Likewise, we have been seeing users complaining about their homemade bread drying out too fast. Here are all the details that you will need to know:. For those of you wondering why does this even happens in the first place, the most common cause for a bread drying out is actually a dry dough. The dry dough is usually formed when you add too much flour into the mix while baking bread.
As we have mentioned earlier, people tend to mess up the ingredients while baking bread themselves. It could be that you have been adding too much flour into the mix, which is causing your dough to be dry. However, certain other things also matter, which include the type of flour that you are using in the first place, along with the weather or temperature of the room.
That creates an airtight environment. Take your biggest casserole pot, get it hot in the oven, then put your shaped dough in there. It can be quite tricky to get in there, so I shape my dough on a loose bottomed tart tin lined with paper then lower it into the pot using string. Slashing the loaf horizontally or diagonally cuts through the surface and will encourage it to grow in a certain direction.
Six steps to brilliant bread Our top bread recipes How to make bread video Bread basics and beyond How to buy bread the French way. Subscriber club Reader offers More Good Food. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more.
Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. How many times have you pulled a loaf of bread out of the oven and been disappointed that it didn't rise much? According to King Arthur Flour , your mistake might not have been anything to do with the recipe or the ingredients at all — it may have risen just fine, but if you used the wrong size pan, it certainly won't look that way.
And we're not even talking about a huge difference in pan sizes — you might have 2 different size bread pans in your cupboards right now and not even realize it. There's 9x5-inch pans, and there's 8. That makes a difference?
Yes, it does! The bigger pans are actually for breads that don't use yeast — like your favorite banana bread. The smaller pans are for breads that call for yeast. And that half inch makes a huge difference: do the math, and you'll find that the bigger pan actually has about 30 percent more room in it, and that means yeast breads aren't going to rise as big and tall in the bigger pan.
Size does matter! If you've ever just sort of set the oven at without giving the recipe a second glance, well, you shouldn't. Why ? We found out in this piece. According to Taste of Home , not all breads should be baked at the same temperature.
First, our yeast breads. Those are typically baked at temperatures between and Fahrenheit. When you're baking a recipe that has a higher amount of fat than your typical loaf of, say, white bread, you'll need to drop that temperature considerably. Here's another rule of thumb: if you use less than half a cup of sugar, bake at If you use more than half a cup, bake at That's great for oven temperature, but what about internal temperature?
If you want to make sure your loaf is baked all the way through, use a thermometer. According to King Arthur Flour , there are two temperatures you should be looking for. Baking to degrees Fahrenheit will give you a moist but fully baked loaf, while a more traditional degrees will be a little drier and a bit chewier.
Now, get your thermometer! You don't have one? You've measured and mixed, kneaded and proofed, and finally, you've baked. You're in the clear now, right?
Not exactly. If you've ever pulled the pan out of the oven and left it somewhere to cool, you're not doing it any favors. According to King Arthur Flour , the most you should do is let yeast bread rest in the pan for about five minutes, then transfer it to a wire rack.
That five minutes isn't always necessary, either, and it's only to allow a slightly wobbly loaf to firm up a bit. Ideally, you'll want to transfer it to a rack immediately after taking it out of the oven.
That'll prevent the crust from getting tough, and no one wants a super tough crust. Here's another tip when it comes to getting the crust just right.
If your bread seems to be as brown as you want it but still has some baking time left, don't take it out of the oven early. Just cover it — gently — with a piece of aluminum foil, and let it finish the bake time. That way, you should be able to take it out of the pan immediately. Look at it this way: it'll cool faster, and it'll be ready to eat faster, too! Treating all flours the same when baking bread Shutterstock. Not using the right amount of fat when baking bread Shutterstock. Using too much or too little sugar when baking bread Shutterstock.
Underestimating the importance of hydration when baking bread Shutterstock. Not accounting for your water quality when baking bread Shutterstock. Using water that's too hot or cold when baking bread Shutterstock.
Not realizing your yeast is dead when baking bread Shutterstock. Kneading too much or too little when baking bread Shutterstock. Adding too much flour when kneading bread dough by hand Shutterstock. Messing up the rise when you're baking bread Shutterstock. Using the wrong size pan when baking bread Shutterstock.
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