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sari84
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PostPosted: Tue Mar 14, 2006 1:33 pm    Post subject: thanks!!! Reply with quote

Thanks Cheff bob....i'll try it next time!!! thanks so much!
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Taamar



Joined: 09 Mar 2006
Posts: 52

PostPosted: Tue Mar 14, 2006 9:36 pm    Post subject: Reply with quote

dough conditioners, chemicals, stuff you don't want to eat.

Not always, but usually.
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Ken D



Joined: 04 Dec 2006
Posts: 3

PostPosted: Mon Dec 04, 2006 7:56 pm    Post subject: Reply with quote

Hio.....in Canada, a 14% fat content sour cream putup is 25% solids, the rest liquids. Of the solids, the remaining 11% solids must be milk solids.
When wanting a soft loaf, I calculate the amount of fat needed for the recipe, and substitute the appropriate amount of sour cream, with the proportionate reduction in milk as a liquid.
Works for me. Best, KD
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eltonyo



Joined: 02 Nov 2005
Posts: 88
Location: WA

PostPosted: Sat Dec 23, 2006 4:28 am    Post subject: Reply with quote

notice how much "refinement" it takes to make "soft" breads.

it takes special flour, special chemicals, special care.

and in the end, it clogs your intenstines, and gives you diabetes, cancer, and a number of lovely western diseases.

hard is better. (like the crusts of a finely carmalized poptart!)

but such is life.... hard.

learn to "chew"

chewing is a good thang!

notice the "highly developed" chewing muscles in my jaw, shown in the cartoon analogy, of my personal icon, in the upper left hand corner of this
dialogue... Nuf said. Smile

- Cornholio ... I mean...ElTonyO!


Smile

p.s. sorry... i'm just a bastard when it comes to simple truthisms.

p.s.2. got poptarts????
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GaryProtein



Joined: 26 Oct 2005
Posts: 535

PostPosted: Fri Dec 29, 2006 11:01 pm    Post subject: Reply with quote

How's your onion doing?
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thedessertcafe



Joined: 18 Jul 2006
Posts: 2

PostPosted: Sat Feb 24, 2007 3:08 am    Post subject: Bread Machines Reply with quote

Maybe I am just lazy, bread machines make okay bread.
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PostPosted: Sat Apr 07, 2007 7:30 am    Post subject: Reply with quote

i semi live in Singapore. To me, this firm sells stale merchandise.

Bakery engineers in Israel have quoted a 20-minute period after which, a pita is considered stale.

When I was homeported in Bahrain, it was common for the locals to have a child wait at the pita bakery while a made-to-order order for XX number of pitas, was run through the oven at mealtime, then run home to family so they are eating it while still hot.
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