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Best Temperature and Time To Bake Bread

so,when it comes to big times and,temperatures the internet literally is,all over the place nobody seems to be,able to come and agree on certain bake,time and temperature guidelines,350 degrees to 500 degrees 30 minutes to,60 minutes it's all over the place and,everybody seems to be an expert what i'm,going to do is i'm going to give you,some,guidelines from the baking industry,where i was at where,time and temperature and productivity is,very very important so,let without further ado this five minute,video,let's go big times and temperatures,so what is the perfect bake time and,temperature,one that delivers optimum oven spring,fully bakes your product in the time,that you've allotted all the way,throughout the loaf,provides the color and the crust,characteristics that you want and of,course the grain texture and the eating,qualities that you desire,now the factors which affect baking,times and temperatures are of course,things like your oven,you know does it actually deliver the,correct set temperature all ovens are,different anyway just to begin with so,the oven plays of course a very,important role the quantity of sugar,that you have in your dough higher the,sugar,the uh generally the lower the,temperature especially in the final,stages of baking,because of the,excessive colorization that you get,through the baking cycle with of course,high sugar products,the density the weight of the product,you're making,also plays a factor dense products,generally take a little bit longer to,bake i don't think there's too much,difference in temperature but it's a,time thing so the denser the product,the longer it takes,formula heavy grains flowers,these types of things once again,a little bit longer in time,and,ultimately the grain texture and the,eating qualities that you desire,so as i ranted on at the beginning of,this video about this broad range of big,time recommendations coming from all,sorts of places on the internet,i wanted to give you these ones,these are,the recommendations that i'm going to,give you this is not even,recommendations these are kind of,standard guidelines if you go look,online,even,you know you're going to find some of,the sites that are sane,will give you temperatures right in and,around here,you're going gonna find some crazy ones,out there with the 350s and the 375s and,the 500s you know,believe me these are kind of the,industry guidelines from my experience,and not only my with my baking company,but the many of the other bakeries that,i have,worked with,you can see that the times they're not,60 minutes,you know i've seen some many sites,saying oh you baked this loaf of pan,bread for 40 to 60 minutes nobody bakes,40 to 60 minutes unless they want a dry,dried out piece of,bread at the end of the at the end of,the day,the idea about baking is to bake,generally as quickly as possible so that,you retain the moisture inside the bread,so that you have good eating quality and,softness and the type of,internal texture that,is deemed desirable now if you want a,dry,real dry loaf of bread go ahead bake it,for forever but these numbers right in,here are,reality and most bakers i think would,agree,now if you're using a dutch oven,you obviously need to flash your oven up,to get it nice and hot especially if,your dutch oven is cold just kind of,makes sense,you know you gotta heat that dutch oven,up uh and so and that's where you get a,lot of your oven spring also is from,having a lower temperature at the very,beginning stages of baking,soda many people tell you get your oven,up to 480 degrees so that you get that,oven spring you don't get oven spring,from a really hot oven you get oven,spring from a cooler environment and,the first stages of baking,so,keep that in mind if you're these are,the temperatures that you want inside,your chamber,ultimately whether it's inside your,dutch oven or inside your oven uh,generally,if you're using if you're baking on the,hearth,the temperatures are pretty darn close,don't think too much,most all of these temperatures will work,you're just going to play a little bit,with your time,and that should,keep you completely sorted,now of course there are the exceptions,you want that really thick,that almost burnt kind of crispy crust,okay yes give your your bread more time,for sure,you've got an exceptionally heavy or,dense style bread it just needs more,time,agreed,so maybe you've got to give it 40,minutes depending on the denseness and,the pan size that you're using you have,to keep all of the stuff into,consideration,and also you might want to give it more,time if you like your bread tough and,chewy and i'll eat it over a day and,that's how you prefer it because you,like kind of dried out uh,chewy,tough bread that's got no moisture in it,so anyway and of course the other,factors are your the type of oven that,you're using uh you need to kind of get,in tune with it they all perform,slightly different and,may affect your uh big times at the end,of the day so keep that in min

How Bread Dough Temperature Affects Fermentation | Principles of Baking

How Bread Dough Temperature Affects Fermentation | Principles of Baking

how's it going everyone i hope you're,having a great day welcome to another,episode of the principles of baking,today i'll show you how temperature,affects fermentation and bread though so,let's go to the kitchen and have a,closer look,temperature control is one of the most,important parts of bread making i,sometimes even say that temperature is,one of the most important ingredients in,bread making although it's not an,ingredient at all i have made videos,with detailed instructions on how to,control bread dough temperature with,mathematical formulas and everything and,i have always advised sticking to,certain temperatures but i guess i never,really explained in detail why that'll,be today's video i'll show you exactly,what happens when your dough is either,too cool or too warm we'll make three,breads one with extremely cold,ingredients the second one will have,ingredients that are just at the right,temperature and the third one will be,way too warm we'll compare them side by,side i'm sure you all know someone who's,told you before to use body temperature,water that's a lot of nonsense unless,you're making bread outside in the,middle of winter now to make this,experiment as extreme as possible i even,got the balls to different temperatures,the first one was in the freezer the,middle one is at room temperature and i,warmed up the final one in the microwave,and the same goes for the water and the,flour but as ever this is not a recipe,video this is comparison video so i'm,not going to be talking you through the,steps here we'll just talk about the,effects that temp tries on bread dough,and fermentation the ideal range of,temperatures for fermenting wheat though,is about 24 to 26 degrees celsius which,is about 75 to 79 degrees fahrenheit of,course cold dough will ferment more,slowly and a warm dough will ferment,more rapidly and you may say well i want,my dough to ferment quickly right but,then i would ask you how you want it to,taste and what texture you want it to be,the longer you ferment your dough the,stronger the fermented flavor will be,you'll have more character the crust,will be crispier and the crumb will have,more bite to it bread that's been made,in just two hours will be bland and,uninteresting especially if it's just a,lean though maybe with flour water yeast,and salt if you want to make quick bread,like that you might as well go buy it in,the shop now on the other hand bread,that has been fermented for extremely,long times can be too strong for some,but at least it will have some flavor so,that temperature range i gave earlier,gives you a good balance of fermentation,time versus flavor development but of,course not all our kitchens are 24 to 26,degrees celsius that's impossible and,that's where you can start playing,around with temperature control if you,live in a hot climate or if your kitchen,is quite warm you can use cooler water,or you can even cool down the flower on,the other hand if you live in a cool,climate and your kitchen is quite cool,then you can use warmer water or place,your dough in a warm area whilst it's,fermenting when it's really cold in,winter sometimes i bring my dough time,trap to 27 28 degrees celsius because,i'm accounting for the fact that it will,start cooling down as soon as i finish,mixing it at least it can start warm and,get a head start and then you can spend,a good amount of time in the ideal,temperature range before cooling down,and dropping below that is just a fact,of baking through the seasons in summer,you want cooler though in winter you,need it to be warmer so let's take a,look at what we got here the cold though,is barely 20 degrees celsius this will,take ages to rise that is for sure now,the second dough with correct,temperature control is just about 25,degrees celsius which is perfect and the,third though is about 31 degrees celsius,so you can see how mixing affects the,final temperature we started off with,pretty much frozen ingredients on the,first dough and still came up to 20,degrees celsius on the other hand with a,warm dough we started with ingredients,that were way warmer and the temperature,actually dropped during the kneading,process and as you saw my kitchen is,around 24 degrees celsius just for,reference now we'll leave all these,ferment for the exact same amount of,time we are following the fermentation,rate of the dough with the correct,temperature and of course as bakers we,are in control of the dough even though,it came out too warm or too cool there,are things that can be done to fix it so,what can you do to fix it well the cool,dough can be left to ferment for longer,or left in a warmer area and the,opposite can be done for the warm though,there's another trick that you can use,for dough that came up too warm once you,have finished kneading it and realize,that it's too warm you can flatten it,out place it on a plate cover it with,some plastic wrap and pop it in the,fridge or in the freezer for about five,minutes the surface of it will co

What is the best temperature to bake your sourdough bread at? | Foodgeek

What is the best temperature to bake your sourdough bread at? | Foodgeek

experiment time today I'm going to bake,three brats with different initial,baking temperatures and we'll see what,difference it makes an oven spring crust,and crumb for the same dough this is,fudge stuff,hi I'm soon and I'm a foodie,today I'm baking three different saddle,brats with a different initial baking,temperature conventional wisdom tells us,that we need to bake really hot around,260 degrees Celsius about 500 degrees,Fahrenheit to get proper oven spring but,do we really the first bread I will be,baking at 302 C 572 F which is as high,as my oven will go then one at 260 C 500,F which is how I normally bake and the,last brat will be baked at 230 C 450 F,I'm not really sure what to expect but,I've been advising people to bake hot to,get good oven spring so we'll see if I,need to change my recommendation if,you're new to this channel I big a lot,of sound of brat and I make delicious,food from all over the world my goal is,to show you how to get the most out of,every ingredient and I want to teach you,how to do that in simple and,understandable steps so join me by,subscribing and ringing the bell so you,won't miss any future videos the dough,that I'm making today is my go-to bread,it has 80 percent broth flour from Quan,Primula which is called number one which,is the most sifted kind 20% rye flour,number three from corn Buddha which is a,very coarse flour so I put that through,my mock mill to make it a very fine,flour so the resulting loaf is doesn't,seem very coarse but still has that,delicious right flavor the hydration is,80% and the inoculation is 20% if you'd,like to support the channel please buy,some merch or use the links in the,description for tools,ingredients those are affiliate links so,if you buy something I will be getting a,percentage of the sale those were the,words this is the experiment the formula,that I'm using is linked in the card,above,I'm totally skipping all the standards,and just mixing the dough including,everything flour salt starter and water,I keep mixing until everything has been,thoroughly combined,then I let the dough rest for 30 minutes,sort of an oddities then I proceeded to,do the first set of stretching folds,then the second set of stretching folds,and the third set of stretching folds,then into a windowpane which shows that,the dough isn't strong enough yet so it,goes back into waiting for another 30,minutes then I do the fourth set of,stretching folds,the dough is now strong enough so put it,in the bulking container and put it in,my prefer set to 30 degrees Celsius 86,degrees Fahrenheit then the dough grows,about 25% and it gets pre-shaped and,shaped for some mysterious reason the,footage of this disappeared but as it's,not relevant for the actual experiment,we'll jump straight to the beacon first,I put rice flour on the bottom of the,dough to make it slide easily off my,peel as I put it into the oven then I,put the dough onto the peel score it and,I put it into the oven set to 230,degrees Celsius 450 degrees Fahrenheit,and here it comes out of the oven,the second bread,into the oven set to 260 degrees Celsius,500 degrees Fahrenheit,and here that comes then the third bread,into the oven such a 300 degrees Celsius,572 degrees Fahrenheit,and here's that one I let them cool,until the room temperature and then I,cut into them to see what they have to,offer,first the low-temperature bread gorgeous,color and nice oven spring and look at,that problem then the control a little,monkey looking but that's due to my,shaping the color is like the previous,Pratt and great oven spring the crumb is,looking wonderful in the spread as well,then the hottest helbred that's pretty,well caramelized bordering on burnt and,the bottom is scorched oh well let's,have a look at the crumb,well no problems there on to the sniff,and taste test there's really no,discernible difference in smell unless,you count the burnt part at the bottom,let's taste them hmmm they're all good,since they're made from the same flower,they all taste exactly the same again as,long as you don't eat the burnt part,well that was a bit surprising the two,brats baked at 260 C 500 F and 230 C 450,F looked very similar both of the oven,string the crust and the crime,obviously baking had 300 C 572 F was not,the best idea I've never had a scorched,bottom before but that was the result,when baking that hot also the crust was,very Brown that may not be a problem but,even the rice flour have browned which,is usually not what happens the crumb,was fine though so my conclusion is that,baking at 230 degrees Celsius 450,degrees Fahrenheit is perfectly viable,and will largely give you the same,results as the higher temperature so,even if your oven doesn't go as high,doesn't need to be a blocker for baking,delicious crunchy sourdough bread I hope,you learned something today see you next,time,you

How long should you leave bread dough to rise for?

How long should you leave bread dough to rise for?

hi I'm Rhiannon from the Epson bake,house and today we'll be discussing just,how long should it take for your dough,to rise when you're baking breads if,you've been enjoying these bread making,tips and you'd like to know more you can,sign up for my top 5 bread making tips,via the link below this video you'll get,everything from how-to videos to blogs,and more to answer your questions about,baking bread so in one of my online,classes I was recently asked what are,the key mistakes that people make when,they're baking bread and this is,probably one of them that not letting,your dough rise for long enough will,affect the final bread that you bake so,just how long should you let your dough,rise so let's just start by talking a,little bit more about what's actually,happening when your dough is rising a,little bit like the dough i've got here,in my bowl when your dough is rising the,yeast that you've put into your bread,dough is getting to work breaking down,the starches in the flour and digesting,those into sugars and organic acids and,then the yeast is starting to feed on,the sugars and produce gas carbon,dioxide which is what rises your dough,so letting your dough rise for long,enough is a really important step when,you're baking bread as it allows your,dough to fill out with gas and making,for that light fluffy crumb or the,inside of your finished low which you're,probably aiming for and also to add,flavor to your finished bread so it's an,important thing to give some time to so,if it's that important to give time to,exactly how long should be you be,letting your dough rise for well,unfortunately that is something that,actually will be based on two factors,firstly the temperature at which your,dough is rising and secondly the amount,of yeast that you've put into your dough,and those things will actually differ,between every bread you bake you won't,always weigh out exactly the same amount,of yeast or you may switch and use,something like a sourdough starter which,has much less yeast in it also the,temperature will often change in your,kitchen for example according to the,seasons or maybe you have your heating,on or it's just a bright sunny day and,it's very warm so if you add more yeast,it does stand to reason that they'll,digest the flour more quickly and,produce more gas more quickly so you,might think why don't I just get this,over and done with and put in lots of,yeast and my bread dough will rise,really quickly,well it might rise quickly but you won't,produce much flavor and you might end up,with a bit of a yeast,taste in your final bread so it's,actually better to give you a bread,dough more time you might also hear,about proving your dough or rising your,dough in a warm place yes the,temperature if it's if it's a warmer,temperature will speed up the action of,the yeast up to about 37 degrees,centigrade after which they actually,slow down and start to die so you could,put your dough in a warmer place,especially if it's for example in winter,or the temperature is just a lot colder,in your kitchen normally but it's,absolutely not necessary your dough will,still rise your yeast will still work at,a lower temperature they will just take,longer to do it so bear in mind whenever,you're baking bread those two factors,how much you stir you're putting in and,the temperature of your dough and the,surroundings in which your dough is,rising think about how those factors,might affect the time that it will take,for your dough to rise properly if your,kitchen is at about 20 degrees,centigrade and you've added in 1% of,yeast to the weight of flour so for,example 5 grams of dried yeast in 500,grams of flour I would say you would,need to leave after the first when you,first needed your dough together you,will need to leave it to rise for at,least an hour an hour and a half but,probably up to two hours really it give,time for your dough to fill out the gas,and to collect all that plate flavor you,can actually test if your dough is risen,enough and by flowering a finger and,poking it into the dough if you take,your finger out and the indentation,remains your dough is probably risen,really well if your finger kind of,bounces back you of dough so feels,really solid then you need to give it,more time to rise or if it's been quite,a long time you might want to check that,your yeast is active so those are some,top tips on how long should you leave,your dough to rise when you're baking,breads just bear in mind that two,factors how much used to put in and the,temperature of the dough and the,surroundings will have an effect on how,long your dough takes to rise so give,your dough time especially if you're,using lessons and it's colder if you've,got any other questions about leaving,your dough to rise or on any other bread,making issue then leave a comment on,this video and I'll be sure to get back,to you and as mentioned at the top of,this video if you're enjoying these tips,and you'd like to hear more from me,about breaking your o

How to get bread to rise in cold weather

How to get bread to rise in cold weather

hi everybody it's Rhiannon from the,Epson bake house I've had a really busy,day in teaching a sourdough breads class,here today has been great fun and we,made lots of bread but I just wanted to,come on because one of the things we,tackled today was baking sourdough and,indeed any bread when it's pretty cold,when the weather's cold outside if,you're in the UK you'll know that we've,had some cold weather too today and in,the last couple of days and it's been,down below zero and that can really,affect how your bread Rises so I just,wanted to share a couple of ways to help,you bake great bread when it's cold the,first and this is specifically for,sourdough but it will apply to if you're,making bread with normal yeast as well,sourdough is bread that you make with a,starter and that's a mixture of flour,and water in which the naturally,occurring yeasts on the flower have been,allowed to flourish but they're still,not very concentrated so it takes a few,takes a lot longer to rise a loaf of a,sourdough bread than it does if you're,using commercial yeast so my first tip,if you're using sourdough starter to,rise your bread and it's cold it's,actually to use a little bit more of,that starter so you might have to adjust,your recipe a little bit but I use rice,starter so I'm only using a small amount,of starter in every loaf I do and so you,could just use a little bit more even,double what you would normally use,obviously if you're using a wheat,starter and often the amounts in a,recipe are a lot bigger as a proportion,of the whole recipe so you might find,that you can't double it but you might,just want to use a little bit more and,obviously that will increase the amount,of yeast that you're adding into your,bread and that's a present in your,starter and will help increase will help,decrease the time it takes to raise your,loaf of bread a second thing that,effects and this is really the crux of,the matter because it's cold outside and,obviously it's a bit colder in your,house as well,is the temperature at which you rise or,dou and indeed your ingredients and when,you are refreshing your starter so use,tepid water that's hand temperature and,keep it nice and warm you might want to,put your dough while it's rising perhaps,under some lights maybe even with you in,the oven with the lights on I wouldn't,turn it on because you don't know if,it's going to go above 40 degrees which,will stop your dough rising so but,that's warm place warm water to make up,your dough warm water when you're,refreshing your starter just anything,because the yeast that you want to,flourish really like it to be at about,25 degrees centigrade per + so just keep,that in mind and that's another way to,help you rise your dough in the cold if,you're making salad or indeed if you're,making any bread and my last tip would,be to give it more time you might just,find that your bread maker making,extends across a day or two especially,if you're making sourdough so if you,make up a dough in the morning and it,may be just keep live it leave it for,five or six hours to rise and that's the,last thing you can do and actually when,you're making sourdough or indeed any,bread giving your bread dough time to,rise as much time as possible will,impart lots of flavor into your bread so,it's a really great thing to do and also,it just means that you can go off and,get on doing other things whilst your,bread is rising so that was three tips,there for helping your bread dough if,you're making sourdough and you're,baking when it's cold outside for,helping you get a decent loaf of bread,and helping your bread rise perhaps,using a bit more starter to increase the,yeast in your dough making sure that,your dough is warm your water is warm,but not too hot just hand temperature,and also giving it lots of time to rise,it would always take longer to rise in,these colder temperatures and I hope,that's been helpful I look forward to,seeing you again and here to let me know,in the comments if you do,any other questions about making,sourdough and I will look forward to,seeing you here again soon thanks very,much bye

What temperature should you bake bread at?

What temperature should you bake bread at?

hi it's Rhiannon from the Epson bake,house and all this week during real,bread week I've been sharing some my top,bread making tips to help you bake a,great bread at home I hope you've been,enjoying them if you haven't seen any of,them yet do you go and check out the,videos tab on my business page and,you'll be able to catch up today it's my,last by making tip for real bread week,and I thought I'd talk about the,temperature that you need to bake your,low-fat and here have a freshly baked,loaf at the oven that smells wonderful,baking is the crucial kind of final part,of making your bread you don't want to,put all that effort into getting the,right ingredients need in your dough,letting it proof for the right amount of,time shaping it only to then bake it at,the wrong temperature and not get that,great final result you were expecting so,the main thing I'd say about baking,bread is that it's going to be in a very,hot oven and that is true for most kind,of straight days so that's ones that,aren't enriched with butter lots of,butter fats and sugar so if you are,baking something like a brioche,croissants things like that it's going,to be a lower temperature but for this,which is just a white flour water salt,and yeast dough then the temperature is,going to be about 220 to 225 degrees,centigrade so it is really hot and with,most ovens domestic ovens what the best,thing to do is to turn up as high as you,can go and then turn it down by about 10,to 20 percent before you put there the,loaf in so why does it need to be that,hot well there's two reasons I'm give,first of all that your dough do a final,rise in the in the oven and that will,happen because obviously the yeast have,been working away and digesting the,wheat or other grain you've used to make,your dough and producing gas which has,risen your dome so that gas will expand,in the heat and also the water that you,put into your dough would turn into,steam so in the heat of the oven the,bread will do a little final rises all,that gets inside it expands so the,temperature needs to be warm enough to,help that happen the second reason to,have a nice high temperature is to get a,nice crust a good golden crust on your,bread and that will happen because of,caramelization sugars in the dough at,the high temperature if you don't have a,high enough temperature so if you,weren't below 200 degrees you might find,that your loaf turns out they're kind of,quite poppy white colors not getting,that rolled and crispy crust that you,perhaps were looking for and if you've,enjoyed watching all of these tips,during real bread week then you can sign,up for my newsletter which I will send,out lots of tips like this and other,things such as recipes you can go to the,link in the comments on this video and,we'll get a link there to sign up to my,newsletter otherwise I hope you've,enjoyed with other tips and if you're,baking break bread at home please do let,me know in the comments what you've,baked or if you have any other,programming questions otherwise I hope,you enjoyed baking bread bread at home,and I will speak to you again soon bye

Homemade Bread for Beginners - Easy

Homemade Bread for Beginners - Easy

hi y'all this is larry at deep south,texas and today,we're going to make a simple loaf of,bread,if you're a beginner this is the place,to start,so the recipe i'm using today comes from,another youtube channel bake with jack,i'll leave a link to his channel in the,description below,i'll also leave a list of the,ingredients,jack's from the uk so his ingredients,are in grams but i'll try to convert,them over to cups and teaspoons,and here are the ingredients,seven cups of bread flour,three cups of water,two tablespoons of instant yeast and,that'd be the same as two pack two small,packages if that's what you're using,we have,three teaspoons of salt,and two tablespoons of oil you can use,vegetable oil or olive oil i'm using,sunflower oil,so the first thing we do is,add our water,to the mixing bowl,and then we add the yeast to the water,get that all,mixed in,let that set for just a few minutes,until that yeast dissolves,now we add,our seven cups of flour,to the yeast and water mixture,we,sprinkle on the salt,and then,put in the oil,and then we mix this up,it'll take a little bit,to get the flour and water incorporated,and it's all mixed in,and now we're going to,turn this out onto a board,and knead it,now,supposed to knead this,for eight minutes,i'm usually probably going to get tired,before my eight minutes are up but,we'll see how it goes,so about halfway through the kneading,process now,occasionally you got to get your,scraper in here,scrape up some of this dough that's,sticking to the board,and just,continue on,kneading,so we've been kneading this for eight,minutes now,so now,we're just going to let it rest,for three minutes,and,we'll throw a cloth over that,and we'll come back in three minutes,so we've let our dough set for uh,three minutes,now we're gonna,start shaping it a little bit put a,little bit of flour on the top,then we're going to turn it over,flatten it out a little bit,and,start trying to shape it,into a,ball just grab an end and,fold it over,until you're happy with that ball shape,then we're going to take it,put it back in our bowl,sprinkle a little bit more flour on top,and we're going to cover that,and let that rise for one hour,so our dough has been rising for an hour,and it looks like it's uh come up pretty,well,so yeah i'd say that that's risen,now,i'm going to,take this out and divide it into two,pieces we're making two loaves put a,little bit of dusting of flour on here,again,and,go around the edge here hopefully it'll,fall out a little bit better,we go,let's,spread that out a little bit,and we're going to divide this into two,pieces,hopefully they'll be even pieces but i,don't think it matters,all right,now we're going to,pre-shape our loaves,just go around the edge,fold it up into the middle,until we get the,round shape we're looking for actually,we are going to cook these in uh in tens,but,this,pre-shaping part here,we do that to help it stick together a,little bit so hold it,hold its shape and hold its tension so,that,it rises better in the pan,now set those off to the side,give another little sprinkling of flour,and we'll let those rest for 15 minutes,so our dough has been resting,for 15 minutes,and now,it's time to do the,the final shaping,a little bit of flour on that surface,there,turn that over on the top,and,press that down a little bit with your,fingertips,and,fold it over,kind of an angle,each side,kind of a triangular shape,what we're,shooting for is,the bottom of that triangle to be about,the size of that loaf pan,i think we'll be okay with that,creating more tension on the,top of the loaf,a little bit more flour on top,get that,bottom seam all pinched in real good,get some flour on that some flour on the,all the sides,and then this goes into the loaf pan and,the loaf pan has been,has been buttered,so it won't stick,and that goes in the loaf pan,and we let that rise for an hour,now we do the same thing with this other,one,that flipped out,fold that over,fold this over,punch it down a little bit,and roll it up,get that seam all sealed up,a little more flour,along the sides,and then this one goes into the loaf,and there they are and we'll let these,rise,for another hour in about a half an hour,i'll start preheating the oven to,400 degrees fahrenheit,so my bread has been,rising for an hour,it's uh looking really good it's filled,out those uh,loaf pans real well,they are ready to go in the oven and the,oven has been preheated to,400 degrees,so let's get these in the oven,there's one,and there's the other one,now these uh,will bake for 40 minutes i'm actually,going to check them at 35 to see how,they're doing,uh i didn't put any uh water in the oven,to create any steam what i'm looking for,is,sandwich bread not real crusty bread so,looking forward to them coming out in 35,to 40 minutes,well it's been 40 minutes it's time to,get this bread out of the oven,and it looks pretty good,let's get these out on the drying rack,or a cooling a cooling rack,okay,they come right out,they soun

How to Proof Bread Like a Pro Baker

How to Proof Bread Like a Pro Baker

- Hi, I'm Josh with the Taste of Home Test Kitchen.,I'm gonna be talking about proofing bread dough.,(soft ambient music),What is proofing?,Well, proofing is just another word,for letting your dough rise.,What's happening as your dough rises or proofs,is that the yeast inside of your dough,is releasing gas bubbles,and those gas bubbles are getting trapped in the dough,,causing it to puff, which is a good thing.,It gives your bread that wonderful light texture.,So, once your dough has been kneaded,and it's ready to go into its proofing bowl,,just give that bowl a real thin coating of oil.,Toss the dough in that oil,to give it an even coating all around.,And as the dough rises or proofs,,the oil will keep the dough,from sticking to the sides of the bowl.,Also, that thin coating of oil on the top,will help keep the dough from drying out as it proofs.,So, when choosing a bowl or a proofing vessel,for my bread dough, I like to choose one,that's large enough to let the dough rise,without touching the surface covering,of that damp towel or that plastic wrap,because sometimes it can stick and when you pull that back,it can actually deflate your dough or kinda just be messy.,So, what is the ideal environment,for your dough to rise or proof in?,Well, your dough needs a warm, humid environment.,Now, this kitchen is warm enough on its own,to let the dough rise properly on the counter,,just sitting out here with a damp cloth on the top.,The reason you wanna cover your dough with a damp cloth,is that it keeps the surface of the dough from drying out.,Now, if you do find that your kitchen,is a little bit on the cool side,,just transfer your bowl to your oven.,All you have to do is turn on your oven light,and the heat from the oven light,will create a warm environment.,Alternatively, you can put a pan on the rack,below where you bread dough is rising,and pour some boiling water into it.,And again, the steam and the heat,from that boiling water in that pan,will create that nice, warm environment,for your dough to rise.,How do you know when your bread dough,has risen to the proper amount?,Well, you can use your eyes,and you can use your sense of touch.,I like to use a piece of tape on the outside of the bowl,just like this piece of masking tape here,,and that's a good visual indicator,of when you dough has risen to about double the size.,You can also use your sense of touch.,When you press on under-proofed dough,,the indentation will remain down,and not spring back much at all.,In a properly-proofed dough,,when you press, the dough should feel soft,and the indentation from your fingers,should spring back about halfway or so.,On an over-proofed dough,,when you press down with your fingers,,it might actually deflate the dough.,Now, if you find that your dough is under-proofed,after you've done your poke test,and you notice that it hasn't doubled in size,,all that it needs is just a little bit more time to rise.,Now, if you try to bake a loaf of bread,that's been under-proofed, it'll bake up pretty dense.,Now, on the other hand,,if you've found that your dough has over-proofed,,don't be discouraged.,You can usually still save that dough.,Just punch it down, reshape it,,and let it rise a third time.,Most of the yeasts that you find in your grocery store,,active, dry, or instant, have about three rises in them,before the yeast has been spent.,If you put an over-proofed dough into the oven to bake,,it will rise up dramatically and then deflate,because there's too many large air bubbles,inside that dough.,I hope you are encouraged,to bake your own fresh bread at home,after learning about proofing dough.,There's hardly anything more rewarding.,Thanks for watching.

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