Bread baking Tips

Tips by: The Philippine Daily Inquirer/My 27, 1997

The following are tips to make your bread making a success:

Check recipe to see if you have all the ingredients needed for the project.
Start early in the day. It takes 1 1/2-2 hours for dough to double in bulk.
Test for correct water temperature for isolving yeast-water should be lukewarm (105 F-115 FA). If the water is too hot the yeast will die. If it's too cold yeast will not rise properly.
New methods such as that used for Basic Bread Doug recipe do not require the yeast rise as in a sponge.
Wash hands before handling dough.
Be patient and let dough rise properly before baking.
To test when dough has doubled in bulk, press two fingers (forefinger and middle finger) into dough. If indentations stay, dough has doubled in bulk and can be shaped.
Kneading makes the dough elastic, stretchy, soft and pushes the yeast, which makes the bread rise evenly and thoroughly.

To Knead:

Dust the work surface with flour.
Place the dough on floured surface and sprinkle with more flour. Be careful of adding too mich flour so as to prevent the bread from getting too heavy.
Starting from the part of the dough closest to you, push down and away from you with the heel of your hands. Use your shoulders and the top of your body to lean into the dough.
Give the dough one qaurter turn, pick up the far end of the dough fold it over toward you. Push down and away again. Repeat, adding more flour as needed.
Dough is ready when it doesn't stick to fingers and feels smooth and elastic.

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