Huge Mistakes Everyone Makes When Baking Bread

Published on Apr 20, 2021
It's no secret that it's tough to get bread right. Screw up just one thing and you'll end up with a loaf that didn't rise, one that got super dense, or one that's still goopy in the middle. Here are the most common pitfalls standing between you and a perfect loaf.

Back when your parents, grandparents, or great-grandparents used to bake bread, chances are they only had one option when it came to flour. That's definitely not the case today. While you still might choose all-purpose flour for some breads, there's also whole wheat flour, almond flour, white whole wheat flour...and so on, and so on.

And each of those flours acts a little differently. According to the experts, treating them all the same and trying to use them interchangeably will absolutely ruin your bread.

Say you use Grandma's recipe for bread, which may have been written with all-purpose flour in mind. You want a loaf of wheat bread, though, and it's not going to work as it's written. Whole wheat flour is much more absorbent than the recipe's assuming your flour is, and you'll end up using more water and getting a super sticky dough that's incredibly hard to knead right. That's even further complicated by the fact that coarse whole wheat flour will break up gluten and protein chains if it's overworked, and you'll end up with a loaf that crumbles instead of cuts.

Every type of flour has different properties, so match your flour to your recipe, and it'll be easier to get your proportions 100 percent correct.

Watch the video for more about Huge Mistakes Everyone Makes When Baking Bread!

#Bread #Baking

Treating all flours the same | 0:15
Reducing the fat | 1:21
Gimme some sugar | 2:26
Stay hydrated | 3:23
Hard or soft | 4:08
Dead yeast | 5:00
Kneading too much or too little | 5:46
Too much flour | 6:36
Messing up the rise | 7:30
Using the wrong size pan | 8:13
Letting the bread cool in the pan | 9:08

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