Top 10 bread-baking secrets from Bread & Wine

Breadmaking top 10
- Allow time, bread is meant to be savoured so take the time to make it
- Take into account the quality & age of your flour; the temperature of the day (on colder
days, a warm room (not a hotspot) will encourage the dough to rise better. During warmer
weather, you bread may well rise faster than you expect.
- You have to move the dough –stretch, fold, turn
- Hot hands – do you have them, if yes then a sticky dough will certainly cling to you, the
dough’s’ temperature will also be warmer, so take care not to overwork.
- Oven temperature – start high, often higher than you expect and depending on the total
length of baking time suggested, reduce after  15/20mins and then again after a further 20
mins
- Use water when baking to improve & increase crust & lift within the bread as baking
- For a further depth of flavour especially with sour dough’s, take time – allow the dough to
prove in the fridge from 12 – 72 hours depending. Allow to warm slightly after taking from
the fridge before reshaping for final prove.
- Don’t’ be scared of water, more often the wetter the better!
- Patience – allow the bread to cool at least a little before breaking.
- Ingredients – good quality flour locally Golden Reef & Eureka have what you are looking for

It’s no secret that Bread & Wine makes to-die-for breads—from bubbly sourdoughs, chewy ciabattas and focaccia singing with herbs, to fermented beetroot bread that tastes sweet and earthy and comes in a vivid magenta hue…

Master baker, Tina Jewell, has looked up from the dough for a moment to share her top ten bread baking secrets. Find out more about her bread-making courses.

 The very first bread baked in the new kitchen

1. Allow time, bread is meant to be savoured so take the time to make it
2. Take into account the quality & age of your flour; the temperature of the day (on colder days, a warm room (not a hotspot) will encourage the dough to rise better. During warmer weather, you bread may well rise faster than you expect.
3. You have to move the dough –stretch, fold, turn.
4. Hot hands – do you have them, if yes then a sticky dough will certainly cling to you, the dough’s’ temperature will also be warmer, so take care not to overwork.
5. Oven temperature – start high, often higher than you expect and depending on the total length of baking time suggested, reduce after  15/20mins and then again after a further 20 mins
6. Use water when baking to improve and increase crust and lift within the bread as baking
7. For a further depth of flavour especially with sour dough’s, take time – allow the dough to prove in the fridge from 12 – 72 hours depending. Allow to warm slightly after taking from the fridge before reshaping for final prove.
8. Don’t’ be scared of water, more often the wetter the better!
9. Patience – allow the bread to cool at least a little before breaking.
10. Ingredients – good quality flour locally Golden Reef & Eureka have what you’re looking for.

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2 Responses to “Top 10 bread-baking secrets from Bread & Wine”

  1. [...] Keen to have the scent of baking bread fill your home? Learn from the best baker in town, Tina Jewell  with a bread-making experience at Bread & Wine on Môreson wine farm. (Here are Tina’s top ten secrets of bread baking). [...]

  2. [...] here for more info about these classes. Here for a focaccia recipe. And here for Tina’s top bread baking secrets. Posted by: Susan Huxter Posted in: Bread & Wine Vineyard Restaurant, Cooking Classes, Tina [...]

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