A question about Bread Chemistry.
Suppose that a loaf of French bread or Italian bread made with high gluten flour is on the right side of a chart and represents 100%; bread that is typically made with the standard ingredients high gluten flour, water, salt and yeast.
Now suppose that a soft, squishy dinner roll is on the left side of the chart and represents 0%
Using the same high gluten flour, what would I need to do to get a 75%, 50%, 25% all the way down to approximately the texture of a dinner roll at 0%?
I want to learn the effects of other ingredients and how it changes the dynamic making dough more soft. Also temperatures if necessary.
If I can understand the effects of other ingredients then I should be able to picture in my mind what I want and then tailor a recipe accordingly.
I live in Mexico. Good flour is hard to find.
I have a very good high gluten pizza flour that is imported from the USA.
You can't find any Rye, Whole Wheat, All Purpose, Bread Flour or any other special flours that are readily found in the USA. The local flours are tasteless and gritty in texture.
I can make bread all day long, with the high gluten flour that has a nice chewy interior with large holes and a crisp thick crust that has the texture of a good Italian bread.
I'd like to make a sandwich from a 6" roll that is in between a piece of Italian bread and a dinner roll
Thanks very much.