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Our Daily Bread
Making bread from scratch is probably the most time consuming task of all baking. Bread baking
is not hard to do, it just takes time. If you like to create unique flavors or like special
health type breads, then scratch baking is the way to go. If you like the smell and taste of
fresh baked bread, but don't want to spend the time making it from scratch, there are plenty of
frozen breads you can bake. A premix will still take a lot of time to prepare, but everything is
pre−measured and ready to go.
You'll need a powerful mixer to mix bread from scratch. If you are a serious bread maker, you
must keep notes of your technique. Bread making is extremely variable, but can be done correctly
time after time simply by paying attention to your environment.
Professional bakers must always alter or add to their formulas with each change in their
environment. A different oven, mixer, or time of year will change the way they make bread type
doughs.
You must become aware of the variables of your kitchen environment to produce perfect yeast
raised breads, doughnuts and sweet doughs.
Many bakers make breads from premixed ingredients which will produce excellent bread. When
using a dough made from a premix or frozen you will find the methods of preparation, baking
tips, finishing tips, and bread handling tips to be of value. Using premixed ingredients saves a
little time and reduces the needed skill level as far as scaling and mixing goes. However, all
the other parts of bread handling is exactly the same as making from scratch. Using my
suggestions will save you time and money no matter which form of mixing you chose.
MIXING BREADS
Make sure all your equipment is clean. Use the proper mixer attachment for mixing bread dough.
All your ingredients should be cool when possible. Your water should be cool or very cold (in
the summer months). When you are using a premix −− use the recommended water temperature.
Prepare a place for your dough to rise in bulk before you make it into loaves. This place
should be draft free and about 80 degrees.
When the dough is unusually wet and sticky, add more flour (a little at a time) until the dough
is right. When the dough is unusually dry at the beginning of the mixing time, add a little more
cool water. Remember, all types of bread doughs have different characteristics. Some will be wet
and sticky, while others will be dry. Your baking experience will teach you which is right.
Add nut−meats, fruit, raisins, dates, etc. at the very end of your mixing time
After mixing, place the bread in a lightly oiled bowl. Cover the bowl with a damp cloth or
paper towel to protect the dough from drafts.
BAKING BREAD
Pre−set your oven about twenty minutes before baking. When the oven reaches your pre−set
Our Daily Bread
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