With the coronavirus pandemic envelope in our lives, it can be a little hard to trust the bread that we get from outside. I am sure that a lot of you have tried making bread at home and if you have come here, I am sure you want to get better at it. Well, you have come to the right place. In this guide, I will be providing you with some amazing tips to making fantastic bread at home.
I am sure that you really want to make some home-made bread, straight from the oven, and you may have thought of the idea of baking bread from scratch to be a little daunting. It does seem like a daunting task, because we can mess it up pretty easily.
Well, I have listed out some tips that I got from world-famous chefs. Enjoy!
Make sure that you use a digital scale. You should weigh out the ingredients, particularly the flour. You should do it in an accurate manner, instead of using volumetric measurements. Do not use your measuring cups, because probably won’t be precise all the time. Exact measurements are definitely a must. Even a milligram here or there can result in a disaster. Make sure that you follow the recipe word to word. You will thank yourself, and you will thank me as well. I cannot emphasise enough, how important it is that you read the recipe from start to finish, before you begin. You should also be certain that you are following the timings exactly.
See that you experiment with all different kinds of flour. It won’t harm you to experiment with a couple of them. It also depends on the kind of bread that you are making. Some flours are higher, including which will help them rise a little better. Take bread flour, for example; it has a protein content of approximately 14 to 16%. The high gluten flour is the best one for yeast breads, which are the breads that make use of yeast for levelling. The best example would be French bread or even sourdough bread.
You should also keep in mind that you can substitute all-purpose flour for bread flour and vice versa. You should also be using a 1:1 ratio.
Make sure that you avoid under-kneading or over-kneading the dough. It definitely sounds obvious, but it can result in a gigantic mistake. You may even have to start it from scratch if you mess up.
Make sure that you constantly watch the oven. If the baked goods have continuously been coming out a little too light or a little too dry, it is possible that the oven isn’t properly calibrated.