Solving The 7 Most Common Whole Wheat Bread Baking Mistakes
Let's face it EVERY cook makes mistakes (yes, even us
professional bakers make boo boo's). I'm going to list here, the 7 most common whole
wheat bread baking mistakes that you're probably making, or
might make if you're not forewarned, and what you can do about
them. Whole Wheat Bread Baking Mistake 1 By far the most common bread baking mistake is when the salt is
forgotten to be added to the whole wheat bread dough. This results in very bland bread, and even effects the rising of
the dough. Making your whole wheat bread flat on top. The best solution for this is to use a post it note as a reminderto yourself, to add the salt to the whole wheat bread dough. You can stick the post it note where ever you're most likely
to see it (fridge, recipe book, etc..) Whole Wheat Bread Baking Mistake 2 The second most common mistake is when the whole wheat bread dough is allowed to over rise, which leads to it falling. This usually happens when the whole wheat bread dough is forgotten about. And with so much going on our lives, who doesn't forget things like this now and then? But don't fret, there is a solution: If
the whole wheat bread is already in the bread pans when it over rises simply use a pair of kitchen scissors to cut the excess dough off the sides of the unbaked loaves. Separate and roll this dough into a few small balls of dough.
Allow them to rise 20 minutes to 30 minutes on a small oiled cookie sheet, and then bake them on 350 Fahrenheit, for 15 to 20 minutes as whole wheat rolls. Also allow the whole wheat bread dough to rise for about 15 to 20 more minutes before baking if it is extremely flat on top. Another solution to help you keep from forgetting about your
bread, is to use a timer which will beep loudly after the selected time period is up. Using a timer can also help stop other whole wheat bread baking
catastrophes from happening. Whole Wheat Bread Baking Mistake 3 When you heat up your water to put your yeast in, it is easy to accidentally make the water a bit too hot. This mistake will kill the yeast and your bread will not rise To correct this mistake I strongly recommend you
invest in a cooking thermometer, to measure the temperature of the water with. Whole Wheat Bread Baking Mistake 4 If the recipe you use makes too much dough for your family's
needs and you worry that the extra bread will grow stale before you use it, fear not. It is perfectly safe to refrigerate unused dough for a few days
and allow the whole wheat bread dough to finish it's rising time
once you get it out to use it. You can use a ziploc bag or plastic wrap over bowls that contain
your whole wheat bread dough, to store it in your fridge and still prevent oxidation. Whole Wheat Bread Baking Mistake 5 Burned bread. Yup, nothing tastes worse than whole wheat bread
which is black as charcoal. To avoid this, be sure you follow baking times and temperatures
strictly. And again use a timer to remind yourself when it's
time to remove your whole wheat bread from the oven. Also remember that gas ovens and electric ovens vary in their
temperatures. If you're using an electric oven you should bake
almost all pastries on 350 Fahrenheit. Sometimes a recipe will call for you to start baking a loaf of
bread on a higher temperature, but will also usually tell you to turn the heat down after a certain amount of time. Whole Wheat Bread Baking Mistake 6 Mistakenly or purposefully using the wrong type of flour. If you
are baking whole wheat bread, the only way to get good results is by using whole wheat flour to bake your bread. There are different recipes for all the different types of bread
and they all use one specific flour for each recipe. So don't try any substitution hoping that by adding rye flour
for instance, you will actually turn a whole wheat bread recipe into rye bread. Because you won't. Whole Wheat Bread Baking Mistake 7 Last but not least there is the problem of air bubbles (also
called "pockets") which create large holes inside the whole wheat bread, after it's done baking. The best solution for this is to pinch any such bubbles whenever
you see them in your whole wheat bread dough, before you bake it. This will immediately deflate the bubble. Now you are armed with the knowledge of the 7 most common whole
wheat bread baking mistakes (most of which also apply to all other rising breads) and how you should deal with them. So don't let the bread mistake blues get you down ever again. Are you fed up with recipes that tell you what to
do, but not HOW to do it? Beth gives step by step
instructions on exactly how to bake your own bread and many
other food items. Visit her site now to claim your FREE subscription
to her Baking
& Recipe Tips Newsletter
Related News
New Wii Cooking Game Test Your Multitasking Skills - NY1
Chew on this! Tips on dorm cooking - MSNBC
Chew on this! Tips on dorm cookingMSNBC -Aug 21, 2008Cooking, however, required a piece of equipment that my university did not provide: an oven. I was shocked and dismayed to find that my dorm room was ... |
Try These 30 Expert Grilling Tips At Your Next Cookout - CattleNetwork.com
Local chefs serve up cooking tips on WMGM-TV 40 - Press of Atlantic City
Funny Or Die sites expand into cooking, video games - Encore
As Gustav Heads for the Gulf of Mexico, The Hanover Insurance ... - CNNMoney.com (press release)
Grant High teens learn healthy cooking tips - Sacramento Bee
Grant High teens learn healthy cooking tipsSacramento Bee, USA -Aug 2, 2008His cooking partner, Kheyland McNeil, 14, didn't object. After all, Marcellous said, "It's supposed to be a pizza." True. But the goal this day inside Grant ... |
Festival offers flavour of modern Taiwan - Vancouver Sun
Thom Scott / Times-Picayune ArchiveIn this week's Food pages, find ... - The Times-Picayune - NOLA.com
Campfire cooking menu - Taste.com.au
Taste.com.au |
Campfire cooking menuTaste.com.au, Australia -Aug 24, 2008For campfire cooking instructions, look for the camping tips in the notes section of each recipe. Cooking times may vary according to the intensity of the ... |
|
|
 |
|
|
RELATED ARTICLES
Vegetarian Cooking - Three Basics
For any of the many reasons people choose to eat
vegetarian food - religion, politics, finances, or health -
one thing in common is that everyone prefers food that
tastes delicious and provides good nutrition. There are
some basic techniques to vegetarian cooking which will
accomplish that.
Two for One Dinners: Eggplant
If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with eggplant.
Season Your Pans for Non Stick Cooking
Nothing is more frustrating than trying to cook a delicious meal and having it stick to the bottom of the pan. A well season or cured pan will make cooking more fun, easier to clean and create better tasting food. There is a saying in the restaurant business; Hot pan ? Cold oil. Meaning never put the oil in a cold pan and then heat it up. By heating the pan first and then adding the oil, then immediately the food, you'll have much less sticking. Furthermore if you season the pan when you first purchase it, you will have even better results.
How to Bake: How Long Should My Bread Rise?
It depends. The best way to tell if the dough has risen enough is not by time-though it helps to set the timer so you don't forget about your dough-but by look and feel. It will look soft and bloated. When you touch the dough, it will be soft and your finger will leave an indentation when lightly pressed against the dough. If it is not ripe, the dough will tend to slowly spring back.
Working with Eggs
Bad eggs are rare but they do occur. Crack eggs into a separate bowl before mixing with other ingredients. If the egg is bad it will have an unmistakeable odor.
Microwave Ovens and the Healthfulness of Microwaved Food
Microwave ovens do have benefits. They are certainly convenient. They
are more energy-efficient than other cooking methods. But are they
safe? And do they produce food that contributes to the health of our
bodies?
Foods That Freeze Well
"Can I freeze it?" is a question often asked in our homes, and for good reason. Probably most of us, at some point or another, have attempted to freeze a particular food only to find out that it did not freeze well and either spoiled or became inedible. Here are some foods that are "freezer-friendly"...
Cooking With Kids--Safely!
School's out! And summer is a good time to introduce your child to chores in the kitchen!
Gourmet Sauces, Rubs and Marinades - Give Your BBQ a Gourmet Kick
Many individuals agree that the sauce on barbecued meat is like the icing on a cake. Gourmet barbecue sauces, rubs and marinades are commonly served on (or on the side of) the finished dish. Barbecue sauces are used to add flavor and sweeten the meat for a better tasting meal. The types of barbecue sauces available throughout the world are endless. Barbecue sauces, rubs and marinades are the three basic methods of seasoning and each brings its own unique element into the barbecuing experience.
How to Make Sandwich Rolls with Your Bread Machine
For that next picnic or family outing, consider making sandwich rolls with your bread machine. They are quick and easy and so much better than what you buy from the stores.
Herbs and Spices - the Essence of Flavor
In any number of cookbooks and recipes you will find advice on which herbs go with what. I'm not going to take that route.
Caring For Your Wooden Cutting Board
Researchers have found that bacteria have a tougher time surviving on wood cutting boards. However, plastic cutting boards are less porous than wood, making it less likely to harbor bacteria over a long period of time, but only if it is immediately cleaned. Here are a few tips to caring for your cutting board.
How to Cook Rice Right
The easiest way to make rice well every time is to use a rice cooker. If you don't have one, or don't want one, though, here's a no-fail recipe
for rice that one of my grandmothers taught my mother, who taught me. This one, I use mainly for seasoned rice dishes because things can be
added to it before boiling, or broth (a plain soup) can be used in place of water.
Two for One Dinners: Turkey
If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with turkey.
Two for One Dinners: Ham
If you find leftovers boring, uninviting or downright "yuck," then here are some ideas to put the "zing" back into mealtime. With a little creativity your home-cooked meal can easily become a delicious meal another night. There are a six articles in this series, today we are going to look at what you can do with ham.
Cooking -- What You Need To Know
From ancient times till the nineteenth century cooking was basically a survival skill. The nineteenth century marked the division of cooking into two main categories.
The Perfect Scone: Keys to Make Your Scone Just Right
Ah, there's nothing like a tender, steaming scone in the morning. (Pronounced "skawn" like "fawn" or "scone" like "tone" ?Webster says either is okay.) They're quick, they're easy, and with a few tips, they are absolutely delectable.
What is Gluten and Why does it Matter?
Gluten is a substance made up of the proteins found in wheat flour that gives bread its structure, strength, and texture. Without these marvelous little proteins, bread would not be bread. It also explains why it is so hard to make bread from rice, potato, or oat flour and why wheat flour has to be added to rye flour to make bread-only wheat has enough protein. The gluten makes the bread.
Making Homemade Pasta for Dinner Tonight
Homemade pasta cooked al dente (to the teeth), is a chewy and light treat. Here are the simple steps to making fresh pasta for dinner tonight.
Grill Your Corn for Maximum Flavor
There's two basic theories on grilling corn. Some people prefer wrapping the corn in aluminum foil or its own husk, maybe with a little butter and seasonings, then cooking it on the grill until done. This is essentially roasting the corn, and while its an option it's not really grilling in my book. Corn wrapped in aluminum foil doesn't get any smoke, or char, or magic grilling vapors, or any of the other things that contribute to the unique taste of grilled food.
|
