Why do crisp bread rolls have more water than soft bread rolls?
I was wondering why my recipe for crisp bread rolls needed more water than soft bread rolls.
Best Answer
There's several things going on here:
Water itself doesn't really make it crisp or not...per se. What may happen there is that the water will release in the oven as steam and that contributes to a 'crisp crust'. More water will thus generally mean a crispier crust - because it steams more. You can accentuate this by baking in a closed container like a dutch oven or by creating steam in the oven artificially (thats what 'real' bakery ovens do, inject steam).
The reason bread is soft on the inside however has a lot more to do with two major things.
- The sugar content
- The fat content
Increasing both of these will make your bread softer. So if your softer recipe also includes more these, thats why they're softer - not the water content.
The flour type...kind of. Softness and chewiness aren't quite opposites, but if you're looking for Wonderbread, you'll want to avoid high protein flours and go for something like all purpose flour. 'Chewiness' can be perceived as less soft. Chewiness is generally a result of more gluten. With all purpose flour, you'll end up with less gluten and as a result, less chewiness. Using a high protein dough, you end up with something chewy like pizza dough or such. Since gluten forms easier with wetter doughs (thats what the whole no knead movement is about) - the water content also plays a factor here. It will make it chewier - which can be interrupted as less soft.
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What makes the bread & buns soft and spongy?
Add sugar to soften the crumb 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.Why are my soft rolls hard?
I've been asked a few times what causes some people's breads/buns to harden when baked. Here are a few tips that might be of some help inshaAllah. Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough.How can I make my bread soft and fluffy?
Bap \u2013 larger soft roll, roughly 5\u20136 inches (12-15 cm) in diameter. May contain fats such as lard or butter to provide tenderness. Can come in multiple shapes dependent on region.Crusty Bread Rolls (the best)
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