What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?
I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've always added fat.
What job does the fat do? And if I have long been using too little or too much fat how would this affect my loaf?
And then, writing this up, I'm also wondering about yeast. I guess if I use too little yeast I am going to get a loaf which rises insufficiently. But what would be the consequences of using too much yeast?
Best Answer
Amongst other things, fats help moderate/impede gluten development, by not allowing water to activate the proteins.
Too much yeast and your dough will be flabby and over-risen.
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What does fat do when making bread?
Besides flavor, fat affects the texture of the finished bread. The fat coats the gluten strands and makes the finished product more tender\u2014both the crumb and crust\u2014and it makes the crumb more finely grained. It also makes the loaf seem moister.How does fat affect 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 role of fat as an ingredient in biscuit making?
Flour, sugar, and fat are the main ingredients used in biscuit production. Fats perform a shortening function in dough. The term shortening refers to the ability of fats to lubricate, weaken, or shorten the structure of food components to provide a food product with desirable textural properties.What does fat do in pastry?
Fats contribute to the flakiness and tenderness of pastry by being layered in between sheets of thin dough. It can also be cut in or rubbed into the flour as pea-sized shapes before the final dough is made. The fat melts during baking, leaving air spaces.More answers regarding what job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?
Answer 2
Weird, I never use any fat in bread dough. I always thought fat was a pastry or cake thing because it tends to make the crumb a lot denser as apposed to a wide open texture of say French bread. How much do you use? I'd be interested to try it.
The only time I do use fat is for Ciabatta, Pizza Dough or Focaccia, but then I use olive oil, which is a bit different.
As for the yeast. I've made the mistake of adding too much yeast in the past. I noticed that the result ends up tasting of yeast. But, if you add way too much yeast, you could also run the risk of the dough not rising properly as there won't be enough sugar/starch around to keep the culture alive.
Answer 3
Like Darin explains, it helps make your bread last fresh for longer. French bread will dry out within 24 hours, while Italian breads with ~5 spoons of olive oil (and other breads with butter and eggs) are good for 2 or sometimes even 3 days. I've also read that bread from olive dough (e.g. Ciabatta) feels better after baking+freezing+re-baking but I haven't tried enough times to asses how much of an improvement that is.
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