Soooo....how come?

8 years ago

I was out of town last weekend and didn't want to thaw a loaf of my own bread on Thursday, so I bought a loaf if Itlian bread and ate it for my morning toast Friday morning and sunday night for a tuna sandwich and monday and tue=sday and wednesday.....
Today I had my own bread toast....whew!
But what I notice is the store bread toasts much more quickly than my bread....my bread is flour water yeast salt about 2 T. malt-o-meal and 2 teaspoons of honey.
I would think mine would toast faster because of the honey and cereal....but it doesn't. Why?
the bread I bought was just white bread....no preservatives, it molds quickly, no sugar no dairy. Why does it toast so fast?

And it seems I can't delete a post if I have posted it to the wrong forum....please ignore the misplaced post posting!

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Comments (11)

plllog
8 years ago
You've posted in Cooking. Isn't this the right forum? Or did they move your post?

Besides the sugar content, it depends on the moisture. If the store bought didn't have a drier crumb, I don't know the answer. I hope you had a nice trip!
writersblock (9b/10a)
8 years ago
And it seems I can't delete a post if I have posted it to the wrong forum....please ignore the misplaced post posting!

Does that mean that the phantom double post business is back again? Sigh.
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jerzeegirl (FL zone 9B)
8 years ago
last modified: 8 years ago
I noticed that too! I have to run my homemade bread through the toaster twice whereas the store bought gets crispy with one go of the toaster. There seems to be more moisture in the homemade but the store-bought isn't dry either so I don't know the answer. I was thinking it might have something to do with preservatives in store bought.
lindac92
Original Author
8 years ago
Jerzeegirl...if that is so...I don't know that the store stuff has preservatives....nor what they could be.
I do notice that if I use milk in my home made bread, or add some dry milk powder, it toasts really well....but the bought bread says dairy free...?
plllog
8 years ago
It doesn't have to seem like a lot of moisture. If you can tell that the homemade is moister, that's probably the reason.
Louiseab
8 years ago
I always find that my homemade bread is somewhat "denser" than the store bought bread. But there are far betters bakers and cooks here than I so it's just my own experience. For what ever IRS worth. My husband said no it's moister.
lindac92
Original Author
8 years ago
Depending on what I make, mine is less dense....or more dense....but it's definitely less "squishy"..
Moisture doesn't seem to have any bearing because even slightly dried out, my bread is slower to toast.
carolb_w_fl_coastal_9/10
8 years ago
I'm guessing the same as louiseab - perhaps the store-bought is airier than your home made (I know that's true for me), which would allow the heat to penetrate more quickly.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
8 years ago
This topic has been discussed in other food forum sites.

But here is my theory:

In order to give you less flour to increase profit, store bread makers go to extremes to give you lots of air in the bread. Lots of tiny bubbles just like good wall insulation boards.

Less material takes less heat to heat up quicker, and lots tiny insulating bubbles keep the heat better to get hot even faster.

dcarch
jerzeegirl (FL zone 9B)
8 years ago
Do you find homemade bread is harder to slice also? Especially the sandwich kind. I think the toasting and slicing issues are related.
lindac92
Original Author
8 years ago
My bread slices like a dream...I think the slicing issue is a good knife. I have a Chicago Cutlery bread knife.
As for airier toasting faster? If I make a high hydration bread, with lots of big holes....it still toasts more slowly that commercial bread.

Soooo....how come?

Comments (11)

plllog

writersblock (9b/10a)

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Soooo....how come?

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