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
- 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.
1. Allow time, bread is meant to be savoured so take the time to make it
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