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8 Tips For Better Bread Making

January 30, 2014 3 Comments

How to Bake Great Bread at Home

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Many people are extremely intimidated by bread making. I’ve heard folks say everything from “I’m afraid of yeast,” to “I can’t make bread.” And that last is usually before they even try their hand at it. With the proliferation of helpful tools–everything wonderful bread cookbooks to stand mixers to electric bread makers to baking stones–one would think that bread baking has become more accessible. The basic ingredient list is very simple and easy to find. Of the four main ingredients, water, flour, salt and yeast, I’m willing to bet that everyone has at least three of them in their kitchen or pantry right now.

Maybe what’s needed here is not gadgets, but knowledge. An understanding of how the ingredients work together along with some tips on technique will hopefully help you become more confident and successful with your bread baking.

#1. 
Buy a Scale.

A successful bread dough is all about the ratio of flour to water. You will get more consistent and reliable results if your measurements are accurate.

If your bread recipe is written in cups, do the conversions. Measure flour in a cup and then weigh it. Write down the weight. Do this three times, and then take the average of the three weights. If your three cups weigh 4.3, 4.5 and 4.4 oz each, the average weight is 4.4. Now you can use that weight to do your conversions. If the recipe calls for 7 cups of flour, you know you will weigh out 30.8 oz.

 

Last modified on Thu 31 July 2014 10:11 am

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Comments (3)

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  1. Pearl Fernandez says:

    thank you for the best recipe for home made bread I have
    come across! thanks for all the tips and explanations.

  2. C Campbell says:

    Thank you for all the tips! The only thing I do differently is slicing the bread partially frozen, so that I can get thinner, more even slices.

  3. Jake says:

    Hello,

    I’m looking for someone to advise on the best bread roll or bun that can be made. Many years ago, I used to buy a particular high quality bread roll with sesame seeds on it. The roll was firm to grip; the colour of the roll itself was brown/dark brown; the inside was fluffy white; the seeds never fell of the roll, somehow ‘glued’ on to the surface. The smell and taste of the roll was powerful, like roasted sesame seeds but much stronger; its shape was almost like a ball; the skin was thin and crusty, but not overly ‘crunchy’.

    The shop closed, and I haven’t been able to buy a similar product since. What is available is just a common bread roll, but the quality is just not the same. So, I’m looking to see if I can bake them myself as they may be a costly and perhaps difficult product to make.

    If I may please ask if anybody knows the right ingredients and equipment to use to achieve an identical quality? Are we dealing with Italian OO flour, or a particular special oven to bake at a certain temperature, or unique additives such as, perhaps, malt, unique oils, or whatever?

    Thanks. Jake.

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