Many questions on baking bread?!


Question: Many questions on baking bread!?
I previously asked about baking bread without 'fat' and I'm going to bake my bread on Thursday!. I want to clarify some things!. First of all, I am going to be baking in a microwave, (it has a convection-microwave button, and the last time me and my mum attempted it, all that happened was that it was cooked, but it was rock hard, and not so bread-like-tasting in the center!. It wasn't 'doughy' though, more like a very hard unsweetened biscuit, however the taste wasn't bad!.)
So anyone who has attempted baking with a microwave, any suggestions from the recipe that I was so kindly given by 'avoiding the ironing'!? what kind of bowl to use!? Pyrex!?
http://uk!.answers!.yahoo!.com/question/ind!.!.!.

also, what does 'proving a loaf' mean!? Is it that step where you have to put the dough in water!? The above recipe said something about rising the dough with a bowl of water, can you please explain that to me in actual steps!. (yes, i know i totally feel like an idiot, but i am very new at this!.) Am i supposed to put the dough in a baking tray and then in a bowl of water!? or am i supposed to pour water in the baking tray (pyrex bowl in my case) and then put the dough on top of it!?

Another thing, is dry yeast the same as easy yeast!?

P!.S: Does anyone know any good baking forums so I can go bother them, rather than feeling stupid posting here!? Www@FoodAQ@Com


Answers:
Go here sweetie for more info:

http://allrecipes!.com/HowTo/Baking-Yeast!.!.!.

"Proofing" is what you do to the yeast to make sure the cultures are still alive or active, because if it's not, your dough won't rise!.

Or if they are talking about the dough, then usually you put your dough on a baking sheet or in a loaf pan & place on an upper shelf of the oven & place a pan of hot water on the bottom shelf!. Close the oven door & the heat from the water will help your dough to rise!. I myself prefer to turn the oven on & pre-heat to 170-190 degrees, then turn it off & put the dough in the oven with the oven off & door closed, & no water bath!.

Depending on what you are making, rising takes anywhere between 45 minutes to 1 hour!. Most recipes will have you do 2 risings!. The first, you form the dough into a ball & place in a greased bowl, cover & let rise till double in size!. Punch it down, form into rolls, loaves or put into loaf pans & repeat the rising process before baking!. If you use rapid rise yeast, you can sometimes avoid the 1st rising, & go straight to forming your rolls or loaves & rising only once!.!.

Not sure how bread in a microwave will turn out!.!.!. that's a little odd, as things do not brown in a microwave or get toasty as the crust outside crust should be, although you did say you have a convection button, that might do it!. Convection moves heated air around the food to cook it, so it might dry it out!. I have to admit, I don't have much experience with convection as I have a conventional oven!. Could work though!

You might also want to go here: http://www!.preparedpantry!.com/BookSignUp!.!.!. !. You can get this 250 page baking book for free via e-mail!. They send you a chapter a week!. No charge, no catch!. They also have all kinds of other baking lessons that you can get free as well!. Once they email you the link, you can save the lesson to a folder on your computer!. Usually opens with Adobe reader (also free)

Good luck! & Happy baking! I've been making a lot of bread lately, & the family has been gobbling it up!.Www@FoodAQ@Com

To proof your bread heat the oven lightly, maybe less than 200 degrees, when its warm not hot, put your bread in it and wait till it rises (make sure the oven has been turned off and its just warm)!.!.the longer you wait the higher your bread will rise!. The reason why your bread was doughy was because you didnt proof it enough(make it rise)!. I do not suggest microwave oven for baking!. Always use a conventional oven!. You dont need water or anything to proof!. If you use the correct recipie especially the right amount of yeast, your bread will rise nicely!. I suggest using "Dry Active Yeast" than easy yeast!. In smart and final, there's this yeast with a baker on it!.!.haha, i use that and my bread rises nicely!. TIP: before your bread is done brush milk on it, it will give it a shiny top!. After proofing, it only takes 10-12 mins to bake bread!.Www@FoodAQ@Com

i wouldnt suggest the microwave cooker thing because it still uses the microwaves in small amounts, try getting a small toaster oven, but as for your question on proofing if it says proof with a bowl of water its probably talking about in an oven, you really only need a cool dry area for this step the bowl of water is for the oven because it is usually too try in the oven so the water would make steam helping it rise and active dry yeast isnt the same as easy yeastWww@FoodAQ@Com

Hi again!. Sorry to confuse you with the water thing, What I mean is that I put the dough in my loaf pan onto a shelf in the warmish oven!. But at the bottom of my oven I put another container in that contains boiling hot water so that the steam from this bowl helps keep the dough soft!.

Proving the dough is basically the step after mixing and kneading that leaves the dough to rest and allow the yeast to create the air pockets in the dough to give the bread an open texture (ike a sponge)!. During this time the dough will expand in size!.

I have never cooked my bread in the microwave!. I do occasionally put the dough in a pyrex bowl, "cook" on 20% for 1 minute at a time to prove it for a pizza but never to actually bake as a loaf of bread!. Can you not use a conventional oven!?

I use Doves Quick Yeast (orange packet) or Hovis Fast Action Bread Yeast (more expensive)Www@FoodAQ@Com





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