Instructions: Scratch Technique Tips:
1.Proofing Yeast
2.Mixing Techniques
3.First Rising
4.Kneading
5.Punching Down The Dough
6.Letting The Dough Rest
7.Shaping The Dough
8.After Shaping
9.Determining When Baked Bread Is Done
10.Cooling

TIP #1 Proofing Yeast

If using traditional, active dry yeast, water temperature should read 105-115F/40-46C. Stir gently a few times with spoon to dissolve. Add 1 teaspoon (5 mL) of sugar.

Sprinkle yeast on top. Set aside for 10 minutes. The yeast will bubble into a foam.

If no bubbling occurs, yeast is inactive; this means youll have to start over.

TIP #2 Mixing Techniques
By Hand
Proof the yeast and add other lukewarm liquid ingredients. Add 1 cup (250 mL) of flour and salt into wet mixture. Using a whisk or wooden spoon, mix to create a smooth, creamy batter. Add 1/2 cup (125 mL) of flour at a time. Always add flour in 1/2 cup to 1 cup (125 - 250 mL) increments. Once the flour cleans the sides of the bowl, it is ready to be kneaded.

By Electric Mixers Recommended For Bread Baking Proof the yeast.

Place all wet ingredients into mixer bowl. Never use high speeds to mix yeast doughs. Use low speed to add 1 cup (250 mL) of flour and salt to the wet mixture. Using dough hook attachment, mix for 1 minute to create smooth, creamy batter.

Continue to add flour, 1/2 cup (125 mL) at a time. Add flour slowly on the lowest speed.

The dough will form in 1 to 3 minutes of mixing slowly, working its way up the dough hook to clean sides of the bowl. At this point, you can scrape the dough from the bottom of the bowl. (Do not scrape the sides of the bowl or any of the dry bits.)

TIP #3 First Rising

Rising allows the gluten to change the dough from a firm, heavy mass to a smooth, elastic ball.

First, grease the bowl.

Lightly grease the surface of the dough to allow the gluten to stretch more easily as it swells. Cover loosely with greased waxed paper or plastic wrap and a tea towel to prevent drying out.

The dough should not rise to more than double its size. Rising temperature should be 75-85F/24-29C If temperature is too warm, it will kill the yeast; but if its too cold, it wont rise properly.

To Determine When The Dough Has Risen Enough Press two fingers deeply into the dough and remove quickly. If the indentations remain, and the rest of the top is smooth and satiny, then the dough has risen sufficiently.

Allow more time for rising, if indentations fill.

TIP #4 Kneading

Lightly flour your hands and the work surface. Turn the dough mass onto your work surface. Gently bring the far edge of the dough forward and fold it over itself. With the heel of your hand, push the dough away from you. Give the dough a quarter turn and repeat folding and turning until its smooth.

This can take from 4 to 10 minutes.

If the dough sticks to your hands or the surface, lightly flour them. Use the dough scraper to clean off the film of dough that accumulates on the work surface.

When adding flour during the kneading process, sprinkle about 1 tablespoon (15 mL) at a time onto the work surface.

TIP #5 Punching Down The Dough

Dough should be light, spongy and delicately domed after the first rising. Punch down the centre of the dough with your fist. Pull the edges of the dough to the centre and turn out of bowl onto lightly floured surface.

This step removes the large air bubbles so that the bread will be fine-textured.

If the dough is difficult to work with, cover and let rest for 10 minutes. (This will allow the gluten to relax.)

Shape dough as directed in recipe.

TIP #6 Letting The Dough Rest

After the dough has been punched down, cover with an inverted bowl and let rest for 10 to 15 minutes.

This will allow the dough to relax and make it easier to shape.

TIP #7 Shaping The Dough

Knead dough into a smooth, even ball.

Roll out the dough on a lightly floured surface to a rectangle approximately 9" x 12" (23 x 30 cm) to uniform thickness. Break gas bubbles as you roll.

Roll up tightly, from shorter edge, jelly roll style, sealing dough after each roll of dough with heel of hand.

Pinch the edges and ends firmly to seal. Place loaf seam side down in a well-greased loaf pan. Place loaf on greased cookie sheet; lightly flatten to form a rounded shape.

TIP #8 After Shaping

Cover loaf with tea towel.

Let dough rise in a warm place until its doubled in size. Bake bread in preheated oven, on lower oven rack unless otherwise specified.

Arrange pans so that they do not touch each other or the sides of the oven.

TIP #9 Determining When Baked Bread Is Done

Bake to minimum time suggested in the recipe, then check for doneness. Bread loaves are done when they sound hollow when lightly tapped, and have shrunk slightly from sides of pans.

Crust colour does not indicate doneness. If excessive browning occurs before loaves sound hollow, cover with foil before they get too dark.

TIP #10 Cooling

Remove bread from pans immediately after baking. Cool on a wire rack to allow air to circulate, otherwise youll end up with soggy bread.

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