Bread Baking Tips Your Grandma Forgot to Tell You

These bread baking tips are from Grandma. They will teach you how to bake bread that has the perfect rise, golden crusts, and soft crumbs.

Women who came before us made the best bread in primitive ovens at home. They didn’t have temperature-controlled ovens. They didn’t have standard yeast. Their bread was an essential part of their daily diet. Although some of these women didn’t master the art of baking light loaves with crisp crusts, others were well-known for their bread baking skills. These bread baking tips are likely to have been picked up by anyone who had the opportunity to help a grandma or neighbor bake. Here are my bread baking tips for the rest of you. I learned them from watching the grandmothers and not one failed loaf. These 16 bread baking tips will increase your chances of getting a perfect crumb and crust. These tips are focused on yeast bread and not flatbread, quick bread. To bake your bread, you can use all-purpose flour or bread flour.

Use fresh, organic ingredients to start

The freshness of your ingredients is the first tip for bread baking. The vital wheat gluten, germ, and bran are all part of the fresh organic flour you make yourself. This flour is best for your bread. This flour is high in protein and enzymes, which will help your bread rise well. You don’t need a grain mill to buy fresh flour. Instead, you can purchase the best flour from a store that has a high turnover of flour. This will ensure that the flour is always fresh. After grinding, flour quickly oxidizes and loses some of its vitality and protein. This is what gives homemade bread its lightness.

Add gluten or high-protein wheat to your diet

Vital wheat gluten can be added to your bread to make it more springy and lighter. Vital wheat gluten is added to commercial bread machine flour and specialty flour. Bob’s Red Mill Gluten Flour is my favorite. It has always been a great choice. It doesn’t take much. To make your loaves lighter, use 1/4 cup of whole wheat flour for every 5 cups. All-purpose flour can be used, but vital wheat gluten is a good option if the dough isn’t as light as it needs to be. The yeast has something to eat because the added gluten raises the protein content.

It can be raised to 70F

Cooler temperatures are the best for slow-rising bread. You may need to place your bread in a cooler area to rise in the summer. You can adjust the temperature to maintain this ideal temperature.

You must prove your yeast

Shelf life is a good thing for yeast. Your yeast’s shelf life can be extended by keeping it in the refrigerator. However, yeast eventually loses its vitality. Before adding yeast to bread, proof it. To increase the rise, don’t add soda. You will get the rise that you want if the yeast is healthy and has been proven at lower temperatures.

There are many types of yeast. Active dry yeast is best for regular bread baking. Active dry yeast will work well with your dough. It will allow for a longer rise time and prevent the dough from bursting prematurely. Instant yeast can be fast, but it doesn’t allow the bread to fully develop. With a prolonged rise time, instant yeast can collapse. For bread baking, wine yeast is not recommended.

Optional bread-baking tip for dough conditioner

Mix it with 1 tablespoon cider vinegar or 1 teaspoon diastolic Malt to make a dough conditioner. This will increase the lightness and enzymes in your dough. You can also use ginger to condition your dough. Add 1/4 teaspoon dried, powdered ginger to each 2 loaves recipe. This bread baking tip was originally listed on Roger’s flour bags in the 1970s. This is a classic bread baking tip Grandma used to ensure her loaves got a good rise.

Double the yeast, half the time

Follow a commercial recipe and reduce the yeast by half. This will double the initial rise. This bread baking tip will remove yeasty and alcoholic flavors. This will make the bread more flavorful and give it a better crumb. The yeast is not the only thing that affects the lightness of the dough.