Here
are some tips based on commonly made mistakes:
1. If you are a novice bread maker, make sure the yeast
you use matches the type called for in your recipeit
might be active dry, quick rise, or compressed (also
called "cake" or "fresh") yeast. Each type has its peculiarities
and directions will vary according to which type you
use.
2. Use a thermometer. Yeast needs warmth along with
moisture in order to grow. If it's too cold, yeast is
sluggish; too hot and yeast cells die. And different
types of yeast require different temperatures. The optimal
temperature for rehydrating active dry yeast, for instance,
is between 105° - 115° F (41° - 46°
C). A digital thermometer is a small, worthwhile investment
and that takes away the guesswork.
3. Knead until the dough springs back when you push
down with the heels of your hands. It usually takes
about ten minutes to knead by hand dough made from 5
to 7 cups of flour. Insufficient kneading is the most
common reason for low volume. That's because kneading
develops gluten, which gives bread the elasticity it
needs to rise. Kneading also incorporates and divides
air bubbles, which are the basis of a fine, even texture
in the finished loaf.
4. The optimal temperature for dough to rise is between
78° - 82° F (25° - 28°C). If the temperature
is hotter than 95° F (35°C), disagreeable by-products
produce a sour taste and an off odor.
After you've made a few batches, join the conversation
on bread already happening in the Food Talk section
of the Discussion Forum. See "
Help
with bread making.
" This is a great place for novices
to share their frustrations and ask questions, and for
experienced bread makers to offer encouragement, tips,
and recipes.
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