Comment on A succulent meal

• ThirdConsul@lemmy.zip ⁨8⁩ ⁨hours⁩ 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.

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  • gandalf_der_12te@discuss.tchncs.de ⁨6⁩ ⁨hours⁩ ago

    a friend of mine brought me some self-made bread yesterday, and it was indeed moist, and i instantly loved it. i wish there’s more bread like that one. idk why industrial bread tastes differently.

    might be that they intentionally dessicate it for hygienic reasons? i.e. i imagine a higher water content might make it spoil faster.

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    • ThirdConsul@lemmy.zip ⁨3⁩ ⁨hours⁩ ago

      imagine a higher water content might make it spoil faster.

      No, but if improperly stored in the store it could get mold, and it’s more expensive to make.

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      • gandalf_der_12te@discuss.tchncs.de ⁨2⁩ ⁨hours⁩ ago

        No, on the contrary,

        how so?

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