Bread Making Tips

Flour, liquid, yeast, salt and love are all it takes to bake a beautiful loaf of bread. You owe it to yourself to bake bread at least once. Breads are the ultimate comfort food. Who doesn't remember a slice of hot bread, right out of the oven, slathered in butter?

Success Tips for Baking Breads

The temperature (105° F. – 115° F.) of the liquid is very important. Make sure your yeast is fresh.  Always test the yeast before making the recipe.

Always remember that no bread recipe can tell you exactly how much flour to use. It depends on the type of flour, the brand and the weather. Start with a smaller amount than called for. If needed add additional yeast. Let the dough sit for several minutes after adding the amount of flour you think it needs. This allows the liquid time to absorb the flour. You can always add more flour if needed but if too much is added you can't take it out.

Rise the dough in a place that is warm but not hot.  Test the dough when it has doubled in bulk, press two fingers into dough. If indentations stay, dough has doubled in bulk now you can shape the dough.

Sprinkle the work surface with flour. Place the dough on floured surface and powder with more flour.  Push down and away from you with the heel of your hands starting with the part closest to you. Turn the dough slightly, pick up the far end of the dough fold it over toward you. Push down and away again. Repeat this process adding more flour as needed. When the dough doesn't stick to your fingers and it feels smooth and elastic it is ready.

Iodine attacks the yeast activity, slowing down fermentation, so be sure to use salt that does not contain iodine. Orange, lemon or grapefruit peel as well as cinnamon and alcohol will have a retarding effect and too much will stop the yeast activity completely.

Dough that is shaped after one rising will be dense and full of large holes. Dough that is allowed to rise 2 or more times will produce a fine textured loaf with small, even holes.

Spray loaves with cold water during baking, for a chewy crust. Place a pan of boiling water in the oven to create steam. If you desire a strong crusty bread use lower protein flour such as 11.5 to 12.5%. The moisutre absorption rate of flour is much lower when using a lower portien flour, thus you get a thicker crust.

Brush with butter after baking to achieve a softer crust.  For a delicate crust, use a stronger protein flour, 13.5 to 15%  the stronger the flour the higher the absorption rate, thus giving you a thinner crust.

Combine 1 slightly beaten egg with 1 T. water and brush over loaves before baking for a shiny crust.

Consistent Crust

Always allow sufficient time for the dough to rise, but do not let it over rise.
Carefully measure your ingredients. Too much flour, or too little sugar or fat, can toughen your crust.
Doughs made with water generally yield a crispier crust than those made with milk.
To soften a crust, brush crust with melted butter as soon as it comes out of the oven.
Cool bread completely, and then place in a plastic bag. 

Crust Color

Aluminum pans reflect rather than transmit heat and can result in a more pale loaf. Try using a baking pan made from something other than aluminum. For a darker, richer color, brush finished loaves lightly with butter or margarine and return to the oven for 5 to 10 minutes. Position pans in the oven so that they are evenly exposed to the oven temperature, allowing air to circulate between the loaves. Bake on a lower oven rack, unless otherwise directed. If crust is becoming too brown, cover loosely with aluminum foil during the last 10 minutes