The Secret To Baking Great Breads
There are entire TV shows dedicate to baking great bread. Excellent bread is a matter of utilizing the best ingredients and the right methods– there’s no single trick that will bake perfect bread. Really terrific bread is readily attainable. We have actually assembled our list of what goes into terrific bread.
1. The best flour.
2. An understanding of yeast.
3. An excellent dough kneading system.
4. A baker’s thermometer
The Right Flour
If there is a secret ingredient that bakers use, it’s the flour. We put the best flour on the top of our list because there are so many options and it’s easy to just grab any bag of cheap flour.
It’s what gives bread its chewy texture. Most industrial bread bakers are going to use flours with 10 to 14% protein– bread flour. Commercial bakers have access to lots of various flours. Buy a good quality bread flour– even if you have to make a special trip to a farmer’s market or a high end grocery store.
If you purchase your flour at the grocery store, understand that all flours are not the same. For bread you want a bread flour. Certain brand are most likely to do a much better job of mixing and will provide more constant outcomes. You can get a concept of the protein content from the nutrition label. Divide the grams of protein by the grams in the serving size to get the approximate percentage of protein in the flour (subject to rounding mistake). For home baking, you want at least ten percent and ideally greater.
Yeast is a living organism. The gases expelled by the growing yeast are what leavens the bread. The skilled baker acknowledges that with the dough, she or he is culturing a living organism and that the yeast should be growing in the ideal culture to create the gases to make light airy bread. The best culture is primarily a function of moisture, temperature, and pH or the level of acidity level.
Don’t just grab a small foil packet of yeast and expect it to work perfectly. Check the dates on the packaging and make sure that you follow the recipe closely. How you use the yeast will determine how your bread turns out.
Kneading The Dough
This brings us to kneading and working with the dough. Dough kneading alters the pH of the dough (among other things) so that it boosts the growth of the yeast and it makes the dough more extensible. All else being equivalent, dough conditioning can make an excellent bread terrific.
Many bakers insist on kneading their dough by hand, they claim they can make sure that the dough isn’t over stretched and that just the right amount of air is added. Others swear by their stand mixers and use the dough hook. Using your mixer is certainly less physical work and usually does a really good job of kneading your bread dough. Make sure that you don’t over knead, you could end up with rubbery bread.
A thermometer has been called the baker’s secret weapon. We would not think of making bread without one. We use it to determine water temperature level. When we use our bread makers, we determine the water temperature level to precisely 80 degrees– not one degree off. When we make bread in our stand-type mixer or by hand, we use water in between 100 degrees and 110 degrees.
When it comes from the oven, we nearly constantly determine the temperature level of the bread. And you can utilize a thermometer to measure the temperature of the dough to ensure that you have the best temperature for your yeast to thrive in. You can buy an instant read thermometer at the majority of department stores and many baking sites for $10 to $15. It’s an inexpensive but valuable kitchen tool.
There are thousands of great bread baking cookbooks online and almost every flour company will list a recipe on their packaging. Learn what flours add different tastes and textures, learn how to use yeast and master the kneading process. You are now ready to bake a perfect loaf of bread.