Following on from my post on Real Bread Week 20th – 28th February, here are ten tips on making bread.
- When baking bread, put the empty baking tin upside down in the oven beforehand to heat up. Then when you drop the dough in it, it puffs up and creates a lighter bread.
- Always use the right yeast, the easiest type to use in home baking is the fast acting/easy-blend dried yeast which most bread machines use.
- Warm up your utensils before starting the process.
- Always warm your milk, only slightly but just enough so that the yeast isn’t slowed down by the fat in the milk.
- Make sure you check and double check your salt quantity.
- Store your yeast at the correct temperature. Dried can be kept for a few months. Fresh yeast can be kept in the fridge for a week or two or could be frozen for up to 3 months.
- Make sure you measure everything correctly. Use digital scales. The smallest difference in just the amount of water or yeast can make a big difference to your bread.
- There are a number of different flours out there so try different ones.
- Throughout the process the dough should be kept warm ie at approximately blood heat, but it must NOT be overheated.
- Check rising time with each recipes as they can vary quite a bit and do not leave dough to just rise. Make a note of the time you left it and set an alarm to check it at the correct time.
And, enjoy with lashings of butter on…
Source : BHF
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