Breadmaking Help

chase_gwJuly 22, 2012

I made my first Pullman style loaf for the tea sandwiches and while it's very good and can be cut for the triangles and the ribbons it isn't going to do for the pinwheels. It has too much of a "crumb" to it. When I roll it it

"cracks" on the outer curve.

I need help modifying this recipe to a less crumby/dry bread to a softer bread or a recipe for a soft squish type bread. The only change I made to the recipe was using all white flour no whole wheat.

Dainty tea Sandwich bread - King Arthur

3/4 cup milk

1 cup lukewarm water

6 tablespoons butter

2 teaspoons salt

3 tablespoons sugar

1/3 cup Baker's Special Dry Milk or nonfat dry milk

1/3 cup potato flour or heaping 3/4 cup potato flakes

3 cups King Arthur Unbleached All-Purpose Flour

1 1/2 cups King Arthur 100% Organic White Whole Wheat Flour*

2 1/4 teaspoons instant yeast

*Use all-purpose flour exclusively, if you like; but believe me, your family will never notice the substitution of a cup of organic white whole wheat flour for part of the all-purpose.

Combine all of the ingredients, and mix and knead them�by hand, mixer, or bread machine�to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours.

Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes.

Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350�F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190�F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.

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cloudy_christine

More gluten development should solve the problem. Gluten is what forms the structure that makes bread not crumble into pieces. How did you knead it? By hand or mixer or bread machine? Knead bread dough until you can stretch it between thumb and forefinger into a "windowpane." Look up "windowpane test" for pictures.

If it were me, I would not use that recipe. I'd find one with no potato anything. Just a plain milk bread made with white flour.

    Bookmark   July 22, 2012 at 3:27PM
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grainlady_ks

1. What was the temperature of the finished loaf? If you baked the loaf too long, that will have a drying effect on the "crumb" (the inner portion of a loaf of bread). The recipe indicates 190-degrees F.

2. How thick did you cut the slices for rolling?

3. It may help to wrap the loaf in plastic wrap or a plastic bag when it has cooled to 90-100-degrees F. in order to prevent it from drying out. The longer the loaf sits on the drying rack, the more moisture migrates from the crumb through the crust.

4. Other things that can affect the crumb....
-Overworking the dough
-Insufficient first proof (use a dough rising bucket and only allow the dough to rise to just UNDER double).
-Improper forming of the dough before placing in pan (tight or loose)
-Using too much bench flour (use a Silpat to form your dough on, not a floured board or counter, and you won't need any bench flour - lightly oil your hands for handling the dough.)
-Incorrect oven temperature

5. How did you measure your flour? You may have added too much flour depending on the measuring technique you used.

You may want to contact King Arthur and ask them for some input.

-Grainlady

    Bookmark   July 22, 2012 at 3:33PM
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chase_gw

It very well could have been the temperature. It was 198 when I took it out. Also I let it cool completely before wrapping.

On the positive side it slices easily and tastes great !!!

    Bookmark   July 22, 2012 at 3:58PM
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centralcacyclist

What about trying the roux method? I haven't done it but it is supposed to yield a soft springy bread. I did a quick search.

There is also a milk roux method but I didn't search for that.

Here is a link that might be useful: Water roux.

    Bookmark   July 22, 2012 at 4:11PM
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lindac

I would use a recipe for a broiche roll for the bread....or perhaps even a challah....
Think it's the eggs that make it hang together well and be dense enough to roll up.....
Also potato in bread makes it tender.....and for rolled sandwiches you want tough! LOL!

Many recommend slicing the bread and then laying a wrung our tea towel over it and leaving it for an hour or so. That may help with the bread you already have baked.

    Bookmark   July 22, 2012 at 4:31PM
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annie1992

I would also look for a recipe that contains eggs and skip the potatoes. Slice it thinly. The King Arthur Flour people are great, BTW.

Have fun!

Annie

    Bookmark   July 22, 2012 at 10:33PM
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