I’ve been asked a few times what causes some people’s breads/buns to harden when baked. Here are a few tips that might be of some help inshaAllah.
Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough. So inshaAllah next time when you knead the dough, follow these tips:
1. Make sure the water/milk you use for kneading the dough is warm. Not HOT, but WARM! Hot water kills the yeast so make sure it is finger-tolerable warm.
2. Knead the dough well, for a good 8-10 minutes and get it to an almost sticky consistency, then dab a bit of oil on your palms and apply all over the ball of dough and cover it, let it rest to rise as per the recipe.
3. Make sure you pre-heat the oven before putting the tray of bread/buns in. Putting a tray of buns in a cold oven then turning on the heat whilst it’s in there makes them take longer to get done, thereby hardening them in the process.
4. Add a little bit of milk to your egg yolk before brushing over the bread/before baking. The milk helps keep the buns soft and the yolk gives them a good colour.
5. Standard temperature for breads/buns ranges from 180-200 C. So keep your oven in this temp range unless the recipe states otherwise.
6. If your oven has separate functions for top and bottom heating/grills, don’t turn on both at once, first use the bottom grill, then midway turn on the top one to even out the colour.
7. Buns take between 12 mins to 20 mins to get done, depending on the size of individual pieces. So if after this time they are not yet sufficiently coloured, you can crank the heat up slightly to speed things along. But keep a close eye on them.
8. Immediately after baking, whilst still hot, brush a bit of butter on the buns, then cover with a kitchen towel to retain moisture and keep them soft.
FAQs
The magic of an egg
Adding egg white will make the dough more stable as it rises, less likely to collapse, giving you buns that feel more soft and bouncy. So add egg to your mix for a natural bun dough improver and emulsifier.
What makes the buns softer? ›
The magic of an egg
Adding egg white will make the dough more stable as it rises, less likely to collapse, giving you buns that feel more soft and bouncy. So add egg to your mix for a natural bun dough improver and emulsifier.
What is the secret of soft buns? ›
Sugar: Not only does it sweeten the bread, but sugar also retains moisture. This means that adding sugar can indeed make bread softer. Baking Soda: When added, especially in recipes with acidic ingredients, it can make bread soft and spongy. However, it's essential to balance the quantities to avoid a soapy taste.
How to make bread softer? ›
How To Soften Stale Bread
- Preheat your oven to 300 F.
- Wrap your bread tightly in foil to keep as much water in as possible. ...
- Then, heat it on the center rack of your oven for about 30 minutes for a whole loaf; or 15 to 20 minutes for a partial loaf, or if you have a long, skinny loaf like a baguette.
Hard crusts/bread/buns etc means that you are either baking on too low heat and for too long, OR the dough you started off with was not kneaded well enough.
How do you keep bread soft and fluffy? ›
The solution is to put your lovely bread into a zip lock storage bag, then place that bag into a second plastic bag. Place a moistened, damp paper towel in between the two bags and zip it shut. Using this little trick should help your bread stay fresh for up to 5 days in the refrigerator.
How do bakeries get their bread so soft? ›
Commercial bread is softer due to the steam process used by bakeries, which is made to keep bread hydrated and fresh. Use cold water in a pan and put it on a rack beneath your bread to create steam.
Does baking soda make bread soft? ›
It helps to make these soft and spongy. An aqueous solution of baking soda turns red litmus blue. It is also used in soda acid fire extinguisher.
What makes buns light and fluffy? ›
Well it's simple, bread flour has an increased amount of protein or more gluten which results in a lighter, fluffier dough which produces a less dense finished product. All-purpose flour can be used for bread but bread flour is always better if your goal is a “fluffier” bread.
Why do my buns come out hard? ›
Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.
The quickest and easiest way to revive packaged buns is to simply add heat. "Just a little heat, such as from grilling or toasting, reactivates the gluten in the bread," Formicola told BI. "This makes the buns softer and enhances their scent."
How do you make bread soft and spongy? ›
Final answer: Baking soda is used to make bread soft and spongy. Q. Baking soda is used in small amount in making bread and cake. It helps to make these soft and spongy.
What additives make bread softer? ›
What can be added when baking bread to keep it soft for a longer period? Egg, milk, and sugar are common additions to bread dough to extend its shelf life. They can be used alone or in combination. Another addition is potato flour, mixed with the wheat flour.
What gives bread its softness? ›
There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.
What is the best way to soften bread? ›
Heat it.
Put the bread in a cold oven, then turn the heat to 300° F. Let the loaf slowly heat up for 10 to 15 minutes, depending on the density and dryness of the bread. Start checking the bread after 10 minutes.
What gives bread its soft texture? ›
A: The best flour for making soft bread is typically bread flour. This type of flour has a higher protein content, which helps create a strong gluten network and results in a softer texture.
