Soft roll bread or Crispy crust bread
The Tuscan crispy crust bread
The soft roll bread
There are two type of dough to obtain this type of bread that you see on this pictures the soft roll bread is a direct process and typical for use in the United States for small retail sandwiches shops.
In the direct process all the ingredients are mixed in one operation. The dough is been given a bulk fermentation. This type of process the proofing is between 1 to 2 1/2 hours. This is called a short fermentation straight dough.
The flavor and texture is inferior to the Tuscan crispy crusted bread, which is done with a dough longer over night fermentation.The advantage of this method and slow process fermentation that greatly enhances the flavor of the product. Many great Italian bread are done with a very slow fermentation.
The soft roll called also by professional bakers, the sponge process involve a two-stage mixing method. The sponge is made of water, flour, and yeast and is allowed to ferment.Then the dough is made by mixing in the remaining ingredients.
The finished dough may be given a short fermentation, or if the sponge has had a long fermentation, it may scaled immediately, like a no-time dough.
There is many advantages in baking for this sponge method, short time for finish the dough.
Scheduling flexibility. Sponges can usually be held longer than finished dough.
To increase flavor, develop by longer time of fermentation of the sponge.
Stronger fermentation of rich doughs. High sugar and fat content inhibits yeast growth. When the sponge method is used, most of the fermentation is completed before the fat and sugar are incorporated. Less yeast is needed, because it multiplies greatly during the sponge fermentation.
The nutrition fact for one soft rolls:
Calories 120
Calories from Fat 17
Total Fat 1.9g 3%
Saturated Fat 0.5g 2%
Polyunsaturated Fat 0.8g
Monounsaturated Fat 0.5g
Cholesterol 0mg 0%
Sodium 206mg 9%
Carbohydrates 21.3g 7%
Dietary Fiber 0.9g 4%
Sugars 2.7g
Protein 4.1g
Calories 194
Calories from Fat 20
Total Fat 2.2g 3%
Carbohydrates 35.2g 12%
Dietary Fiber 1.5g 6%
Protein 6.0g
If you like to develop your own yeast you can find links here.
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