How to achieve this luxurios bread texture every time? Please help.
Hello everybody,
I made bread dough using 400 grams bread flour, 2 eggs, 30 grams olive oil, yeast, salt, sugar, and lemon juice. I used 200 grams of water.
Kneaded using the French pull,fold, trap air and bang method.
The addition of eggs and olive oil resulted in an overhydrated dough.
I baked in 2x pound cake size baking tins whilst adding water to oven for steam.
The result was an amazing luxurious texured bread?
What was it that helped with this result- the overhydration, the lemon juice etc.?
Also how can I prevent it from sticking to the tray? I oiled the trays well with olive oil but they still stuck.
I tried the same recipe with a silicon tray with one X 400 grams flour big loaf. Result was 70% as good as first try.
I would like the luxurious texured bread every time I bake.
Can anyone advise what I did right? Was it the overhydration, lemon juice etc.?
Any help would be highly appreciated.
Tks
I can offer no help for the texture. But for, “ Also how can I prevent it from sticking to the tray?”
You can dust the oiled pan with flour (or better yet rice flour) before placing the dough inside. Instead of oil I use Crisco shortening instead of oil, but oil should work.
Hi BR that is a rich dough the egg percentage alone would equate to 25% and the eggs water and olive oil take hydration to 82.5% that's without what ever sugar and lemon juice. If you wanted to reduce the hydration the the water is the easiest, measure out your 200g but hold back 30g that would equate to 75% hydration which should make things more manageable and enable good shaping.
As far a sticking goes i do find olive oil to have a tendency to stick when baking a good. vegetable oil does give a better result i feel.
If you are producing something that you like then that is a success. If you choose to make changes then its best to just do 1 at a time and compare the result.
kind regards Derek