What makes breads so light and airy?!
Answers: I am trying my hand at homemade breads and rolls. I'm looking for a recipe or just suggestions on what makes them light and airy. i've always thought that it was baking soda. If so, how much?
Yeast...
Yeast, specifically Saccharomyces cerevisiae, is used in baking as a leavening agent, where it converts the fermentable sugars present in the dough into carbon dioxide. This causes the dough to expand or rise as the carbon dioxide forms pockets or bubbles. When the dough is baked it "sets" and the pockets remain, giving the baked product a soft and spongy texture.
Its not baking soda. Only one tablespoon each of bakign soda and baking powder. Its the gluten and yeast. Dont other knead the cake and you have to warm up the yeast before . cupof warm water in it is fine
Not all breads are light and airy, but among the many who are, the key usually lies in the leavening agent. This can be yeast, baking soda, or baking powder.
The key with making breads as airy as possible is to follow the recipe exactly. If you deviate minor details, you can throw of the whole process. Baking, unlike regular cooking, makes use of formulas rather than recipes. As long as you follow your recipe as closely as possible, you should have good results. This means making sure water and any other liquids are at the right temperature and that you have the right amounts of ingredients. If water is too hot, the yeast or other leavener can die off of or be unable to work properly. Too much sugar can leave a disgusting sweet taste while too little sugar doesn't give the yeast or other agents enough to eat. You also need to make certain that your leavening agents are fresh, as they (especially yeast) can die off or lose their effectiveness if they get old.
You also need to make certain that you let the bread rest for the correct period of time under the right conditions. If you don't, it won't expand as it should. When you knead the dough out, be careful not to overhandle it, as this can lead to some other problems.
Honey You don't Use baking soda in bread you use yeast in the breads & greases & flour salt & sugar
grease - 4-5 cups for small -6-9 for larg
3 packets of yeast for small 4 for larg
flour, use enough untill you can't add anymore to the dough then make sure you have flower to put on your baking table cause you will need to kneed the dough then put back in to the clean bowle.. to clean the bowl you need to add a little flour to the bowl get the extra dough out through it a way
after you do that use oil to grease your bowl then add the dough back to the bowl to rise pounch down then rise agin for the second time then add to your bread tins ..
There are two requirements for light, airy bread, both touched on above, but not together.
1. You must promote the development of gluten, an elastic protein formed in bread flour, that gives bread it's structure.
2. You need a leavening agent (yeast) that produces carbon dioxide.
As the yeast in your developing bread dough produces CO2, it expands and stretches the elastic gluten fibers, giving the bread its airiness. When you bake the loaf, the gluten is denaturized (it hardens), preserving the airy, bubbly texture of the bread.