What are the differences between these two types or Artesian breads? Up to now I have been using my mixer to push gluten development, but all my breads are higher density and not as appealing. It would seem anticlimactic if no kneed produced a better loaf since it requires less work: just mix the ingredients, proof for 12-18 hours, shape into a ball, maybe a 30 minute rest, and into the Dutch oven.
Store bought breads are softer and more appealing, and I want my bread to share that property.
Advise?
Thanking you in advance
Nathan
The term go with what works applies here. Enjoy!
Store breads are different than most "artisan" hearth breads, but they also cover a wide range to styles. So what kind of store bought bread are you referring to?
If you are comparing with a typical US sandwich loaf, that's one thing. If you are comparing with the "artisan" loaves that some supermarkets carry, that's another.
A long fermentation time will develop the gluten pretty well whether or not you knead it much at the start. For shorter schedules the kneading matters more.
I don't know what is done in commercial practice to get those soft "baguettes" and "Italian" breads. It probably include various dough conditioners. But at home, with ordinary flours and ingredients it's easy to get, here are some things you can do to soften up a loaf of bread.
1. Enrich the dough with some combination of milk, sour cream, yogurt, etc., butter or oil, or eggs;
2. Use flour with a lower gluten content, which normally will mean a lower protein level;
3. Don't stretch the dough more than necessary while you shape the loaf. (conversely, if your dough seems too slack or stretchy, then do stretch it more during shaping)
4. Bake to a lower internal temperature, say 195 deg F instead of 208 deg F.
5. Don't use steam in the oven;
6. Bake the loaf in a loaf pan (the sides at least will be softer).
7. Use a higher hydration (more liquid).
8. Seal the bread in a plastic bag before it cools down all the way.
9. Don't bake in a Dutch oven, or leave the lid off if you do (or take the lid off earlier than you have been doing) [ see # 6].