Bread recipes – BBC Food

There are key steps to producing a loaf of bread that apply to most sourdough varieties. The dough must first be kneaded: a vigorous massaging and stretching process that encourages the development of the flour’s gluten and makes the dough smoother and elastic. You must then “rise” the kneaded dough (or let it rise) until it has doubled in volume. The time this takes varies depending on the recipe and room temperature, but a typical time is 1.5 to 2 hours. Once the dough has risen, it is “flipped” or pushed into the bowl with the knuckles to expel any air that has formed in the dough. The dough is then lightly kneaded and shaped into the desired bread. Often the recipe will instruct you to let the shaped dough rise again on the baking sheet or in the pan before baking. Tip: Dough left to rise slowly in the refrigerator overnight, where the cold at 4°C only slows rather than stops the action of the yeast, will cook to obtain a loaf whose crumb remains moist for longer. Most recipes will stay covered and refrigerated immediately after mixing, before kneading, and left for up to eight hours.

Flour: Bread flour is often referred to as “strong” flour in the UK. It contains much more gluten, a protein that makes the dough elastic. Regular plain flour can be used for bread, but the bread will not rise as well, the crust will be tough, and the texture more crumbly than that made with strong flour. Spelled (a relative of wheat) makes excellent flour for bread making and is now available in white and wholemeal varieties. Tip: don’t throw handfuls of flour to prevent the dough from sticking. Flour takes time to fully absorb moisture, so leaving the dough for ten to 15 minutes after mixing will help reduce stickiness.

Yeast: A leavening agent such as yeast is usually needed for sourdough bread. As the yeast grows, it produces carbon dioxide, which causes the dough to expand and rise. Recipes should specify the amount of grams to use, but it is usually around 14 to 15 g/½ oz for a large loaf.

When you want to substitute dried or easy-mix yeast for fresh yeast, use half the amount specified for fresh yeast. Easy mix yeast is usually sold in 7g/¼oz packets, so one packet is approximately 14-15g/½oz of fresh yeast. Dried yeast granules are usually sold in jars. You can measure 7 g/¼ oz using a kitchen scale, or use measuring spoons and assume that 1½ teaspoons of dried yeast granules is equal to 7 g/¼ oz and 1 tsp. soup equals 14 g/½ oz. Tip: Extreme heat kills yeast, which is why dough stops rising when baked in a hot oven. You should never use very hot water to mix the dough, as this will kill the yeast and prevent the dough from rising. Make sure you don’t use too much yeast or the final bread will have a strong yeasty flavor.

Water: Water is the key to making good dough. As a general rule, 300ml of water to 500g of flour will result in a firm dough with a smooth, even texture, perfect for a classic farmhouse cob. Using 350 ml/12½ fl oz per 500 g/17 oz of flour will result in a much softer, easier to stretch dough, better for flatter breads such as baps. So this difference of 50 ml/2 fl oz of water, or just four tablespoons, will make the difference between a dense, firm dough and a stretchy, soft dough. This is why careful measurement is important.

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