I am spoiled when it comes to bread and make my own regularly instead of buying it. Not only is what you bake tasting better, more filling, healthier without all the chemical additives, but it also saves you a lot of money when you tally up all those loaves. Nevertheless, there are still many people intimidated by making homemade bread because of a bad experience. Be that as it may, I want to help rectify your bread baking problems because you are denying yourself and your family much better bread than those squishy typical commercial loaves that most of us end up throwing into our grocery carts each week.
Understanding Yeast Can Prevent Bread Baking Problems
To begin with, bread baking problems can arise from accidentally killing your yeast by using the wrong water temperature. The water for proofing your yeast should not be too hot or cold if you hope to see that bread dough rise. To prevent this, the liquid for your recipe should be hot enough to test on the inner skin of your wrist without feeling too hot like you would prepare for a baby’s formula.
Though I have used both cake yeast and dry yeast for bread making, I always had better luck with dry yeast. My preference is proofing it with a teaspoon of sugar in the warm water first before adding the rest of the ingredients before starting to mix it together. When I see those bubbles across the top of my mixing bowl or large measuring cup, then I know the stage is set for its growth.
Common bread baking problems can also concern how much flour that you really use for your recipe. The weather definitely plays a part in baking bread when you are forming dough. More humidity may be in the air and cause you to adjust the normal way you make your bread recipe. The important thing to remember is gradually to add the flour in your recipe instead of dumping most of it in at once. Some days, you use less and others require more.
Your goal to avoid this flour amount problem is forming a dough that is soft and pliable, but not sticky to touch after kneading it. A stiff dough is due to using too much flour, overworking the dough or the oven temperature was too low.
Bread that has a strong yeast smell develops from pouring in too much yeast. When you don’t use enough yeast, your bread takes on a yeasty, sour smell, Both of these bread baking problems can be avoided by measuring your yeast precisely.
Bread Baking Problems Avoided Through Proper Texture and Method
Bread baking problems with a top crust that crumbles instead of staying intact might be caused by the yeast form that you use. For some reason, I usually only experienced this problem when using cake yeast. If this is your bread baking issue, you might find dry yeast a better alternative like I did.
When you’re not satisfied with your bread’s texture, this can have several different causes for bread baking problems. For instance, if you notice too many air holes in the texture or the inside appearance is too uneven, you probably used too much liquid or played with the dough too much.
Bread texture that crumbles easily can be explained by too much flour, not kneading the dough enough or baking at too low of a temperature.
Perhaps, the texture of your bread has a rather coarse crumb. This problem is probably due to not kneading the dough enough. Besides working your dough longer, there are a few other ways to handle this bread baking problem. One easy fix is try making your bread in a food processor with my foolproof food processor bread recipe. The second fix is getting your children involved. Kids love to stick their fingers in dough and punch at it. You might consider this option while teaching your kids a useful life lesson.
Oven Temperature Can Contribute to Bread Baking Problems As Well
The appearance of what you bake depends on how your oven is regulated. If you notice the crust is overly brown, you might have left the bread in your oven too long because you got tied up before you could get there. However, the oven temperature is just probably high and needs to be lower for the model of your oven.
Bread Baking Problems When Rising
A common problem that happens to the best of us is forgetting to bake our bread loaves on time. Sometimes, you can have them in the pans for the final rising, but get busy. The next thing that you know is that beautiful high loaf is either deflating before your very eyes or when it finally makes it to the oven. You can try scribbling a reminder on your refrigerator as to the time to bake, have someone else remind you or even set your clock to ring.
Have you ever noticed those tiny white spots on your crust? This bread problem occurs when you rush how long you grow your bread. Another reason this issue happens is because you failed to cover your dough. Always cover the dough with a lid or a wet dish towel to keep the bread moist.
Bread baking may seem complicated, too messy or time consuming, but mastering yeast dough is easier than you know. With a little encouragement and advised of what you may be doing wrong, you’ll honestly love the results of what you bake from bread to delectable rolls and pizza to all sorts of delicious sweet raised dough like my cinnamon rolls.