I propose for discussion a new topic "Vegetable oil and other types of oils used in baking bread."
We already had a topic about vegetable oils, there we gave only information about the types and names of butter, and in this topic I would like to talk about the influence of one or another type of vegetable or butter (margarine) butter on the quality and structure of the crumb of finished baked bread.
Why did I have this topic?
This week we are finishing our third "Stagnant" loaf from the oven, and what did I notice.
For each bread recipe, I added 2.5 tbsp. l. vegetable oil, but each time different - mustard, sunflower, wheat germ.
And all three times I got the dough DIFFERENT, subject to all three times the same recipe for the amount of products.
MUSTARD oil: the crumb of the bread is denser, homogeneous, dry, the color of the bread is yellowish. The dough rises well.
Since the bread was baked in the oven, when the loaf was formed on the baking sheet, the dough was more vague and the sides parted a little (the texture of the dough), although the bread turned out to be very fluffy, it rose well during proofing and baking.
After cooling, it is well cut, does not crumble, the crust is crispy. Does not have time to be stored.
SUNFLOWER oil: the crumb of the bread is more airy and more porous, when squeezed, it straightens well to its original position (does not wrinkle), dry, the color of the bread is white. The dough rose well, but higher than that of mustard.
When forming a loaf, the dough was moderately dense and did not spread like a mustard; the bread rose well during proofing and baking. The size is the same as mustard.
After cooling, it is well cut, does not crumble, the crust is crispy.
Wheat germ oil: the crumb of bread is airy, porous, but sticky when squeezed, it does not straighten back, although the bread inside does not seem damp. The bread is dry in structure, but the crumb is sticky. The color of the bread is white. The dough rose well and high.
When forming the loaves, it is heavier, a long narrow loaf was formed, did not blur, at first I thought that it would remain dense and narrow during baking. When proofing and baking, it rose well and baked, the crust is crispy, the size has become large both in length and height.
After cooling, it is cut well, does not crumble.
Remember, we already wrote in the topic "Flour ..." that wheat germ flakes make the crumb of bread sticky and kind of wet (not baked), it turns out that wheat germ oil gives the same effect when baking bread.
The bread is very tasty, airy, but not for the lover of “wet crumb”.
Everyone knows the recipe for "Stagnant" bread, I will just remind you of the mode of baking loaves in the oven, which I used to bake.
The dough is kneaded by a bread maker, then hand kneading, then forming a loaf on a baking sheet and proving for 35-40 minutes, then greasing with an egg, sprinkling with sesame seeds and baking in the oven at 250 * 10 minutes, and then at 190 * 5-10 minutes - checking readiness with a wooden knitting needle ...
I would like to hear your comments and other examples of the use of butter in baking bread and rolls and what you ended up with.