= Better Taste – Texture – Quality!
My fellow bakers . . . once you start making bread the way I did in my bakery and like I now do at home, you’ll know than why there’s such a difference between Home Made Bread and Bread Made the Bakery Way!
When you enter most grocery stores, the bakery always seems to be just inside the door within smelling distance. The aroma of fresh baked goods also tends to drift throughout the whole store. Usually making my stomach remind me that I’m hungry – even though I’m not! But the smell is so pleasant be it from the grocery store or home.
However pleasant as it is, there is a difference between breads baked at home and that what’s baked at the in-store bakery; most always in flavor, texture and quality. So what is it about bakeries that can make breads or pastries be so different? You have a mixer – so does a bakery! You have have an oven – they have an oven. You use flour, salt, sugar and yeast – they use flour, salt, sugar and yeast . . . yet there is a difference!
Yet…there’s a difference . . . A BIG DIFFERENCE!
First thing that comes to mind is the flour. Different types of breads and pastries require different types and quality of flours. For example, a good loaf of French Baguette or Italian/European style breads require a “high gluten (high protein)” flour. The baker will also use a “sponge” (like a sour dough starter) that provides the bite (flavor) of the bread.
This will come when the dough is being fermented (raising) the first time; traditional made baguettes for example are first raised in bulk, then dough is divided and rounded up into a ball and raised again for about 90 minutes, then molded (rolled into a loaf) and raised again before being baked. All this improves the flavor and texture of the baguette. You see the difference when you rip into a baguette and tare a piece off to chew and it doesn’t crumble in your hands like homemade bread.
Bakeries also use a lot of steam with there baking. FYI – some of the newer ovens today are being equipped with a steam option and if you love to bake and can afford to change, you’ll love it – otherwise like me, I’ve used a spray bottle and a pan of water in the bottom of the oven.
I used the word “Sponge” above that bakers use to enhance the flavors of breads. They also could be called emulsifiers and/or stabilizers. The advantage of its use helps with faster rising, increases volume and water absorption and shelf life (or freshness). There are several types of these products the baker uses for each of the different types of breads/pastries made; you can’t find these products in grocery or specialty shops, only from bakery wholesale suppliers . . . until now!
That’s where HowToMakeBread.com comes to the rescue! We buy these products in bulk and repackage them for the home baker. For example we have dough enhancers for French, Italian, Rye, Wheat, regular pan style whites, Artisan types, donuts and pastry. We have several types of flours and flour blends. If you’d like to make a good Danish, we have the roll in butter, icings and toppings; and so much more!
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