Bread texture

[Jill Chamberlin]

I'm just learning to bake bread and I'm confused about what primarily influences the crumb or texture of the bread. For example, consider pain de mie. Made some yesterday for the lst time using King Arthur recipe and AP flour in a lovely new USA pullman pan. It took a long time for both rises but looked perfect before baking. Came out in a perfect,compact, tasty rectangle but the texture is not as fine as I expected. I accidentally omitted the 3 T of potato starch but wouldn't think that would affect the texture (?) Could it be our mineral laden water? (We have a well and live in limestone rich north Florida). Thoughts?

[Mjx]

I'm guessing the missing 3 T starch did make a difference, since it would be included in the recipe to make for a softer/finer crumb (contains no gluten).

[Jill Chamberlin]

Thanks, I'll give it another try WITH the potato starch.

[Broken English]

Are you throwing a cup of water in the oven when you put the bread in?

This creates a moist heat which prevents the crust from forming immediately, and allows the bread to 'kick' up, making a much lighter texture.

[pastrygirl]

Are you throwing a cup of water in the oven when you put the bread in?

This creates a moist heat which prevents the crust from forming immediately, and allows the bread to 'kick' up, making a much lighter texture.

For this bread she is baking in a pullman pan, which is covered, so I don't think steam would have much effect. http://www.amazon.com/Paderno-World-Cuisine-13-75-Steel/dp/B0026RHW0Q

Isn't longer kneading time supposed to give a finer crumb?

[baroness]

The potato starch and thorough kneading will yield a fine crumb/texture.

[jackal10]

Texture depends critically on the hydration of the flour.

Make sure you weigh all ingredients, that the flour has a consistent humidity, and that your first rise is long enough to fully hydrate and develop the gluten

[Jill Chamberlin]

Great suggestions. Oh and the King Arthur flour recipe--taste wise--makes superbly flavored bread; perfect for toast, crumbs, grilled cheese, sandwiches. Get the pain de mie recipe at kingarthurflour.com

[HungryC]

Absolutely the potato starch will determine the texture of the bread. A pullman/pan de mie loaf is supposed to have a close, tight, even crumb, so it is usually made with an enriched dough. In other words, a dough with added fat, powdered or liquid milk, sugar, starch or similar ingredients to tenderize the crumb. Potato starch (or mashed potatoes, or potato cooking water) yields a very soft-textured bread. Dehydrated potato flakes (aka instant mashed potatoes) can be substituted in a pinch for straight potato starch, but be sure your instant potatoes aren't full of weird stabilizers or emulsifiers.

Leaving out ingredients in bread recipes will always create different results. Sugar, salt, milk, fats: all have different impacts on the loaf's texture, browning, cooking time, and eventual taste.

[Blether]

The more times (and the more thoroughly each time) you knock the dough back, the finer-crumbed it will be.