The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Stronger sandwich bread

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rachelkf's picture
rachelkf

Stronger sandwich bread

I have found that my sandwich bread tears and breaks when I eat sandwiches. Has anyone found a better recipe for stronger sandwich bread?

PMcCool's picture
PMcCool

ingredients and process you use, someone might be able to give you some tips for improving your present bread.

Paul

rachelkf's picture
rachelkf

I have tried the different types of white and wheat bread recipes that came with my bread machine in the recipe book. I have followed the directions exactly.

cranbo's picture
cranbo

Does it break/tear because it's dry and crumbly, or because it's too soft? 

If dry & crumbly, then use more water and knead it more, and incorporate some protein and/or fat (milk, butter, etc). 

If too soft, use a little more water, use less or no protein or fat (milk, butter/oil, etc), knead a little longer, and use a stronger flour (such as bread flour instead of all-purpose flour). 

Veshta Yoshida's picture
Veshta Yoshida

Wetter dough, higher gluten flour, better/more kneading .. all good and sound solutions. Added to the "traditional" list should be using longer bulk rise and folding the dough a couple of times.

My alternative solution to moisture and strength in fortified breads (ie. containing milk, eggs etc.) is to add a dollop of mashed potatoes to the final mix. Easy enough to do with a bit of foresight, just boil a handful extra potatoes one night, mash them with a bit of milk, butter or whatever you normally use and put it in the fridge until needed (within a few days).

Works really well in whole-grain breads as well as rye breads .. my sourdough 75% rye w. mash rolls get the texture of fluffy cake when the sourdough is not in one of its moods :)