I am in search for a recipe that would replicate/or is similar to the type of "french" bread that can be found at supermarket bakeries (Safeway, Raley's). I have tried Reinhart's french bread, Joy of baking, and another recipe that I have found in an old recipe pamphlet, but they have all tasted too artisan. I know, I know, this is what I should want from bread, and I love it, but I want to also be able to make the soft crust, fluffy soft, somewhat-tight crumb interior too. It is what my family is used to and they are stubborn. It was sad seeing my delicious, crusty sourdough baguettes being overlooked by Safeway french bread during a family gathering. I admit, I do enjoy a supermarket loaf every now and then.
I bake on a cookie sheet (not baking stone) and avoided creating steam to keep a soft crust, but how do I get the interior the type of fluffy softness that supermaket breads have? I was thinking, maybe milk?
I know I may get jeers from wanting to create a somewhat manufactured taste at home, but I am surprise that I can't seem to achieve it. Maybe this means I should look more into hydration and baker's math and such. I'll get there soon enough. I would love any advice or help I can get! Thanks in advance.
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