Homemade Artisan Bread- The Easiest recipe Six different ways - Nesting With Grace (2024)

FAQs

What is the secret to making homemade bread? ›

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

And It's not just cakes that benefit from a touch of vinegar, but also biscuits, muffins, and even bread. So when it comes to bread, it's the same concept – vinegar inhibits gluten formation which leads to a more relaxed and extensible dough, resulting in a less dense and chewy bread.

Milk powder.

Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

If a recipe calls for proofing bread dough overnight in the refrigerator, it can be proofed on the counter at a warmer temperature for a shorter period. Rather than placing the dough in the refrigerator overnight, leave it covered on the counter for 1 to 4 hours until it's ready to bake.

Studies have shown that the optimum temperature for yeast to grow and flavor to develop is 75°F to 78°F.

Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off. Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off.

Egg wash is beaten egg used to glaze or seal baked goods or to adhere breading to foods like cutlets. Whole egg is beaten alone or with another liquid like water, milk or cream. The wash is brushed over the surface of goods like breads, pastries and pies to give them a shiny browned appearance after baking.

What is the quick bread method? ›

Quick breads are prepared by the blending-, creaming-, or biscuit-method which determines the final texture and crumb of the finished product. The blending-method, also known as the muffin-method, combines the wet ingredients in one bowl and dry ingredients in a second bowl before mixing together.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

That said, most homemade breads are likely healthier than store-bought breads, which are often high in sugar and preservatives. One benefit of making your own bread is that you can control the ingredients. For example, you can use whole wheat flour instead of white flour, or add healthy toppings like nuts and seeds.

Kneading. Kneading involves stretching and folding the dough in a rhythmical manner that develops the gluten in the flour and releases excess gas. Any large gas holes that may have formed during rising are released by kneading and so a more even distribution of both gas bubbles and temperature also results.

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.