Sliced bread for spread

Azbubu

Azbubu

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You've probably noticed that certain types of sliced bread are suitable for spreads whereas others aren't (too fluffy). How are they made differently?
 
abzo said:
You've probably noticed that certain types of sliced bread are suitable for spreads whereas others aren't (too fluffy). How are they made differently?
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I've started experimenting with making breads, and here are my findings so far. Kneading the dough builds gluten strands, so the longer you knead, the chewier the bread.

Breads can be made with just flour, yeast, water and salt, whereas rolls can be made with butter/oil, eggs, milk, water and yeast. The rolls will tend to be fluffier and closer to a cake texture.

I've made a no knead bread that ferments for 20 hours, which is then cooked in a dutch oven to basically inject steam back into the load, this results in a nice crusty, chewy bread that takes a spread nicely. Kind of like a ciabatta.

So, cooking method and ingredients will determine fluffiness and texture.
 
fastesthamster said:
I've started experimenting with making breads, and here are my findings so far. Kneading the dough builds gluten strands, so the longer you knead, the chewier the bread.

Breads can be made with just flour, yeast, water and salt, whereas rolls can be made with butter/oil, eggs, milk, water and yeast. The rolls will tend to be fluffier and closer to a cake texture.

I've made a no knead bread that ferments for 20 hours, which is then cooked in a dutch oven to basically inject steam back into the load, this results in a nice crusty, chewy bread that takes a spread nicely. Kind of like a ciabatta.

So, cooking method and ingredients will determine fluffiness and texture.
Click to expand...

Thanks.

So why is Sasko Toastie for example more appropriate for spreads than Albany Superior?
 
abzo said:
Thanks.

So why is Sasko Toastie for example more appropriate for spreads than Albany Superior?
Click to expand...
Not sure, have a look at the ingredients list. Are they the same? Examine the crumb size between the breads and the number of holes. Maybe one is fermented longer, does it have more of a sour dough flavour?

Not having eaten either of those brands, I can't assist there.
 
fastesthamster said:
Not sure, have a look at the ingredients list. Are they the same? Examine the crumb size between the breads and the number of holes. Maybe one is fermented longer, does it have more of a sour dough flavour?

Not having eaten either of those brands, I can't assist there.
Click to expand...

Basically one is smoother while the other is too fluffy thus making spreading a nightmare!
 
dough that develops for 12 hours or more is delicious and no knead/cooked in dutch oven is heavenly, here's a recipe - http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0.

i've been baking artisan bread for 12 months now and practice definitely makes perfect. our family never eat bought bread anymore, much less white bread. i can recommend www.kingarthurflour.com for recipes if anybody's interested.

P.S Eureka Mills stone ground flour is available through many Spar and Dischem shops........ yum yum yum.
 
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