Selbst gebackene brötchen luftiger machen?

Ich habe so kleine süße Brötchen selbst gebacken. Die sind aber leider viel zu trocken geworden. Was kann man beim Teig machen verbessern? Hilft einfach mehr Flüssigkeit oder gibt es irgendeinen spezial Trick?

Danke für antworten

(3 votes)
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gordiorbi
1 year ago

More time when walking can be a beautiful crumb.

Preferably work with sourdough.

Fast for stable crust while baking then worry down with temperature.

Aim for possible short baking times.

Use more yeast and food for it.

If you make the recipe of your bread public here, we can help you more specifically!

iq1000
1 year ago
Reply to  Littlealien714

Quark is not a propellant. That’s what it’s gonna be.

gordiorbi
1 year ago
Reply to  Littlealien714

That is exactly what these things are in the explanation of the question. But then try to use more baking powder, respect for too much the taste becomes overcrowded. If possible increase Quark share.

adianthum
1 year ago

Stands in one of their comments.

But you’re right about asking many questioners extremely unprecedented.

“I hurt something, what could that be?”

And the answers are just as inappropriate It’s probably because the nail in your board rusts in front of the head… 🙈😄

iq1000
1 year ago

I’m reading about quark rolls.

adianthum
1 year ago

As a specialist for baking questions, however, you should be aware that quark rolls are made with baking powder…

iq1000
1 year ago

…but there must be baking powder. The recipe is missing. It’s all a coffee shop.

adianthum
1 year ago

The quark makes on the one hand more juicy and on the other hand the acid in the quark activates the baking powder.

LisaMaria56
1 year ago

Work with starch and add after flour, bake immediately.

iq1000
1 year ago

No prescription. No answer.

No one can guess that. It can have X reasons.