Tips for Bread Making Recipe
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Category: |
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Ingredients: |
Ingredients: -Bread is too small: the oven was too hot or too cold.
-Bread has a coarse texture and is crumbly: bread was allowed to rise too long or too much kneading
-Bread does not rise in the oven: the rising period was too long or the oven was too hot and a crust formed on the bread before it had finished rising
-Dough does not rise or rises too slowly: the yeast is not active or the dough is cold or the ingredients used are too cold.
-Loaf is too big and poorly shaped: the bread was allowed to rise too long in pan or too much dough was used for the size of pan or oven temperature was too low.
-Texture of the bread is close and the bread is heavy: the bread did not rise enough before it was baked or rose too much and the cells collapsed.
-Top of the baked bread wrinkles and cracks: the bread has been cooled in a draft.
-There are heavy brown particles in the bread: a crust formed on the dough while it was rising and was mixed in when the dough was formed into loaves.
-Bread loses its shape when cooling: not baked long enough or oven temperature is too low. Test bread by turning out of pan and rapping bottom of loaf with knuckles.
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Directions: |
Directions:Bread is too small: Check the temperature in the oven and place the pans in the oven so they are not touching to assure a good circulation of warm air. The dough should rise at room temperature between 75ºF and 85ºF.
Bread has a coarse texture and is crumbly: Let dough rise just until it is double in volume, at each rising. Knead until dough is smooth and elastic only.
Bread does not rise in the oven: Do not let bread rise any more than double in volume. Make sure the oven temperature is correct.
Dough does not rise or rises too slowly: Use fresh yeast and test the water in which it is dissolved to make sure it is lukewarm. Water which is too hot will kill the yeast and that which is too cold will retard its action. Make sure that the dough rises in a warm place - between 75ºF and 85ºF away from drafts but not overheated. Make sure all ingredients used are at room temperature.
Loaf is too big and poorly shaped: The bread should not be allowed to rise more than double in volume. Check oven temperature.
Texture of the bread is close and the bread is heavy: The bread should rise till double in volume.
Top of the baked bread wrinkles and cracks: When the bread has baked, turn out of the pans and cool on a wire rack away from drafts.
There are heavy brown particles in the bread: Grease the top of the dough and cover during rising period.
Bread loses its shape when cooling: Test bread by turning out of pan and rapping bottom of loaf with knuckles. It should sound hollow and bottom and sides of loaf should be nicely browned. |
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