December 25, 2007 - 8:54am
my toast is toast
What is making my breads toughen when I toast them? They are not tough if eaten fresh or even thawed, only when they are put in the toaster oven. The specific bread I am presently reffering to imakes delicious sandwich rolls. It is a lean dough made with 25% bread flour, 15% sourdough starter and 60%% unbleached AP. I remember store bought breads used to lighten up while browning and becoming airy and crispy, but mine go in the opposite direction. They become tough and chewy. Thanx