knight76
Senior Cook
I am interested in emulating the local store bought mass produced bread.
Of course I do not expect to get the exact same tasting loaf but maybe close to it.
I just grabbed a loaf from the cupboard and here are the list of ingredients, in order of concentration.
Wheat flour, Water, Yeast, Salt, vinegar, Canola oil, Soy flour, emulsifiers (471, 481 (both vegetable derived)), preservative 228, vitamin (Thiamin).
Emulsifier 471 - Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate) - Basically just fat.
Emulsifier 481 - Sodium oleyl or stearoyl lactylate, a flour treatment stabaliser making it able to retain shape after going through the machinery.
So working on the first ingredient listed is the ingredient that is used most in the recipe you can see the basic makeup of the bread.
I imagine by the time we get down to yeast we are talking about tablespoons of each ingredient or less. So maybe something like:
3 cups wheat flour
1 cup water
1 tbs yeast
0.5 tbs salt
0.5 tbs vinegar
Then some sort of quantity of canola oil and soy flour.
With the soy flour being so low down in the list, it does not seem to have much of an impact on the taste of the loaf, being less than vinegar and salt should mean it is less than a tablespoon. - I just read it is used to bleach the yellow out of the finished loaf to make a whiter loaf. Also assists with loaf freshness over time and improves crumb softness.
Obviously I will be leaving the emulsifiers out as I wont have those and don't want those. From what I have read they only imporve the characteristics of the bread and dont alter taste much.
Any ideas on a recipe from this list of ingredients given the order of the list being the most used?
Of course I do not expect to get the exact same tasting loaf but maybe close to it.
I just grabbed a loaf from the cupboard and here are the list of ingredients, in order of concentration.
Wheat flour, Water, Yeast, Salt, vinegar, Canola oil, Soy flour, emulsifiers (471, 481 (both vegetable derived)), preservative 228, vitamin (Thiamin).
Emulsifier 471 - Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate) - Basically just fat.
Emulsifier 481 - Sodium oleyl or stearoyl lactylate, a flour treatment stabaliser making it able to retain shape after going through the machinery.
So working on the first ingredient listed is the ingredient that is used most in the recipe you can see the basic makeup of the bread.
I imagine by the time we get down to yeast we are talking about tablespoons of each ingredient or less. So maybe something like:
3 cups wheat flour
1 cup water
1 tbs yeast
0.5 tbs salt
0.5 tbs vinegar
Then some sort of quantity of canola oil and soy flour.
With the soy flour being so low down in the list, it does not seem to have much of an impact on the taste of the loaf, being less than vinegar and salt should mean it is less than a tablespoon. - I just read it is used to bleach the yellow out of the finished loaf to make a whiter loaf. Also assists with loaf freshness over time and improves crumb softness.
Obviously I will be leaving the emulsifiers out as I wont have those and don't want those. From what I have read they only imporve the characteristics of the bread and dont alter taste much.
Any ideas on a recipe from this list of ingredients given the order of the list being the most used?
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