Why do I make bread with bread machine is not as soft as the bread in the bakery?
The difference between the bread you made in your own home and the bakery. I looked at your recipe.
The bakery is made of machine and flour. To control the indoor temperature at 18 degrees Celsius and the purpose is not let dough proofing, proofing and sometimes afraid side side with ice. And the time is also specified. And out of the face with a hand pull, like a piece of paper as thin, and particularly flexible, so as to calculate the good side. And when the face and butter are also provided. Then enter the prover proofing. The prover is steam. When the moisture proofing is also provided. The dough is soft proofing delicate, not dry. Bake out the effect is good, you are in the hands and face, it is not comparable to the bakery. And every link is not in place. Of course the bread is not good. I don't know if I can help you.
Are generally good like the swallow brand milk also need to add milk powder is good for baking of milk is not sold in stores that milk and butter with an excellent brand or lack of Nanqiao bread improver yeast and bakery milk for your recipe in yeast. Plus the formula you mentioned above. This is the most basic.
