Tuesday, February 16, 2016
Bread geology
This is weird. Bread from Safeway:
The stripe isn't just a stain; it's a sort of infolding. When I pull the slice apart at that point, each segment has its own crust along that edge. Can't figure out how it might have happened. If the bread was baked enough to form a crust, you couldn't pull out and fold a section. It would just tear apart. But if it was pulled and folded before baking, you'd never know it. Dough is always pulled and folded a thousand times before going in the oven.
Alternatively, maybe the dough was split when it entered the oven. In that case, I don't see how the heat would penetrate into the fissure to develop a crust ... unless it was physically held apart, then allowed to fall back. Why would you do that? Smuggling?
Or, some kind of crust-aiding additive spilled just before the last folding, and ended up inside the loaf where it formed a crust regardless of heat?
After those thoughts, I believe I'll stop eating from this loaf and buy a new one. 
The stripe isn't just a stain; it's a sort of infolding. When I pull the slice apart at that point, each segment has its own crust along that edge. Can't figure out how it might have happened. If the bread was baked enough to form a crust, you couldn't pull out and fold a section. It would just tear apart. But if it was pulled and folded before baking, you'd never know it. Dough is always pulled and folded a thousand times before going in the oven.
Alternatively, maybe the dough was split when it entered the oven. In that case, I don't see how the heat would penetrate into the fissure to develop a crust ... unless it was physically held apart, then allowed to fall back. Why would you do that? Smuggling?
Or, some kind of crust-aiding additive spilled just before the last folding, and ended up inside the loaf where it formed a crust regardless of heat?
After those thoughts, I believe I'll stop eating from this loaf and buy a new one. Labels: Zero Problems
¶ 3:25 AM
