There are many shapes you can mold your bread into. The idea is to have enough tension in your dough when it is finished. This tension will come from folding and tucking your dough into the center of the bread. Then start tucking the dough inwards to the center of the loaf.
If it is a round bread then you simply go around the outside of the dough and tuck it into the middle until you have gotten all the way around and got back to the start. This will form a round loaf. If it is a long loaf than you will want to fold the bread in an envelope manner.
Taking the left and right sides of the bread, stretch them out and fold them inwards, then take the bottom or the top of the loaf and fold those in one at a time.
Finally, grab the top half of the loaf and roll it to about the middle of the bread. This should leave another third of the bread remaining to fold over. Grab the half that you have rolled and the roll it over once more and close the loaf with the palm of your hand. This should create that nice tension you will need. Meaning your dough is not too hard, to begin with. Use only the amount of flour to make a workable dough.
It will probably come out sticky as hell- good! Also, take into consideration that heavier flours like whole wheat or rye are not a good fit if you want light and airy loaves. You could use these flours in your mix to get the more complex flavor but use smaller percentages.
This will give your bread that airy texture while adding some more complex flavors. If you slice the loaf and see that that the dough appears to be compressed, especially around the edges it means you should have let it rise longer. Most bread needs a couple of proofs before ready to mold and then another final proof again before bake.
A great tool for the home baker is a proofing box. It is essentially an enclosure that has a heating element and creates humidity with a water chamber. To read more about how a proofing box works and how it can improve your bread and cut down on time read here. Now… Baking at home differs from baking in an industrial bakery. The tools are different in a way that affects the dough. A home mixer will not give the same result as an industrial mixer, so it is difficult to achieve stable airiness in all the dough.
In most cases, the dough will be airy in some parts and lumpy in others, so after the first rise, it is recommended to knead the dough again for a few minutes and then let the dough rise again until it doubles itself and becomes easy to work with.
Yes, that means more work but the airy results will be worth it. Lastly, note that you could potentially let the dough rise too long as well. I would heat only the bottom element and bake the rolls in the middle of the oven. Hello, thank you for sharing your recipes. I just want to ask can i used 2 cups bread flour and 2 cups cake flour for this recipes. And using this recipes for loaf bread? Thank you? You can sub the flours, yes. I do have an easy white bread recipe. This time I added the full 4 cups of flour all at once because I forgot I was supposed to reserve it and add slowly, once I realized I threw in some extra splashes of milk to help moisten the dough and incorporate the extra dry flour into the liquid, turned out lovely!!
Ahhhh man Alida! Ive been making your recipes for a few years now and once again this did not disappoint at all. Thank you so much for the recipes. Delicious rolls! I made them vegan by replacing the egg with aquafaba and the dairy with vegan dairy products.
Turned out terrific! Your website is so lovely — I always look forward to your latest recipe popping into my e-mail inbox! So tried again, the dought is proofing but it does not look good. My yeast was good. I did not need to add very much of the 4 cup of flour. The only thing I can think off is I live in Calgary and we are at a high altitude. Hi Kim. High altitude baking definitely needs some adjusting, however, we are at m altitude and this recipe still works for me. I am going to retest this recipe, and maybe make a little Instagram video showing what the dough looks like, etc.
Thank You for your recipe. Thank you for a lovely super soft and yummy buns. I just finished baking them and they turn out so well, even though I made my dough by hand. Lovely recipe. Love love the recipe, yummy…. Hi Alida, Any idea why instant yeast would not foam? I tried it more then once and made sure to use new yeast but still did not work. When left to proof the dough did rise a bit but rolls where unfortunately not soft and fluffy at all.
Thank you. It could be that the yeast is just not active anymore? It also depends on the flour you used, if you used stoneground flour the rolls might be a little denser than if you use cake or commercial flour. It might be even more unhealthy and require some extra effort to cook the potatoes, but it tastes great. All you need to do is add a small amount of this paste to your dough during the kneading process and it will make a huge difference to your bread.
To make it, you just need to whisk together water and flour in a heated pan until it comes together into a thick paste. This pregelatinized flour helps to retain moisture in the finished bread whilst keeping the texture soft and fluffy.
Tangzhong is often used in a lot of milk bread recipes to help give it that amazingly soft texture. The truth is, each ingredient is great in its own way at softening certain types of bread. Have you ever had Japanese Milk Bread? If not, you need to try it. For this reason, I lean towards using Tangzhong in my bread recipes when I want them to be extra soft.
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