Anywho, a proper bread with no industrial processing is moist. :)
how so?
Comment on A succulent meal
ThirdConsul@lemmy.zip 3 hours agosuper dry breads
Technically that’s not bread. That’s… Hm… Wheat scratcher? Anywho, a proper bread with no industrial processing is moist. :)
gandalf_der_12te@discuss.tchncs.de 2 hours ago
ThirdConsul@lemmy.zip 1 hour ago
Crumb must be crumby, but “flesh” of the bread should be moist (do not confuse it with soft). Properly made bread shouldn’t be wet or chewy.
When making bread you add water to the dough. Starch will keep the water and when baking, the flesh should retain it spread evenly. Industrial bread often dehydrates/dries it, as that’s how it works with their emulsifiers or leavens - don’t ask me why though, it’s just my observation.
And you can be sure that dry bread is either old stale bread or fresh industrial breas.
edinbruh@feddit.it 2 hours ago
The 0.62€ industrial baguette I buy at Despar Is fine and not dry despite being industrial
ThirdConsul@lemmy.zip 1 hour ago
How long does it keep the moistness? Is it still moist the next day? What about day after that?
edinbruh@feddit.it 41 minutes ago
The day after it’s fine. The next day it’s meh. Provided you keep it in a paper bag and not out in the air
ThirdConsul@lemmy.zip 15 minutes ago
Then it’s slightly better industrial bread (was it baguette?), but yeah. Leavens or emulsifiers or weird making process lead to it. Like they also used one of the water retaining emusifiers instead of proper starch content - those tend to keep moistness for up to 48h since baking and then it evaporates instantly.
Non industrial bread keeps water longer, but more importantly loses it more gradually and from the outside in (so that at least the “core” is still moist).