This goes for any other ingredients you might use in your bread. So how does it work? The longer the yeast is allowed to work, the more gas is created which helps to create air bubbles in the loaves- the same air bubbles that make it airy and fluffy. This technique is the best way to figure out if you sufficiently kneaded your bread dough. Insufficient kneading will result in underdeveloped gluten, creating a bread dense as a brick.
To be on the safe side take a small piece of the dough a bit bigger than a golf or ping pong ball and hold it between your thumb and first two fingers gently start to stretch out the dough rotating it in a circular motion in order to stretch it around evenly.
Once you have your dough thin enough that you can see light go through you know your bread is kneaded enough and you can start the proofing stage.
Measuring cups seem like an easy way to portion your ingredients but is it inaccurate. Remember, baking is a science and should be exact. There is too much room for error with measuring cups. You could have air pockets in the ingredient this is common with flour mostly while you pour it in the cup and you want to be able to tell that you do not have the correct amount. The best way to ensure you have the correct proportions in your ingredients is to use a scale. This is your starting point and if you get this wrong nothing else will be right in your bread so go out and get yourself a scale and throw away those measuring cups.
For the best scale I work with, check out this post. It is very reliable and never disappoints me. Hi, my name is Amit. I started baking at a young age at my father's bakery. I hope I can answer some of your questions and hopefully you will find some hidden gems to help you out with your home baking skills.
So you went ahead and purchased yourself a proper proofing basket, also known as a banneton or brotform FYI these terms will be used interchangeably throughout this article. A fair amount of love and work goes into a great loaf of bread. So when we get less than optimal The second proofing time can vary greatly depending on the ambient temperature and weather. It can take much longer in the winter to proof, than in the summer. This white bread will keep for about days this way.
But what I personally like to do especially because I bake two loaves on the same day usually , is to slice the bread once it cools down, and then place these bread slices in a container or sealable bag and freeze. This keeps the bread fresh for much longer! Then I just remove the slices I need from the freezer, and let them thaw out whenever needed. However, never refrigerate bread. The dry air in the fridge will make the bread go stale even faster.
Peanut butter and jam sandwiches are a whole new level of comfort with this homemade white bread recipe! The chances are that your bread was baked in an oven that is too hot. My oven is a conventional oven, and if you have a convection oven, you will need to reduce the oven temperature. Usually by about 15 — 25 degrees. Sometimes, oven just run hot and can burn food. You can check this by using an oven thermometer, and then adjust the temperature to compensate.
If your loaf pan is dark in color, this can also conduct heat too fast and bake the outside faster than the inside. This is because the oven was too hot, baking the outside faster than the inside. See above for ways to fix this issues. This happens because the dough was made with too much flour or too little water. If you used cups to measure the flour, the chances are that too much flour was added.
Cups are not recommended as cups will add varying amounts of flour depending on how you use the cups to scoop the flour. If you absolutely have to use cups, then adjust the water in the dough until you get the right consistency. The dough should be soft, and tacky. For bread to be too dense, you either added too much flour see above , or the bread was over proofed during the final proofing.
A dense bread can also occur if the dough is under proofed before baking as well. This is because of the yeast. If you do an overnight proof, this can happen as the yeast develops ore flavor.
I personally love the more complex flavor. However, if you over proof the dough especially during the last proof , the bread will have an unpleasant flavor and will also be dense. As with all y bread recipes, I recommend going by visual cues, rather than time. Depending on the ambient temperature, humidity, and flour type the proofing times can vary. Milk has fat that can inhibit some of that gluten structure. So the bread might be less chewy and even more soft.
It is optional. Bread flour will give the bread a slightly chewier texture. Because of the higher protein content, you will need to add some extra water. Just add enough water to create a dough that is soft, smooth, satiny and tacky to the touch. The soft, tacky dough is what will make a soft loaf. How to make Authentic Brioche Bread. How to make Choux Pastry.
Easy homemade Hot Dog Buns. How to make Perfect Doughnuts. Stand Mixer — I use my KitchenAid mixer. Kitchen Scale — Best tool for baking, to ensure you get accurate results each time. Measuring Cups — I like to use cups to measure all liquid ingredients most of the time. Measuring spoons — for measuring all the small amounts of ingredients. Looking for more recipes?
Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This site uses Akismet to reduce spam. Learn how your comment data is processed. I have just baked this recipe in a Ninja Foody c. The internal temp reached f in 16 minutes which should mean it was cooked, it has nice golden finish but is a bit doughy inside, should I cook at a lower temperature, I have found that this cooker cooks all recipes quicker than stated in various recipes. This is especially true with breads, because gumminess is caused when the bread is cooked too quickly without enough evaporation or when the bread is under baked.
Hope that helps! Tangzhong is often used in a lot of milk bread recipes to help give it that amazingly soft texture. The truth is, each ingredient is great in its own way at softening certain types of bread. Have you ever had Japanese Milk Bread? If not, you need to try it. For this reason, I lean towards using Tangzhong in my bread recipes when I want them to be extra soft. Experiment with different ingredients in your bread to find which one works for you.
One bread can be completely different to another with just a few different ingredients, so trying new things is key to understanding how to bake bread properly. A wetter crumb has a softer texture, but increasing the hydration of the dough also increases gluten extensibility.
This results in larger air pockets in the crumb. Putting this together, when we are making bread that has an open crumb, we should consider making it wetter for more softness. Fat lubricates and tenderises the gluten to keep it moist and make it chewy. They reduce the browning temperature, which shortens the time it takes for the crust to form. Fats also protect the outer perimeter of the bread during oven spring without the need for additional steam.
Sugar provides many of the properties that soft bread endures. With the addition of sugar, the bread will be softer and keep soft for longer. For quickly made bread, sugar is also useful to provide food for the yeast. One of the simplest causes of overly dense bread is under proofing. The solution for this is to use the poke test to determine when the dough is ready to bake. The less time bread spends in the oven means less moisture will depart.
Soft bread will bake quicker than crusty ones. In a typical bakery oven, crusty rolls take minutes to bake. In a commercial bakery oven, the top heat setting increases for soft bread. Mastering how you add water to the oven to produce steam is a key skill in any bakers toolbox. Steam aids the oven spring and also helps form beautiful crispy crusts. Bread with a delicious soft crumb can be made with or without the inclusion of steam, but a soft crust will only arrive if no steam is added.
In an oven without steam, the bread will brown faster. This reduces the baking time to trap more moisture in the bread. Moisture departs the crumb as it bakes and when it cools. But if the outer perimeter is thick the steam struggles to escape the bread. Instead, the starch particles in the crust absorb the escaping moisture.
There will still be an oven rise regardless of steam or not. There will be less growth without steam but, you might not even notice the difference! Adding fat to the dough offers some protection to the dough in the oven to preserve some of the oven spring.
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