Bread is something that when we make at home it's just that much nicer than the store bought ones, specially if we know the tricks on how to always get your bread recipe right.
So here I list tips and tricks I have learnt to make bread that much nicer and easier.
1. Oh the yeast
There is no bread recipe that will work without yeast, there are a variety of them, and you can use whichever one is more comfortable for you, but never skip the yeast, otherwise it is a definite doom for your bread.
2. The killer salt
Salt reacts badly when put together with yeast directly, it basically kills the yeast, and so the wonderful magic of growing promoted by yeast does not happen.
So to avoid that, mix the salt with the flour and try to put them on opposite sides of the bowl until you absolutely have to mix them.
|Taken from: https://uk.pinterest.com/pin/Afs-ip-meL15hbAF8Q3EPEeOLeZ7c-BUuW1REvlWn-BlUQBISrQjM10/|
3. Right amount of flour
Bread recipes are always affected by the days condition, that being humidity, temperature, altitude and so on.
When you get the recipe of whatever bread you are making, go slowly, don't add all the flour it calls for right away. Add 1 cup less to start it off, and when you are doughing it add little by little more flour until it starts to come off the sides of your bowl and is no longer sticky.
You may have needed to use a little bit more flour than what the recipe asks for or less, it will depend on the conditions you are when making it.
|Taken from: https://uk.pinterest.com/pin/560909328564196108/|
4. Scooping the right amount
Still on the flour, this is where most people get things wrong, so we ponder for more than 1 topic.
When you go scoop the amount of flour your need, most people usually just do it with the cup measurer and pack the flour tight into it to count as 1 cup, or have a huge peak above the border line of it.
The right way to measure a cup of flour is by letting it be lightly put inside the cup, and with a knife run on top of the border have absolutely no peaks.
So when you scoop the flour and cant avoid packing it tight when doing it directly with cup measurer, use a spoon to get the flour and put it in the cup, or turn the container of flour slowly into the cup.
|Taken from: https://uk.pinterest.com/pin/525162006524899862/|
5. Raising your bread
As we talked about before sometimes the conditions in our kitchens are not the best for making bread, and one of the problems can be a cold and drafty kitchen.
Bread like warm to rise, so if you have that situation here is a tip to still make that baby raise:
Before you start mixing the ingredients turn your oven on to 170 degrees C / 338 degrees F. Turn it off just before you start kneading your dough, and when you have to leave it to rise, put the dough in the oven (the oven is off).
That warmth created in the oven while you made your bread with help it rise without cooking it.
|Taken from: https://uk.pinterest.com/pin/549579960754313955/|
6. The nonstick factor
We grew up seeing bread making processes full of counter spaces covered in flour, and the baker too. Extra flour like that on the bread will only make it tougher and drier.
Instead coat your counter top and hands with cooking spray or a bit of oil, this way when you knead it won't stick to surfaces and it won't make the bread a rock.
7. The pro tip
Sometimes after you baked your bread it looks pale and doesn't have those gorgeous splits on top.
To help provoke that, before putting your bread in the oven, place a tray of boiling water on the bottom shelf of your oven, then bake bread as normal.
That little extra moisture will add the vava-voom effect.
|Taken from: https://uk.pinterest.com/pin/48554502208862619/|
I hope this was helpful to you and let's get bread baking.
If you have any tips I haven't mentioned please leave them on the comment section below.