We all love ourselves an amazing loaf of bread. When made right, a loaf of bread will not only tantalize the taste buds with its familiar wholesome flavor, but also sate the most ferocious hunger. It has been trusted worldwide and is the ultimate food, feeding soldiers, peasants, and kings alike throughout the ages. Technology has advanced through the years and so has the art of bread baking. We now use stand mixers instead of our hands and use a thermometer instead of our fingertips enabling us to be far more precise and consistent in our baking. Over the years we have also identified some important tips for baking bread that we will go over in our article today.
As we mentioned earlier, the art of baking has come a long way since its inception and the machinery that we use has developed as well. If you’re looking for some great baking equipment to help you become a more consistent and efficient baker while having a great time in the kitchen, do take a look into baking tools and equipment. They’ve got some well-made and high-quality baking equipment that will benefit you and your family.
One of the most absolutely important points when it comes to baking bread is that organic, fresh ingredients are vital. The baking process is very straightforward and features very few ingredients. For a standard loaf of bread, you’re pretty much only going to taste the flour, butter, salt, yeast, and water. If any of those ingredients are off in any way trust me, you’re going to notice. In order to get the best loaf possible, it is vital that you use fresh flour and crystal-clear water that you like to drink. Bread has a certain springiness to it. Some loaves have more of it than others do is because they differ in the amount of gluten they contain. The more gluten that a loaf contains, the springier it’s going to be. When making your own bread make sure to keep this in mind because you will find that an underdeveloped dough is going to lead to an underwhelming loaf of bread, and the overdeveloped dough will be like chewing on rubber. Both of these fates are not fun to contend with, so we urge you to keep your fingers constantly on the lookout for a light springiness in the dough when you are kneading it. When rising your bread, you will want to do it at a cool temperature of 70F. This is the perfect condition for rising your bread because it is the most comfortable condition for the yeast to do its work. If you’re in a warmer locale, try to find a nice and cool location within the house to keep your dough rising. And one last tip that will serve you well is that you need to use less flour. A problem that a lot of baker’s face is that they always end up getting over firm loaves of bread. This is because they put in too much flour and knead too much. Save yourself the disappointment and use less flour.
