Fats and Oils

Fats and oils are only used in this book when they are necessary to help create the particular taste and texture of an enriched dough. Please consider sticking to the type of fat specified as they were chosen for good reason. Ultimately, though, if you have a religious, cultural or ethical reason for not eating animal fat, it’s up to you if you want to make a substitution.

Fats and oils added in appropriate amounts can also be used to do a number of things in a loaf. These include creating a softer crust and crumb, making your bread moister, increasing how stretchy your dough is (and so allowing greater volume) and slowing the effects of staling. Using too much or too little will defeat the object, though, and at least some of these effects can be achieved in other ways, not least by adding a bit more water instead. Give it a go and see what you think.