Mistakes baking homemade bread or so no need to do

Mistakes baking homemade bread or so no need to do

The smell of freshly baked bread is beautiful! Even better, if the taste did not disappoint. For some reason, often the bread does not rise, it turns out raw inside or it quickly grows stale, incredibly crumbles when sliced. In fact, all this can be avoided; there is nothing difficult in cooking if you do not repeat common mistakes. How not to do?

Error One: Non-Impurities

Regardless of the recipe, you need to make a smooth and soft dough. Therefore, it is not necessary to simultaneously pour all the products in a bowl, pour in liquid and try to prepare an elastic mass out of this. Nothing happens, inside there will be dense lumps, which are called “nepromenes”.

How to knead the dough:

  1. Yeast is bred in warm water. If sugar is used, it is also immediately added along with a small portion of flour. The brew is left for some time for lifting, if nothing else is indicated in the instructions for the recipe.
  2. Salt is dissolved in a small amount of warm water, it can be poured immediately before kneading. Add to bulk.
  3. Next, enter the remaining flour and butter (sometimes it goes into the dough), start kneading. If bran, seeds, grains, dried fruits, flakes are added to the bread, they are also introduced at this stage, and can be mixed with flour for even distribution.

How to knead the dough? It is necessary to work with hands until the mass begins to lag behind the walls of the dish. In appearance, it will become smooth, uniform, and the roughness will disappear.

By the way, if there is a mixer at home with a special spiral nozzle, then it can be safely used for kneading.

Error two: weak or steep test consistency

If the dough is steep, then it will rise slowly and for a long time, the bread will turn out to be heavy, dense, and the next day it will crumble when cutting. If the dough is too weak, it will quickly sift and rise, but after baking under the crust, a large hole may appear. In addition, this dough often falls off, the bread can not be neatly put in the oven, it goes down and becomes wrinkled.

Criteria for proper consistency:

  • The dough does not spread out to the sides, but over time it spreads a little on the table;
  • it almost does not stick to hands;
  • it is impossible to make a figure from the mass.

If rye flour is added to the dough, then the consistency can be made a little softer than when kneaded on one wheat flour.

By the way, the exact amount of flour may not coincide with that indicated in the recipe, it all depends on the moisture content of the ingredients.

Error three: little acidity

You can not hurry with bread, the dough must gain the desired acidity. If this does not happen, the taste will suffer, the baking will be tough with small pores, it will quickly turn harsh. To speed up the process, often the dough is cooked with brew. Due to the weak consistency and a small amount of flour, the mass quickly fits, collects the desired acidity, then the rest of the ingredients are introduced into it.

How to accelerate the ripening test:

  • To put the yeast in a warm liquid, carefully dilute, you can leave for swelling in water for five or ten minutes;
  • follow the temperature in the room, it should not be below 22 degrees, it is better to catch up to 25;
  • if the house is cool, you can put a bowl of dough on the pan with hot water;
  • the formation of a crust should not be allowed, therefore it is important to exclude drafts and cover the vessel with bread dough with a napkin.

By the way, it is not necessary to lay yeast more than indicated in the recipe, they will spoil the taste of the future bread, an unpleasant smell will appear.

Important! Bread also does not like high acidity. If the dough has stood, the crust does not fry, problems with lifting can occur, and the finished bread has an unpleasant sour taste.

Error four: the bread did not rise in the form

Lack of patience is the main problem of many housewives. The dough should rise well not only in the total mass, but also in shape. Otherwise, you get a small loaf with a thick crumb, besides, it will not be baked inside. A sign that the bread is not standing enough in shape are gaps around the perimeter under the upper crust.

How much dough to put in the form? Usually fill the container at 1/2 height when baking dark bread made from rye flour, it does not rise high. Mass put in the form of 1/3 when using dough from pure wheat flour. It is possible and in the second variant to fill to the middle, just the bread will turn out higher, a rounded and ruddy pink crust will appear above the form.

By the way, to make the bread smooth and even from above, the dough needs to be rounded into a ball before putting it into the mold;

Fifth error: the wrong temperature is selected

If you put the bread in an insufficiently heated oven, it will simply dry in it. If, on the contrary, the temperature in the oven is high, then a crust quickly forms, the crumb will not have time to prepare.

What to do:

  1. To plant bread at a temperature not lower than 230 degrees, the oven should warm up to this level.
  2. Immediately after planting, close the oven and reduce the temperature to 180-200 degrees, depending on the size of the loaf. The larger it is, the lower the parameters are.

On average, a loaf of bread 0, 5 kg is baked in the oven for 25 minutes. If sugar is present in the dough, it will quickly become covered with a golden crust. If there is only salt in the recipe, the color will appear at the end of baking and it will not be bright.

Useful tips for the perfect bread

  • If suddenly the crust on the bread reddened very quickly or even began to burn, and the crumb did not prepare, then the loaf should be covered on top with wet paper and irrigated periodically.
  • In order for the bread to turn out shiny on top, at the end of baking it needs to be sprinkled with water or after removing it from the oven, grease with a drop of butter.
  • Bread continues to reach readiness after baking, so no need to rush to remove it from the mold and break it. Let stand 15-20 minutes.
  • If there is little salt in the dough, it will be bland, tasteless, you need to lay it strictly according to the recipe or a little more, but not less.

Output

The preparation of bread is not limited to a single instruction, it does not have an exact rise time, a strictly defined amount of liquid or flour. It is necessary to learn to feel the dough, to understand its readiness, then no scales and thermometers will be needed. Do not forget that the bread (and the cooking process) do not need to be approached with a soul and in a good mood. Let baking absorb only positive energy!

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