The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fluffy "cotton candy" bread

pctek's picture
pctek

Fluffy "cotton candy" bread

I have suceeded in making horrible soft "shop" bread for husbands picky tastes, by using butter and milk and a fast rise.


But he says it's still too dense or doughy, various friends have tried it and say it can't be fluffier but I know it can - he wants it like the Super Soft shop bread.


 


How do I do this? I tried an egg yesterday but still not fluffy enough.


 

Doc Tracy's picture
Doc Tracy

On the back of the diastatic malt that I just purchased from KA's there is a white bread recipe called "Ethereal Air Bread". Might be worth a try.

BellesAZ's picture
BellesAZ

It makes a nice loaf and the beaten egg white adds an interesting dimension.  My family really liked this bread.. we like white bread for breakfast toast.  My son said it was perfect for a peanut butter & jelly sandwich..  must admit... it was nice for that!

Sean McFarlane's picture
Sean McFarlane

You would most likely have to use dough conditioners, and yes there is an all natural way, Ascorbic acid.  As to the ratio..no idea as ive never used it, but ive seen it used on some WW loaves, and it works wonderfully.

Crider's picture
Crider

It adds malt extract to a recipe that has a lot of butter. 


http://www.kingarthurflour.com/recipes/robins-ethereal-air-bread-recipe


 

clazar123's picture
clazar123

One trick I've found is helpful for a fluffy loaf is to use 2/3 AP flour and1/3 pastry flour. This is in addition to using and egg per loaf,oil in some form, milk or buttermilk.You actually want to have less gluten in this kind of loaf.I bet he doesn't like chewy bread. That is what a higher amount of gluten gives you-more chew.


See what happens!

pctek's picture
pctek

I've ordered some malt, some ascorbic acid.


AP flour versus pastry flour?
In our shops I can get STandard flour or high grade flour, that's it.


 He doesn't like chewy, he doesn't like crusty, he doesn't like anything other than white, he doesn't like.....you get the idea.


 


Meanwhile I made me a wild yeast wholemeal loaf, crusty outside, not a ciabatta, but in between.....yum.


 


Now for wild yeast ciabatta.....(for me)


 


Will see what happens with adding malt, acid etc too for his rubbish loaf.

Mini Oven's picture
Mini Oven

and stop breaking your head about it.   Then look up" water roux."   Chances are good all you have to do is take that last recipe, before combining ingredients mix a small portion of the flour with the water in the recipe and heat to just bring to a bubble.  Let cool and use in the recipe, adjust moisture if needed.  This little trick goes a long way without all the additives.


The egg works better if using only the whites.  Good luck!


Mini

pctek's picture
pctek

...that bun mix sounds good - just what he's on about I'd say.


I won't buy shop bread, the stuff he used to buy is $4.59 a loaf (NZ), I can make a loaf for 65c.


We are too poor to buy things unnecessarily.


 


Besides I like cooking.......

jennyloh's picture
jennyloh

Not sure if this is what you are looking for,  made a sugarless loaf  (using water roux starter)  and hokkaido milk bread (made with whipped cream) that turns out really soft.  check it out in my blog.


Jenny


www.foodforthoughts.jlohcook.com


 

althetrainer's picture
althetrainer


I have been making bread for my family for years. Once my husband made a negative comment about my homemade bread. I stopped making it and started buying him store breads. It didn't take long before he realized how lucky he was to have freshly made bread at home waiting for him. Never heard a word of complaint after that! :-0


I have also taugh him how to use a bread machine.   He knew better, another word he would be making his own bread. He does make bread using the machine once in a while but by the end of the day he still prefers my sourdough. :-)


Al



Doc Tracy's picture
Doc Tracy

I'm so glad I don't have your problem! I'm just trying to increase rye flour to get my husband used to a high rye percent.


The one time I made white sourdough with a white starter it was lovely. Crusty, crunchy ad good crumb. But, neither one of us liked the all white bread. Ended up giving the rest of it away to a friend who loved it.


I rarely use my white, AP flour except to bake sweets. (like the Blueberry braid rising right now) Just baked a 100% Whole wheat white loaf yesterday with my starter. It was awesome. I added some diastatic malt and I think it almost made it too soft for my taste but boy, the taste is amazing. Complex, slightly sour but sweet at the same time.


My step-family doesn't like whole wheat much either as they were raised on Wonder Bread. I'm amazed when they choose packaged, nasty white buns over fresh out of the oven WW buns. But, to each their own.


Let your hubby go breadless awhile and than see how he likes your bread!


I'd love to know your recipe for WW ciabatta if it turns out. I've yet to get those huge holes in WW but I know it must be possible. I'm somewhat limited right now with my RV oven, not producing the crust that I would like yet.


 

pctek's picture
pctek

Still working on the ciabatta.


I've just used the no-knead recipe but using sourdough starter made with wholemeal flour.


I got a nice holey loaf but couldn't really call it ciabatta, it was too soft. Not real soft, just not quite as crusty and rustic as  it should be.


Maybe it's too juch practicing crap fluffy white stuff for the husband.He can't go without bread, he's a type 1 diabetic, he has enough problems with low sugar levels as it is.


He's just a whinger, too old to chnage now, anyway, I'll get there yet with his bread.


I'll just make real bread for me and rubbish fluff for him. I bet he says it's too fluffy when I finally succeed, I did wonder how you are suppoosed to slice such stuff.


This has been an excellent website though, I've looked at all peoples links they have given plus loads of info on here. Great stuff, passed on some links of the real breads to friends as well.


Best bread site I've found!!

EvaB's picture
EvaB

what your diabetic coach says about white bread but mine is emphatic that its not on the menu, even if you have low blood sugar, there are other ways to bring it up other than white refined breads.


Personally it sounds as if he is manipulating you with his passive agressive whining.


Whole grains deliver much longer and better levels of blood sugars, with less highs and lows, I know I don't like most whole grain breads, but it helps with the problems I have so I eat it anyway!


We here in this area are told to stay away from white starch, that means pasta, bread, and potatoes, you can have reasonable amounts of pasta if its a whole grain, (don't like the stuff in the store so will have to try making my own) and the ocasional small serving of potato with herbs and butter is ok, but you do have to make choices.

txfarmer's picture
txfarmer

I think I know what breads he likes - the same kind that's popular in Asian bakeries (and Asia in general). I can turn out those lighter than air breads reliably but rarely make them now. Being Chinese, that's the type of bread I started out making, before knowing better. :P


The keys to those light breads:


1. Use a small percentage of cake flour in combination with bread flour, you want gluten for high volume (i.e. light) but don't want the chewiness;


2. Use butter, full fat milk, cream cheese, and/or heavy cream in your dough. Doesn't have to be a lot of butter (otherwise it turns into brioche, which is yummy but not air light), about 10% is common. The other diary products listed are often used in place of liquid, yogurt also is common.


3. This is very important: knead very very very well. To the point that you can have a very thin but strong windowpane. To achieve that for a slightly enriched dough, it often requires 10 to 20 minutes of mixing in my KA, longer by hand. You honestly want the windowpane to be like a translucent glove. That level of gluten developement would lead to maximum volume, and very fine and even crumb. It will also mix out all of the flavor of the flour, but I am guess it's OK with your DH.


4. Don't S&F. Do one bulk rise, punch down and get rid of ALL of the air bubbles so the crumb can be even. Shape into loaves or buns.


5. If you/he wants even more moise crumb, increase the hydration slightly. That would make kneading harder though.


6. If you want even more moise and soft crumb, use the Japanese method of "soup starter", which is just a paste of warm water (65C) and flour mixed the night before then added to the dough.


Anyways, let me know if you need a specific formula, these are just general ideas. Hokkaido milk bread mentioned above(originated from Japan, it is indeed a typical Asian soft bread) is a good starting point, just make that formula and paying attention to the above points. My husband and I have completely changed our tastes when it comes to breads. We now much prefer sourdough breads with some wholegrains.

Mini Oven's picture
Mini Oven

substitute coconut milk for the liquids, this also makes a light crumb with an interesting "can't put my finger on it" taste and fluff.   It may also up the prise of the loaf, that wasn't cheap bread!


Mini

pctek's picture
pctek

Finally.


3 cups high grade white flour


1/4 cup cornflour (yep)


125ml water roux, nice snot-like consistency


2 tsps yeast


2 tsps salt


2 tsps ascorbic acid


40ml cream


Mix into wettish dough, leave a few hours, tip out onto floured board, at this stage it was like holding a cloud. Flip around in the flour a bit, bake at 190 degrees.


I tried all sorts and this is the nearest I have got. I am no good at kneading, haven't the patience. This worked. At last.


After a million variations of recipes etc.


 


No doubt he'll now say it's too fluffy or something.


 

Doc Tracy's picture
Doc Tracy

Gross! Sorry. If my husband wanted to eat that. He could just go buy himself Taco bell everyday for himself. You have more patience than I have.

althetrainer's picture
althetrainer

As long as you don't mind making bread this way and he likes it over everything else, I'd say "yay"!


Al



perciani's picture
perciani

Hello. I made this recipe today and the dough turned out into "sand flakes". I mean, is the amount of liquids (water roux and cream) right? To fix that, instead of 40ml cream I poured a whole 200gr package of cream plus ~50ml water. Thanks in advance

Dan

karol59's picture
karol59

I finally made the best, softest bread ever, I still sift the flour  for everything but this time I also tossed in a big spoonful of shortening.

BellesAZ's picture
BellesAZ

Your husband is lucky he's married to you is all I can say!  He should Thank God for being married to such a lovely person that would try and bend over backwards to please him.  It would frustrate me terribly to be married to a picky eater.. especially when you can't afford to appease the pickiness.  He could always go without it.. and he may magically develop a taste for good bread.  :)


In fairness, I've had NZ bread and Aussie bread.. the white stuff from the shops.  If you can replicate that.. I'd make it every day.  It is, by far, the best white bread I've ever, ever had.  I think they use a fresh yeast and a dough conditioner.

JoPi's picture
JoPi

Tuesday was a good baking day.  I tried the Ethereal Sandwich Bread and also made some herbed garlic bagels using this recipe...http://www.thefreshloaf.com/recipes/bagels.


Here are some pics...http://www.flickr.com/photos/40521578@N05/4992598895/


http://www.flickr.com/photos/40521578@N05/4992598471/


I did add some whole wheat to the Sandwich bread and some dry milk powder.  There was a comment that said milk might cause the bread not to rise so high.  Why?  Since I used milk powder, I didn't find any problems.  With the bagel recipe, I did used bread flour but also added some wheat gluten.  


Some much bread, so little butter : (


 

BellesAZ's picture
BellesAZ

Nice pictures, but it looks as if you had a bit of an uneven rise to your bread?  Did you get a good rise out of it, or perhaps it had over risen?  The reason I ask is I make this bread on occasion and have never had it come out like that, so I am wondering if you did something different to it.


Your bagels look very appetizing too.. good job.