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Bread Making Basics
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Making yeast bread is satisfying and, best of all, not demanding. All that’s needed are a few simply ingredients and a couple of hours of mostly unattended time.
Making yeast bread at home can fit into even the busiest of schedules. Here we show you the way to bread making success.
Ingredients
The four essential ingredients for baking bread are flour, yeast, salt and a liquid. Fats, eggs and sugar are optional.
Wheat flour is best for baking yeast breads. The flour contains a protein called gluten, which stretches during mixing and kneading. The trapped gases from the yeast produce light, airy bread. Bread flour is exceptionally high in gluten, and creates a very fine-textured loaf.
All-purpose white flour is another good choice. You can use the bleached or unbleached versions interchangeably; the latter is more nutritious.
For extra flavor, try rye and whole wheat flours. But do not use these flours alone, as they have little gluten and produce a dense loaf. Mix them with some bread flour or all-purpose flour.
Yeast produces a gas that causes the dough to rise, and adds distinctive flavor and aroma to the bread. Active dry yeast is the most commonly available form of yeast.
Liquids such as water and milk help distribute yeast evenly. Use water to make a crusty bread; milk will increase richness and the bread’s keeping quality. Make sure the liquid is at the right temperature so the yeast can dissolve properly.
Fats are optional, they add flavor and make breads moist. Butter, margarine, shortening or oil can all be used.
For variety, use other flavorful ingredients, such as nuts, fruits, whole grains, herbs, and spices. Add to the dough by hand.
Proofing the Yeast
Begin by activating the yeast in warm water. First check the expiration date of the yeast and then check the temperature with a thermometer. If the water is too cool, it will slow the yeast action; if it is too hot, it will kill the yeast.
For cake yeast and active dry yeast, use water between 105F and 115F. Quick-rising yeast requires water between 90F and 115F. Sprinkle yeast over warm water, stir, and let mixture stand for 5 to 10 minutes. The mixture should foam --- “proof” which means that the yeast is active. Sugar in the water encourages proofing. Proofing can be omitted if the yeast is fresh, or if the recipe specifies otherwise.
Mixing the Dough
After the yeast mixture is ready, mix the dough. The combination of liquid and flour creates a strong network of gluten. Add part of the flour and other ingredients to the proofed yeast mixture as the recipe directs.
Mix with a wooden spoon, in a heavy-duty electric mixer, or in a food processor. Gradually add the remaining flour until too stiff to stir. When the recipe gives a range for flour, always start by adding the smaller amount. Work in more during kneading.
Kneading
Kneading gives bread a fine, even texture, and prevents dense spots and air holes. The secret is to work in only enough flour to make dough easy to handle; too much flour will create a heavy-textured loaf.
To knead by hand, turn the dough out on a lightly floured surface. Push the dough away from you with the heels of your hands, then fold it back on itself, give the dough a quarter turn, and repeat. Knead until the dough is smooth and elastic and the surface is blistered, 5 to 10 minutes. When you are kneading by hand, it is impossible to overwork the dough.
Kneading can also be done in an electric mixer or a food processor. Be sure to follow the manufacturer’s instructions.
Rising
Most bread get two risings: one before shaping and one after. On occasion a third rising is called for in the recipe.
Place the kneaded dough in a lightly greased bowl, turning to cost the whole surface, and cover loosely with a damp cloth to prevent dough from drying out.
Let the dough rise in a warm (about 75F), draft-free place until it has doubled in size. Press two fingers about ½ inch into the dough. If the indents remain, the dough has risen sufficiently. If the indents fill in quickly, let the dough rise for 15 minutes more, and then recheck.
Do not let the dough rise too much or it will collapse during baking. If it rises for too long, punch it down, knead again, reshape, and leave to rise. As a guide, the first rising takes about 1 to 1 ½ hours; the second and third rising is usually briefer and depends on the individual recipe.
Shaping
Once the dough has doubled, punch it down to break up any large gas bubbles. Push your fist into the center, and then pull the edges of the dough inward.
The dough is now ready to be shaped. There are numerous possibilities, including loaves, braids, coils, cloverleafs, and more. Place the shaped dough, with any seams pointed down, in a baking pan or directly on the baking sheet and then let it rise for a second time before baking.
1. Dough can be kneaded in a heavy-duty mixer. After gradually mixing flour into the proofed yeast mixture, continue beating making a smooth and elastic dough.
2. To knead dough by hand, push it away from you with the heels of your hands, then told it back on itself, turn a quarter turn, and repeat the process.
3. To shape dough into long loaves, roll each round into a larch circle with a rolling pin. Tightly roll each circle into an oblong. Pinch the seams and ends to seal.
4. When bread is done, it will have an even, golden color and firm crust. Test for doneness by tapping the bottom or top of each loaf; it should sound hollow.
Source
Great American Home Baking
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