What are some *important* secrets to making a GREAT loaf of bread??!


Question: I'm a fantastic cook and can make all kinds of nationalities of foods/gourmet cooking,ect.
BUT when it comes to pastries/pies/breads/cakes
I suck, LOL
pls help me w/breadmaking skills/secret chefs out there!!
Many thanks 2U !!!
:o)


Answers: I'm a fantastic cook and can make all kinds of nationalities of foods/gourmet cooking,ect.
BUT when it comes to pastries/pies/breads/cakes
I suck, LOL
pls help me w/breadmaking skills/secret chefs out there!!
Many thanks 2U !!!
:o)

To me the most important things to remember when making bread is good strong bread flour good fresh yeast slow fermentation and the right temperatures and humidity.When using regular dry yeast it
needs to be activated in a small amount of warm water at 105*F no more than 1/2 cup
to the yeast add 1/2 teaspoon sugar and 3
table spoons flour mix well let sit in a warm place until bubbles or foam forms on top when foam begins to fall the yeast is well activated. Mix the sugar, salt and shortening
does not need to be creamed but mix together well. Add 75*F to78*F liquid scrape mixing bowl down add yeast mixture then add flour
to form a soft dough if using a stand mixer
with dough hook the dough will turn loose of sides of mixing bowl and cling to the dough hook place dough in a bowl that has been brushed with oil turn dough to coat all sides.
Sit in a warm draft free place until double
in volume. Turn dough out onto a floured
work surface kneed until dough is smooth and elastic. Cut in to the desired size pieces
for a loaf of bread from 1lb. to 1 1/4 lb.
roll dough pieces into a ball cover with a towle let rest 10 to 15 min. form balls in to a loaf place in pan seam side down letting the loaf touch one side of pan this will keep it from rolling to 1 side or the other while froofing.Brush loaf with oil to keep it from
forming a crust while proofing.Place bread
back in a warm draft free place. Let rise until
the crown { that is the highest part of the loaf} is 1 to 1/2 in above the side of pan.
Place very carefully in to a pre heated oven
at 400*F--- Bake untill golden brown about
23 to 28 min.Loaf should have a hollow sound when thumped on the bottom side.Remove from oven to a cooling rack
For a crispy crust cool on cooling rack.
For a more tender crust brush with oil while on cooling rack. { I didn't go into the humidity thing because the home baker has verry little control over the humidity.}
But I hope that I have helped you with your bread making. jim b

to make "Great" bread, you have to have a great oven. A deck oven. without it, you'll never get that crust that you should.

You must have fresh bread flour and good yeast , those packets of yeast are ok . Adding a teaspoon of sugar and some ascorbic acid ( vitamin C tablet crushed ) will help activate the yeast .
When you come to mix flour and yeast , use really warm water , not too much , to make your dough too sticky . A fraction more flour will correct that .
Making good bread is in the handling of it !!! You need to knead it thoroughly , really well , before setting it to rise covered in a warm place . When it is well risen , after an hour or so ; knead it really well again , before putting it into bread tins or making bread rolls .
Bread should go into a hot oven , in which the temperature is gradually falling .
When you are making bread or pastry do it with confidence , the handling is the secret .
With pastry , make it quickly , handle very lightly as little as possible . In a machine mix it very little ; I prefer to make pastry by hand , quickly lightly , not blending floor and fat too much , when I add a little water I mix with an old knife until it makes a ball . Quickly roll it a little , fold it , roll it some more , fold it and roll again to whatever you want . I like flakey pastry .





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