7 Mistakes When Making Bread You Can Avoid

7 Mistakes When Making Bread You Can Avoid

No matter what the shape, the filling or the size: homemade bread is always delicious! However, being able to prepare a soft, fluffy dough with the perfect crunchy cone can be very challenging – especially for first-time bakers.
So, to avoid the most common mistakes when preparing a bread, we have selected the seven most common. Do you know that saying that you learn from mistakes? Here, we tell you what they are for you to start with a better knowledge base.

WRONG FERMENT

7 Mistakes When Making Bread You Can Avoid

Photo: Drizzle and Dip

This is one of the most common beginner mistakes. Every dough asks for biological yeast, which are nothing more than live yeasts responsible for mass growth. When activated, these microorganisms expand in contact with the other nutrients, leaving the bread grown, soft and airy.
Although the recipes are clear when asking for this specific type of yeast, many people end up replacing it with chemical yeast. However, this other type of yeast is used for cakes and does not cause the dough to rise. The only substitution allowed between yeasts is between fresh yeast and dry, combined biological yeast? And if you want to know more about the difference between chemical and biological, just press here.

TOO HOT WATER OR MILK

7 Mistakes When Making Bread You Can Avoid

Photo: Journey Kitchen

As we mentioned in the previous topic, biological yeast is composed of small living beings. When we buy yeast on the market, these microorganisms are in a kind of “hibernation” and need to be activated with the heat of water or milk.
But when we talk about heat, we don’t mean boiling liquids! On the contrary, yeast needs to be activated with warm liquids, as the very hot ones end up killing yeasts. Therefore, before pouring these ingredients into the dough, make sure that they are not too hot.

BE CAREFUL WITH SALT

7 Mistakes When Making Bread You Can Avoid

Photo: Anna Banana

We already mentioned this tip in another post here on the website with recommendations for the perfect bread, but it costs nothing to reinforce it. The salt contains agents that minimize the effect of the fungi that make up the yeast, so always put the salt last, together with the flour. Just be careful not to forget the ingredient, as it is essential to have a tasty and balanced bread.

SOVA PROCESS

7 Mistakes When Making Bread You Can Avoid

Photo: Cook Republic

Yes, I know that kneading the dough is tiring. However, this technique is essential for bread to develop gluten and grow. In that case, leave laziness aside and put all your strength, love and affection into this process – which takes good minutes.
Poorly kneading the dough results in two major mistakes: it may not grow as it should or it may become hard as a stone after roasting. So, to prevent this from happening, you already know: knead, fold, push and knead your future roll well.

REST TIME

7 Mistakes When Making Bread You Can Avoid

Photo: Farina Lievito e Fantasia

After taking care of the breadcrumbs, it’s time to let your dough rest. This time is essential for the yeast to act, leaving the dough well stuffed. Ideally, she doubles in size, so it’s worth taking a picture of a before and after to see if she rested long enough.
Usually the recipes already reveal how long it takes for the dough to rise – which usually takes an average of one to two hours. Also, don’t forget that these faster fermentation processes call for a darker, warmer place. Yeast yeasts like warmth!
For slower fermentations, which make the bread crunchier, you can keep the dough well wrapped inside the refrigerator and wait for at least 12 hours. The yeast will activate normally, but it will take longer to complete its work.

DO NOT TAKE THE CLIMATE INTO ACCOUNT

7 Mistakes When Making Bread You Can Avoid

Photo: Bessie Bakes

It may sound silly, but paying attention to the weather when preparing homemade bread is of utmost importance. This is because the temperature and humidity of the air directly interfere with the texture of the dough and the action of the ingredients when placed together.
Basically, the rule is simple: on more humid and rainy days, the dough will most likely need more flour than normal. In this way, add the ingredients gradually until the dough is at the point described.
As for the temperature, on hotter days the bread grows faster – because, as we said, the yeast microorganisms love a little warmth. But, if the day is cold, let the dough rest for longer, as the yeasts are more lazy on days with mild temperatures.

OVEN

7 Mistakes When Making Bread You Can Avoid

Photo: Monika Grabkowska

It is not for nothing that recipes have precise temperatures for preheating the oven and for cooking the dough. Therefore, respect these measures. The oven that is too hot or too cold affects the growth of the dough and may leave it with a very thick and hard skin, with the crumbs or the crusty bread completely. Read the recipe instructions carefully and avoid these problems 😉
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Prepared to prepare breads without errors? Comment here if you have any questions!

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