All the Tips You Need for Bread Making
Everything you need to know about making perfect bread from scratch.
Homemade bread is surprisingly simple and a fantastic way to keep healthy nutritious meals on your family’s dinner table. Plus, there is nothing quite as satisfying as creating a glorious loaf of bread by hand. However, I did not always think that way. I viewed making bread as something that only the most talented of bakers could accomplish. Over time, I have honed and perfected my bread recipe and I feel confident that this is one of the best bread recipes you will ever make. Achieving airy, nutritious, fluffy homemade bread is absolutely doable for even beginner bakers. I have compiled all of my favorite bread making tips and tricks to help you overcome the bread making hurdle and confidently churn out delicious homemade bread.
Liquid Temperature
The temperature is extremely important for making bread. To activate the yeast, whether it’s active dry yeast or instant yeast (more on the difference between those two in a moment), the liquid you're using (my recipe has a secret ingredient that creates the fluffiest, most pliable bread while other recipes will call for water or milk) needs to be warm enough but not hot enough to kill the yeast. There is a range of temperatures that will work so fear not: it's not an exact rocket science and you're unlikely to kill your bread. My recipe gives a specific temperature range. Using a thermometer is a pretty basic and simple way to make sure you get it right every time. However, if you don't have a good kitchen thermometer or you're just simply too lazy to dirty another kitchen utensil, use the underside of your wrist or your pinky finger to test the temperature just as you would a baby bottle. The liquid should feel warm enough to be pleasant but not cause any discomfort to your finger or wrist. You should be able to comfortably hold your finger in it for ten seconds without it burning.
Active Dry vs. Instant Yeast
Active dry yeast generally comes in a dark glass jar or vacuum sealed in a bag, if you're buying in bulk, and it should be stored in the fridge for maximum freshness. Instant yeast generally comes in individual packets, hence why you will see some recipes calling for X amount of yeast packets rather than a specific measurement. It's handy to know that one packet of instant yeast is equal to 1 ½ teaspoons of active dry yeast, so if your recipe calls for one and you have the other, you can easily swap them out. Active dry and instant yeast are pretty much interchangeable in most yeast recipes. The only primary difference is when a recipe calls for you to “bloom” the yeast before starting your dough. This involves letting the yeast sit in warm water with sugar for 5-10 minutes until it is foamy and puffy. This is only necessary if you are using active dry yeast; you can skip this step when using instant yeast.
Kneading
Kneading is required to encourage gluten development in your bread so it rises light and fluffy and does not remain dense and flat. If you have a stand mixer, kneading is a piece of cake (or bread!). Most recipes specify a length of time to knead to ensure gluten develops properly. With a stand mixer, all you have to do is turn the mixer on a low setting with the dough hook and set a timer. Kneading by hand requires a little more attention to detail. It can be hard to determine when the dough has been kneaded enough. Over time, it will become more instinctual and your hands will be able to automatically tell when the dough has been kneaded enough. For beginners (and literally everyone else) there are several ways to tell when the dough is done kneading and can be set to rise.
Windowpane test – simply pinch off a small chunk of dough, hold it up to a light or an open window and carefully stretch it out. If the dough immediately snaps and does not stretch at all, knead for a few more minutes and try again. When the dough stretches nicely and you can see light through the stretched part, the gluten has developed enough and you are done kneading.
Smooth test – I really didn't know what else to call this one. Take your ball of dough, stretch it and fold it over on itself. If it maintains the creases, it likely needs to be kneaded more. If the dough quickly “heals” and returns to a smooth ball, it is done being kneaded.
Indent test — this one is really simple as well. Press your finger into the ball of dough. If the indent remains, knead for longer. If the indent quickly smooths out, your dough is ready to rise.
Letting it rise
Letting the bread rise is the next crucial step in the process. It needs a warm environment away from direct sunlight to rise fully. My favorite way to rise bread is to place it in the oven with the oven light on. This creates the perfect warm environment and the bread always rises fantastically. Although it is important that you remember your bread if you leave it in the oven to rise – I have come far too close to cooking my bread dough on accident when I forgot it was rising in the oven and went to preheat the oven for a different project! Generally, if you keep your home around 70ish degrees (or just an average comfortable temperature), your bread will rise beautifully. My recipe specifies a length of time to let it rise; a good rule of thumb is to let your dough rise until it has doubled in size.
Creating a loaf
Creating a good loaf shape is important to having a stable loaf of bread that doesn't fall apart directly out of the oven. My favorite way to shape a loaf is to stretch out the dough in to a semi-rectangle, and then starting at the short end, roll it up, tucking the ends as you go. When you have the dough all rolled up, I like to drag it across the counter, using the tension between the dough and the countertop to create a sort of seal on the seam on the bottom of the loaf.
Turning bread dough into other goodies
One of the fantastic things about my recipe is that the dough turns out so soft and delectable that you can easily turn it into a variety of other baked goods. I've used it for dinner rolls, burger buns, cinnamon rolls, cinnamon swirl bread, and hot dog or sandwich rolls. After the first rise, I shape it into whatever shape I desire and add whatever mix-ins I want, to create delicious homemade goodies all from one recipe.
A fantastic crust
Homemade bread is amazing, however, it can develop a hard and crusty exterior after it comes out of the oven and cools. One way to ensure it stays soft and flexible for better use in sandwiches or other treats is to rub a stick of butter over the top as soon as it comes out of the oven. Due to the secret ingredient in my recipe, my bread stays perfectly soft, stretchy, and fluffy even after it stales. Check out my recipe post to discover the best and only homemade bread recipe you will ever need.
Making amazing homemade bread from scratch is one of the best ways to make healthy swaps for your family and create delicious meals that taste a million times better than store bought or restaurant meals. I hope you have found all of these bread making tips helpful, whether you are a beginner just like I was, or you have made millions of perfect loaves throughout your lifetime. Happy breadmaking!