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Bread Baking Tips

The document provides various tips for baking bread at home. It recommends using fresh ingredients at room temperature and measuring ingredients correctly. It also suggests not cutting fresh bread right away and waiting longer for quick breads. The tips discuss following oven directions precisely, checking loaves 10 minutes before completion, and testing that bread is done by tapping and checking for a hollow sound. Overall, the document offers best practices for ingredients, kneading, rising, baking, and testing bread doneness.

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RUZEL RIGOR
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81 views

Bread Baking Tips

The document provides various tips for baking bread at home. It recommends using fresh ingredients at room temperature and measuring ingredients correctly. It also suggests not cutting fresh bread right away and waiting longer for quick breads. The tips discuss following oven directions precisely, checking loaves 10 minutes before completion, and testing that bread is done by tapping and checking for a hollow sound. Overall, the document offers best practices for ingredients, kneading, rising, baking, and testing bread doneness.

Uploaded by

RUZEL RIGOR
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 18

Bread Baking

Tips
BREAD BAKING TIPS FOR THE
PERFECT LOAF:

1.
For the best bread, use the freshest
ingredients.
2.
Use room temperature ingredients for best
results.
3.
Measure your ingredients correctly. 2
4. Do not scoop your flour with the measuring cup. Do not
tap or shake the cup to put more flour into it. Simply level
the top with a flat edge.
5. Don’t try to cut the loaf of bread right away, wait at least
15 minutes so that you don’t tear the crust.
6. Quick breads will do better if you wait until the next day
to cut them.

3
Bread baking tips
for baking in the
Oven

4

Follow precisely the recipe’s directions for preheating and
baking.

Use an oven thermometer for accuracy.

Place the baking pans several inches apart on the center oven
rack.

Oven temperatures may vary, so check your loaves about 10
minutes before recipe says they should be done.

5

If loaves are browning excessively, remove them from the
oven and make an aluminum foil ‘tent’ to shield them, and
then return them to the oven.

Internal temperature should be between 190°F-205°F; baked
loaves should be evenly browned.

After turning bread out of the pan, tap the bottom or side of
the loaf. If it sounds hollow, the bread is done.

6
Tips to help you judge the
condition of your dough:

Conventional Method

7

To determine if yeast dough is kneaded enough, break
off a small, walnut-sized ball of dough. Stretch the
dough, much like stretching a balloon or a piece of
bubble gum. If the dough is kneaded enough, it will
not tear easily and a translucent membrane will be
visible. This is known as a gluten window.

8

Use the ripe test to determine rising times. Yeast
dough is considered “ripe” when it has risen
enough. Pushing two fingers into the dough up to
the second knuckle can test dough. If the holes
remain when taken out, it is “ripe” and ready to
punch down. If not, cover and let rise longer.
9
To determine if a risen loaf is ready for
the oven, lightly touch the side of the
loaf; if the imprint remains, it is ready
to be baked.

10
11
Tips for using
liquid ingredients:
Tap water is chemically treated and may slow down the
rising.
Hard water is alkaline which weakens the gluten and makes a
loaf with less volume.
Soft water is slightly acid which makes the yeast more active.
If your breads are not rising very well, boil the water and let it
cool to room temperature or use bottled spring water.

13
For yeast breads, only warm liquids should
be added to dry ingredients in a recipe
because a too-cool liquid will slow or stop
yeast action and a too-hot liquid will
destroy the yeast and prevent it from rising.

14
Ideal temperature ranges are 100°F-110°F,
when yeast is dissolved directly in water;
120°F-130°F when undissolved yeast is added
to dry ingredients.
If a dough ends up too dry, you can sprinkle it
with water during the kneading

15
2/1/20XX

TIPS FOR USING


EGGS IN BREAD
RECIPES:

16
Use large eggs unless the recipe indicates
otherwise.
To reduce the amount of fat and cholesterol
in breads, use two whites instead of one whole
egg.

17
THANK
YOU!

18

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