Cooking For Engineers

sari84 · Guest

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....

Chef Bob · Guest

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.

sari84 · Guest

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

Taamar · Joined: 09 Mar 2006 Posts: 52

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

Not always, but usually.

Ken D · Joined: 04 Dec 2006 Posts: 3

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

eltonyo · Joined: 02 Nov 2005 Posts: 88 Location: WA

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????

GaryProtein · Joined: 26 Oct 2005 Posts: 535

How's your onion doing?

thedessertcafe · Joined: 18 Jul 2006 Posts: 2

Maybe I am just lazy, bread machines make okay bread.

Guest · Posted: Sat Apr 07, 2007 7:30 am Post subject:

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.