How do the commercial bakers get that white fluffy bread?
I've been making bread for a couple of years, progressed from a bread maker to sourdough, etc. A few weeks my husband came home from the supermarket with a generic white sandwich loaf and proceeded to pass up my fresh baked rolls (Reinhart's straun, since you asked) and made himself a sandwich with the white stuff. I was a bit miffed as you can imagine, then yesterday, having moved onto to Dan Lepards book, I made his sourdough white leaven bread, which I thought tasted fine. When asked, my dear man said it was OK, but he really preferred the commercial sandwich white bread, 'like you used to make'. Actually I can't remember making anything like that, but never mind. So, my question is, how do they do it? I've noticed my rolls weigh about double the weight of commercial rolls of the same size, yet their crumb isnt full of holes, the texture is quite and even. I guess somehow they get lots more air into their crumb but how? For his sake, I'd like to lighten up my bread. I guess this is probably a too general question, but my loaves are usually fairly dense, sometimes I can see that they haven't risen quite enough, and I'm working in that. I'm confident that my doughs are hydrated enough. So, any ideas?