Soft bread


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We just bought a bakery and having problems with the sandwich bread. It rises well, has good structure but customers want it squishy and soft, claiming it can sit up to week on the counter and still be soft. We use the same recipe as the previous baker who showed it to us a few times already. The big oven we use has no steam. What can we do to make it softer, less dry?
 
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We just bought a bakery and having problems with the sandwich bread. It rises well, has good structure but customers want it squishy and soft, claiming it can sit up to week on the counter and still be soft. We use the same recipe as the previous baker who showed it to us a few times already. The big oven we use has no steam. What can we do to make it softer, less dry?

If they claim it is soft and squishy after a week, then the previous owner didn’t give you his/her formula. A bread that is really soft and not stale after a week can only be made with dough conditioners, specifically enzymes. Labeling laws don’t require enzymes to be listed, so consumers aren’t aware of them.

https://www.enzymeinnovation.com/enzymes-baking-industry-10-dough-conditioning-solutions/
 
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We just bought a bakery and having problems with the sandwich bread. It rises well, has good structure but customers want it squishy and soft, claiming it can sit up to week on the counter and still be soft. We use the same recipe as the previous baker who showed it to us a few times already. The big oven we use has no steam. What can we do to make it softer, less dry?
Post the recipe.
Soft bread can be made by adding a bit of sugar, it causes the crust to brown sooner.
Also, pain de mie is a very good pullman soft bread, made with milk.
Could be your oven temps also. You might just be baking it dry.
Dont use steam on soft crust bread.
 

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