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| Bao Bao Galore |
Bread Flour: More protein means more gluten, and more gluten means a tighter and chewier bread. A flour that has between 10.5% and 11.5% protein content is more desirable for a softer loaf
Egg: A bread dough rich with egg will rise very high, because eggs are a leavening agent and the fats from the yolk help to tenderize the crumb and lighten the texture
Milk : A dough made with milk will brown more readily than one made with water
Butter: Fat that is incorporated in bread dough will inhibit gluten formation. The resulting loaf will not rise quite as high as a loaf made without fat
Water: Water is needed to form the gluten and give the dough consistency. Ideal hydration for bread dough is roughly 68% to 70%. A recipe with 250g of flour would require at least 170 ml of water
Types of crust:
Crackly, shiny crust: This is brought about by steam. If you don’t have a steam injector in your oven, you are not alone. I’ve heard of lots of different ways to get a really good steamy, humid atmosphere in your oven: boiling water in a cast iron skillet in the bottom of the oven, throwing ice chips into a cast iron skillet in the bottom of your oven, spraying the dough with water before putting it in the oven—I’m sure you can think of more ways.
Soft crust: This is as easy as not introducing extra steam or water. Don’t spray the dough, and don’t make steam. Another way of getting a soft crust and also imparting some flavor is to brush the crust with butter when you remove it from the oven.
Golden, shiny crust: Apply an egg wash (egg and a little water beaten together) before baking, being careful not to let the egg wash get on the rim of the baking pan as this could, in essence, glue the bread down and inhibit a full rise.
Soft, sweet crust: brush with milk with a little sugar dissolved in it before baking.
Sweet, sticky crust: brush the crust with simple syrup or honey right when it comes out of the oven
Shiny, soft crust: brush the bread with olive oil before and after baking
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