Baking Better Breads

Baking Better Breads

Bread Maker Reviews	1. Equipment: First of all… making the BEST breads requires the best equipment. For for several loaves, a heavy-duty mixer is my favorite for whole grains and white breads. A bread machine is fine for a single loaf for either white or wheat. A quality food processor is a marvel at white & mix-flours. An instant read thermometer is so handy. A kitchen scale is quite beneficial and smart, for measuring ingredients by weight, offers the best accuracy, and dividing the dough.
	2. Wet Ingredients: Using better ingredients definitely aid in baking better breads. Buttermilk and bottled water, not only condition the bread, but also help reduce staling. Warm liquids to at least 72°F (for an extended rise) or to 110°F for a shorter rise time. Butter should be soft or can be melted. Honey is delightful in breads. If using eggs, they should be room temperature. Add wet ingredients to the work-bowl.
	3. Dry Ingredients: For mixers... blend half the flour, with dry ingredients, until smooth (hydrating the flour and aiding gluten development). For food processors or bread machines... add salt to liquid and all the flour (but 1-2 Tbsp). Measure the remaining dry ingredients on top of flour, before mixing. My favorite brand of instant yeast is Saf®, which is quite potent, use 25% less for recipes listing active dry yeast. Adding vital wheat gluten and lecithin, will make wheat breads lighter and Vitamin-C powder helps to inhibit mold.
	4. Kneading: Slowly mix in the remaining measured flour, a portion at a time. How much depends of the humidity of the stored flour and even the weather. Continue adding flour, just until the dough begins to clean the sides of the work bowl, and then stop adding flour. White breads usually only require 5 minutes on speed 2. In a food processor just 40 seconds! Wheat breads require 8 minutes, on speed 2, for proper gluten development. In a food processor, knead 40 seconds, rest 20 minutes; knead 20-40 seconds more. For the best crust in a bread machine, always test recipe first with the DOUGH cycle (baking in regular oven); then adapt to the cycles you prefer.
	5. Timing: Start timing the kneading once the dough begins to clean the sides of the work-bowl, knead until soft and pliable. For all machines, pinch the dough ball, which should be soft and tacky (like a Post-it Note), however not sticky.
	6. Dough Rise: With the type of quality equipment, such as a Bosch Mixer, a first rise is NOT required to obtain an excellent texture. HOWEVER... I like using two traditional rises; this first rise marries the flavors together, for straight dough recipes that have several ingredients, and also mellows the whole-grain wheat flours. Remove the dough hook (or blade), allow dough to rise until doubled in bulk. Disengage locking lids for either a mixer or food processor, or simply remove and cover dough with a tea towel.
	7. Shaping: Rolling out a soft, yet sitll slightly tacky dough ]with a rolling pin] helps to create a small crumb texture that's nice for sandwich breads. Place the loaf into a generously sprayed loaf pan for the second rise, until double in bulk. Now a "wetter" softer dough (along with slower, longer rises) when making 'artisan breads" with a larger cell structure, simply flatten the wetter dough with your hands or fingers, and then simply fold the dough into thirds [to make somewhat of a loaf shape or simply shape dough into a round.] Place the free-formed loaf onto parchment for easier transfer to HOT baking stone after the shaped loaf has risen.
	8. Loaf Rise: For traditional pans, rise until 1 to 2-inches above the rim. Whole wheat breads tend to rise mostly out - as opposed to up (as much as white breads). So I often use slightly smaller pan(s) for wheat bread, than I might for white bread. Place the loaf into either a generously sprayed loaf pan. If instead using a baking stone, preheat the oven for a solid hour first, before baking a free-formed loaf.
	9. Baking: The baking time can vary, depending on your oven. Loaves should be golden brown, both top and bottom; somewhat hollow sounding when thumped. Sweet, egg-rich breads are often done by 180-190°F. Soft sandwich breads, around 195°F and crusty artisan breands, anywhere from 200° to 210°F inside. Again here's where a temperature probe really comes in handy!
	10. Cooling: Remove the bread from the pan, to cool on a wire rack. For a softer crust, brush with butter. Do not bag until fully cooled. Bas soft breads in plastic; bag crusty breads in paper, to retain crispness, but double bag either in plastic for freezing.
	11. Slicing: Resist slicing, before internal temperature drops to 100°F. An electric knife improves the texture of the slices. Unsliced halves loose less moisture when frozen than sliced loaves will, however the convenience of having slices is usually preferred.
	12. Freezing: Allow the loaves to completely cool before bagging. Bag each half of a loaf separately and double bag the two halves. Expell as much air as you can, without crushing the bread [a drinking straw can help here]. Freeze until firm before standing on end. Avoid defrosting bread in the microwave. Instead thaw at room temperature or simply toast slices.