Bread Baking Tips to Produce Loaves That Satisfy

The aroma of fresh-baked bread in the kitchen, and wafting throughout the rest of the house is definitely one of the simple pleasures in life. However, you want the appearance, texture, and taste of your breads to match the quality of that pleasing aroma. To ensure the end results of your bread baking efforts match the intent of the original recipe you're using, consider the following tips. The tips are for yeast breads, except for the last tip listed in the sequence, which applies to "quick breads."

1. Before you bake a new bread recipe, study the steps to give yourself a general idea of the process involved. This is essential to efficient stress-free baking. Make sure you gather all your ingredients and make sure you have enough of what you require for your recipe. You don't want to be traipsing to the local convenience store for milk or something else in the middle of preparing your dough.

2. To achieve a shiny and crispy bread crust brush your bread (before baking) with water, milk, or with egg diluted with water or milk. You can use an entire egg, or egg white or just the yolk. Just remember to brush the risen but unbaked loaf gently with your coating before popping it in the oven.

3. Soften yeast in warm water. Make sure the water isn't hot, as this will kill the yeast. In addition, if the water is too cool the yeast will not grow properly. Test some of the water on the inside of your wrist to make sure it's 'warm.'

4. Remember that rising times for dough as stated in recipes are actually guidelines. Let your bread dough rise until it's doubled in size. This may take less or more time than the "guideline time" posted in the recipe you're using.

5. To shape bread dough by rolling, place the dough ball on a pastry cloth, counter, or board, which has a light dusting of flour. Roll into a rectangle (12 inch by 8 inch). Make sure you roll the dough to its outer edges to remove all bubbles present. Starting with the narrow edge, roll up tightly. Make sure to seal with your fingertips as you roll. In addition, seal the final edge completely. Seal the ends by pressing down on each so that you form a thin sealed strip. Next, fold these strips under the loaf and place in your "already prepared pans."

6. Your bread dough will rise better in a deep bowl or other container. Make sure you grease the bowl. Next, form your bread dough into a ball, place it in the bowl, and turn it over once so the top gets a greasing. Cover the bowl with plastic wrap, loosely. This helps retain moisture.

7. Bake bread in dark loaf pans to achieve a nice brown and crisp side and bottom crust. Shinier, light loaf pans contribute to a softer and paler crust.

8. Make sure you shape your loaves properly or large air holes may form. This happens when the dough is not rolled tight and/or the surfaces of the dough are not sealed together as you roll or fold the dough. Air becomes trapped between the layers of dough, resulting in those dreaded large holes. Moreover, you can't butter a hole!

9. For quick breads, you should bake batters that have baking soda in them soon after mixing. The baking soda "leavener" starts to work immediately upon the mixing of the wet and dry ingredients. The leavener starts to lose its power if it sits for more than an hour on the counter.

Following time-tested tips for baking quality loaves of exquisite flavor are your key to bread baking success. Learn the basics of bread baking, and then build on this foundational knowledge. Do this by learning and trying baking techniques that are more complex. You'll gain confidence as a baker, and soon you'll find your baking repertoire increasing along with the quality of your breads.



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