What Makes Store Bread Soft?

[VydorScope]

As I mentioned in a different thread, I am working on creating a recipe thats gluten-free, and EF, and still as tastey and good as store bought bread "gluten" bread. I came somewhat close with my last loaf. I am using a recipe I found in Bette Hagman's cook book we have that uses her "gluten-free Flour" mix. Is it the ammount of liguid? Pulling the egg out does reduce liquid content a bit, and I could add some more to help. Just trying to cut back on the loaves I kill expermenting.

[tarnalberry]

I believe the answer is primarily air. That becomes a problem when you pull out the egg, because the egg helps the bread keep its form after the baking process (the dispersed egg protein (along with other proteins in the dough) coagulate around the air bubbles yeast forms, and remain intact after the baking). Not quite sure what to do about it, myself...

[VydorScope]

I believe the answer is primarily air.  That becomes a problem when you pull out the egg, because the egg helps the bread keep its form after the baking process (the dispersed egg protein (along with other proteins in the dough) coagulate around the air bubbles yeast forms, and remain intact after the baking).  Not quite sure what to do about it, myself...

<{POST_SNAPBACK}>

Hmm air? Then more yeast would help. I'll try that next loaf.

[pamelaD]

Sigh... I was quite the bread baker in my former, pre-gluten-free life!

To make a bread with a finer 'crumb' and softer texture you need to add protien and fat to 'coat' the grains (in wheat bread that means the gluten, which gives the bread it's texture and strength).

I am assuming the same might hold true with gluten free bread. The best way to do this is to use the same recipe, but substitute milk for the water and add a couple of tablespoons of butter or oil.

I hope you can use dairy!

(and in the case of gluten-free bread, don't forget the xanthum gum)

Good Luck,

Pam

[VydorScope]

Sigh... I was quite the bread baker in my former, pre-gluten-free life! 

To make a bread with a finer 'crumb' and softer texture you need to add protien and fat to 'coat' the grains (in wheat bread that means the gluten, which gives the bread it's texture and strength). 

I am assuming the same might hold true with gluten free bread.  The best way to do this is to use the same recipe, but substitute milk for the water and add a couple of tablespoons of butter or oil.

I hope you can use dairy!

(and in the case of gluten-free bread, don't forget the xanthum gum)

Good Luck,

Pam

<{POST_SNAPBACK}>

Diary is fine... okay so use milk instead of water and add butter that is easy enough to try!

As for the butter... real butter only or is margin okay? If not I cna use canole oil which I always have on hand.

[tarnalberry]

Hmm air? Then more yeast would help. I'll try that next loaf.

<{POST_SNAPBACK}>

The problem is that, without the structure to hold itself up, more air will only lead it to collapsing. The protein provides that structure.

[VydorScope]

So then, sub milk, increase yeast and toss in a little butter?

[pamelaD]

So then, sub milk, increase yeast and toss in a little butter?

<{POST_SNAPBACK}>

Yes! Sounds like a good plan...

Let us know how it turns out.

Pam

[VydorScope]

Yes!  Sounds like a good plan...

Let us know how it turns out.

Pam

<{POST_SNAPBACK}>

Plan to make it later this week once the current loaf is used up.

[VydorScope]

Welp the loaf is cooling now, and its definlty alot softer! Have to wait till my wife is up and about to try a piece and tell me what she thinks. It is borderline gummy though. If she likes it I'll start a new thread with the recipe. If not I'll come beg more advice

[VydorScope]

as promised:

Open Original Shared Link

[Kasey'sMom]

Thanks for posting the recipe. I can't wait to give it a try. All my breads and muffins have been very gummy!!