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Some Hints for Achieving Good Bread
Appears in
Published 2005
- Measure accurately. Don’t expect the dough or the final baked bread to have the right texture if the ingredients haven’t been accurately measured. It can be easier to mix a complicated recipe if you measure out all the ingredients first, before you begin. Then you can concentrate on the mixing and you won’t be distracted by attempting to do two things at the same time.
- Mix well. Whether you decide to mix your dough by hand or by machine, make sure you make a smooth, elastic dough. This ensures the best texture for the finished bread.
- Take your time. Bread doughs need to rise slowly to develop the best flavor and texture. A dough that has not risen enough after mixing will not rise well before or during baking.
- Neatness counts. Try to keep separate pieces uniform in size. Use pans of the correct size for large loaves so that the loaves rise to their utmost.
- Watch the oven. Baking times are as accurate as possible, but you should still keep an eye on your bread while it is baking. Bread baking frequently starts out at a high temperature—but if you see that a loaf is getting too dark, by all means lower the temperature by 50 to 75 degrees. Your oven may be heating to a higher temperature than the one it is set to. An instant-read thermometer gives best results in determining doneness for breads: when plunged into the thickest part of the loaf, it should read between 200 and 210 degrees.
- Cool loaves thoroughly. Make sure to follow the instructions for cooling the loaf. If you wrap or cover the loaf before it has cooled completely, it may become soggy.
- Enjoy your bread fresh. If you must bake bread days in advance, wrap and freeze it after it has cooled; then defrost, reheat, and cool it before serving. This will give you the best approximation of freshly baked bread, although nothing beats the flavor and texture of fresh bread. More specific instructions for storage appear at the end of some recipes.
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