Browsing Techniques

Cooking your loaf

With the oven up to temperature and your loaf proven for the second time, you are ready to cook the loaf. To ensure that you get a really good looking loaf, it is worth having the oven at quite a high temperature, generally for a tin loaf I set the temperature to 220 degrees Centigrade. […]

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Second Proving

Having proven your dough for the first time and shaped it, you now have to prove it for the second time. This is achieved by placing it in a warm, moist place, or by covering it with a damp cloth (either a tea towel or kitchen roll) and keeping it somewhere warm. At the same […]

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Shaping a loaf

Having knocked back the dough you will be left with a ball of dough that has a very active yeast in it. All it needs to continue growing quickly is a warm, moist environment. But before it grows for this second time, we should shape it to achieve our desired final loaf shape. Perhaps the […]

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Knock Back the Dough

‘Knocking Back’ dough refers to the process of working the dough after the first proving. At this stage the CO2 gas produced by the yeast during fermentation is not always distributed evenly, and by working the dough the larger bubbles are removed. By this stage in the bread-making process the yeast is working well, and […]

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First Proving

Once you have the dough perfectly smooth, non-sticky and very stretchy you know you are well on the way to having a great loaf. Now you need to be patient and let the dough prove. During proving, the gluten seems to develop further. Gas bubbles are formed by the yeast producing CO2 as it digests […]

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Knead to Perfection

Once you have the basic rough dough formed, it is time to work the dough until it is smooth and elastic. Using the three options we had for forming the rough dough (mixer with stand), hand mixer with bowl, and by hand, we will discuss this most vital of stages in the bread making process. The […]

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Work the ingredients into a dough

When you add water to the dry ingredients of a loaf, there are several ways to form a dough. If you have a mixer with a bowl, you can add the water slowly as the mixer is working or all at once; if you are not doing the hard work by hand and arm then […]

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Ingredients for Bread

The list of ingredients for the basic loaf is short, just four items long; flour, water, yeast and salt. Commercially mass-produced loaves can have a much longer list of ingredients, and not all of these are things you would like to add to your food. Try performing a Google search for ‘commercial white bread ingredients’ […]

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