looking for a "loose" crumb whole wheat bread

Discussion in 'Pastries & Baking' started by siduri, Jan 27, 2012.

  1. siduri

    siduri

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    There's a bakery near my daughter's place in london, just a simple bakery like any other, that makes, of course, bread.  It makes typical english bread, in a bread pan, that can be sliced for toast or sandwiches.  It, unlike american sandwich bread, doesn't have sugar or milk. 

    It's got a loose crumb, so when you toast it it gets nice and crispy outside, and stays a little soft inside, and is light, not dense. 

    We generally make a variation on the "no knead" artisan type bread, but it tends to be a bit chewy (i like that for eating bread, bread to sop up sauces or oil, salad dressing, etc and generally to eat with a meal without butter) and occasionally i make an american style sandwich bread, but it's got milk and a little honey and it's very moist and soft.  but i wanted a bread that would be softer, more open and more springy, i guess, without sugar, and without the qualities milk gives the bread. 

    Presuming that flour, water, salt and yeast are the ingredients, the difference must be given by the procedure - or the proportion.  What procedure or proportions would give these characteristics?  Should it be more wet?  less wet?  longer rise, shorter rise? 
     
  2. siduri

    siduri

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    Thanks Chockbutton

    I'm a little skeptical because i had the feeling that  the bread i liked was without oil or sugar.  It's not as soft as bread gets with oil in it.  And there is no trace of sugar that i can detect.  I do like bread with sugar, but that's not the one i was looking for.  I understood that american loaves have sugar and british ones don't but i'm not absolutely sure. Possibly the commercial ones have stuff in them that is or acts like sugar, etc.   Can i take it from your measures and terms (strong wheat flour, imperial pints) that you're british?

    Is this a sort of loose crumb bread? with a soft and sort of crumbly texture?
     
  3. siduri

    siduri

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    Thanks Chocbutton, very complete information.  I don;t really know why i wanted that particular texture but there it is. 

    Anyway, i don't like tiger bread, but am curious how they make it look that way. 

    I'll try it

    By the way, i checked out your site - very nice.  I don't know what "wheat flakes" are, is it like rolled wheat (like porridge oats are rolled oats)?  I've only see malt as syrup here, or else as malto kneipp, a drink like coffee, made of toasted malted barley.  Would that be it?
     
    Last edited: Feb 1, 2012
  4. siduri

    siduri

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    Ok, that's it!  thanks