>From: Marlynn Marcks <marlynnmarcks@gmail.com>
>Subject: How to make spongy bread
>Date: Mon, 19 Jan 2015 12:45:00 -0500>
>
>How does one make homemade bread spongy. Mine all taste great but
>have a crumbly crumb instead of nice soft spongy ones like
>commercial bread's texture. What is the secret?
It's hard to answer this one. We don't know the formula you are
using, so we cannot know what advise makes sense.
My guess is that your salt ratio is low, but that is a guess.
My advice is to repost with your formula, and fermentation
particulars, so we can deconstruct your baking variables.
Otherwise... I think you should go to the library, get a few bread
books. There are lots of good ones. Start baking the basic breads
that appeal to you. Use a scale. Work with precision. You will
immediately see the differences between your current practice and
professional practice.
It's not a fat issue. It's a protein issue. You may need to change
flours, you may need to change your fermentation schedule, you
probably need to change your basic formula.
You can fix this.
Will