Comment on A succulent meal
ThirdConsul@lemmy.zip 6 hours agoCrumb 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.
gandalf_der_12te@discuss.tchncs.de 5 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.
ThirdConsul@lemmy.zip 2 hours ago
No, but if improperly stored in the store it could get mold, and it’s more expensive to make.
gandalf_der_12te@discuss.tchncs.de 41 minutes ago
how so?
ThirdConsul@lemmy.zip 23 minutes ago
Well, if by “spoil” you mean “make inedible”, then moistness makes the bread edible longer (because it slowly evaporates from outside in, and while it does you can still eat the bread). It will be a little stale, sure, but properly stored a loaf of non-industrial bread becomes a dry brick 7-8 days after buying.
The industrial bread becomes dry like a desert within 2-3 days.
If by “spoil” you mean “get rotten” then yeah, improperly stored bread could get mold - I was unable to achieve that result at home though, and I literally just keep it in a cotton bag. At the same time industrial bread will get dry very very fast so the likeliness of mold when improperly stored is less.