When I started baking breads, years ago, I was looking for recipes thinking this is the most important part. As I started kneading, proofing and baking, I realized that the recipe is just a suggestion. Bottom line is, all breads are the same: flour, salt, water. There are additives like tomatoes/raisins/olives/nuts/olive oil, but the basic bread recipe hasn’t changed much in many years.
Without going into science here is what I learned over the years. If you are new to baking, see the definition of basic terms below.
- Autolyse – You can get great results WITHOUT autolyse.
- You don’t have to aim for high hydration (75-90% water).
I get great results and nice crumb from 65% total water in a recipe that has a mixture of whole and “80% flour” (partially sifted whole wheat), fifth of it – whole rye sourdough. - Is sourdough a must? No.
You can get great results with regular dry or fresh yeast. Being that said, you are advised to ferment the dough in the fridge for at least over night to develop flavors. However, sourdough will give your bread more flavors, a nice scent and will extend its shelf life. - Use proofing baskets for those long fermentation periods (after the pre shape).
- Folding is very important for the structural strength of the dough. Just like a shirt, take the outside and fold it into the center, and then again in different angle. I have never seen a dough hold up with no folding.
- Pre-shape is very recommended in my opinion, because it will give your final dough the structural strength to stand on its own, not flattening, thus keeping its shape outside the proofing basket. Pre shape is not a must if you bake in a loaf pan.
Pre Shape also has big effect on the crumb, for example: the dough looks proofed and ready to bake but the crumb comes out dense with large air pockets. These air pockets give you a false sense of proofing. So I always recommend being assertive in your pre shape, apply enough pressure folding the dough to let out air pockets and build surface tension, but not overly tough to deflate it.
The higher the hydration (water%) the more likely you’ll need to pre shape. - Time! I’ve mentioned it earlier but let your dough ferment slowly in cool environment (fridge is good). Time will allow the dough to develop flavors as well as gluten structure.
- Mixer or Hand? I start with the mixer but after a few minutes when the dough looks homogenic and smooth, I take it out, let it relax for a minute and then continue to knead by hand for a few minutes, this also allows me to fold the dough as I knead.
- Autolyse – Resting flour and water before kneading to improve gluten and extensibility.
- Bulk Fermentation – The first rise after mixing all ingredients, when dough develops strength and flavor.
- Proofing – The final rise after shaping, before baking.
- Scoring – Slashing the dough surface with a very sharp knife or shaving blade, to control expansion in the oven.
- Hydration – The ratio of water to flour in a dough, usually expressed as a percentage. 50% is low, 60-70% is moderate and easy to work with, 80-90% is high (and will not always guarantee a high rise).
- Crumb – The texture of the inside of the bread (open, tight, airy, etc.).
- Pre Shaping – is the step after bulk fermentation (the time from adding water and yeast, until the pre shape) where you gently form the dough into a loose shape (like a ball or log) before letting it rest. This makes final shaping easier and more effective.
- Shaping – After about 30 minutes from the pre shape: forming the dough into its final loaf or roll shape before proofing.
- Oven Spring – The rapid rise of bread in the first minutes of baking due to heat expansion. Scoring makes it easier for the dough to expand.
- Dutch oven baking – baking in a closed lid preheated pot. If you throw an cice cube, it will create steam and allow the crust to expand more and for it to be more chewy.
- Sourdough Starter – A fermented mixture of flour and water used to leaven sourdough bread.
- Gluten – A protein network that gives dough its structure and elasticity.
