I'm Richa, the face behind My Food Story. Welcome to this series where I'll be sending you an email exclusive tip/recipe every Wednesday!
Here's today's Tip/Kitchen Hack:
Home baked bread is my absolute favorite. Over the years, I've somewhat perfected my recipes. But more importantly, I've figured out a few hacks that work for all (or at the very least - most) bread recipes. Read on to discover the secrets of bread baking:
- Always check if your yeast is active before starting. This can easily be done by combining yeast and some yeast food aka milk/water and sugar. Here is a handy guide I found online - https://jessicainthekitchen.com/how-to-test-yeast-to-see-if-its-still-good/
- Allow the gluten to develop while kneading the dough. Whether you're using a stand mixer or kneading the dough by hand, you have to ensure the gluten forms sufficiently before allowing the dough to rest. When you stretch the dough, it should form web-like patterns without breaking. This is an indicator that your dough is ready for proofing. Another surefire way to check this would be the WINDOWPANE test!
- Allow the dough to double in size. Remember the time it takes will depend on the humidity and temperature of the atmosphere, so it will vary accordingly. Ensure it doubles in size before shaping and you'll be good to go! Some doughs are directly shaped and allowed to proof but the rule remains the same.
- Brush with milk or egg wash before baking. This gives bread that beautiful golden brown sheen on top!
Pro Tip: Do you own an Instant Pot or an electric pressure cooker? I have a blog post dedicated to proofing bread using an Instant Pot using the YOGURT function. Trust me, you'll be surprised with the results!
Hope this helps!! Is there anything else you need help with? Reply and tell me and I'll make sure to include it in my next few emails.
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