Bread Making Tips

Bread Making Tips

Since my last post about bread making, I’ve learnt several more lessons (some painful). Baking bread is definitely a science, and my style of improvisation doesn’t always work out. But if I can do it, anyone can.

Bread Making Tips
Whole wheat sandwich bread with almond ‘cheese’ spread and a sprinkle each of black sesame seeds, white sesame seeds, poppy seeds, garlic powder, onion powder, and dried dill weed.

The most important thing I’ve learned is how to adjust the amount of liquids for each recipe. You’ll need to add more liquids if you substitute any portion of your flour with whole wheat flour. The amount of water also depends on your kitchen’s humidity. If your kitchen is dry, you’ll need to add more liquids. Finally, it’s important to properly measure the flour because too much flour will result in a dry dough. Avoid packing your flour too tightly by fluffing it up in the container. Then, scoop it with a spoon and sprinkle the flour into your measuring cup. If you have a kitchen scale, then skip all of that and just weigh it for optimal results.

Understanding the above is helpful in preventing a dry and dense bread loaf early on. However, knowing it’s never too late to save the dough was the true game changer. Once the bread machine begins to knead the dough, you can quickly tell if the dough looks like a puddle or if it’s a shaggy dry mess. Instead of baking the dough and hoping for the best, you can salvage the bread by adding more flour or liquid. Start by allowing the bread machine to knead the dough uninterrupted, as sometimes the dough just takes time to form. If the dough isn’t coming together or is lumpy after several minutes, then it is too dry. If the dough is sticking to the sides, then the dough is too wet.

The key is to carefully add one tablespoon of either water or flour at a time. As I’ve learned, pouring water from the Brita onto a tablespoon above the dough isn’t going to end well.

The type and even the brand of your flour may also affect the amount of liquids needed. My unbleached all purpose Canadian flour has a higher protein percentage than American flour. This means that I might need much less flour than listed in the recipe. Although you can always adjust the liquids during kneading, the flavour and rise of the dough will be affected when the difference is too great. The ratio that works best for my flour and machine is 3 – 3 ½ cups of flour, 1 cup water, and 2 ½ teaspoons yeast. When you figure out your ratio, you’ll get better at identifying recipes that will result in a successful loaf. You’ll also be able to adjust any recipe that lists more flour for the same amount of water and yeast you require.

After baking your own bread, your patience will get tested while you wait for it to cool. Know that slicing your bread will be much easier once it is properly cooled. If that isn’t enough incentive, then keep in mind that the bread continues to bake outside of the bread machine. Let the bread complete its cooking process, and you’ll be rewarded with a better tasting loaf. Achieve the best results by removing the bread from the pan as soon as it is done baking. Place the bread on a cooling rack to ensure you won’t end up with a soggy bottom. Then place the bread in the oven, and leave the door slightly open. Cool the bread slowly to avoid a wrinkly crust.

The last time I baked bread, I was so eager to get it to cool that I burned my arm while flipping the pan over. Always use long oven gloves to carefully remove the freshly baked bread from the still very hot pan. If you’re curious, the bread turned out great and is now my go-to sandwich bread.

Below are both of my favourite recipes so far, though I suspect this French-Style Country Bread with poolish starter is going to taste incredible. Cooking with poolish could fill another whole post, but I’ll just say that it gives bread (and pizza dough) an amazing restaurant-quality flavour.

Maple-Glazed Water Challah

The original recipe & method: https://www.thespruceeats.com/vegan-water-challah-2121423

My modified recipe (which I usually halve)

  • 3/4 cups + 2 tablespoons lukewarm water
  • 4 tablespoons maple syrup
  • 4 tablespoons olive oil
  • 2 – 2 ½ cups unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon pink Himalayan salt
  • 2 1/2 teaspoons bread machine yeast

Whole Wheat Sandwich Bread

The original recipe & method: https://www.kingarthurflour.com/recipes/100-whole-wheat-bread-for-the-bread-machine-recipe

My modified recipe

  • 1 ¼ cups lukewarm water
  • 1 tablespoon lemon or orange juice
  • 2 tablespoons olive oil
  • 1/4 cup local lavender honey
  • 2 ½ cups whole wheat flour
  • 1 cup unbleached flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons bread machine yeast yeast

Burger Buns

The original recipe & method: https://www.kingarthurflour.com/recipes/hamburger-or-hot-dog-buns-recipe

My modified recipe:

  • 50 ml water
  • 150 ml non-dairy milk
  • 2 teaspoons maple syrup
  • 2 teaspoons olive oil
  • 2 ¼ cups whole wheat bread flour
  • ½ teaspoons salt
  • 1 ½ teaspoons bread machine yeast

My modified method:

  1. Add all of the ingredients into your bread machine according to your manufacturer’s recommended order (mine is liquids first).
  2. Run the dough cycle.
  3. Divide the dough into 6 equal buns, and place on a silicon mat for a second rise.
  4. Brush each bun with a mixture of maple syrup and soy milk before sprinkling with sesame seeds and baking.

 

 

 

Winter brunch with freshly baked bread

Winter brunch with freshly baked bread

It’s that freezing time of the year where I dread going to the grocery store (I don’t drive). In addition to my usual planning and stocking up the freezer, I borrowed my friend’s bread machine. The bread machine came with a recipe booklet, but most of the recipes included eggs and dairy. Since baking is more exact than cooking, I looked up a vegan whole wheat bread recipe instead of improvising. I then bought a giant bag of whole wheat flour, before realizing I had to go back to the store to buy bread machine yeast. At least these two ingredients will last me for several loaves. Luckily the seeds and vital wheat gluten were listed as optional as I had just used the last of them earlier.

Before getting started, I figured I should wipe the machine down. Turns out it needed much more than a quick clean. Below the bread pan was a horrifying mess. I thoroughly cleaned the machine, and then turned it on bake mode for 20 minutes just to be safe. Finally, I was ready to get baking.

The first ingredient was warm water, so I got started while the machine was still warm. Even though the order goes from liquid to dry ingredients, I should’ve measured them all out to avoid having to wash and dry my measuring cup and spoons half way through. The last ingredient was the yeast, and I’d forgotten the recipe explicitly stated that it should not come into contact with any of liquids. Oops. I rushed to start the machine in the hopes that it wouldn’t matter if it started kneading the dough right away. After a few minutes, I noticed that I had accidentally put it on bake mode. I tried to switch it to the whole wheat cycle, but this didn’t go smoothly either as now the machine was too hot to start. Several minutes later with the lid open, and the machine was finally cool enough.

In the excitement of watching the machine knead the dough, I forgot all of my worries. Then the window fogged up during rise time. While waiting, I planned my next loaf of bread. Turns out milk powder is only used because many people put their machine on a delay, and without a delay I could easily substitute it with non-dairy milk or even yogurt.

When the bread begun to bake, the room filled with the lovely aroma of the honey lavender included in the mix. I was tempted to devour it right as the machine beeped, but instead I carefully removed the bread pan to cool in the oven. I left the oven door slightly open to avoid a crinkly and soggy crust.

The wait was worth it. As I sliced the loaf, the texture was perfect. I had a plain bite, and the taste was incredible. It was perfect alone, or with a simple spread of margarine or coconut oil. But I was inspired to quickly whip up a healthier cashew spread with just a hint of honey.

While thinking of other toppings like almond butter and bananas, I tried to come up with a savoury option that wouldn’t overpower the delicate flavour of the bread. There was a fresh bunch of carrots in the fridge, and I always had extra chickpea flour around, so I decided to make some chickpea omelettes. I even had some chickpea milk, but any non-dairy milk would do (even water works in a pinch). I usually only make enough batter for two, but this time I made enough omelettes for the entire week. A perfect winter brunch. I usually drink a matcha latte when I wake up, as I don’t like eating breakfast too early. Then by the time I’m done sipping on my tea and planning the day, I’m ready for a meal.

Winter brunch with freshly baked bread

The omelette sandwich tasted great with the cashew spread and topped with alfalfa sprouts. It would also be great topped with fresh cucumber, cherry tomatoes, or peppers. The only thing left to improve is the size of my slice. I’m still getting the hang of it, but while my slices are this thick I’ll just have to stick to open-faced sandwiches.