Comment on A succulent meal

• ThirdConsul@lemmy.zip ⁨3⁩ ⁨days⁩ ago

  super dry breads

  Technically that’s not bread. That’s… Hm… Wheat scratcher? Anywho, a proper bread with no industrial processing is moist. :)

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  • edinbruh@feddit.it ⁨3⁩ ⁨days⁩ ago

    The 0.62€ industrial baguette I buy at Despar Is fine and not dry despite being industrial

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    • ThirdConsul@lemmy.zip ⁨3⁩ ⁨days⁩ ago

      How long does it keep the moistness? Is it still moist the next day? What about day after that?

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      • edinbruh@feddit.it ⁨3⁩ ⁨days⁩ ago

        The day after it’s fine. The next day it’s meh. Provided you keep it in a paper bag and not out in the air

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  • gandalf_der_12te@discuss.tchncs.de ⁨3⁩ ⁨days⁩ ago

    Anywho, a proper bread with no industrial processing is moist. :)

    how so?

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    • ThirdConsul@lemmy.zip ⁨3⁩ ⁨days⁩ ago

      Crumb must be crumby, but “flesh” of the bread should be moist (do not confuse it with soft). Properly made bread shouldn’t be wet or chewy.

      When making bread you add water to the dough. Starch will keep the water and when baking, the flesh should retain it spread evenly. Industrial bread often dehydrates/dries it, as that’s how it works with their emulsifiers or leavens - don’t ask me why though, it’s just my observation.

      And you can be sure that dry bread is either old stale bread or fresh industrial breas.

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      • gandalf_der_12te@discuss.tchncs.de ⁨3⁩ ⁨days⁩ ago

        a friend of mine brought me some self-made bread yesterday, and it was indeed moist, and i instantly loved it. i wish there’s more bread like that one. idk why industrial bread tastes differently.

        might be that they intentionally dessicate it for hygienic reasons? i.e. i imagine a higher water content might make it spoil faster.

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