Baking Questions and Answers with Fresh Milled Flour
Welcome to our comprehensive guide to answering all your burning baking questions! Whether you’re a novice baker or a seasoned pro, navigating the world of baking can sometimes feel like unlocking a delicious mystery. We’ve compiled a treasure trove of answers to common inquiries that will empower you to bake with confidence and creativity. From understanding essential ingredients to mastering techniques that elevate your bread and pastries, let’s dive into the world of baking questions and find the answers you’ve been seeking.
Additives
No, you do not need lecithin for excellent bread. Learn more about other essential ingredients that contribute to great bread in our comprehensive guide.
No, vital wheat gluten is not necessary for great bread, however it can enhance dough elasticity and rise. Discover how to incorporate it effectively into your recipes if desired, and alternatives.
Techniques & Tests
What is a windowpane, what does it mean, and how can I get one?
Learn about the windowpane test and its significance in dough development to achieve light and airy bread.
These techniques create softer, less crumbly bread by using pre-cooked flour-water mixes. Explore alternatives and learn about their benefits in our detailed discussion. Also, compare Tangzhong vs. Yudane and Dr. Mel’s quick no wait yudane method.
Grains
It depends on you and your goals. This post should help you out. There is also another great post on Spelt Nutrition
Baking Bread
How do I make bread?
Master the fundamental fresh milled bread-making method that applies to all types of bread. Understanding this process ensures consistent and delicious results every time.
What temperature should I bake my bread, and for how long?
You can bake your bread at many temperatures, hence it’s good to start out following our Baking Bread guide.
How do I know when to stop kneading or mixing my bread dough?
How do I know when to stop kneading or mixing my bread dough?
Understand the signs that indicate optimal kneading or mixing completion to achieve the desired bread texture.
What order should I put my ingredients in the mixer to make bread?
Follow our recommended order of ingredient incorporation for efficient and effective bread dough preparation.
What does it mean when dough is under-proofed or over-proofed?
There are two stages of fermentation, both are called fermentation, while the 2nd is called proofing for clarity. They both follow the same rules. Recognize the signs of under-proofing and over-proofing in dough and how these affect the final texture and flavor of your bread.
In baking, knowledge is the key ingredient that transforms good recipes into exceptional creations. Armed with the insights from our baking questions guide, you’re now equipped to tackle any baking challenge with skill and precision. Remember, baking is as much about the journey as it is about the results. Embrace the experimentation, savor the process, and let your newfound understanding of baking fundamentals elevate every loaf, cake, and pastry you create.
Equipment
What pan do I need for my bread recipe?
Explore various baking temperatures and duration with our comprehensive Baking Bread guide to achieve the perfect crust and texture.
Hi
I wonder if you can answer why after the bread has reached 190-200 internal temp and cooled completely when sliced it’s gummy.
Thanks
Yes, if you are baking an enriched dough (with extra honey and butter), you can bake to a higher internal temperature to avoid the gummy texture. 205-210 in those instances, with all the same conditions.
If you aren’t, I’d wonder if the thermometer needs calibrating.
Hello,
I am wondering about using wheat berries that are nearing or just past the best by date. How will that change how it performs? Is there a way to store them that helps them stay fresh longer? Thanks!
Wheat berries kept in tact and properly stored can last for years. They need to put some kind of a date on food sold at the store because “regulations”, but grains are part of an emergency food kit for good reason. Light and air are what you want to avoid, so most people use food grade buckets with gamma lids.