Vinegar in HM bread?

Kilty_2

Just had an interesting conversation with someone who works for a large commercial bakery who I won't name who claims that another equally large bakery's products have a longer shelf life because they add vinegar to their dough mix.

Would there be a benefit in terms of preservation in doing this to home made bread without terribly affecting the taste?

squeaky

Yes, there can be a benefit - but getting the balance right might involve some experimentation.

Normally the additive isn't vinegar as you know it - it's a minute amount of the very concentrated acid.

Justamum

I'm sure it's not just vinegar they add. I've bought bread in the past which is still 'fresh' after a week. That's not vinegar! They must have some seriously strong preservatives. You'd have to be careful how much you added though if you wanted to try it. It's just as easy to slice it and freeze it.

Badrick

I've been experimenting with the Tangzhong method (Oi, no sniggering at the back ) in my Panasonic BM, and the results are quite promising, while not quite as nice as fresh baked, it is better than day old HM bread usually is.

LINKY

taxsaver

I have visions of you sitting meditating in the lotus position next to your BM while it's baking!!! :rotfl:

SpikyHedgehog

I use wholemeal flour, water, sugar, dried yeast, salt & oil, and find my bread is not stale by the time we finish it. I make 2 loaves at a time, and depending on who's at home and whether my boys have packed lunch or school dinners, they last 3 or 4 days. I don't keep them in the freezer (because I've not got room, or I'd get 2 more loaf tins & do 4 loaves at a time), they both go in the bread bin. (Though if DS2 leaves the bin open, the cut end does go harder, but once I've sliced that off, the rest is ok.)

Owain_Moneysaver

Vinegar (acetic acid) is a yeast inhibitor if you use too much; that may reduce the growth of undesirable yeasts / moulds after baking. The main purpose of using vinegar is to increase the acidity of the dough which affects the gluten production.

Ascorbic acid (vit. C) also makes dough more acid helping the gluten.