Top Ten Tips for making bread?

[Nicko]

Hi M,

I have always been a little mystified by the making of bread. Not just any bread, but I mean the really great bread. Several years back I spent about eight months in Geneve Switzerland learning my way around a pastry shop. It was very eye opening, and I was really blown away by how seriously they took their bread.

I would love to hear your top ten tips for what I need to be carefull of when I am making bread so that I am sure to get the very best product.

By the way, you are an awesome moderator, thanks for all of your great comments.

[m brown]

Okay, I'll start with a few and see where that leads us.

1. Have fresh yeast on hand, compressed or dried. Test before you begin by adding a little yeast to a little warm water, if it bubbles after a few moments, you are good to go.
2. Be ready to make a little mess.
3. Get a great recipe. Look in No Need to Knead or the Bread Bible.
4. Use an unbleached bread or all purpose flour. once again, fresh for flavor.
5. Be sure to knead the dough enough to develop the gluten or protein web to hold the bread together during fermentation. Hint: the dough will become satiny and smooth and clean the sides of the bowl while developing.
6. Allow the bread time to proof or rise. this gives the dough flavor and allows the yeast to do it's thing.
7. Pre heat your oven. Nothing sadder than a ready bread in a cold oven.
8.Try to use a mixer or food processor or your hands. I am not fond of the bread machine.

that's all i can come up with for now!

[Nicko]

Which do you generally prefer, fresh yeast compressed or the dry?

[m brown]

have to say i like instant dry yeast because fresh goes bad so quickly and i don't use enough of it. both are wonderful, maybe earthier flavor with the fresh.
try making bagels this week if you're not celebrating passover - as yeast is a big no no. it's really fun.

[m brown]

had the pleasure of going back to the kitchen this week and baked brioche. a wonderful rich, almost cake like bread. for a kick i add ancho chile powder, white, black and red pepper flakes and a southwestern dry rub to the dough. great for making killer sandwiches or toasted with foie gras or a savory brioche pudding.
the trick to making this bread is time and patience. it is a most pleasurable bread to bake and the aroma is beyond, beyond......

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Thank You,
mb

if you want breads with better flavor, texture, quality, pot for the Sponge and Dough Method of baking breads. This technique of fermenting a sponge develops the flavor of the bread and also produces bread with longer shelf life. the sponge/dough method also is sweeter and more flexible than breads made using other methods. try fermenting a sponge overnight, 12- 14 hours using just 1/4 teaspoon of yeast for every 400 grams of bread flour. you can divide this sponge and use half of it to make a bread with a base weight of flour ranging from 300 - 500 grams,depending on the kind of bread you want to have. Freeze the rest of the sponge if you will not use it yet. happy baking

[m brown]

welcome eli and thank you for the information.
i agree, sponges make a great product! i start many of my doughs with one.
i have a question for you, how do you store and feed a sponge long term not frozen? should you always name it?
(some folks keep em as pets.)


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Thank You,
mb

to mb;
okay, first i cut my master sponge into portions of 100 grams each and these i use for my recipes. i save one portion and mix it with another 300 gram flour and a pinch of yeast, then ferment it for 24 hours. if i need to use it within two weeks time, i don't freeze it anymore but i keep it submerged in warm water, covered inside the refrigerator. the process goes on as i always save a portion of the whole sponge for my next fermentation. i label it by the number, like 003, 004 and so on. hope this helps.