The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

bread texture

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Dasme2004's picture

Zojirushi Mini Cycles and Texture

October 24, 2010 - 7:36am -- Dasme2004

So far when baking bread I have only used the Regular or Quick Baking Cycle with the "Light Crust" option.  For what types of recipes would I use the "Firm" or "Soft" option? Can someone please explain how the bread results will differ if I use the "soft" option for a Whole wheat bread recipe?  Also I love a bread texture that has holes.  Is there a particular name for that texture?

qahtan's picture

White bread texture

June 3, 2008 - 8:34am -- qahtan
Forums: 

 I have been making bread of various kinds for more years than I care to remember, but lately have a problem.

The crumb of the finished bread is coming out coarse textured.

Could this be some thing different in the flour, I am useing the same as always, but I have been using all milk instead of water in the dough to give a little more nutrition.

 I know, I should go back to just water again and see if that will solve this problem.

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