Homemade bread making

[Frogstore]

Hello. I have been "trying my hand" at bread making. I do not own a bread maker (it's on my Christmas list), but have just followed the directions on the back of the dry yeast packages. Does anyone know how to make homemade bread fluffier? Mine is yummy, but too heavy. I found a recipe on the Internet, but it is not that different from those on the yeast packages. Is anyone a bread maker and has tips for me?
Thanks! Shelley

[kasparcat]

You can buy something called "dough conditioners," which the commercial bakeries use. I think I've seen it in the King Arthur Flours catalog. I know they have a website. Also adding some extra gluten will enhance the texture.

I used to work at a shortening manufacturer, and there are even some shortenings with added dough conditioners, but those are not available to the general public, as far as I know.

Rani

[Jeannie]

Hi there....well it depends on several factors....the yeast you are using, the flour you are using....and how long you are kneading the bread and your method of kneading.. and letting it rise
twice..... are you using the correct pan size.....? Give us a little more info...maybe we old gals can help..*grin*

Let me give y'all a little history...I've used Gold medal flour for more than 40 years..over the past year or so and lot of my breads and bakings have failed....I blamed it on yeast, baking powder etc....well.....I changed flours....to KING ARTHUR... it's wonderful! everything bakes right again......it is worth whatever they charge because of all the ingredients, flour is one of the least expensive in a recipe......

Attaching a pic of our bread.....*g*

[Jacquie]

Hi there! My mum & I bake bread, buns, you name it...usually too much flour & kneading it too long will result in heavy bread. As for the flour brand, I've used many different brands, even a no-name, with really no difference...good luck! Hugs! Jacquie

[Jeannie]

Jacquie...

In that regard you are fortunate...You are in Canada..and the quality of the wheat is much more uniform than it is here.....*s*

Not all flours in the US produce the same results..... *s*

[nagymom]

I'm with Jacquie, it simply doesn't matter what brand of flour you use. I have used store brands, name brands, and "bread flour" as well as all purpose and all produce fairly uniform results. (I'm not from Canada either ) However I have long wanted the lighter texture bread too and am going to experiment with shorter kneading times with my bread machine. I'll keep you posted.

[Jeannie]

Ummm...well ladies..perhaps a little research might change your minds....

please check out these sites and we can discuss this again....

http://www.lalecheleague.org/NB/NBJulAug99p134.html

www.theartisan.net
Flour Treatise

www.americastestkitchen.com
go to the tasting lab...
All purpose flour..

Jeannie... *s*

Life is the Ultimate celebration.... *s*

[Jacquie]

Jeannie, I wasn't disagreeing or arguing with you, I was only stating what I myself do, & that it's never failed me yet.

As for Canadian flour being better or more uniform, I wouldn't, of course, know one way or the other since that's all I've ever used!

I've checked out the sites you provided, & in fact put 2 of them into my Favourites for future reading, I thank you for the info, most interesting!

Hugs! Jacquie

[Jeannie]

Hi Jacquie....

I wasn't being argumentative...just sharing information *s*....Hope you like those articles.... *s*

Jeannie

[Jacquie]

Afternoon, Jeannie!

Yes, tho I've not read all of the articles, what I have read is very interesting indeed....I had no idea about the different types of flour at all, & that's always good to know!

All this talk about bread is putting me in the mood again! LOL...so this week, I think I may just have to bake some....

Thanks again for all your info, can never have enough!

Hugs!! Jacquie