How can I make my bread more chewy?

More gluten (stronger flour), higher hydration and better development of the gluten (autolyse, s&f,…) might help. If you add pure gluten to the flour it can very easily get too chewy. Durum flour also gives a good chew. For pan loaves, especially with rye breads, coarsely cut groats are the way to go.

How do you make bread lighter and airy?

For a light and airy crumb structure, it is best to use bread flour. The protein content found in bread flour is higher than all purpose flour. When hydrated, protein transforms into gluten so with more gluten available, the dough will naturally hold more gas.

Why is Spanish bread called Spanish bread?

Some people ask why it is called Spanish bread? Yes, there is a connection. This is because Filipinos adopted bread making from Spanish kitchens, and we associated it with many of our meals. Because of our creative minds, we developed different varieties, shapes, and fillings of bread.

Why is my bread dense and heavy?

Dense or heavy bread can be the result of not kneading the dough long enough. Mixing the salt and yeast together or Losing patience in the middle of molding your bread and there is not enough tension in your finished loaf before baking.

How to make Putok bread?

Read this oneHOWTO article to find out how to make putok bread. Heat your evaporated milk to 100°F (38°C). Melt the butter, mix egg yolk, sugar and evaporated milk to it, add yeast and let it sit. Take flour in a bowl, add baking powder, salt and baking soda to it and blend properly.

How to make Monay Putok?

Monay putok is just like other monay. The difference of this monay is it has a big crack on its top (putok in our language). It is usually sprinkled with sugar. MAKE IT SHINE! ADD YOUR PHOTO AMT. PER SERVING % DAILY VALUE Combine all ingredients in a mixing bowl. knead until gluten is fully developed. Rest for 10 minutes.

How long do you cook Monay Putok dough?

Scale dough according to desired weight. Proof for at least 1 1/2 hours. Bake at 350°F for 20 minutes or until golden brown. “Monay putok is just like other monay.

How do you make a Pagong bread?

To make the traditional ridges, the baker clips the top with a scissor or a sharp knife, forming an “x” which later splits and expands during baking. The Bread: The pagong (or pinagong) is a turtle-shaped bread, with a sweet and milky taste, a dense texture and a crunchy shell like the putok.