(Bob) wrote in message ...
On 08 Oct 2003 16:16:25 GMT, pamnone (Wcsjohn) wrote:
The store-bought french baguette I get is chewy - like a bagel.
That's the best way I know how to describe it.

Duh….. I thought before that you want practice some mouth aerobics!g
And that was the reason for your insistence for a chewy bread..
The bakery bread(including French baguette)is usually made with bread
flour; that is the main reason for chewiness( higher protein content
flour) in contrast to the common home flour( all purpose flour).
Another reason is;The dough was mixed in an industrial type mixer(
heavy duty spiral mixer) that developed the dough extensively and that
will contribute to chewiness as well. In contrast I doubt if the home
mixer can duplicate the mixing energy input of that commercial mixers
..
A well developed dough will result in a more chewy bread than an under
mixed dough assuming the fermentation and proofing time are the same.
There are other reasons that cause chewiness in store brought French
bread:
1) In the traditional sense, the bread was made by the multi step
process such as the two stage sponge and dough or adding an old dough
etc, is the practiced by many bakers when making french bread.In
contrast their is textural difference from the baguette made by the
straight dough which is less chewy in comparison; although the
fermentation timing has something to do with it also.
2)If they employ the straight dough ( or direct process), I must have
to remind you that many of those store bought items are laden with
bread improvers that contain ingredient that strengthen the dough. If
the bread ingredient declaration includes emulsifiers E472e, enzymes(
that contains enzymatic dough toughener
xylanase/hemicellulase/pentosanase combination), and high amount of
ascorbic acid( also a dough strengthener) that will yield a tougher
dough that will be tolerant to rough dough handling and rapid
processing time that is common in the bakery. The result will be a
more chewy bread than what you made at home even if you using the same
recipe except without that institutional bread improver.
If you want to duplicate that store brought bread just think about
that information I related and try to adapt some of the ideas to your
home baking and see how it goes...
Good Luck!
Roy