What Makes The Best Loaf?

There are many differing ideas as to what produces the best loaf, crust etc. I have been involved with baking fresh products since I started as a Commis chef many years ago.

The original bakers used to make the dough, let it rise then knock it back and again let it rise, this helps develop the gluten and starches which are integral in holding the gas in place and therefore giving the light open texture which is attributed to a 'good rise'

Milk has been used in the Northwest (as in other areas) in place of water previously, as it was plentiful and to hand. It was also found to develop a softer crust and much more soft loaf internally (unknown at the time due to having a fat content, lactic acid and vitamin C) kids liked it better and there still is the Blackpool milk roll I think made by Warburtons. You can add milk powder to a recipe, or simply replace the water with milk.

Flour Improvers – What Are They?

Improvers came about when industrial manufacture of bread took over from small bakers, the improvers prevented the need for a double prove and so made the process cheaper. As it standardised bread production it was easier to get a regular loaf and this led to sliced bread being available, sure you may have heard the saying 'best thing since sliced bread'

These improvers I have are tried and tested and do give great results, there are countless people who have bought them from me via eBay, and I get many repeat orders.

They contain a small amount of e300, which is simply a technical code for vitamin C, this is one of the main factors in making a good structured bread.

All improvers, no matter where they come from are used in varying ratio’s to flour. Some as little as 1% (like the traditional farmhouse), and some are complete mixes with improvers and so used at 100%. I always send a recipe sheet with it so this will make more sense then but you do not need to add anything other than water, yeast, flour and sometimes salt with the improver and you will get a good loaf. You can experiment with different flavours such as tomato, cinnamon, cheese etc but the base recipe is unchanged.

Breamakers?

The biggest benefit to a bread maker is just that, it does all the kneeding etc it makes the bread, many people use it to do all this work then take the dough out and bake it conventionally, as a loaf or rolls, plaits, cobs etc, it is simply down to choice.

I hope all this helps, if I can help any further just let me know and I shall do my best to answer.

Thanks for reading,

Mick