How would french bread loaves be different if you increased the shortening to 7 percent?

Increasing the shortening to 7% in a French bread recipe would likely have the following effects:

Changes in Texture:

* Softer crumb: The added shortening would make the bread's crumb softer and more tender. This is because shortening coats the gluten strands, preventing them from forming strong bonds, resulting in a less chewy crumb.

* Less airy: The increased fat content would also interfere with the gluten development, making the bread less airy and less light. The bread might feel denser and less chewy.

* Increased shelf life: Shortening helps to retain moisture, extending the bread's shelf life.

Changes in Flavor:

* Mildly richer flavor: The added shortening could impart a slightly richer, more buttery flavor to the bread.

Changes in Appearance:

* Glossy crust: The shortening might give the bread a glossier crust, as it contributes to a slightly more oily surface.

Overall Impact:

* Less "authentic" French bread: French bread is known for its airy, chewy texture and slightly crispy crust. Increasing the shortening would move the bread away from this traditional profile, making it more similar to a softer, enriched bread like brioche.

Important Considerations:

* Type of shortening: Using different types of shortening (butter, margarine, vegetable shortening) will have varying effects on the final product. Butter will add more flavor but also affect the texture differently.

* Other ingredients: The overall impact of increasing shortening will also depend on the other ingredients in the recipe. For example, the flour type, yeast quantity, and water ratio all play a role in the final texture.

Conclusion:

While increasing shortening to 7% would create a softer, more tender, and slightly richer bread, it would also deviate from the traditional characteristics of French bread. If you want to make a classic French bread, sticking to a lower percentage of shortening (around 2-3%) is recommended. However, if you prefer a softer, more indulgent bread, increasing the shortening could be a suitable option.