*Yeast is usually the cause of most failed bread making attempts make sure you have good yeast that is not too old.
*Use a mixer or bread machine if you have one. It makes it easier!
*Water needs to be the right temperature when added to your yeast or dough to activate it and not to hot so you don’t kill it.
*Make sure your flour is not to hot when you add it to you dough or it can make the dough temperature too hot and kill your yeast too.
*When mixing whole wheat yeast dough, beat all the ingredients with only ½ the amount of flour in the recipe, by hand or machine 5-10 minutes to develop the gluten content. Gradually mix in the remaining flour until a soft dough is formed.
*Wheat dough must be softer and more moist than white dough. So keep it just so it’s not to sticky to handle.
*Wheat dough requires more yeast then white, approximately 1 ½ times more. So if converting a white bread recipe to wheat add more yeast.
*When using fast acting yeast, the 1st rise is only a 10 minute rest. Do not punch the dough down just form into loafs. This is when the 2nd rise occurs so after dough has risen bake it.
*A yeast bread recipe using 3 cups flour fits into a medium loaf pan 8 1/2 x 4 1/2; it will give you a nice rounded top.
*The larger loaf pan, commonly available in stores, 9x5 is really for quick bread recipes (quick breads generally use baking powder and baking soda as the leavening agents, rather than yeast), such as banana and zucchini bread. May not give you as nice of a loaf with yeast breads.
*When raising your bread place on a cooling rack with a pan of hot water underneath and then cover dough with a clean towel
*When waiting for the final rise you want the dough to double in size. You can also test if it’s ready by poking it gently and if it springs back it is ready.
*Bake your wheat breads at 350 degrees, higher temps will not work as well, be sure your oven is pre-heated.
*If your bread browns too quickly cover with loose foil the last 10 to 15 minutes of baking.
*Bread is done when you tap it and it sounds hallow and the bottom is browned.
*Turn out and cool on wire racks. Using wire cooling racks. right away will keep your bread from getting a soggy steamed crusts.
*For a softer crust butter the top of your bread when it comes out of the oven.
*Refrigeration will retard mold on your bread, but accelerates staleness.
*Freezing loaves after they have completely cooled will keep loaves almost as just baked fresh for up to 3 months. Wrap with plastic wrap then place in a freezer zip lock bag, push out the air and freeze.
*Vitamin C to the Rescue!
By using vitamin C, Ascorbic Acid, you help prevent the gluten bonds from breaking down in your dough. It will also help repair gluten bonds that have already been broken. Vitamin C helps sustain the leavening of bread loaves during baking and acts as a preservative & deters mold and bacterial growth. It also promotes yeast growth causing your yeast to work longer and faster and helps produce the acidic atmosphere in which yeast grows best.
Use 1/4 tablespoon of vitamin C crystals (powdered, Ascorbic Acid) or a 250mg tablet crushed in a tablespoon added to liquids per 4-loaf recipe.
*Lecithin
Derived from soybeans, it helps bread remain moist and soft by slowing down oxidation of its liquid components and acts as a binder. So It keeps bread fresher longer & works with the gluten to make a lighter bread. It comes in granular, liquid or powdered form. 1 ½ tsp. of liquid or granular per loaf is sufficient as a binder. If you use powdered follow directions on can.
*Vital Wheat Gluten
This helps improve the rise and texture of bread. Only use when making breads with whole grain flours. Generally it’s 1 Tbls. Per cup of whole grain flour.
*Lemon Juice or Vinegar In Bread?
Did you know that you can use lemon juice or vinegar when making bead? Apparently it is an old trick of strudel makers to make the strudel soft. I've tried both lemon juice and vinegar and had fabulous results. The bread is soft and tender and stays that way for at least 3 days (as long as breed lasts around my house). You can't taste either the lemon juice or vinegar in the bread. The acid tenderizes the gluten and makes the bead rise higher. Replace approximately 1/16 of your water with lemon juice or vinegar in your recipes
