For years, like ever since I was 8, I have been trying to bake a loaf of soft, light, sandwich bread. I even spent . . . $18,000.00 . . . going to culinary school to learn how. You think I would have it down by now. Not.
These loaves taste great and they will make a fantastic breakfast of french toast for me. But, to the discerning eye, one will notice the crumb is too dense and that the gluten has not been fully developed. This was an intentional mistake on my part. The successes I have had with bread involved a supercharged yeast, an 8′ long deck oven, a temperature controlled proofing box, a massive Hobart mixer and an experienced baker looking over my shoulder. Like many things, my childhood memories haunt me. My dear sweet mother, angel of a woman, a saint even, who could literally burn water, told me once; as I bragged about my youthful kneading skills; “It was good bread just hard and dense.” so I have been attempting to lighten up a little. By lightening up I mean not kneading as much. Kneading too much makes the bread chewy, I’m not going for chewy here.
What this means, with these loaves, is that I did not knead the appropriate amount. Therefore the gluten has not developed properly which, as a result, did not provide the correct crumb or cell structure to capture the Co2 released from the yeast which gives the bread it’s lift and lightness. Shucks. Only
one two things to do:
1. Eat the bread warm with butter, eggs and syrup
B. Try it again.
Cheers and smile often,