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I just baked this loaf. What is the secret to the fluffier

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I just baked this loaf.

What is the secret to the fluffier almost chewy consistancy of bakery bread?
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The secret is going to a real bakery.

You should put your time into more useful endeavors. Study computer programming perhaps.
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>>8423576
I do my bread by hand using a sponge method and try to work it as little as possible and account for that by giving it about six folds at 15 Minute Intervals, what kind of flour you use plays a huge part as well, what kind did you use on that loaf?
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>>8423597

"High Grade" I am /out/ and made this in a cast iron frypan with the intention to eventually start making this in a dutch oven in coals.
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>>8423597

Hey, Autismo 'breader'
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>>8423615
Cause if it's high gluten it could make it come out too tough but honestly it looks like yours could have proofed longer
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>>8423576
Use the right flour - you want lower protien

don't overwork - you just want shit to come together

let it proof - give the yeast time to work

speaking of yeast - make sure yours is still alive and not from 1985 like every other dumb fucks pantry yeast

Though to be perfectly frank that looks like a good, if dense, home loaf. If you want chewy/fluffier though, these are the rules you want to follow
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>>8423618
'Autismo'? Why because I understand the process of making a nearly universal food staple?
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>>8423627

I will try that tommorow thanks. It also may have been a bit cool. Its summer here so no heating anywhere in the house and I put the dish next to the kettle thinking it would be warm enough. I also only had iodised salt not kosher salt, would that have mattered?
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>>8423638

So you mean a lower grade flour? Thats counter intuitive! Haha.
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>>8423645
I don't think so but salt can inhibit yeast activity so if you use too much it could slow fermentation, also if your using a cast iron pan or Dutch oven to bake in it really helps to pre heat it first, it's a bit of a hassle but worth it for more even baking
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>>8423658
higher protien means more glutenial chains, means denser bread. You want some of this for the bread to be chewy, but too much and you get what is essentially cake. Use AP or Bread flower, make sure to proof it overnight.

also https://www.youtube.com/watch?v=YX_6l2bmvQI
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>>8423627
If you eat too much gluten your dick could fly off.
>>
>>8423591

If I wanted to sit in front of a computer for 12 hours a day with a bunch of nerds while having a subpar sex life I'd just shitpost at the library
>>
High gluten, bromated, and bleached flour.
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>>8423888
I'm an IT specialist at Wendy's and if I told you how much pussy I get, you would probably think I was lying.
>>
three main things for soft loaves: more leavening, dough conditioners and lower and slower bake times. a classic split top wheat is baked at 325 for over an hour, and if it doesn't more that double in the oven it was under leavened. adding eggs or fat can condition your dough or you can easily buy chemical conditioners online
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>>8423946
You're right. "None" is far more than you should be getting.
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>>8423576
You want a much slower rice. Overnight if possible. Gives a better flavor and improves the gluten stretchyness
Thread posts: 19
Thread images: 1


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