If you are just learning to bake bread or a seasoned baker, we have some tips that will help you!
- The temperature of the water you add should be between 80 and 90 degrees. (too hot will kill the yeast)
- Use a liquid measuring cup that is transparent and place it on a level surface to measure. One or two Tablespoons to much or not enough can make all the difference.
Various Results and possible causes:
- Coarse, holey texture – try 1-2 tbsp. less water.
- Doughy Center – needs longer baking cycle or has too much water.
- Lumpy Top – increase water 1-2 Tbsp.
- Concave Top – decrease water 1-2 Tbsp.
- Did not rise – water too hot or forgot yeast.
- Stuck to the pan – let bread cool in pan before removing (so hard to do because we all want it right now while it’s warm)
Our bread mixes make a more dense loaf. There can be more than one reason why your bread may not turn out. Weather will effect how much moisture you will have in the mix (humid weather may demand that you add a little extra flour or a little less water). If you are useing a bread machine you might have to experiment with the different cycles for different breads. Give us a call if you have any questions.