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Well, we are at the final page of our journey through a loaf of yeast bread! When we last left off our bread had proofed and was in a 375 degree oven. I had put an egg wash over the bread and slashed some of the mini loaves. I also had the pan of water I used for proofing in the oven as well... Why leave it in? Well... Water/steam on bread when it bakes has an interesting effect. It causes the crust of the bread to be crustier, more hard and crisp, which is a desirable effect for some (Common in French Bread and Baguettes) . Myself, sometimes I want it, sometimes I don't, today I went with crusty! The Egg wash gave a beautiful sheen and right after it came out I brushed some butter over the loaves as well...
I cut one of the small loaves to show the bread texture on the inside. It's fairly dense but VERY soft. The edges have a good bit of crispness to them. All in all the bread turned out very well (Though I was expecting the slashed loaves to have a little more spread from the slash, I guess I should have gone deeper. )
Bread itself has a lot of factors and things you can do to enhance or change it, but the aroma of the yeast and the wonderful texture you get in the end truly make it something special that you can enjoy.
I hope you've found this tutorial useful and perhaps inspiring to try some of your own bread making at home.
If you have any questions, please feel free to ask and I'll try and answer!
Good Cooking and Good Eatting!
I cut one of the small loaves to show the bread texture on the inside. It's fairly dense but VERY soft. The edges have a good bit of crispness to them. All in all the bread turned out very well (Though I was expecting the slashed loaves to have a little more spread from the slash, I guess I should have gone deeper. )
Bread itself has a lot of factors and things you can do to enhance or change it, but the aroma of the yeast and the wonderful texture you get in the end truly make it something special that you can enjoy.
I hope you've found this tutorial useful and perhaps inspiring to try some of your own bread making at home.
If you have any questions, please feel free to ask and I'll try and answer!
Good Cooking and Good Eatting!
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 1280px
File Size 276.5 kB
The Recipe I provided here would actually work, though instead of 1 cup of water and 1/2 cup of milk I'd reccomend 1 cup of milk and 1/2 cup of water. Also when you bake the bread brush the crust with either milk or melted butter and do NOT have water in the oven like I did here.
You should have a much softer crust on the bread then.
You should have a much softer crust on the bread then.
Lol. I'm just really paranoid when it comes to yeast. I'm always breaking out my thermometer because it seems I always get it way too hot and kill it or too cool and it doesn't bloom. D: I've attempted making a yeasted sweet babka dough twice in the past month - once Easter weekend, which was a total failure because I screwed up the sugar and egg content (put in twice as much as was called for on accident)...and last weekend, where I forgot to put any sugar in at all. I managed to salvage that one into a tasty thing, but had to actually knead the sugar into the dough. D: I don't think it rose the way it should have, and got too brown in the oven, as a result.
Hehe, all right! Well, maybe I can help with a couple of pointers that might overcome it.
One, use a Thermometer in the beginning. You notice in Part I of all these I had some milk and water I put the yeast in? Yeast dies at around 138 degrees, Most Yeast wants around 110 degrees to be most active. Even if your recipe doesn't call for it, take some of the water or liquid of the recipe, take some of the sugar, combine and heat lightly... For that large thing I did I only heated in the microwave for forty seconds, and I still let it cool afterward. Unless your recipe is having you add other HOT things you should be okay and you are sure you've got a good temperature for your yeast.
If you're making a too hot a proofing area I recommend either double checking how hot you are letting it get. I just used an oven heated for one minute before shutting it off. The Hot water in the bottom helped with moisture to the bread as it proofed. The first rising I just did on top of the oven in a bowl.
Also when preparing for bread get out ALL of what you'll need in the beginning and measure everything into separate cups. This way you'll never be wondering "Hey, did I add the sugar?" When, if you look in the sugar cup and it's empty, you know you did and can continue with confidence. You can even set things up in the order you'll need them. Since you have everything measured out you can just take small parts of the liquid, sugar, and the yeast together slightly warmed in the beginning from each cup to have it start to be "Active" in the beginning.
Oh, and do double check your yeast is of date, too. While Yeast in packets can hold for some time, it does have a limited lifespan and you might not get proper rising if it is old. I've tried stuff before with old yeast, had some less than great results.
One, use a Thermometer in the beginning. You notice in Part I of all these I had some milk and water I put the yeast in? Yeast dies at around 138 degrees, Most Yeast wants around 110 degrees to be most active. Even if your recipe doesn't call for it, take some of the water or liquid of the recipe, take some of the sugar, combine and heat lightly... For that large thing I did I only heated in the microwave for forty seconds, and I still let it cool afterward. Unless your recipe is having you add other HOT things you should be okay and you are sure you've got a good temperature for your yeast.
If you're making a too hot a proofing area I recommend either double checking how hot you are letting it get. I just used an oven heated for one minute before shutting it off. The Hot water in the bottom helped with moisture to the bread as it proofed. The first rising I just did on top of the oven in a bowl.
Also when preparing for bread get out ALL of what you'll need in the beginning and measure everything into separate cups. This way you'll never be wondering "Hey, did I add the sugar?" When, if you look in the sugar cup and it's empty, you know you did and can continue with confidence. You can even set things up in the order you'll need them. Since you have everything measured out you can just take small parts of the liquid, sugar, and the yeast together slightly warmed in the beginning from each cup to have it start to be "Active" in the beginning.
Oh, and do double check your yeast is of date, too. While Yeast in packets can hold for some time, it does have a limited lifespan and you might not get proper rising if it is old. I've tried stuff before with old yeast, had some less than great results.
D: you got semen on one loaf, we're not following the https://www.cookingwithcum.com recipes D:
Maybe just share one or two of your favorite recipes from it? I wouldn't want a whole lot, It would feel to much like, well, I was ripping them off and I don't want that, especially since it's something I want to get someday. They've got a neat book and they deserve their money. :)
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