The dough didn’t rise? The texture is very dense, the homemade bread did not form a cone, or did it turn pale? It may be that you are making a common mistake, but that many bakers don’t let it happen.
1-Use the ingredients at room temperature
Do you decide to make the recipe at the last minute and take the butter out of the fridge, hard as stone, as well as chilled eggs? It may be that this is disrupting your revenue. The ideal is that the ingredients are removed from the refrigerator a few hours before, to be used at room temperature, so the dough will mix more easily and become more arid and even creamy. If the recipe indicates the use of a cold or warm ingredient, follow the recommendation. It is usually because this temperature will activate some other ingredient in the dough.
2-Put sugar without fear that the dough will be sweet
The sugar that is mentioned in the homemade bread recipes is not there to sweeten the dough. First, the quantity is not enough to alter the flavor, secondly, sugar is used to ferment the homemade bread dough faster, in addition to improving the texture of the bread and leaving it with a more caramelized color. If you don’t want to use refined sugar, no problem: brown sugar or honey have the same effect and are highly recommended.
3-Do not use chemical yeast
Chemical yeast is very practical and a great choice for cakes. As for bread, except in very specific and adapted recipes, it is not recommended. The soft bread inside and crispy on the outside needs to be kneaded and grown out of the oven for many hours (in some cases, days!), Something that is not possible with chemical yeast, which ends its action in the heat of the oven. Biological yeast has its fermentation outside the heat, at the same room temperature.
4-Milk for fluffy, water for crunchy
The purpose of the bread determines the use of water or milk in recipes: if it is sweet bread or light and fluffy bread, the milk should be used. If you want a crunchy bread, with a crust, the ideal is to use water. The two liquids expand and hydrate the starches, softening the dough and ensuring elasticity. Now just use the right recipe!
5-Use some fat in your homemade bread
All bread needs some kind of fat to keep it fresh for longer and be softer. This fat is usually butter or vegetable oil. It will fill the dough’s pores, retain moisture and guarantee a homemade bread that melts in your mouth. The fat will also help to lubricate the gluten, increasing the dough volume and results in that tall and beautiful roll. But it must be used in the right measure not to harm the taste or kill the action of the yeast!
6-Always sift the flour
As much as this step is not mentioned in the recipe you are following, bakers follow it religiously. The flour must always be sifted before being added to the dough, after all, with the displacement of the air, it will become even more fluffy and porous, guaranteeing an excellent texture to your homemade bread.
Related: What Is The Best Flour For Pizza?
7-Adjust the oven temperature
Breads should not be baked at very high temperatures. They are usually baked between 200 and 250º. If you bake at a very high temperature, it will be hard and burnt on the outside, and the dough will be raw on the inside. It’s not worth the rush, is it?
8-Mix the ingredients in the correct order
Usually, the recipes indicate the method of preparation, but the correct general order for mixing the ingredients is first the dry ones, then the fats, and finally the liquids. Always mix the ingredients well at each step, to avoid pieces of raw flour in the cooked dough.
9-Preheat the oven
The oven should always be preheated before baking your homemade bread. Putting the bread with the oven still cold, while it reaches the temperature, will damage your recipe. It will not be roasted evenly, in addition to the time being very prolonged. Ideally, let the oven preheat for at least 25 minutes, to ensure that it has already reached the desired temperature. And after closing the door, nothing to open to spy on, huh? To prevent the dough from wilting, just open the oven again, if necessary, after at least 70% of the cooking time.