Some Bread Baking Terms and Tips

in Home Cooking

Oiled Bread Bowls and Pans

When a recipe calls for oiled or greased pans or bowls you are best sticking to vegetable based oils - namely margarine, vegetable or olive oil or shortening.

A greased bowl with dairy or animal based oil (butter, lard) might go rancid or coat the yeast molecules too heavily to ensure rising.
A greased loaf pan with dairy or animal based oil (butter, lard) often burns the bread (protein overheats in the oven).

Another great idea for greased pans before baking is to add a sprinkling of cornmeal to the pan. This lends an almost 'nutty' flavor to the bottom of the loaf and always helps the base to cook, without burning, and without growing soggy.

Warm Liquid

Warm water is 100-115 degrees Farenheit (43-46 Celcius) - slightly warmer than your body heat (so should feel warm to your skin).

Draft-Free, Warm Location

Room temperature in your house is perfect to let bread rise, although dough can actually take a little extra heat -- such as a sunny window, or on top of the stove if the oven is on low.

If you have a gas or propane oven often the pilot light will generate enough extra heat for quicker rising times.

A word of caution though...not too hot or sunny - your yeast will exhaust itself, and create big bubbles in the dough that will collapse and not rise again.