This bread recipe turned out AMAZING! Must try for sure! (2024)

FAQs

What is the secret to making good bread? ›

If you make a bread dough with all-purpose flour, the gluten network won't be as strong because of the lower protein content; this means the dough won't be able to stretch as much to accommodate those bubbles, resulting in smaller bubbles and bread with a tighter crumb.

It is commonly used in large bread productions as an improver or dough conditioner. Using ascorbic acid can strengthen the gluten structure of bread dough enabling it to trap more fermentation gas inside it and gain more volume. It is a cost-effective way of producing larger loaves.

It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used. Always use strong flour instead of plain and make sure too much salt was not added.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative here—you can add flavors to that loaf, too! Baker's Tip: Avoid adding too much flour to the dough as you work with it.

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

You can use all-purpose flour as a 1:1 substitute for bread flour and vice-versa. For example, for 1 cup of bread flour, you can use 1 cup of all-purpose flour. Bread and pizza crust made with all-purpose flour may have a little less chew than those made with bread flour, but the results will still be good.

What's more supermarket bread is packed full of enzymes, which do not have to be included on the ingredient label. They are used to make dough hold more gas (making lighter bread) and to make bread stay softer for longer after baking.

What does vinegar do to dough? ›

By inhibiting gluten development, vinegar allows for a more delicate crumb and a soft, moist texture (e.g. my Oreo cake recipe pictured below uses a touch of vinegar to create a melt in your mouth crumb!).

When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature. This means you can put your dough in the fridge overnight or whilst you are at work and come back to it when you are ready.

Using ingredients at the wrong temperature

One of the most common baking mistakes is using ingredients that are either too cold or too hot. Room-temperature ingredients are typically best for baking, so if your recipe calls for butter, eggs, or milk at room temperature, make sure to set them out ahead of time.

The color indicates the day of the week the bread was baked. Typically, commercial bread is baked and delivered to grocery stores five days a week. This gives bakeries two days off–Wednesdays and Sundays. The color system helps the store staff as they rotate in the freshest bread and remove the older loaves.

A “tight crumb” aka small holes in the interior of your bread can be the result of different factors: under-fermenting, over-fermenting, and a lack of gluten development. The most confounding part of sourdough bread baking is that the rise times of recipes are just a suggestion or range.

To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.

Make it more flavorful and sticky with sugar, or soften it up with some dry milk powder. Here's how to arm your pantry with bread boosters. Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread.

Instrumental springiness was positively associated with sponge and dough mixing time (P = 0.02). Sponge and dough mixing and baking times were the two most significant process parameters affecting the bread physical quality and hence should be optimised.

The main ingredient in bread improver is yeast. It usually also contains emulsifiers, which help to make the loaf soft and fluffy. It may also contain an enzyme which can improve the texture of the bread as well as help it to last longer, or asorbic acid (vitamin C), which can help the dough to rise.