The rye bread without oil had a slightly tough, chewy crust. Fats work as tenderizers in breads by coating some of the proteins that form gluten, preventing them from hydrating and linking up to form large networks that would lead to toughness.
Ideally, olive oil should be added after the autolyse (or fermentolyse). This means that you would complete the autolyse (or fermentolyse) and then gently incorporate the olive oil into the dough.
Probably the biggest function of oil in most baking recipes is to keep your product moist. It basically captures the gases that are released from the interaction of the baking powder and baking soda, and slows down gluten formation to keep certain baked goods tender and fluffy in texture!
Fats keep your bread moist. If your loaf was too dry, try adding a tablespoon or two more oil next time you make it. Likewise, water does more than hydrate your dough. It helps yeast do its thing, activates gluten and determines the volume of your loaf—all crucial for the right results.
Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.
Use oil to trap moisture insdie the dough
Instead of covering the dough during proofing time, experienced bakers rub regular olive oil on the dough, creating a barrier between the dough and the oxygen in the air and making sure there is no contact between two and preventing the liquids in the dough from evaporating .
It's an Italian food rule that you don't dip bread in olive oil (swirl of balsamic vinegar optional). If you ever go to Italy, you'll notice they don't put olive oil at the table when they serve you bread, typically before the appetizer comes out but also sometimes with your main meal.
Melted butter also works as a 1:1 swap for vegetable oil in baked goods — try browning the butter for even more flavor! If you are cutting calories or fat from your diet, here's another great sub for vegetable oil: In baked goods, replace up to half of the vegetable oil with plain unsweetened applesauce.
If you want delicate, soft, and tender baked goods, I recommend using oil vs. butter. Butter will result in a denser crumb and not be as moist.
Adding oil to your pizza dough makes it crispier once baked. The oil creates an impermeable layer that moisture, such as that present in tomato sauce, cannot easily penetrate. In other words, olive oil in pizza dough prevents sauce from absorbing into the dough and making it floppy.
In this mixing method the oil is withheld from the dough for about the first two minutes of mixing. This allows time for the flour to absorb the water. Once the flour has been hydrated the oil is added and incorporated into the dough while mixing in the normal manner.
Besides flavor, fat affects the texture of the finished bread. The fat coats the gluten strands and makes the finished product more tender—both the crumb and crust—and it makes the crumb more finely grained. It also makes the loaf seem moister.
We prefer a less common approach that replaces the flour with vegetable oil. Rubbing a teaspoon of the neutral-flavored fat onto the countertop works just as well as flour does to minimize sticking, and the dough readily absorbs excess oil without any negative effect on its consistency when either raw or baked.
Simply melt and cool the butter to room temperature, then continue with your recipe (if the recipe calls for ½ cup oil, use ½ cup melted and cooled butter).
HOW TO REPLACE OIL IN BAKING. It's very easy to bake oil-free. I've done it for years and am very confident with it and know very well how each nut or fruit will perform. Instead of oil, I use fruit purees, veggies, dairy-free yogurt, nut butters, almond flour or other nuts, sometimes coconut butter.
After the bread is properly toasted, just drizzle a good amount of olive oil and some salt. This is ideal for breakfast and can be eaten with boiled eggs, a glass of fresh fruit juice or even a cup of black coffee. What are the health benefits? Olive oil is rich in monounsaturated fats.
Canola Oil. One of the major reasons canola oil is so popular in baking and cooking is its neutral flavor. This helps bring out the original flavors of the baked goods and prevents the oil from affecting the taste negatively.
Fats work as tenderizers in breads by coating some of the proteins that form gluten, preventing them from hydrating and linking up to form large networks that would lead to toughness.
Canola oil serves several purposes in the manufacture of baked goods: Tenderizer: by coating structure building components such as gluten, egg and starch, thus preventing their hydration. Moistness: by providing the sensation of moistness. Prevents staling : via retarding starch gelatinization.
If you have ever eaten in a Greek restaurant, either in Greece or elsewhere, you would have likely been served a basket of bread like this; thick cut slices of country bread brushed with olive oil and kissed with oregano, grilled so that they are at once crispy, toasty and yet still soft and able to sop up all sorts of ...
Spraying or brushing loaves with water while they bake will produce a crispy and crunchy crust with a nicer (in my opinion!) colour than the unglazed one. Water keeps the dough skin from forming the crust, enabling the dough to expand. It also smooths out the crust, creating a more refined appearance.
Leaving the bread in the oven too long will dry out bread. If the bread has finished baking before the minimum time stated in the recipe, the oven temperature may not be correct. To insure the correct temperature each time you bake, always use an oven thermometer. Place it in the center of the oven.
As bread cools, any leftover moisture in its interior migrates to the surface. If that moisture reaches the surface and hits cool air – e.g., typical room temperature – it condenses on the loaf's surface, making it soggy. If it hits warm air (your still-warm oven), it evaporates – leaving the crust crisp.