While the ancient Egyptians used moldy bread to treat infections, most people are turned off by bread that is aged, hard, and moldy. Of course, you could always go to your local bread bakery every day to get a fresh loaf, but it isn’t always practical. This means you’re going to have to try making the best loaves of bread and buns you can.
If you make bread that tastes like it came straight from the bakery, you’ll find your loaves never get stale! So, if you’re tired of rock hard bread or you just want to learn how to make bread like the pros, we unleash some of our secrets here!
Decide What to Make
Bread is the king of variety. There are more bread types than most people can even imagine, so it’s important that you decide what you want to make before you go shopping. The ingredient list for a “Homade” loaf will look much different than a pizza bread.
Find a recipe that you can understand and that has clear instructions and an ingredient list. During this step, you’ll also have time to research the specific bread type to find out if there are any ingredients you haven’t heard of before.
Use the Right Yeast
Yeast is incredibly important in breadmaking. There are three main types of yeast you should consider:
- Fresh
- Fast acting
- Active dried
Make sure you double-check what type of yeast your bread recipe calls for. When it comes to home baking, most recipes will use fast-acting or easy-blend dried yeast, which is one of the easiest types to work with: just add it in with the dry ingredients.
Salt and Yeast
Bread recipes should include salt as it enhances the flavor and strengthens the dough. It’s important that you measure the salt out carefully and don’t use more than you need. An overly salty loaf of bread is almost as bad as one without salt.
Salt also slows down the fermentation process as the dough needs time to develop the gluten. If you want your bread to have a great crust and good structure, you need to make sure you let the gluten develop fully.
Just make sure you don’t add salt directly on top of your yeast in the bowl. Doing this can kill the yeast, which leads to rising problems as the salt draws moisture out of the yeast. If your dough doesn’t rise properly, it will become flat and dense.
Start Making Bakery Quality Bread Today
Once you’ve mastered the art of making great bread, you’ll begin to see just how nice it is to have a bakery-grade loaf of bread on hand. If you use quality baking ingredients and follow good bread-baking tips, you’ll be cracking out loaves faster than you can think.
While these tips might help you make bakery-quality bread, there are still a wide variety of baked goods you can order. If there are any items you’d like to order, simply add them to your cart and enjoy your treat!
