Sunday, March 29, 2015

3 Typical Missteps When Baking Bread

By Jennifer Marie Anderson


If you're looking to bake bread, it's safe to assume that you have good taste. There's nothing quite like a fresh loaf that had just come out of the oven, especially when you know how to store it for long-term freshness. However, there are quite a few mistakes that can be made by even the most experienced of bakers. Keep in mind, though, that mistakes like these should not deter anyone's efforts when it comes to being the best chef imaginable.

Baking bread should be a rewarding process, which goes without saying. However, if you're going to get into this, you have to know that there are a number of ways in which this process can be followed. Bakers should be able to recognize the most common missteps and not only learn from them but ensure that they do not happen again. In fact, if you were to focus on these 3 missteps, the idea of baking better loaves will come to fruition.

One of the most common mistakes that bread bakers make is not judging the temperature of the water that they use. Warm water should be used, which many chefs can attest to, but there is a certain level that must be achieved as well. You do not want the water in question to be tremendously heated, as this will actually harm the yeast that you are working with. To put it simply, in order to prepare better bread, you have to be able to find the right water temperature first.

If you're going to make bread, you should also know how to knead the dough effectively. Keep in mind that elasticity is one of the most crucial components of dough, as this will help to give bread the right texture and taste. Without it, you can be certain that the loaf you create will not be a satisfying one. With that said, if you're going to make better loaves of bread, it's important to look into how much kneading should be dough. After all, it's better over-knead than under-knead.

You should also know that, believe it or not, bread can become too dense in order to be enjoyed. Think about the different densities which flour has, ranging from rye to all-purpose bleach flour that we probably know more about. Regardless, the more flour that you had, the greater your bread's density will be. It's all about finding the perfect medium, as you can very well imagine. With this in mind, hopefully your bread-baking efforts will be made stronger.




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