The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

my toast is toast

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docpat's picture
docpat

my toast is toast

What is making my breads toughen when I toast them? They are not tough  if eaten fresh or even thawed, only when they are put in the toaster oven. The specific bread I am presently reffering to imakes delicious sandwich rolls. It is a lean dough made with 25% bread flour, 15% sourdough starter and 60%% unbleached AP. I remember store bought breads used to lighten up while browning and becoming airy and crispy, but mine go in the opposite direction. They become tough and chewy. Thanx

dmsnyder's picture
dmsnyder

Hi, docpat.

Some factors that might cause that problem would be too much gluten (maybe use less bread flour?), low hydration and/or insufficient fermentation or proofing. 
Just semi-educated guesses.
David

L_M's picture
L_M

Hi Docpat,

This is just an idea, but maybe you could try taking the loaf out of the oven a few minutes earlier. I've found that bread I plan on eating toasted is better if I don't keep it in the oven for it to fully bake. I don't mean par-bake, but just those few extra minutes. 

Hope it helps a bit :-)

L_M

holds99's picture
holds99

 Good morning Docpat,

Here's a "for what it's worth" analysis.  In my experience breads made using a preferment (poolish, biga) usually do not toast very well in that they tend to toughen when toasted and don't usually brown evenly.  Although I am not a chemist my guess is that it has something to do with the preferment process and the method of baking prefermented loaves. 

On the other hand breads I have made using the direct method (yeast does all the work, no preferment) do much better when toasted.  For example: I have had a similar experience to yours when toasting artisan breads however, when I toast bread that I have made using the direct method (yeast only with 2 knockdowns with a final rising in the pan, then into the oven) they toast much more evenly and hold their moisture better, without drying out. 

holds99

 

docpat's picture
docpat

Holds99;

Your FWI was RO (right on). I have made the same recipe three times now without the preferment and the rogels (cross between a roll and a bagel) are toasting up beautifuly. Thanks for your suggestion.