There are few things in this world that are more satisfying than fresh baked bread. The smell, the taste, and the often increased nutritional content, but decreased cost, make baking a worthy venture for anyone.
However, either through a complete lack of experience, or all bad experiences, many view baking as a daunting, impossible task that’s better left to the professionals and Stepford wives- I used to be one of them. However, through much research, trial-and-error, and my Mom, I discovered that there are many important factors that make a HUGE difference in your results that are often not even mentioned in encyclopedia-sized cookbooks that are dedicated exclusively baking.
That said, I’ve compiled a list of tips for each stage that will definitely be useful to beginners, but quite possibly for the somewhat experienced as well.
For the true beginners, I recommend starting with things like a simple white/wheat loaf, tortillas, or parathas. They’re simple, hard to mess up, and if something does go wrong, there isn't too much investment in time and resources to make it too tragic. Happy baking!
Ingredients
Mixing
Rising
Baking
However, either through a complete lack of experience, or all bad experiences, many view baking as a daunting, impossible task that’s better left to the professionals and Stepford wives- I used to be one of them. However, through much research, trial-and-error, and my Mom, I discovered that there are many important factors that make a HUGE difference in your results that are often not even mentioned in encyclopedia-sized cookbooks that are dedicated exclusively baking.
That said, I’ve compiled a list of tips for each stage that will definitely be useful to beginners, but quite possibly for the somewhat experienced as well.
For the true beginners, I recommend starting with things like a simple white/wheat loaf, tortillas, or parathas. They’re simple, hard to mess up, and if something does go wrong, there isn't too much investment in time and resources to make it too tragic. Happy baking!
Ingredients
- Different varieties and brands of flour have different nutritional contents and levels of gluten (rye, for example, has too little gluten to be used by itself), so check to see what is recommended for the type of bread you’re making.
- Yeast and flour do expire. If you buy large quantities, reserve a month’s supply in the fridge, and store the rest in freezer.
- Yeast is tested and proofed by mixing it with warm water (hot water will kill the yeast) and a TBSP or so of something that it can eat (ex. honey, table sugar, flour). If the mixture does not bubble within ~15 minutes, the yeast is dead.
- Bread that has a higher fat content is softer, and the dough is more pliable.
- While I find proofing yeast yields better results, if you are not doing so, make sure to thoroughly mix the salt into the flour before adding the yeast as direct contact with salt will kill the yeast.
Mixing
- Once all the ingredients are fully incorporated, let the dough rest for ~15 minutes to let gluten strands form.
- Some types of dough start out very sticky, but become less so as you continue to knead.
- If the dough is very stiff and does not stretch well without breaking, then it does not have enough gluten strands, and likely needs more liquid, heat, and time rising.
Rising
- Dough needs to be in a warm, draft-free area to rise. If your oven has a light that can be kept on while the door is closed, the dough can be kept in the oven in order to use the heat generated by the light bulb, which is especially useful during colder months.
- Metal bowls are a good choice for rising periods because they retain heat better.
- Whether you should cover your dough with a towel or plastic wrap depends on the temperature, humidity, and elevation of where you are. If your area has a higher moisture content in the air, it’s best to use a towel, and if dry, the plastic wrap.
Baking
- Silicone mats/pans are awesome- I cannot recommend them enough. They save money on parchment paper, you can’t run out of it, and they usually don’t stick.
- Place an oven thermometer in the oven for accuracy.
- Half way through the baking period, rotate the bread 180 degrees for even cooking.
- Eggs washes give the bread a shiny coat, while milk and/or butter make a softer, more matte-looking surface.
- If the bread is becoming dark too quickly, place a tinfoil tent over it to slow it down.
- If you want bread with a chewy crust, preheat the oven with a cast-iron skillet on the bottom rack, and pour water in the skillet when you’re ready put the bread in the oven.