Bread Baking
Baking bread …?
I love good bread and for a time have collected various recipes and some books. I prefer a tasty crust and interior light. Type of artisan breads that are Safeway with olives are good, but I want to move up a notch. What are some good tips for making bread? Are you a stone? Do you spray the oven? Get a washer on it before cooking?
Make sure you have a good recipe (which can be found at King Arthur Flour (link below), or book of bread with Julia by Dorie Greenspan (great step by step instructions) and there is something good to allrecipes.com and what are some excellent bread-making sources) or flour (I only use King Arthur flour and usually use bread flour when making bread, unless the recipe specifically says to use another type of flour *), ingredients fresh yeast and a good reliable, as FAS (usually can be purchased in store or online at King Arthur Flour). Also certain that the dough is kneaded enough time. This will determine the structure and texture of bread – and not only over-knead or it may be firm, not soft. Just a note on yeast SAF instant – I love this because it must be tested – in most cases can be mixed directly into your flour and I've never had a bad results using the SAF. * Also, most of the time when a recipe calls for all-purpose flour, bread flour use because it has a higher protein and generally gives a better result for any use. Link to recipes KAF: For a crispy crust http://www.kingarthurflour.com/shop/landing.jsp?go=DefaultRecipeMain and a good deal on the market: first, my hot stone cooking temperature cooking, then put Ice Cubes in a pan on lower rack of oven at a later date just before putting the bread in the oven and sprinkle the top with water using a spray anti-fog. I hope it will be useful for you.
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