Tips for Baking Bread

Posted 9/23/2009 @ 4:51:04 pm by todaysbaker.com

There are a lot of terms related to baking bread. When making bread, most require being raised, which is basically when dough that contains yeast is made. There are different types of raising. One type is known as refrigerator rise. This process requires that once the dough is mixed, it is placed in the refrigerator to rise very slowly. This allows for the bread to be more flavorful and textured differently. If you want to pre-mix your dough for baking later, place the desired amount into a bag and freeze it.

Bread flour has high protein content making it a chewy and thin crispy-crusted type of bread. If you prefer to have bread with a thicker crust, use all-purpose flour. Another thing to remember is not to leave out the salt. Salt plays a large role in the crust formation which keeps the yeast somewhat deactivated and leaves the sugar to become caramelized and crusty.

Making a good bread starts with a well-browned crispy crust. The suggested dish to use is stone. This allows for a crispy crust to be formed. The use of steam, which is generated by using a pizza stone or baking stone, is what gives the dough the brownish color that is found in a crispy crust.

Using the right ingredients is important for good bread. For example, use a flour that has a high gluten content. A bread flour falls into this category. This not only produces a high protein bread, but also gives a chewy bread or thin crust. All-purpose flour actually creates the thicker crust due to the lower moisture absorbed.

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