How to obtain the soft and pillowy texture in bread?
Here's a bread recipe (probably a type of Turkish bread):
1 cup of warm milk (200 ml)
1 tea cup of warm water (150 ml)
1 tea cup of oil
1 tea spoon of salt 1.5 tablespoons of sugar,
half a pack of fresh yeast (21 grams)
1 egg white
5 cups flour
50 grams butter
(glaze: 1 egg yolk + milk)
Preparation: Warm water in a bowl, warm milk, salt, granulated sugar, liquid oil, egg white and fresh yeast, and mix them together. Then knead the dough by incorporating flour gradually. let the dough rest until doubled in bulk, then make 12 equal portions from the dough. put about 5 gr butter on each portion, pat the dough and then roll it and form a spiral out of it. cover and let rest for 20 minutes, then egg wash and bake until golden brown.
The only change I made was using instant yeast instead of fresh, and oat milk instead of regular milk.
This is how it is supposed to turn out like and this is how it actually turned out.
I tried the recipe twice, and it never came out as soft and pillowy as they look in the original recipe. The recipe poster advised that if the final soft texture is desired, cover the tray with a damp towel right when it is done baking and out of the oven for about 5 minutes. I did the same, but alas!
Best Answer
Milk is used as a kind of "tenderizer" in breads. Milk makes a softer crust and otherwise improves the texture of bread, so in this case, I think its your substitution that's giving you a problem. Oat milk may be a reasonable substitute for the liquid required in the recipe, but it just won't have the same effect on the finished product.
If you're not vegan, I would recommend using the regular milk next time. If you are, it may be possible to add a tiny bit more sugar and fat (in addition to the oat milk) to the recipe to compensate for the missing milk sugars and fats, but I'm unsure if that will produce the desired result. You may need to do more research into vegan breads to come up with a substitute for the milk in that case.
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Quick Answer about "How to obtain the soft and pillowy texture in bread?"
Using a damp cloth, let the dough rest for 15-30 minutes to loosen gluten and allow it to become pliable. All sides of the dough should be rolled up with the hands that are held together in equal force. You can get the rotis softer by gjeeviating them for a while and regreasing them with oils.What gives bread a soft texture?
Sugar provides many of the properties that soft bread endures. It's a natural tenderizer and, importantly, it reduces water activity. With the addition of sugar, the bread will be softer and keep soft for longer. For quickly made bread, sugar is also useful to provide food for the yeast.What makes bread fluffy and soft?
Yeast releases gases when it consumes the sugars in the flour. These gases get trapped inside the dough buy the mesh the gluten makes. This is what causes your bread to be airy and fluffy. This mesh is formed by kneading the dough.How do you get bread to be soft?
The first way to soften breads is to add fat somehow. Liquid fats are your best bet from sandwich breads or soft rolls. It could be as easy as replacing some if not all of the water in the recipe with whole milk. Be aware that this will also change how much the exterior will brown as well.How do you get good texture in bread?
Adding butter (unsalted) or oil (olive or vegetable) in small quantities to bread results in a higher rise, a crisper crust, and a longer shelf life. When fat is added in large quantities, such as for brioche, it results in a softer texture and less volume.How to make your bread softer and less dense
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Answer 2
I tried the original recipe once more and the texture was almost like the original recipe:
Here are the changes I've made this time:
- I followed the recipe to the letter this time, not substituting oat milk for regular milk and instant yeast for fresh yeast as suggested.
- The other change I made was when rolling and shaping the dough, last time I baked the bread I didn't like the crust it developed and wanted them as soft and pillowy as they were in the original recipe. I realized that when I was shaping them I left them uncovered. This time I tried to do it more quickly. I am not sure that also was any helpful to get the desired texture. Now I have to bake the bread once more with oat milk and instant yeast to find that out! Stay tuned!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Nikita Belokhonov, Flora Westbrook, Flora Westbrook, Evie Shaffer