You may be wondering why bakery bread is so delicious but homemade loaves don’t quite meet the same standards. Bakeries have more tools at their disposal. They have pre-measured bread mix and their ovens are hot. They can test their flour for protein and add enzymes or dough conditioners to make their product shine.
Even bakeries that avoid using conditioners and mixes have consistent baking conditions. They also use special tools and bakers who are trained to do only one thing: bake.
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In the past decade, there have been many advancements in home baking. There are many ways to make homemade bread faster. Better flours and yeasts are now available for home baking. Sourdoughs and using less time to create a great loaf have once again been in fashion.
These are some tips to get the most from your flour bag:
Things to Consider
Begin with a simple recipe. Many types of bread only require four ingredients: flour, water, and salt.
Use common sense and your experience to follow the directions. It is a shame to say, but it is important to throw out many outdated recipes. You can make bread and recipe writing so much easier by keeping your cookbooks up-to-date. Bread baking will always be subject to slight variations due to the moisture content of your flour.
Keep track. Learn how to monitor the temperature of the dough, water, and ambient temperature. Keep track of the steps taken and record them on the recipe’s sidebar or in a notebook. Baking bread will be a regular task. You may forget to add two tablespoons of water or reduce the salt.