Why Is Store Bought Bread So Soft?

on January 10, 2023

Because it contains a number of additives that assist the bread maintain moisture and become delicate, store-bought bread is frequently soft. These elements, which all add to the softness of the bread, can include sugar, oil, and dairy products.

Depending on the ingredients and procedures used to manufacture it, store-bought and commercial bread can have different textures. However, compared to store-bought bread, commercial bread is probably going to be softer and have a finer texture. This is due to the fact that commercial bread is frequently manufactured with more refined flour and a number of additives, such as conditioners and preservatives, which can aid in creating a softer and more consistent texture.

The softer texture of commercial bread may also result from baking it at a higher temperature for a shorter amount of time. Store-bought bread, on the other hand, frequently combines whole grain and refined flours and may not have as many additives, leading to a texture that is a little bit denser and coarser.

Additionally, commercial yeast is frequently used in the production of store-bought bread, which can aid in a faster rise and softer texture. Also contributing to its softness is the fact that store-bought bread is frequently baked at a higher temperature than homemade bread.

Will Making Bread In A Bread Maker Make It Softer?

Due to the constant temperature and humidity control offered by the appliance, using a bread maker to create bread can result in a softer texture. A kneading paddle is a feature of bread makers that is used to mix and knead the dough, which can aid to develop the gluten and provide a softer texture.

It’s also common for bread makers to feature a “dough” or “pizza dough” setting that enables you to create the dough without baking it, which may produce softer bread than when it’s fully baked. It is crucial to remember that the type of bread maker and its settings, as well as the precise ingredients and recipe employed, can all have an impact on the texture of the bread.

What Can You Do To Make Homemade Bread Softer?

You can do a number of things to soften handmade bread, including:

Use bread flour to give your bread a softer texture and greater rise since bread flour has more protein than all-purpose flour.
Add fat: Tenderizing and softening bread can be accomplished by adding fat to the dough, such as butter or oil.

Make use of a starter: A starter is a concoction of flour, water, and yeast that is allowed to ferment for a while. Your dough may have a better texture and become softer by adding a starter.
Yogurt or milk can be added to the recipe to assist the bread become softer and more tender.
Use a dough conditioner: Commercial products that are added to the dough to enhance its texture and soften it are known as dough conditioners.

Increase the dough’s rise time: The texture of the bread can be enhanced and softened by giving the dough more time to rise.
Lower the temperature when baking the bread: The bread can be made softer and more moist by baking it at a lower temperature for a longer amount of time.
Apply milk or butter to the bread’s top: Before baking, brushing the bread’s top with milk or butter might help to create a crust that is softer and more supple.

Does Kneading Bread Dough Make It Softer?

Yes, bread dough can become softer with kneading. The gluten in the dough, which gives bread its structure and chewiness, is developed through kneading. The bread gets softer as the gluten fibers elongate and loosen up.

The texture and softness of the bread can be influenced by how evenly the fat and other ingredients are distributed during kneading. The dough should not, however, be overworked as this can result in a harsh and chewy texture. Instead, try to only knead the dough long enough for it to become elastic and smooth, which should take 5–10 minutes for a stand mixer without a dough hook or around 10-15 minutes for a hand mixer.

How Do You Know When You Are Done Kneading?

When the bread dough is elastic and smooth, it has finished rising. Put a finger into the dough to test it. The dough is prepared if it recovers and keeps its shape. It needs to be kneaded for a little while longer if it doesn’t rebound but instead stays indented.

Stretching a tiny piece of the dough between your fingers is another method for determining whether it is finished. It is prepared if it spreads out thin enough to allow light to pass through it without tearing. It need extra kneading if it tears readily. As already stated Kneading by hand typically requires between 10 and 15 minutes, but using a stand mixer with a dough hook can cut that time down to between 5 and 10 minutes.