how to make bread super light and soft??
i recently making pain au lait by a recipe from the cookbook which i bought when i was in culinary school, i ve never failed with the recipe in this book before,all the recipe have pretty clear instruction to follow, but ive failed 2 times with this recipe, which the bread should has a light,uniform crumb.
bread flour 300g
malt syrup 3g
mixing time:prefer intensive mix(5mins first speed, 8-15 second speed),but i am using hand,so i mixed it until it was smooth and elastic, around 15mins
first fermentation:27c for about 1.5 hr(1 fold when 30 mins left)
then i shape it into a ball and put in my round cake pan(6") then proof at 35c for 1.5 hrs until 2.5 larger in size
i bake at 180 for about 40mins
it comes out the crumb so dense, which should be a light and whiter crumb
another question is how to make some super light,soft bread, which i have had in japan, most of the bread is very light and very airy texture, they are very common in asia rather then crusty bread, my family prefer soft and light bread rather than crusty bread(in fact, only i like crusty bread in my family)so i really want to make some of these light,soft bread for my family.
sorry for my poor english