Bread Baking Facts

All that you wanted to know or should know about bread baking and some tips and trouble shooting methods:

Bread baking is an art and the more you practice, the better you get at it. You need to have lots and lots of patience to get it right. But it is not impossible. Anyone can bake a perfect and pretty loaf. You just have to take care of few things and you are good to go.

This is just an attempt to compile all that I have read about bread baking in the past few months. I hope atleast some of you will benefit from this post. All the information and the pictures have been taken from the internet and I have taken screen shots of some pdf files too. I do not claim any originality to anything written here. I have just tried to write in a simple language, easy for everyone to follow. Some of them are my own experiences in the past 7-8 months of bread baking journey.

An excellent loaf of yeast bread should have an evenly rounded top and should be symmetrical in size and with no cracks, bulges or bumps. Between he tip and the sides, there should be a “break”, which should be even and have a well shredded look. Crusts on all yeast breads should be crisp and tender. The interior color should be even with no light or dark streaks and should feel soft and fine with no crumblinesss. The crumb [interior of the bread] should have many small even holes.

Don’t let the constant fear of bread-baking mishaps keep you out of the kitchen. Just roll up your sleeves and get ready to bake a perfect loaf. Bread experts encourage bakers to learn what dough should look and feel like and to trust ones intuition and understanding of the dough, and not be afraid to “tweak” the recipe here and there to get the desired result. The day I started experimenting with proportions and the amount of yeast, my breads started getting better.

Bread varies depending upon the environment. A wet and rainy day can result in a different dough than a loaf baked on a dry and hot summer afternoon. The dough might need less liquid on that wet day. Novice bakers often don’t understand this, and they instead add the ingredients especially the liquid ingredients as listed in the recipe without paying attention to these weather changes or change in location, and end up with not so perfect loaves.

Some basic things to remember:

• During the winter or drier months the amount of water needed to knead the flour may need to be increased slightly.
• During the warmer or more humid months the amount of water may need to be reduced.
• Before measuring honey, maple syrup etc, it is better to oil the measuring spoon to help it flow easily.
• If using fresh fruit or watery vegetables in a bread recipe you will need to reduce the amount of liquid used.
• Using milk in place of water will produce a softer crust in the bread.
• Olive Oil will prevent the bread from drying out too quickly and keep it moist. You can use butter or any other vegetable oil.
• Always spoon the flour and do not dip the measuring cup into the flour. Fill the cup over the top and then level it off with a straight spoon or knife.
• Using water that potatoes have been cooked in, produces a taller loaf due to the starch in the potato.
• Always bake in a well preheated oven and ensure your oven temperature.
• Always use a thermometer when determining your liquid temperatures.

Suggested Rising Methods:

1. Oven Rising:

The oven is an ideal place for rising. For an electric oven, heat the oven at the lowest setting for one or two minutes, then TURN IT OFF. The oven temperature should not exceed 32 degrees celsius during the rising time. Place a pan of very warm water towards the back of the oven to provide moisture, which keeps the dough soft during rising. Place the covered bowl or pan of dough on the center rack and close the door.

2. Microwave Rising:

The microwave oven can also be used for the first rising of dough. Place 1 cup of water in a glass measuring cup in the microwave. Heat on high for 2 minutes. This creates a moist environment to keep the dough soft during rising. Place covered bowl of dough in microwave and close the door.

But in our warm Indian weather, we can always get the desired rise by keeping in a warm part of our kitchen, unless during cold winters in some part of India.

Most frequent questions and their possible answers:

Q. How long do I need to let my dough rise?

The length of time it takes for the dough to rise depends on many factors–the recipe, the amount of yeast, the amount of sugar, amount of salt, the temperature of the dough, the temperature in the room, etc.

Rising & Ripe Test (First Rise):

When making yeast bread, the kneaded dough has to have some rise time. During rising, the yeast eats the sugar and develops the dough. Rising also improves the flavor and texture of the bread.

After kneading, round your dough into a ball. Place the dough ball in a lightly oiled, large mixing bowl. The dough should be turned over to oil the top so that it doesn’t dry out. . Allow the dough to rise in a warm place. Ideal rise temperatures are between 27 deg celsius to 32 deg celsius; higher temperatures may kill the yeast and lower temperatures will slow the yeast activity which will increase your rise time.

Many factors like the recipe, temperature and humidity will determine the rising time. Yeast dough is considered “ripe” when it has risen enough – usually double in size.

The ripe test determines if the dough is ready to be punched down and shaped.

Gently stick two fingers in the risen dough up to the second knuckle and then take them out.

If the indentations remain the dough is “ripe” and ready for punch down. If not, cover and let the dough rise longer. Repeat test.

Proofing & Ripe Test (Second Rise):

Many dough will have a second rising in the bread tin. The second proofing, gives a better volume, a milder yeast flavor and a finer texture to breads. Use the ripe test (below) to determine when your dough is ready for baking. With the right amount of proofing, you can expect a beautiful oven spring from your dough.

Ripe test – Second rise (or Proof)

The ripe test to determine if a proofed loaf is ready for the oven is a little different than the method used after the first rise. Simply touch the side of the dough lightly with your fingertip. If the indentation remains, the loaf is ripe and ready for the oven.

Q. Why are my loaves small, heavy and dense?

One is that you may be working too much flour into your dough. If dough is too stiff, it will not stretch enough. A soft dough will expand easily.
Another probable reason could be that you may not have allowed the dough to rise high enough before being shaped.

So, do not be tempted to add more dry flour while kneading to get rid of the stickiness. Just oil your palm and continue kneading. If necessary, sprinkle some flour on the counter (fill a salt n pepper container with flour and use it) or on your hands and continue kneading. Eventually the dough will become soft and elastic.

Q. Is it possible to knead the dough too much?

Yes, you can over-knead dough. Over-kneaded dough is soft and sticky and no longer able to be stretched, much like worn-out elastic.

Well- kneaded dough has developed an elastic network of gluten strands that stretch and expand, thereby allowing the dough to rise. Over-kneaded dough cannot stretch; dough will not rise. If you have a very strong hand, you could easily over-knead your dough. So, just knead till required. You will get an idea when to stop after a couple of breads. So, the key is to keep practicing and not give up after few failures.

In hand kneading, when dough is smooth and little bubbles are visible beneath the surface, it is time to stop.

When using a heavy-duty mixer with a dough hook(s), knead for a maximum of 5 to 7 minutes until dough ball is smooth and elastic.

Another check is to pinch off a small ball of dough. Hold the dough with both hands between the thumb and forefinger and begin stretching it out, much like stretching a balloon before blowing it up. When the dough is kneaded enough, it will not tear easily and a translucent membrane will be visible. This is called a gluten window or window pane. If the dough tears, you need to knead the dough further more. 

Q. Why did my dough not rise or why the rise was too slow?

• Insufficient yeast or expired best before date. So, use optimal amount of yeast and ensure the yeast is alive and stored under proper conditions.
• Liquid was too hot – destroyed the yeast enzymes. Use lukewarm water to knead and proof the yeast.
• Liquid and/or other ingredients were too cold – slowed down yeast activity. Again ensure that the water is lukewarm: neither too hot nor too cold.
• Too much salt was used which will inhibit or slow down yeast activity. Reduce the amount of salt and do not allow the salt and yeast to come in contact with each other.
• Too much sugar or not enough will inhibit or slow down yeast activity. Use optimal amount of sugar in the dough unless otherwise necessary.
• Rise temperature was too low or too high. 

Q. Why the dough was very sticky?

• Not enough flour was used. Or the liquid content was too much. Adjust accordingly.
• Flour was too old or too low in gluten. Use proper flour with adequate gluten. Some people prefer to add 1 tablespoon vital gluten for every cup of flour. Always use fresh ingredients. 

• Too much kneading. Knead it till the dough becomes soft and elastic.

Q. Why did my bread rise initially, but later on collapsed in the oven?

• Flour used was too weak in terms of gluten.
• Dough was over-proofed / over-risen.
• Oven temperature was too low.

Q. Why my bread crust is too thick?

• Oven temperature was too low.
• Too much flour was used.
• Dough was too dry.

Q. Why my bread is dense and gummy?

• Water was too hot and it killed the yeast.
• Ingredients weren’t mixed well.
• Not enough gluten in the flour.
• Dough was not risen enough.
• Oven temperature is too hot
• Bread taken out of the oven too soon.
• Slicing the bread before it is fully cooled.
• Slice with a serrated knife and don’t cut it with a stroke.

Q. Why my bread is too large and poorly shaped?

• Rising period was too long.
• Too much yeast was used.
• Oven temperature was too low.

Q. Why my bread crust is soggy?

Bread was not cooled properly. For most breads, remove from pan immediately after baking and cool on a rack to prevent the bottom crust from becoming moist and soggy. Cool completely before storing.

Q. Why my bread has coarse grain texture and is crumbly?

• Dough rising period too long.
• Too much flour used.
• Oven temperature is too low.
• Dough not kneaded long enough.

Q Why large holes are there in my bread?

• Dough was poorly moulded/shaped. Air needs to be completely pressed out of dough during the Punching-down/Shaping step.
• Dough allowed to rise too long. Use the Ripe Test given above.

Q. Why there are cracks, bulges or lumps in my bread?

• Too much yeast.
• Dough not kneaded properly.
• Too much flour used.
• Over risen dough.
• Oven was not hot enough.

Q. Why there is a break between Top and Sides?

• Oven is too hot.
• Dough didn’t rise long enough.
• Dough wasn’t shaped well.

Q. What are the common crust problems?

Tough Crust– too much handling of the dough or not enough rising time.

Pale crust – too much salt, too low of a baking temperature, or too little sugar. Also, the dough may have been allowed to develop a crust during rising time. Remember to keep it oiled and covered!

Wrinkled Crust – Loaf cooled too quickly in a draft.

Soggy Crust– bread was left to cool completely in the pan. Let it cool for a few minutes and then remove it from the pan to cool completely.

Too Thick Crust– too much flour, a crust formed during rising, bread baked too slowly in too cool of an oven.

Crust Separates from Bread – dough developed a crust before baking. Grease surface and cover dough when rising.

Q. Why my bread doesn’t Brown on the Sides?

Bright pans will reflect the heat away from the dough. Overcrowding the pans in the oven will keep the sides from browning.

Q. How to get chewy or crispy crust?

Use a recipe that has water as its liquid. Brush with water before baking and again during the first few minutes of baking. Combine 1 egg white with 1 tablespoon water and brush dough.

Q. How to get soft and tender crust?

Use a recipe that has milk as its liquid. Brush crust with butter immediately after baking.

Q. How to get shiny and golden crust?

Brush with milk before baking. Brush with Egg Glaze before baking: ie. combine 1 slightly beaten egg with 1 tablespoon water or milk. Brush with Egg Wash before baking: ie. slightly beaten whole egg.

NOTE: Doughs are usually brushed with an egg glaze after rising in the pan and before baking to allow for optimum rising of the dough. Brush dough gently with a soft pastry brush so as not to puncture the dough.

Some images to help you all further.

 

 

 

Lastly, Don’t be afraid of baking bread. Instead, view it as a creative outlet. Anyone involved in the creative pursuits in life knows that mistakes make great stepping stones toward success, so don’t fear them. Experts compare baking to modern-day art, so feel free to let your artistic side take over in the kitchen and bake away. All the best and happy bread baking.

Credits: Due credits to the following sites for all the valuable information, tips and solutions.

• http://dontwastethecrumbs.com/2015/02/ultimate-troubleshooting-guide-for-baking-bread/
• http://www.seriouseats.com/2014/11/troubleshoot-bad-bread-messed-up-loaf.html
• http://www.progressivebaker.com/downloads/Bread.pdf
• http://redstaryeast.com/tips-troubleshooting/troubleshooting-guide/problem/