Making Bread At Home

in making bread at home, what can i do to make a bread lighter in consistency?

i meant either in the ingredients or the manipulation of the dough

Toughness of bread comes from gluten development. This is created by excess needing. Unfortunately without good gluten development you lack a good crumb structure. It is possible you might need to increase your yeast to promote more fermentation in your bread. You should be letting your bread rise in two stages. Each fermentation stage will probably take about an hour in a home kitchen. You could promote better fermentation by placing the dough in a bowl covered with a damp cloth in the oven and let the humidity and heat from just the pilot create a warm humid environment to promote the rise.

Another area that was not addressed was salt. Salt kills yeast. Make sure you add it separately from the yeast. Don’t eliminate it entirely due to flavor and it does help to regulate over fermentation. The salt should only be about one teaspoon for a loaf of bread.

Another way you can make your bread tenderer is to incorporate more fat into the bread. Fats will help to shorten the protein strands (gluten) in the bread. This is why shortening is called shortening. These fats can come from egg yolks or butter. Brioche bread can contain more butter than flour which makes incredibly delicious bread.

Hope this helps

How To Make Sullivan St Bread At Home


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