The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


bruneski's picture


In bread making, what uses/aims/purposes the addition of a little cornstarch to the dough could have?

I`ve found (and already read) the following post:

But the focus there was slightly different.

Would there be anything more to be said about the subject?

Thanks. Bruneski.

Cob's picture


I believe a litle addition of cornstarch/cornflour (depending on the recipe) has the effect of lowering the gluten content and making the crumb finer, softer, and perhap lighter. In my experience, the result is just so. Using rice and potato flour also has the same efffect. I also believe they are all humectants, and retain water better than wheat flour, so your curmb will be more moist, and keep longer. I always replace about 10-20% to sweet doughs, the difference is amazing compare to using 100% wheat flour.

I've also seen it said that cooking a portion of the flour with water over the hob as a paste has the same effect, like making a roux, or that Tangzhong method thingy.

When I make (sweet) shortcurst pastry, I replace about 10% of the flour with cornflour/Bird's custard, or rice flour. With some lemon juice or another acid and water to bind the pastry, the gluten strands will be kept 'short' ike shortcrust is meant to be. Oh, and in shortbread recipes, the result is really crumbly and 'short'

bruneski's picture

I guess I'll try this type of substitution in the near future.

As to the roux/tangzhong, I just made a milk bread using it. The result was quite nice, but far from ideal, owing to an execution mistep I commited.

Thanks for the info. Take care. Bruneski.