Bread is a beloved food that evokes a sense of comfort and familiarity. It also provides a delicious and nutritious snack that can be enjoyed with meals or alone at any time of day. Whether you're looking to make your own bread or buy it at the store, there are some things to keep in mind before getting started.
Flour & Gluten
Most homemade bread recipes will require some form of flour to get the dough started. Different types of flour can impart a different taste to the bread, which is why it's important to choose the right one for your recipe. For example, whole wheat flour can give the bread a nutty flavor. This flavor comes from the proteins and amino acids in the flour that align in many permutations when the dough is kneaded. These alignments create the complex starches and sugars that can ferment into alcohol-based ingredients, like maltose, that add sweetness to the loaf as well as deepen its flavor.
The yeast in the dough eats these sugars and converts them into carbon dioxide, which gives the dough its initial rise as it bakes. The resulting gas bubbles in the dough help it retain that initial rise while also making the crust of the loaf hold up better to baking temperatures. It is a good idea to use fresh yeast whenever possible. This is because old yeast can become rancid or even kill the yeast in the dough. Using fresh yeast will ensure that the yeast does its job in the dough and produces more bubbles to make the dough rise faster.
When proofing the dough, a small amount of yeast is added to warm water, which can be left to sit for 10 minutes or so before being mixed with the rest of the ingredients. This will allow the yeast to "come back to life" and produce tiny bubbles, which are a sign that it's still good and should be used in the recipe.
Kneading the Dough
Once the dough has proofed, it's ready to be kneaded. This step is a crucial part of the bread-making process because it will help the dough develop its structure and release more flavor into the flour. It will also help prevent the dough from becoming dry and hard as it ages, which can cause a number of problems.
There are a number of ways to achieve a smooth, elastic dough that's easy to work with. Some of these methods include a slow and steady mix, or kneading the dough for only a few minutes. These methods will allow the dough to develop its structure and flavor, while keeping your hands clean for other tasks. You can also choose to use a stand mixer for this step, as the high speed of the mixer will help keep the dough tacky and make it easier to knead. This method is a great choice for those who don't have a lot of time to knead the dough by hand, and it can help improve the crumb of the finished product.
