- What happens if I over knead my bread?
- Can you knead bread too much?
- Why is my homemade bread so dense?
- How does hydration affect bread?
- How much water do you add to bread mix?
- What ingredient makes bread stay fresh longer?
- How much water do I need for 500g of bread flour?
- What is the difference between bread flour and bread mix?
- Can I leave my bread dough to rise overnight?
- Can I use all purpose flour to make bread?
- Is flour more dense than water?
- What kind of water is best for bread baking?
- Why does my homemade bread dry out so fast?
- Can you over prove bread?
- How do you make bread moist again?
- What is the secret to making good bread?
- How long should Bread proof?
- How do you know when bread is done proofing?
- Does bread flour absorb more water?
- Does bread flour need more water than all purpose flour?
- Can I use a bread mix in a bread maker?
- How do you know when to stop kneading bread?
- Is proofing the same as rising?
- Does wholemeal flour absorb more water?
- How much water can flour absorb?
- What can I use if I don’t have bread flour?
What happens if I over knead my bread?
Over-kneaded dough will also tear easily; in under-kneaded dough this is because the gluten hasn’t become elastic enough, but in over-kneaded dough, this means that the gluten is so tight that it has very little give.
Loaves made with over-kneaded dough often end up with a rock-hard crust and a dense, dry interior..
Can you knead bread too much?
A well kneaded dough will be stretchy, elastic, and bounce back when poked. Overworked dough can happen when using a stand mixer. Dough will feel “tight” and tough, as the gluten molecules have become damaged, meaning that it won’t stretch, only break, when you try to pull or roll it.
Why is my homemade bread so dense?
My bread is like a brick – it has a dense, heavy texture The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to prove for long enough or you could have killed the yeast by leaving the dough to rise in a place that was too hot.
How does hydration affect bread?
Hydration affects the process of bread building and the nature of the final result. Generally speaking, the more water in the dough, the more open the final bread’s crumb. … These doughs can hold their shape well, but also allow for a greater volume in proofing (rising).
How much water do you add to bread mix?
IngredientsWeight/ VolumeIngredients500 gPhytosoy Bread Mix3⅓ cups340 mlWater (+ / – 25 ml)1⅓ cups4.5 gYeast1½ tspSMALL LOAF26 more rows
What ingredient makes bread stay fresh longer?
Adding a shortening agent: Try enriching your bread dough with some shortening. A rich dough containing milk, shortening even eggs and some sugar stays moist longer than a basic dough made with water, salt, yeast and flour. This maybe one of the best way to keep bread fresh.
How much water do I need for 500g of bread flour?
MethodMix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. … Tip onto a lightly floured work surface and knead for around 10 mins.More items…
What is the difference between bread flour and bread mix?
A Bread Flour will need the addition of other ingredients for a good loaf such as salt, sugar and bread improvers together with yeast and water. The alternative is a Bread Mix which is a bread flour which has everything already blended to the correct proportions and simply needs the addition of yeast and water.
Can I leave my bread dough to rise overnight?
It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer.
Can I use all purpose flour to make bread?
Yes, you can absolutely make a 1:1 substitute. For 1 cup bread flour, use 1 cup all-purpose, and vice-versa (note breads and pizza crusts made with all-purpose flour may have a little less chew than those made with bread flour, but results will still be good).
Is flour more dense than water?
When we’re talking about baking, the differences might not be quite as apparent as feathers and lead, but the same is true of flour and water: one is much less dense than the other (in this case the flour is the feathers and the water is the lead).
What kind of water is best for bread baking?
Generally, water of medium hardness, with about 100 to 150 ppm of minerals, is best suited to bread baking.
Why does my homemade bread dry out so fast?
The primary reason for this is that the bread is still baking inside. The crust has trapped enough steam inside the loaf to continue working its magic and create a great crumb. If you let that steam out too soon, it will be drier than it would have been. Allow your white bread to rest for at least one hour.
Can you over prove bread?
An overproofed dough won’t expand much during baking, and neither will an underproofed one. Overproofed doughs collapse due to a weakened gluten structure and excessive gas production, while underproofed doughs do not yet have quite enough carbon dioxide production to expand the dough significantly.
How do you make bread moist again?
In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.
What is the secret to making good bread?
1. Get the right kind of ingredients and measure them carefully. A basic yeast bread calls for only 4 ingredients: flour, water, yeast and a pinch of salt. Seems simple enough but to get off to the best start, make sure you have the right ingredients and then measure them properly with a digital kitchen scale.
How long should Bread proof?
You might just have a deflated bread with very coarse texture. Timing it can be tricky because proving can take as little as 30 minutes for quick-yeast breads, or as long as a few hours for sourdough breads.
How do you know when bread is done proofing?
If the dough springs back right away (it’s saying, “Hey, why’d you do that!”), let it rise for a few more minutes. If the dough springs back slowly, like it’s waking up from a long nap, and your prod leaves a small indentation, it’s ready to go.
Does bread flour absorb more water?
This is because dough made with bread flour absorbs slightly more liquid (due to the flour’s higher protein level), so it’s stiffer; the resulting loaf rises upwards rather than outwards.
Does bread flour need more water than all purpose flour?
Bread flour can be substituted with all-purpose flour, but you have to keep in mind that bread flour, since it has a higher gluten content, requires more liquid. When using all-purpose flour you can either add more flour (usually 1 tbsp per 1 cup flour) or add less water.
Can I use a bread mix in a bread maker?
Ready prepared bread mixes can be mixed and baked in the bread maker. … Add the amount of water recommended by the manufacturer to the pan first, then add the bread mix. The timer delay is not recommended for these packet mixes as you cannot separate the yeast from the liquid.
How do you know when to stop kneading bread?
1. Smooth Dough – The dough will start out looking like a shaggy, lumpy mass and will gradually smooth out as you knead. By the time you finish, it should be completely smooth and slightly tacky to the touch. 2.
Is proofing the same as rising?
Bulk fermentation (aka first fermentation or first rise) is the dough’s first resting period after yeast has been added, and before shaping. Proofing (aka final fermentation, final rise, second rise, or blooming) is the dough’s final rise that happens after shaping and just before baking.
Does wholemeal flour absorb more water?
When using whole wheat flour it is necessary to use more water in your dough compared to using only white flour. This is because the germ and bran that are present in whole wheat flour can absorb more liquid than the endosperm. … In general, the more whole wheat flour in the dough, the more water you will need to use.
How much water can flour absorb?
between 55% and 65%Flours are tested for absorption because different flours absorb different amounts of water and therefore make doughs of different consistencies. The absorption ability of a flour is usually between 55% and 65%.
What can I use if I don’t have bread flour?
As for ingredients, all you’ll need is some all-purpose flour. Simply replace the bread flour called for in your recipe with an equal amount of all-purpose flour, and proceed as usual.