The Essential Guide To Baking

for the yeast to work properly. Cold dough will not expand properly. Make sure the bread

rises in a warm draft free environment.

PROBLEM: Bread that rises too fast in the pan.

Use cool or cold water in the mix. The place you let the bread rise in bulk should be

about 80 degrees. Place the dough in the refrigerator for a few minutes to cool down

(while the dough is still in bulk form).

PROBLEM: French bread that has a pale crust.

Spray or paint the loaves with water (before cutting). Use an egg wash to make the

crust really brown up. French bread must have a high temperature to bake properly.

Check your oven to make sure the temperature is correct. Add a little sugar to the mix.

PROBLEM: Tough pizza crust.

Most of the time a pizza crust dough should be wet and sticky (use a little extra water).

Toss in plenty of spices. Oil your pan with olive oil. Try baking the crust first, then

add any topping and bake only to melt the cheese. Try dipping your fingers in olive oil

when you flatten the crust in the pan. Use plenty of olive oil and the crust will be

flavorful and crispy.

PROBLEM: Bread loaves and rolls that are heavy and soggy in the middle.

When everything else has been done right, maybe the unit weight is too heavy. Try making the

pieces smaller and let them rise longer.

PROBLEM: Bread loaves that cave in on their sides when removed from the pan.

Always remove bread from the pan as soon as taken from the oven. The crust sweats and may

fall. Make sure that you use Bread flour in the mix. Weak flour will cause loaves to fall.

Make sure the loaves are done. Thump the top and if the loaf sounds hollow −− it is done.

Setting (just baked) loaves in a cool draft of air will sometimes cause their

sides to cave in. When the dough is allowed to rise too much before baking the loaves

will sometimes collapse.

PROBLEM: Is it all right to use Oatmeal or Oat bran in my bread mix.

Sure. Oat bran may be added with the flour, but add Oatmeal about half way through the

mixing cycle. Do not use instant Oatmeal. Instant Oatmeal will dissolve and change the

bread's chemistry. Try substituting some of the water with applesauce and use a little

cinnamon in the mix when making Oat meal bread.

PROBLEM: Soft crusty breads.

The secret to good crusty breads is to use very little (if any) fats, egg yolks, milks or

sugar in the mix. Always serve crusty breads as soon as they are baked for the best flavor

and appearance. Use only Bread Flour and make sure the dough is on the stiff side rather

than soft and sticky. However, some crusty breads are very sticky (excess water).

These breads are made by using an extra warm dough and baking quickly at a high temperature.

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