Operation Bread is my journey to learn about different load breads as I try different bread making techniques, processes, flour and recipes.
You know that perfect, pillowy, soft sandwich bread that seems like memories of your childhood but you seem to never be able to recreate.
Well my goal is to try to recreate that perfect sandwich from my childhood. The goal is to make the perfect loaf of white and whole wheat bread. The bread should have a light crust on the outside and be soft on the inside.
More Bread Recipes:
I have a bad habit of negative self talk but upon further reflection I do believe this is a great classic bread loaf recipe. I would greatly suggest waiting until the bread has fully cooled before cutting into it. It is flaky, buttery, crusty but also pillowy and soft. The perfect loaf of bread for a sandwich.
Why do you punch down the dough when making bread?
Punching down the dough removes the large gas bubbles formed by the yeast during rising process. It also redistributes the yeast cells, sugar and moisture so they can ferment and rise the dough during the proofing stage.
How to shape loaf bread?
Roll out the dough to the same width as the length of the loaf pan. Then tightly roll the dough into a log. Tuck in the ends and pinch the side seems so it is smooth on all sides.
More my second recipe it was a classic wheat bread. While It was good in flavor. It was a tad dense. The recipe is posted in the Operation Bead Archive and not as a complete recipe.
Difference between Brown and White Flour:
Brown bread is considered healthier than white bread because the whole wheat bread has nutritional advantages compared to white bread.
The other reason it is considered healthier is because it contains more fiber and more nutrients such as vitamins, magnesium, folic acid, copper, zinc, and manganese.
The protein content of a flour affects the strength of a dough. The different wheat flour types contain varying amounts of the gluten forming proteins.
The more whole wheat flour you use the more bran and germ there is in the dough and the more the gluten gets shredded. This is why as you increase whole wheat flouryou usually must expect a decrease in loaf volume. To allow for proper gluten formation, you need to let the bread rise longer. Much longer. I don’t think I left mine in long enough.
It is also recommended to let the dough rest for about 20 minutes before kneading to achieve a softer dough.