Description
A comprehensive guide to troubleshooting common bread baking issues and improving your homemade bread results.
Ingredients
- Active dry yeast
- Warm water (75-85°F)
- Sugar (for testing yeast)
- Flour
- Optional: Dry milk powder (2 tablespoons)
- For tangzhong option: 3 tablespoons flour + 1/2 cup water
Instructions
- Test yeast activity by combining with warm water and sugar
- Maintain proper temperature (75-85°F) for optimal rising
- Knead dough for 12-15 minutes if doing by hand
- For softer bread, add dry milk powder or use tangzhong method
- Allow dough to rise until 75-80% increased in volume
- Test proofing with gentle finger poke test
Notes
- For overnight preparation, refrigerate after first rise
- Bring dough to room temperature before second rise
- Watch for proper proofing to prevent collapse
- Hand-kneading works as well as machine mixing
- Cold fermentation can improve flavor
- Prep Time: 20-30 minutes
- Cook Time: 30-40 minutes
- Category: Bread
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: bread troubleshooting, bread making tips, homemade bread, bread baking guide, yeast bread
