See Also: Baking with Yeast . Order Baking Ingredients

All About Bread Making

1. Methods  2. Dough and Bread Storage  3. Bread Baking Tips

 1. Methods and Techniques of Bread Making:

BREAD MACHINE METHOD

HAND-HELD MIXER METHOD

STAND MIXER METHOD

FOOD PROCESSOR METHOD

WELL METHOD

BOWL METHOD

RISING & RIPE TEST

PUNCHING DOWN, SHAPING, AND RISING...

Bread Baking Machine Method:

Although the bread machine will mix, knead, and bake bread, it is necessary that you learn to recognize the condition of your dough. The ratio of flour to liquid is the most critical factor in any bread recipe, yet the most easily remedied. It is all right to open the machine to check the consistency of the dough. Do this after about five minutes into the KNEAD cycle. The dough should be in a soft, tacky ball. If it is too dry, add liquid 1/2 to 1 tablespoon at a time; if it is too wet, add 1 tablespoon of flour at a time.

Many people purchase a bread machine with the intent of making all their own favorite yeast bread recipes. It€™s not difficult. The ratio of flour to liquid is the most critical, yet the most easily remedied factor in any bread recipe. It is a variable because flour varies in its ability to absorb moisture. The causes of this could stem from rainfall levels during the growing season, the moisture content of the grain during harvesting, the milling process, how it has been stored, or the humidity levels in your climate.

Other basic information you need to know is what is defined as liquid in a recipe. Liquid is any ingredient which contributes moisture to the dough. The list includes water, milk, juice, cottage cheese, sour cream, and eggs (one large egg is approximately 1/4 cup liquid).

Fats and liquid sweeteners also add moisture, but for recipe development, they are considered in their own categories. Fats, also called shortening, include butter, margarine, or oil. Their main function is to lubricate the fibers of the dough. Liquid sweeteners (honey, molasses, and maple syrup), like dry sugars (white or brown), provide flavor and serve as food for the yeast.

All ingredient amounts are based on the amount of flour in the recipe. To create your own recipe or adapt one of your favorites to your bread machine, use this simple formula.

For each cup of bread flour, use:
1/3 cup liquid                        2 teaspoons fat
1/2 teaspoon salt                 1 tablespoon sweetener
3/4 teaspoon RED STAR® Active Dry Yeast

Chances are pretty great that you will need to add more liquid as the dough may be too dry. But remember, you can do this quite easily when you are checking the consistency of your dough during the kneading process.

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Bread Baking Hand-Held Mixer Method:

The Hand-Held Mixer Method provides a jump start to the development of the dough. It easily combines part of the flour, all of the other dry ingredients, and all of the liquids to form a batter. The liquid temperature is quite warm because the flour acts as a buffer to protect the yeast from the heat. Thus, the batter provides an excellent warm moist environment for the yeast to activate quickly, while part of the flour begins to form gluten strands. Combining the ingredients with the hand-held mixer lessens both the kneading time and the rising time. Additional flour is gradually added by hand to make a firm dough; the dough is then ready to knead. Knead dough on lightly floured surface by turning, folding, and pushing with the heel of the hand. At the beginning of the kneading time, take off a walnut-sized ball of dough. Using both hands, hold the dough between the thumbs and forefingers and stretch it, much like stretching a balloon before blowing it up. At this time, the dough will probably tear easily. Work the dough piece back into the dough and repeat this process every couple of minutes. When the dough has been kneaded enough, it will not tear easily, but rather will stretch, and a translucent membrane will be visible when the dough is held up toward a light. This is known as a gluten window.

Bread Baking Stand Mixer Method:

The Stand Mixer Method will mix and knead the dough. However, it is important to know when the dough has been adequately kneaded. At the beginning of the kneading time, take off a walnut-sized ball of dough. Using both hands, hold the dough between the thumbs and forefingers and stretch it, much like stretching a balloon before blowing it up. At this time, the dough will probably tear easily. Toss the dough piece back into the mixer and repeat this process every couple of minutes. When the dough has been kneaded enough, it will not tear easily, but rather will stretch, and a translucent membrane will be visible when the dough is held up toward a light. This is known as a gluten window. At this point, stop the mixer, remove the dough, and prepare it for rising. No additional hand kneading is required.

Bread Baking Food Processor Method:

The Food Processor Method provides an easy and lightening fast way of dough making. Simply place all dry ingredients in a processor bowl fitted with a steel blade. Secure the lid, start the machine, and pour the warmed liquids through the feeder tube while the motor is running. Watch closely, as dough will form a ball in about sixty seconds. Count! The dough ball will ride the blade and clean the sides of the bowl as it goes around. It should feel warm, soft, satin-smooth, and elastic. No additional hand kneading is required.

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Bread Baking Well Method:

Well Method: Heat liquids to 120 to 130 degrees F. Combine all the dry ingredients together in a bowl or self-sealing plastic bag. Mound about 7/8 of the combined dry ingredients in the middle of a work surface. Make a well in the middle of the flour mixture to contain the liquid. Add liquid; gradually swirl it around the perimeter of well, pick up flour to make a thick paste. When half the flour is left around the edges of well, use sweeping motions of one hand to whip dough. The more the dough is whipped at this stage, the better the gluten will be developed and the dough will need less kneading when the rest of the flour is incorporated. Add more flour slowly until a bread dough forms. Knead dough on lightly floured surface by turning, folding, and pushing with the heel of the hand. At the beginning of the kneading time, take off a walnut-sized ball of dough. Using both hands, hold the dough between the thumbs and forefingers and stretch it, much like stretching a balloon before blowing it up. At this time, the dough will probably tear easily. Work the dough piece back into the dough and repeat this process every couple of minutes. When the dough has been kneaded enough, it will not tear easily, but rather will stretch, and a translucent membrane will be visible when the dough is held up toward a light. This is known as a gluten window.

Bread Baking Bowl Method:

Sprinkle yeast into ? cup of warm water (110 to 115 degrees F). Let stand until yeast is dissolved. Heat remaining water, any other liquid ingredients, and shortening together (120 to 130 degrees F). Pour into large mixing bowl. Stir in sugar, salt, and half of the flour. If there are eggs in the recipe, add them. Stir in dissolved yeast. Beat until smooth. Gradually add enough remaining flour to make a soft dough. Knead dough on lightly floured surface by turning, folding, and pushing with the heel of the hand. At the beginning of the kneading time, take off a walnut-sized ball of dough. Using both hands, hold the dough between the thumbs and forefingers and stretch it, much like stretching a balloon before blowing it up. At this time, the dough will probably tear easily. Work the dough piece back into the dough and repeat this process every couple of minutes. When the dough has been kneaded enough, it will not tear easily, but rather will stretch, and a translucent membrane will be visible when the dough is held up toward a light. This is known as a gluten window.

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Bread Rising & The Ripe Test:

When making yeast bread, the kneaded dough has to set in a slightly warm place in order to let the yeast act and the dough develop. This step improves the flavor and the texture of the bread.

To rise, place the kneaded dough in a lightly oiled, large mixing bowl. The dough should be turned over to oil the top so that it does not dry out. Cover the bowl loosely with plastic wrap or foil and let the dough rise in a warm, draft-free location. The oven is an ideal place for this. For an electric oven or a gas oven with electronic ignition, heat the oven at the lowest setting for one minute, then turn off. In other gas ovens, the pilot light will provide enough warmth. Place a pan of very warm water toward the back of the oven to provide moisture. Place the bowl or pan of dough on the center rack and close the door.

Many factors, including the recipe, room temperature, and humidity, will determine how long it takes for the dough to rise. The best way to decide whether it has risen sufficiently and is ready to be punched down and shaped is to perform a "ripe test." Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is ripe and ready for punch down. If not, cover and let rise longer.

Bread Punching Down, Shaping, and Rising:

After the dough has risen in the mixing bowl, it has to be punched down to remove the gas bubbles before it can be shaped. Once the dough is approximately half its original size, knead it a couple of times and then let it rest, covered, for approximately five minutes. The gluten will relax, and it will be easier to handle the dough for shaping.

After shaping the bread, cover it and let it rise again. This time the ripe test is simply a light fingertip touch to the side of the risen bread. If the indentation remains, the bread is ripe and ready for the oven.

Yeast dough should always be baked on the center rack of a preheated, hot oven for the length of time specified in the recipe. During the first few minutes in the oven, the final expansion of the dough takes place. This is called "oven spring." The time-tested method of determining if the bread has baked sufficiently is to tap the crust lightly and listen for a hollow sound. A more accurate method is to insert an instant-read thermometer (available in most housewares departments) into the center of the bread. When the thermometer registers 190 degrees F, remove the bread from the oven. If the crust is browning too quickly, cover the top with a tented sheet of foil.

After baking, remove the bread from the pan and place on a wire rack to cool. Cooling allows the structure of the bread to firm up. Slicing the bread while it is still hot will break down the structure. Use a serrated knife with a gentle sawing motion for cutting. An electric knife also works well.

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2. STORAGE: Bread Dough, Baked Bread

Bread Dough:

All dough can be refrigerated. Chilling dough slows the activity of the yeast, but it does not stop it completely. For this reason, it is necessary to punch the dough down one or two hours after it has been placed in the refrigerator. Once the dough has completely cooled, it needs to be punched down only once every twenty-four hours. Dough will last approximately three days in the refrigerator; however, it is best to use it within forty-eight hours. 

After the dough is kneaded, place it in a tightly covered, large mixing bowl or self-sealing plastic bag before refrigerating. The refrigeration time is considered the first rise time. To use, remove the dough from the refrigerator, punch it down, and allow it to rest before shaping. The final rising will be longer than indicated in the recipe because the dough will still be cool. Bake according to the recipe directions. 

Dough may also be refrigerated after it has been formed into the desired shape. Cover shaped loaves or rolls tightly and refrigerate up to twenty-four hours. Remove from the refrigerator, partially unwrap, and let rise until they pass the ripe test. Bake according to the recipe directions. 

Yeast dough can also be frozen for later shaping and baking. After the dough has been kneaded, divide it into the sections needed for the finished product, for example, one loaf of bread, one pizza, one pan of rolls. Flatten each section into a 1-inch thick disk. Place in self-sealing plastic bags and freeze. Dough can be kept in the freezer up to four weeks. For an even thaw, place it in the refrigerator overnight. Partially unwrap and place it on the counter for fifteen to twenty minutes to bring it to room temperature. Punch down the dough. Proceed with shaping and the second rising. Dough may also be moved directly from the freezer to the counter for a shorter thawing time. However, the edges will thaw faster than the center, so the dough will have to be worked some as it thaws. 

Dough can also be frozen after being formed into the desired shape, before the second rising. Place shaped dough on a cookie sheet and place it in the freezer one hour to harden. Remove from freezer and wrap in plastic wrap or foil. Place in a self-sealing plastic bag and return it to the freezer. Dough can be kept frozen up to four weeks. To thaw, unwrap the dough and place it on a lightly greased cookie sheet. Lightly oil the top of the shaped dough and cover tightly with a piece of plastic wrap or foil. Thaw overnight in the refrigerator. Remove from refrigerator, partially unwrap, and bring to room temperature. Let the dough rise until it passes the ripe test. Bake according to the recipe directions. 

Ripe Test: Many factors, including the recipe, room temperature, and humidity, will determine how long it takes for the dough to rise. The best way to decide whether it has risen sufficiently and is ready to be punched down and shaped is to perform a ripe test. Gently stick two fingers in the risen dough up to the second knuckle and take them out. If the indentations remain, the dough is ripe and ready for punch down. If not, cover and let rise longer. 

Storing Baked Breads:

Storing baked breads in the refrigerator dries them out. To retain the freshness of crusty loaves of bread, store them unwrapped at room temperature. Once sliced, place in a paper bag. Soft-crusted loaves can be placed in a plastic bag. Homemade bread contains no preservatives; it usually stays fresh for a short period of time. When bread has lost its freshness, remember, there are croutons, bread crumbs, bread puddings, or your dog. Dogs love hard bread. 

Baked, completely cooled bread can also be successfully frozen. Wrap first in plastic wrap or foil, then place in a self-sealing plastic bag. Freeze for six to eight weeks. Let thaw at room temperature, partially unwrapped to allow moisture to escape. Slicing bread before freezing will make it possible to take out a partial loaf at a time and will shorten the thawing time, as the slices can easily be separated. However, it may not stay as fresh for an extended period of freezing.

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3. Bread Baking Tips 

If using a Hand-Held Mixer, Stand Mixer, or Food Processor		If using a Bread Machine
Brown on Sides Cracked Tops Dark Streaks in Bread Doesn€™t Rise in Oven Dough Does Not Rise Doughy on Bottom Dry and Coarse Grain Excessive Break on Side	Heavy and Compact Loaf Holes in Bread Loaf Crumbles Easily Loaf Falls in Oven Smells and Tastes of Yeast Sour Taste Thick Crust Wet Inside and Coarse Grained	Coarse Texture Collapses During Baking Does Not Rise Doughy Center Large mushroom top Short and Dense Loaf Thick Crust Unbrowned Top

Hand-Held Mixer, Stand Mixer, or Food Processor Methods

        Bread does not brown on sides:

• Bright pans reflect heat away from sides; choose dark pans.
• Do not overcrowd the oven. 

  Top of loaf cracks:

• Do not cool bread in a draft.
• Decrease flour amount.
• Increase kneading time to develop the gluten better.

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  Bread has dark streaks:

• Increase the mixing and kneading times.
• Use less oil to grease rising bowl.
• Be sure dough is covered during rising time.

  Bread doesn€™t rise in oven:

• Make sure the rising place is not over 90 degrees F.
• Use the ripe test to prevent over-rising.

  Dough does not rise:

• Use thermometer for accurate liquid temperature.
• Decrease the flour amount.
• Use oven for a rising place.
• Check activity of yeast.

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  Bread is doughy on bottom:

• Immediately after baking, remove from pans and cool on racks.

  Bread is dry and has a coarse grain:

• Decrease amount of flour.
• Increase kneading time to develop the gluten better.
• Use the ripe test to prevent over-rising.
• Use a higher oven temperature.

  Bread has excessive break on side:

• Decrease oven temperature.
• Use the ripe test to be sure dough has risen enough before baking.
• Roll dough tightly and seal edges securely.

  Bread is heavy and compact:

• Decrease flour amount.
• Use the ripe test to be sure dough has risen enough before baking.
• Certain flours, such as whole wheat and rye, create heavier products than white flour.

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  Bread has holes in it:

• Completely press air out of dough before shaping.
• Use the ripe test to prevent over-rising.

  Baked loaf crumbles easily:

• Increase the mixing time.
• Decrease the flour amount.
• Make sure the rising place is not over 90 degrees F.
• Use the ripe test to prevent over-rising.
• Use a higher oven temperature.

  Bread falls in oven:

• Use the ripe test to prevent over-rising.

  Bread smells and tastes of yeast:

• Use the ripe test to prevent over-rising.
• Make sure the rising place is not over 90 degrees F.

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  Bread has sour taste:

• Make sure the rising place is not over 90 degrees F.
• Use the ripe test to prevent over-rising.

  Crust is too thick:

• Decrease the flour amount.
• Lengthen the rising time using the ripe test.
• Use a higher oven temperature.

  Bread is wet inside and coarse grained:

• Use an instant-read thermometer to be certain the bread is completely baked.
• Use the ripe test to be sure dough has risen enough before baking.

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  Bread Baking Machine Method Baking Tips

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  Bread has a coarse texture:

• Decrease the amount of liquid.
• Increase the amount of salt.

  Bread collapses during baking:

• Use a thermometer to accurately measure the liquid temperature.
• Use less liquid.
• Increase the amount of salt.
• During periods of warm weather with high humidity, use less water and cooler water.

  Bread does not rise:

• Did you forget yeast?
• Decrease the amount of flour.
• Have liquids at 80 degrees F, all other ingredients at room temperature.
• Increase the amount of sugar.
• Check activity of yeast.

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  Bread has a doughy center:

• Decrease the amount of liquid.
• Check yeast activity.
• Bread machine may be malfunctioning; check user€™s manual.

  Large mushroom top:

• Decrease the amount of water.
• Decrease the amount of yeast.

  Loaf is short and dense:

• Check consistency of dough after 5 minutes into the kneading time. If dough is too dry, add liquid, 1 tablespoon at a time.
• Use high protein bread flour.
• Certain flours, such as whole wheat and rye, create heavier products than white flour.

  Crust is too thick:

• Remove bread from machine immediately after bake cycle is completed.

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  Unbrowned top:

• Increase the amount of sugar.
• Select a smaller size recipe.
• If the machine has an all-glass top, tent outside of dome with foil.

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