November 24, 2007 - 7:12am
Thanks Dolf
Dolf, thank you for your help.You have very nice breads and pastries. I like you ask you question:What is the problem if I make the bread and second day is crumbly???? How you make bread like make it store brand.Store brand is nice and fluffy and my get dry so fast. How is ratio for water and flour???? Can you help me????
Thanks Saintdennis
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Dolf I thank you for your help me with "baker's percentage".I was visiting your web and you have very nice breads and pastries. When I saw your breads that are so nice that I want to ask question about my breads.Why they are so dry on the second day??? They are nice and moist when I bake them,but when they are one day old they are dry.How to make bread like they are in the store,those breads are so fluffy?? How you calculate ratio for water and flour???
Thank you Saintdennis
Generally dry bread on the second day means that you over baked it. Any dough starts with moisture in it (the hydration). Some of that evaporates during baking, but not all. If you bake too long, too much evaporates. Stored bread also loses moisture so if you over baked and already started with not enough moisture, this will happen.
Generally, artisan breads with lean doughs (no fat, no sugars added) should bake until an internal temperature of between 200-210F, but not higher. Enriched breads should not bake quite as much: 195-200F. Also, remember to let bread cool completely before cutting into it. If you do this too early additional moisture may escape quickly through the cut end.
Bread going stale can be further delayed by the use of additives to the dough. In particular using fats in the dough will improve things. Sourdough breads, with their acidic dough, also tend to hold longer. Other possibilities are dough additives such as acids, buttermilk (acid and fat) etc, but this topic can be quite complex.
--dolf
See my My Bread Adventures in pictures