1). My bread maker has a regular dough cycle, and the cycle of rapid dough cycle. I usually use a series of quick dough cycle. It also has a rise after mixing the dough. After the rise is complete, I remove the dough from the machine.
I only use fast dough cycle in making my breads. When the dough is done, remove it from the bread machine and prepare my bread dough as per the instructions below.
Follow the instructions on the bread machine on loading ingredients. It is important to keep away from liquid yeast and salt, until you start making bread; This is particularly important when the machine won’t starts dough mixing for several hours.
I follow the method of the liquids-first-then-dry, but instead to put sugar and salt on top of the flour, add the liquid. I personally recommend placing the ingredients in the pan in the following order:
- Liquid (milk, water)
- Eggs, oils, melted or softened butter
- Salt, sugars (including honey, molasses)
- Dried or powdered milk
- Dried or fresh orange or lemon zest (peel)
- Dried herbs, dried flavorings, seeds, and nuts
- Whole wheat flour
- Bread flour or all-purpose flour
2). Adding Ingredients:
Water– I usually start by adding a sufficient amount of hot water (120 degrees F), and it seems that at this point I have added all the other ingredients, the water is cooled to the desired temperature.
Butter– Soften or melt the margarine or butter in a microwave before adding it to the machine.
Eggs– I bring my eggs at room temperature by placing them in a cup of very hot water for a few minutes before adding it.
Refrigerated Ingredients– Heat anything taken out of the fridge (milk, yogurt, cottage cheese, etc.) in the microwave until warm to the touch, about 1 minute.
Salt– Only use non-iodized salt (iodine affects yeast activity, slowing down of the first fermentation). Salt is the best inhibitor of yeast added so that not in contact with the yeast. If you have problems with short bread, try cutting back on salt (and sometimes it solves the problem). I like to use coarse salt or sea salt in my bread.
Other Ingredients– Orange, lemon or grapefruit peel or peel and cinnamon and alcohol, have the effect of slowing down. Completely stop the excess yeast activity. Cinnamon has a direct effect on yeast activity and in large quantities, to stop fermentation completely. Maintaining a high percentage of their own dough cinnamon and add it to a landfill, where it can have only a limited impact on the activity of the yeast.
Vital Gluten– Add 1 teaspoon of vital gluten per cup of whole wheat flour in your recipes. This will give a higher bread. If you find the bread is still far increased by adding a teaspoon, until you get the results you want (be sure to note the amounts of the recipe).
Flour– For most breads, you should use bread flour. It has a high protein content, which is more gluten during kneading. If you use a all-purpose flour, bread does not rise so high, but, it certainly rises. Bread is more dense and not fluffy.
Yeast– I use the instant active dry yeast in all my bread. I use instant yeast 1 teaspoon per cup of flour. If a recipe calls for more than 3 cups of flour, 3 teaspoons still use only. It gives me a tall and pretty texture of bread. Sometimes, if the day is warm and wet, I cut back 1/2 teaspoon to prevent over proofing. The cycle of rapid dough single cycle I use in my bread machine. Yeast stored in the refrigerator for longer periods.
3). The most important suggestion or tip! Learning to read your dough. Do not be afraid to open the lid to check how your dough is doing. It should be a good elastic ball. If you think that the dough is too wet, add a tablespoon of flour at a time. The same is true if the dough looks dry and twisted. Add warm water (one tablespoon at a time). If you can not judge your dough by looking, poke your finger in and feel the dough. It should be a little sticky to the touch.
4). Another secret is not always the flour surface on which form the dough (if you have a very sticky dough). Instead, lightly oiled work surface to prevent sticking test. It often happens that one uses too much flour on the work surface and the dough will rise, do not take more flour, excess flour used in the working surface of a hardened bread. I lightly spray at one point and use your hands to spread to the entire working surface. It’s a safe bet that greased work surface will produce amazing muffins and loaves of bread.
On the surface of the oil, you can either use oil or nonstick cooking spray. If desired, flavored oils may also be used, provided that they are compatible with the bread. Nonstick cooking spray should be used with caution, since it is easy to spray evenly.
5). I kneaded the dough just a little bit in the spray and form into an oval surface, cover with plastic wrap or a cotton towel and leave for 10 minutes. This is an important step to rest the dough after turning out for bread. This is called “benching” and allows the dough to rest, which is easier to handle and form.
The type and size of plastic wrap or a towel used to cover the weight is also important. Make sure it is large enough to cover the whole of its dough or have a way to “crust” and the dough will no longer rise. Use a cotton towel with a smooth surface. Do not use terry towel (it will stick to the dough and flatten the bread). The consequence is that even worse, you may end up with bread, sprinkled with pieces of terry loops.
6). Handle the dough gently. Over molding can cause breaking of the surface and will result in the bread less. After a rest, turn the lower part of the dough and press to flatten. Then fold the dough into desired. Place on a baking sheet> or jelly roll pan, sprinkle with cornmeal or silicone baking mats as nothing sticks to them, and they are washable). Cover and put in a warm place to rise for about 20 minutes. It is often difficult to determine when the mass Grabber was sufficiently increased, so try pushing the dough with your finger (if it will be returned and shy, has increased enough).
If you do not have time to bake the bread, allowing the dough to pass through the first ascent, and then form a dough and place in the refrigerator. The cold from the fridge the growth of yeast is enough to give 24 hours of respite will be slowed down. Before baking, the dough even at room temperature (about one to two hours) before baking.
7). Preheat oven to 400 degrees F (is the temperature that I use in a conventional oven for most of my loaves). After getting up, cut the bread with a sharp knife, razor blade, or a lame(a lame is a sharp blade, that gets under the dough as you cut, giving you just the right shape for exapnsion). Brushing or spraying the top of the bread with cold water (it keeps the wet dough to heat the furnace crust will be formed, thereby allowing the bread to get good “oven output: during the first 5 minutes of baking) and bake for 20 to 25 minutes or until golden brown. (a good check to use a meat thermometer to test the instant bread. Temperature should be between 200 to 210 degrees. I do this all the time).
8). Another secret to give your bakery bread professional looking to use corn starch glaze. Keep this mixture in the refrigerator for use in most types of bread baking.
-1/2 cup cold water
-1 teaspoon cornstarch
In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished and again 3 minutes before bread is completely done.