7 Baking Tips to Help You Create Perfect Rise and Soft Bread

Do you even wonder why our grandma or the people before us have successfully create the perfect texture for baking bread even when they don’t have sophisticated ovens. Our grandma baked the bread dough in a primitive oven rather than temperature – controlled oven that is being widely used now. Therefore, understanding the tips of how our grandma had baked the bread can be really useful for us.

7 Main Baking Tips to Create The Successful Bread

1. Only use high protein wheat

This is one of the most important ingredients that has been widely used by our grandma back in the day. Using high protein wheat or adding gluten in the mixture will make the bread rise and lighter. Bread machine in the factory has main wheat gluten added in the process. You don’t need to add much wheat gluten in the mixture to make the bread rise and spring.

Only use high protein wheat
Only use high protein wheat

2. Proof the Yeast

Some people may like to store the yeast in the refrigerator so that it can increase the shelf life. It may be good at some point, but obviously it will affect the quality of the yeast. Therefore, proof the yeast before you add it to the bread. Active dry yeast is better for regular bread baking. It is better since it can make the dough has long rising time and will not drop prematurely.
Rather than active dry yeast, instant yeast may give you faster rising time therefore it is widely used in commercial bread machine. Otherwise, the bread cannot develop fully as if it uses active dry yeast.

Proof the Yeast
Proof the Yeast

3. Use less flour than the actual amount you may think

When you put the bread dough in the place to rise, the rising dough can be very sticky at the first time. Many recipes may suggest you to make the flour dough to be elastic and smooth in the first kneading, but in some cases, it is not always good. Just save for approximately a third of the flour from what the recipe calls you to do after the first rise of the dough.
The sufficient flour you need to create a good dough relatively depends on the humidity condition in your kitchen. You can knead the dough in only one handful at a time.

4. Use Fresh Ingredients

We can say that this one of the important the secrets that our grandma forgot to tell us. Or maybe they don’t even realize that this is a secret for successful bread. The best type of flour to bake bread is using organic and fresh ingredients only. Our grandma tent to grind the flour themselves so that it includes the bran, the germ as well as the important wheat gluten.

Use Fresh Ingredients
Use Fresh Ingredients

5. Use wet hands rather than dry hands

Many book recipes suggest you to flour your hand while kneading the dough as it will avoid the dough from sticking on your hands. But actually, it is better to use wet hands when kneading. It is because you will not accidentally add some flour to the dough if you use wet hands.

How to perfectly bake pastries or cookies?
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How to perfectly bake pastries or cookies?

When it’s a happy moment for a special person, we also feel like we want to give something special. For example, by providing our own homemade cookies. If the results are perfect and they like your cookies, of course, we will feel very happy too.

But sometimes, even though the ingredients and the way users are according to the recipe, we may still experience failure. The cookie may taste delicious, but it looks bad or vice versa. There may be something wrong with the baking process. If you want to perfectly bake your cookies, you may consider the following tips for baking anti-fail cookies.

1. Pay attention to the baking pan

Choosing a baking pan for a cookie is not only seen from its shape. You also need to pay attention to the ingredients of the dough used to match the pan. If the baking pan or sheet used is too wide or large, the pastry will not expand and burn, despite the texture is good inside. If the pan is too small, the dough may spill over to the side of the baking sheet. So, use the baking sheet or pan according to the many doughs you make.

Pay attention to the baking pan
Pay attention to the baking pan

2. Brush the pan with butter and baking paper

Baking pan spread with butter/margarine is intended so that the resulting cookie does not stick to the baking pan. You can also add baking paper on top or by sprinkling flour with a thin layer. If the baking sheet is not smeared, it will make the cookie difficult to remove and break, and will also damage the cookie. If it has been smeared, you can immediately pour the mixture in the pan. Keep in mind, do not pour the mixture too full. Just leave about 2 cm from the top of the pan.

3. Flatten and tap the baking pan after pouring the dough

After the dough has been added to the pan, spread it evenly with a spatula and then gently tap on the pan so that the cookie mixture is evenly distributed. This method can also prevent it from deflated, hard and porous surfaces. Because when you tap the pan, air bubbles in the dough can come out and the cookie result will be soft. Yummy!

4. Bake at the right temperature

Maybe some player from http://68.183.190.39 think that by raising the oven temperature to a reasonable level, it can make the pastry cooked faster and save time. In fact, too high temperature can make the cake broken. It could even be that the outer surface is cooked but the inside surface is not cooked yet. This will make the cookie crack at the top. So, use the oven temperature to match the baked cookies. Before putting the dough in the oven, preheat the oven to make sure the oven’s heat is at the right level.

Bake at the right temperature
Bake at the right temperature

5. Avoid opening the oven too often

Opening the oven too often when baking also makes the cookie tight because of the sudden change in temperature that occurs when the oven is opened. If you want to see the cookie when being baked, you can just look at the oven glass and don’t need to open it. If the oven glass is too dark, use the flash in your gadget.

6. Cool the cookie before removing from the baking sheet

Cookies that are still hot will stick in the pan and are difficult to remove. Therefore, let the cookie cool for a while until the surface hardens, then remove it from the baking sheet and let the cookie cool by itself at room temperature. Don’t put the cake in the fridge because it will make the cookie stickier with a baking pan due to changes in temperature that occur. After it is not hot anymore, you can just decorate it as you wish.