Baking in Beijing, dry bread, please help!
I have started a bakery in China producing a local type of quick bread. the recipe is below
2.5 ltrs oil
4 kg sugar
we use a sour dough starter that was given to us by a company producing the same type of bread. we combine the ingridients and the prepared sourdough starter and then add luke warm water to mix them in an industrial mixer. we mix for about 1 min and the dough comes out relatively dry, not sticky at all.
we let rise in a warm place over night. in the morning we put the bread in the mixer again and "knead" for around 2 mins and add a 1/3 kilogram of baking soda. then we seperate the dough into small ball, flatten with a presser, and smear a filling onto the dough. we then cut the dough into four pieces and arrange in a small aluminum conatiner. we cook the bread at 270 degrees celcius for around 35 minutes and then turn off the heat and let cook for another 5 mins. we then take the bread out of the containers and let cool before serving.
my current problem is that the bread continues to turn out very dry. when i eat the bread i have trouble swollowing it. the filling we put on it tastes good but the actually bread tastes very dry. we have tried adding more water to the mixing, adding yogurt, increasing oil, letting rise for two days, trying different flours, all to no effect. we have tried the bread at other places and it is relatively "wet" or easier to eat. it is sweeter than our bread. the recipe we have was given to us by the other comany also (we essentially franchised from them) and they do not know what the problem is either.
i think our method is similar to the "epoxy" method used by peter for his new whole grain bread. i just cant seem to get the flavor out of the bread, and get it to be more moist. please if you have any suggestions help me. and if you happen to visit beijing def drop me a message. thanks in advance
Baking in Beijing