Baking an attractive loaf of bread may seem intimidating, but by following the recipe directions and taking your time with each step of the process, you will soon find you can bake a loaf of bread that rivals those found in a bakery. The bread-making process is simple, consisting of combining flour, yeast and liquid and mixing, then kneading, until the dough is ready to rise. Variations include adding oil or butter, spices, different mixtures of grains and fruit.
Improper Ingredients
Bread turns out much better if you use the ingredients called for in the recipe and do not attempt to make substitutions. Once you successfully bake a particular recipe, you may want to experiment with variations, but follow the directions initially. In particular, pay close attention to details such as the proper type of yeast and flour to use.
Estimating Liquid Temperature
Adding liquid that is too hot will kill the yeast, while adding liquid that is too cold will slow or even halt the rising process. Use an inexpensive digital thermometer to make sure your liquid is the temperature called for in the recipe.
Not Enough Kneading
Plan to knead bread for about 10 minutes. Kneading for too short a period will lead to a loaf of bread that doesn't fully rise. The dough should feel firm and springy when you are done kneading.
Improper Room Temperature
Allowing the dough to rise in a cool area will slow the process and prevent the bread from reaching full height. Trying to hurry the process by raising it in a very warm area, above about 95 degrees Fahrenheit, can cause the dough to develop a sour odor and taste.
Wrong Equipment
Bread is forgiving, and if you have the wrong size pan, you can still bake a tasty loaf of bread. However, using a pan that is larger or smaller than the one called for in the recipe can result in an unattractive loaf of bread. Dough placed in a pan that is too large will not rise over the sides of the pan, and may look flat, without the distinctive dome on the top. Bread baked in a too-small pan will not have enough support and may get too tall and then collapse.
References
- "Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home"; Ciril Hitz; 2010
- "The River Cottage Bread Handbook"; Daniel Stevens, et al.; 2010
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