On Thu, 24 Mar 2011 11:09:59 -0700, "Paul M. Cook" >
wrote:

>
>See the thing about cinammon rolls is that if you make the right sized batch
>they never have a chance to really cool down because they get eaten so fast.
>Pretty much any bread is light and fluffy still warm from the oven. Cooled
>down and left to rest is when it gets dense.
>
>Paul
>

It shouldn't. The bread should remain light and fluffy. The bread
crumb should have enough texture to not gum up on the teeth, feel
light and airy to the touch, feel almost silky. That's why so many
people love hot bread. The bread is still not completely finished
baking and is basically soft and unstructured. They equate the
uncooked texture with being tender. Any bread should be allowed to
cool completely to finish setting up its structure. A bread made
with flour, water, salt and yeast (baguette type) will stale that day.
There isn't really anything you can do about it. A bread made with
sourdough starter, flour, water and salt will last a couple of days.
An enriched bread (addition of fats, milk and eggs) will last the
longest. None of these types of bread forgives a heavy hand with the
flour. If the dough is developed properly and the proportions are
correct, a huge amount of flour is not needed on the bench for
handling and shaping.

Almost all of the chefs on TV throw down way too much flour for dough
handling. That's because they trained as chefs and not as pasty chefs
and don't know any better. I argue they shouldn't be showing their
audience how to do it wrong.

Even the bread dough that is made exceptionally wet for a specific
purpose only uses a large amount of flour on the bench to cradle the
dough to make it possible to handle it. The flour is not worked into
the dough.
Janet