Many people find the idea of making bread daunting, fearing fallen loaves, doughy centers, or bread that stubbornly refuses to rise. Others who have been making bread for a while may struggle with achieving a consistent texture or avoiding a hole in the middle of their loaves.
However, creating a perfect wholegrain loaf is not an impossible feat. Bread making is both an art and a science, with flours and doughs reacting in normal and predictable ways. By learning the science behind bread making, individuals can ease into perfecting the art of creating beautiful bread. Here are some tips gleaned from years of experimentation to demystify the yeast loaf, followed by troubleshooting tips for perplexing problems and some excellent recipes.
Above all, remember two things: yeast is alive, and the dough is your friend.
Proofing the yeast
To ensure the vigor of your yeast and encourage its growth, proofing is a reliable method. Begin by measuring the recommended amounts of water, yeast, and honey for the recipe. Pour the water into a bowl and test its temperature with a thermometer or your hand; it should feel pleasantly warm, around 100°, akin to your body temperature, which is optimal for yeast growth and multiplication.
When yeast multiplies, it releases carbon dioxide gas, which gets trapped in the loaf, causing it to rise. Sprinkle the yeast over the warm water and let it sit for a few minutes, then gently stir it to dissolve completely. Add honey to feed the yeast and dissolve it as well.
