This page contains some powerful bread baking secrets! Please email us if you have a great secret you use to bake bread in your kitchen!
How to Bake Bread Properly:
Breads will bake best in glass pans because glass pans give foods darker, browner crusts. The bread will also bake faster in glass pans than in lighter metal pans. The only exception to metal pans are the very dark heavy gauge professional baking pans. If you are baking a bread or pastry you would like to have a lighter crust on, then use the light metal pans. However, avoid very low gauge or flimsy metal pans as they will bake very unevenly. Flimsy pans also tend to warp at higher temperatures.
How to Knead Properly:
First of all, make sure you are kneading on a clean, smooth surface that's at a comfortable height. If you stand in front of your surface, you should be able to rest your palms flat a few inches in front of you with your arms straight. If the surface is too high, try standing on a step stool or using a different surface.
Flour both your hands and the counter to prevent the dough from sticking. Most doughs start out sticky and rough and become smooth as you knead. If the dough is still very sticky after a few minutes of kneading, sprinkle a little more flour on the dough, on the counter, and on your hands. Add only a small amount of flour at a time; too much will make the dough tough. However, be aware that doughs containing eggs, butter, or other moist ingredients often stay sticky. Always pay close attention to how the recipe describes the dough's final consistency.
Dig in with the heels of your palms. With your arms extended, push the dough away from you.
Fold the dough onto itself to form a loose ball. Pull the dough back to its original spot on the counter.
Turn the dough a quarter turn. Repeat the push, fold, turn rhythm for the amount of time specified in the recipe or until the dough reaches its final consistency.