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Many have tried self-baking and found that it is much more complicated than you might think. The bread is either too wet or too dry, too porous or too full, too hard or too soft. Most of the time it is not so easy to understand what you are doing wrong.
Below you will find the most common mistakes that prevent you from cooking successfully.
1. Wrong quantities
Things can go wrong before you even get started. It is very important to measure the ingredients accurately when baking bread. Especially with delicate things like yeast and baking powder, just a few grams can make the difference between a fluffy and firm bread dough.
It also helps if you know the materials a little better. For example, you should pay attention to the flour you use. Different types of flour require different amounts of water. Otherwise, the water-flour ratio will mix and the bread will become flat or crumbly.
2. Wrong yeast
Yeast is a tricky ingredient, and besides the wrong amount of yeast, there are other things that can go wrong. For example, care should be taken that the yeast is as fresh as possible. Too old yeast loses its effectiveness. To check if the yeast is active, you can mix 2 teaspoons of yeast with ½ teaspoon of sugar and 125 milliliters of warm water. If small bubbles form on the surface of the water after 10 to 15 minutes, the yeast is still active.
Also, do not put the yeast directly on the salt. This can lead to an undesirable chemical reaction that negatively affects the bread. That doesn’t mean you have to separate them privately. All you have to do is add both ingredients to the opposite end of the bowl while mixing the ingredients.
3. Improper kneading
If you do not knead the dough enough, the protein molecules in the flour will not stick together and gluten will not form. However, gluten is essential in bread and acts as a framework that allows the bread to rise and hold its shape. But if you knead the dough too much, you risk destroying the protein molecules.
Kneading test for bread dough
Is the dough too little kneaded?
If you are not sure whether the dough is kneaded enough or not, you can hold a piece by the window. If you can “see inside” when you separate it carefully, it’s well kneaded. The kneaded dough is torn before you can see it.
Is the dough too much?does it knead?
A kneaded It is difficult to save the dough. Man therefore it must rely heavily on its consistency. pastry prestige. As soon as it starts again separateit breaks and becomes sticky, that could be an Asignature for kneaded dough to be.
Kneading the bread by hand requires a little flour so everything doesn’t stick. However, you should be careful not to use too much flour, as the flour takes the necessary moisture from the dough. It is best to sprinkle some flour on the surface and work on it.
4. Not letting the dough rise properly
Even when letting the dough rise, something can go wrong: if the temperature is too cold or too hot, the yeast will cause a chemical reaction and can no longer work properly. Everything works best at room temperature without drafts.
The dough should remain covered while it rises. If too much air gets into the dough, a thin crust forms around it that can prevent it from rising.
5. Do not cut the dough
For a beautiful bread, it is very important to slice it before baking. Yeast creates carbon dioxide in bread, which escapes during baking. If you don’t make cuts about an inch deep in the bread with the dough, either the carbon dioxide cannot come out or the bread will tear from an inconvenient place.
Source : Blick
I am Dawid Malan, a news reporter for 24 Instant News. I specialize in celebrity and entertainment news, writing stories that capture the attention of readers from all walks of life. My work has been featured in some of the world’s leading publications and I am passionate about delivering quality content to my readers.
