What You Need to Know About Bread Making

What You Need to Know About Bread Making

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Published by TOP4 Team

These days, bread is strictly defined by law. By definition, wholemeal breads are made from 100% wholemeal flour or a mixture of 90% wholemeal flour and 10% white flour. Brown breads must contain at least 50% wholemeal flour and artificial colourings are not allowed. Mixed grain breads have a dietary fibre content about the same as brown breads.

All breads, including white bread, contribute dietary fibre, the proportion being 8.5% for wholemeal breads, 5% for brown and mixed grain type breads and 3% for white bread.

Bread Making Mistakes
Many people put off bread making if their first attempts don’t turn out successfully. Use these points to find out your mistake so that you won’t commit the same mistake again.

1. Loaf lacks volume
- Insufficient kneading
- Poor quality or inactive yeast
- Dough too stiff: more liquid required
- Collapse due to excess rising before baking

2. Crust too pale
- Too much yeast: dough proved too quickly
- Too much salt
- Over-fermented dough (proved too long)
- Oven temperature too low

3. Crust too dark
- Too much sugar in recipe
- Under-fermented dough
- Oven too hot

4. Excessive loaf volume
- Too little salt
- Too much proving (over-proved )
- Oven temperature too low

5. Coarse, open grains inside loaf
- Dough too wet (slack), over-proved before baking, moulded too loosely
- Oven too cool (or too hot)

6. Crumbly texture inside loaf
- Too little salt
- Dough too stiff (tight), over-mixed, too hot during providing, over-fermented

7. Poor crumb colour (usually associated with coarse grain)
- Too little salt
- Dough over-proved (Therefore prone to quick staling.)
- Dough has come chilled due to draughts during proving period

8. Crumb-holes inside loaf
- Too much dusting flour during moulding
- Oven too hot (or too cool)
- Under-mixed (or grossly over-mixed), under (or over-proved) dough
- Dry skin on dough surface

An Easy Recipe
- Mix 450g self-rising flour with 1 ½ level teaspoons salt.
- Make a well in the centre and pour in 300mL plus 30-45mL (2-3 tablespoons) water.
- Work into a pliable dough and knead lightly.
- Make its shape round, place on a baking sheet, mark the top with 2-3 cuts and bake in the oven at 220°C for 20-35 minutes.
- Eat on the same day.

As a classic saying goes, try and try until you succeed. Don’t stop until you see the result you want to see.

Meanwhile, if you’re looking for the best breads, visit these top bread stores.


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