Does adding oil and fats affect bread crust development?
I had recently started baking bread and I have read up a lot on developing a great crust. Generally it involves steam in the oven at the beginning of the baking process, high even heat and etc.
I noticed something that I have not read about and was hoping someone can confirm it.
I noticed that when I added extra virgin olive oil, I developed a much nicer crust then when I made a much leaner bread that did not have any fats in it. Does the oil really affect how my crust develops, or do you think its a different factor that gave my bread a better crust. If it is the EVOO, why does it give my bread a better crust.
Best Answer
Oil definitely changes the crust, and whether or not it's "better" depends on what you're going for. Oil in the dough tends to give a softer and thicker crust, while a lean dough tends to give a crisper and thinner crust. Other dough ingredients that tenderize include milk and eggs, and there are plenty of web pages listing "dough enhancers" that give various effects. Again, it all depends on what type of crust and crumb you want.
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Quick Answer about "Does adding oil and fats affect bread crust development?"
Fats and oil inhibits gluten development in sourdough, increases fermentation time, reduce baking time, reduces oven spring, reduces the size of holes in the crumb, softens the crumb and crust, imparts a rich taste to the bread and increases the bread's shelf life by delaying the staling process.What happens when you add oil to bread dough?
When an oil component is added to your bread dough, not only will it improve the crumb structure, but it will also make a softer and moist loaf. This is because the oil in the dough prevents water from evaporating during baking. As the water is retained, it keeps the baked bread moist and tenderized.What happens when you add fat to bread dough?
In bread making fat provides flavour but more importantly lubricates the dough. This helps to retain the gases released during baking thus ensuring a well risen loaf which will have a soft crumb and will stay fresh longer.What is the significance of using oil & fats in making bread?
The main function of liquid fats (oils) is to add richness and tenderness, and because they do not solidify when cooled they create baked goods that are more tender than baked goods made with solid fats.What affects bread crust?
As bread cools, any leftover moisture in its interior migrates to the surface. If that moisture reaches the surface and hits cool air \u2013 e.g., typical room temperature \u2013 it condenses on the loaf's surface, making it soggy. If it hits warm air (your still-warm oven), it evaporates \u2013 leaving the crust crisp.How Different Fats Affect Bread Dough | The Effects of Fat Explained
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