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Bread making tips

It's an art to make fine bread, it take the best bakers years to perfect their craft. Perhaps the most important element is as with many aspects of preparing food to choose your ingredients carefully.

Tips

With milk, you get a tenderer crumb and a rich, soft crust.

If it sounds hollow, the bread is ready! Immediately remove the rack and serve hot for best results.

Salt inhibits the action of the gasification of yeast but is required for flavour - a balance to keep in mind if you experiment with sweet fruit recipes, bread, or salty to savoury.

The difference between wholemeal and brown flour (wheat flour, which as known), whole grain bread that is 100% of the grain ground up and contain about 75% flour, 23% bran and 2% wheat germ. The particle size of the wholemeal flour is coarser than normal. Brown flour is actually white flour to which a proportion of bran has been added (usually 10-15% bran), it can either fine or coarse bran, so the terminology of fine brown flour, etc.

Use a dry measuring cup to measure the dry ingredients and use a glass or plastic liquid measuring cup to measure liquids.

If loaves are browning excessively, remove it from the oven and make an aluminium foil tent to protect them, and then return them in the oven.

Wheat germ increases the nutritional value of bread, but the gluten inhibits action. Do not use more than 2 tablespoons for every 2 cups of flour.

Hard water is alkaline, weakens the gluten and makes a bread with less volume. Soft water is slightly acidic, which is the yeast more active. If your bread will not rise very well, boil the water and let it cool to room temperature, or use bottled spring water.

Dried herbs have a more concentrated flavour than fresh, so approximately one third of the amount recommended for fresh application.

Baking bread isn't difficult, but it is a gift to create the perfect, light and tasty sandwiches every time.

With starchy water, such as water, potatoes or noodles have been boiled will also improve your dough. Knead for ten minutes as a guide, feel until the dough is silky and supple. The texture, taste and appearance of the crust can be improved with a glaze or wash.