The Art of Making Yeast Breads
As I sit down to write a long over due blog post (sorry), I am trying to think of the easiest way to explain how to make yeast dough. You see, there is so much that affects the dough...such as temperature in your home, humidity, weather outside, temperature of ingredients, oven temp, etc. Also each type of dough is also different. So the best way to know if your dough is the right consistency ....it is by touch. If I haven't scared you away yet its not as hard as it sounds.
For example... pretzel bun dough is soft, but not sticky. Cinnamon rolls dough is also soft, but still not sticky, but is a different texture than pretzel buns. Dinner rolls dough is a stiff dough and will "clean" the sides of the bowl when mixing.
What should my bread dough "feel" like?
1. I have found that if you press the dough with one finger in about a 1/4" and it sticks to your hands...you probably need more flour. It should bounce back, somewhat like the inside of your palm, by your thumb.
2. Remember you can also add more flour, but it can not be removed.
3. PRACTICE, PRACTICE, PRACTICE. I did not learn to make bread overnight and I am still learning.
4. Pay attention to odd little things...such as. When I make cinnamon roll dough, the dough will go over the top of the center of the paddle ( on a Bosch mixer) and that is when I know it is the right consistency. Anytime I take it out and it hasn't gone over the top, its terrible to work with.
How long should I let the dough raise?
Do you ever wonder why a recipe doesn't give a time and just say "double in size" well that's because so much affects the time. In the winter time I let my dinner rolls raise in their shape over night (8hrs). In the summer time they raise about 4 hrs (during the day:). This also will depend on the recipe. Some dough is okay to let raise for a longer time others it will ruin. How do you know....trial and error. I just in the last 3 months discovered that pretzel buns can over raise in their shape very quickly. They will still taste good, it just makes them wrinkle.
1. Let the dough raise in a bowl, before shaping it.
2. If the dough in the bowl is getting to big "punch" it down. You can do this a couple times, if you are not ready to work with it. Wouldn't do it more than 3 times.
3. Let dough raise in a slightly oiled bowl. Flour will dry your dough out.
4. Cover bowl with a light towel or I use saran wrap.
How long to bake yeast breads?
For me this is one of the most important step. Too long and the bread will be dry. Too short and its doughy. For those of you who are new to baking I would suggest using a instant read thermometer. Yes, you can bake bread to a certain temperature. Rich dough 170. Lean dough 190-200. This works great especially for loaf bread.
1. Know your oven(s). If I need my ovens on 325, one gets set on 300, one on 350, and one on 325. Why? Well one cooks a lot hotter than the other and is not as hot. So if someone gives you recipe set your timer for 5 minutes less than it says, so you wont over baked something. You can always leave it in longer, if needed.
2. Different kinds of pan also bake differently. I would use the same type of pan when you are learning.
Letting Bread Cool
Once again this will depend on what you are making.
1. Loaf bread let cool 10 minutes in the pan. Then flip out of the pan onto a cooling rack and let cool completely
2. Anything you are going to frost will need to be almost all the way cooled. Its okay on cinnamon rolls if they are slightly warm.
3. Pretty much...let it cool.
How to store bread?
If you will not be using it that day, freeze it. DONT refrigerate bread (This also applies to cakes, cookies, and all baked goods). The cool air will dry it out. So freezer or put on the counter.
So, for those of you who I haven't scared off.....thanks for hanging in there. Now, go and try to make something. Don't expect it to be perfect the first time. Let me know how it went. Feel free to contact me with questions and I will try to help. Until next time, enjoy your summer!!!
Kelli