Bread Dough

Bread dough can be an exciting, versatile ingredient to work with; however, it can also be slightly intimidating to beginners. The process can be a bit tricky, and where most people go wrong is in the kneading and proving stages. It's easy to either under-knead or over-knead the dough- not kneading enough leaves the dough without enough gluten structure, while over-kneading can cause the gluten to tighten too much, resulting in a heavy and dense bread. When it comes to proving, many have a tendency to let the dough rise for too long or not long enough. To get the most out of bread dough, always make sure your yeast is fresh; expired yeast won't rise properly. Also, using quality bread flour can greatly enhance the flavor and texture of the dough. Additionally, patience is key: allow enough time for kneading, rising, and baking for the optimum results. The 'windowpane test' is a great way to check if you've kneaded the dough enough. Pinch a bit of dough and stretch it, if you can see light through it without it tearing, that's a good sign. Also, a great way to tell when your dough has finished rising is by gently pressing a finger into the dough; if the indention springs back slowly, you're ready to bake. Lastly, moisture is important when baking bread, many professional bakers often place a shallow tray of water in the bottom of the oven, this keeps the crust from forming too quickly and allows the bread to rise fully.