When you are making bread in your kitchen, there are important things to keep in mind to achieve the best results.
First, different flours are going to have varying abilities to absorb liquids. Also, depending on how warm and humid it is in your area that day, the amount of flour you need is going to vary somewhat. So, always remember that the flour that is called for in a recipe is just an approximation. The best way to go is to start with less flour than the recipe calls for and add more flour as you go if you need it. You should have dough that is smooth and with a texture that is somewhat satiny. Also, you should know that many types of flour are used to bake bread. The big difference with the flours is how much protein is in each one. When the flour is mixed with your water, the proteins will form into gluten and will make the dough rather rubbery and elastic. Gluten is what gives the dough its basic framework. It makes it rise and stretch as it traps the bubbles of gas that are given off by the yeast as it starts to grow. The more gluten you have in the bread, the higher the volume the bread will be. Some of the most common flours for baking bread are all purpose, bread flour, whole wheat and rye. Remember that bread flour is going to give your bread a lot of volume, and whole wheat will provide the bread with a bit of a nuttier flavor.
Next, when you are dealing with your yeast, it is a good idea to proof the yeast first. You want to do this before you add it to your flour mixture, because if the yeast is bad, then you have to throw away the entire mixture. To proof your yeast, you should dissolve it in some warm water that is about 105 degrees F. If the yeast is good, you will quickly see bubbles begin to form in the watery mixture. Then you know that the yeast is working and it is safe to add it. When it comes time to knead the dough, you should knead it for about two minutes, or until the dough is nice and smooth. It also should be satin like and not sticky at all. You will then make the dough into a ball shape and put it in a bowl that you have oiled. You can brush the dough with oil so you will not get a crust on the bread while it is still rising. You will then need to cover your bowl with a towel and let it continue to rise in a warm room.
As the bread rises, it is a good idea to let it do so until it about gets twice as big. To test your dough, you can push two fingers into the middle of the dough. If the dent remains when you move your finger, it is double in size. Then you know it is time to get your bread dough ready for cooking.
Overall, you should remember that additional kneading and additional rise times are what give bread more flavor, better feel of the crumbs and just the overall personality of the bread. This is the reason that many bread makers do not like to use yeast that rises quickly, or to use the quick cycles that are on so many bread machines today. The dough really does need the entire cycle of the yeast for it to create really good bread.
First, different flours are going to have varying abilities to absorb liquids. Also, depending on how warm and humid it is in your area that day, the amount of flour you need is going to vary somewhat. So, always remember that the flour that is called for in a recipe is just an approximation. The best way to go is to start with less flour than the recipe calls for and add more flour as you go if you need it. You should have dough that is smooth and with a texture that is somewhat satiny. Also, you should know that many types of flour are used to bake bread. The big difference with the flours is how much protein is in each one. When the flour is mixed with your water, the proteins will form into gluten and will make the dough rather rubbery and elastic. Gluten is what gives the dough its basic framework. It makes it rise and stretch as it traps the bubbles of gas that are given off by the yeast as it starts to grow. The more gluten you have in the bread, the higher the volume the bread will be. Some of the most common flours for baking bread are all purpose, bread flour, whole wheat and rye. Remember that bread flour is going to give your bread a lot of volume, and whole wheat will provide the bread with a bit of a nuttier flavor.
Next, when you are dealing with your yeast, it is a good idea to proof the yeast first. You want to do this before you add it to your flour mixture, because if the yeast is bad, then you have to throw away the entire mixture. To proof your yeast, you should dissolve it in some warm water that is about 105 degrees F. If the yeast is good, you will quickly see bubbles begin to form in the watery mixture. Then you know that the yeast is working and it is safe to add it. When it comes time to knead the dough, you should knead it for about two minutes, or until the dough is nice and smooth. It also should be satin like and not sticky at all. You will then make the dough into a ball shape and put it in a bowl that you have oiled. You can brush the dough with oil so you will not get a crust on the bread while it is still rising. You will then need to cover your bowl with a towel and let it continue to rise in a warm room.
As the bread rises, it is a good idea to let it do so until it about gets twice as big. To test your dough, you can push two fingers into the middle of the dough. If the dent remains when you move your finger, it is double in size. Then you know it is time to get your bread dough ready for cooking.
Overall, you should remember that additional kneading and additional rise times are what give bread more flavor, better feel of the crumbs and just the overall personality of the bread. This is the reason that many bread makers do not like to use yeast that rises quickly, or to use the quick cycles that are on so many bread machines today. The dough really does need the entire cycle of the yeast for it to create really good bread.
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