First time trying your hand at homemade bread? We've been there! It can be frustrating when your loaf isn't cooperating. We're talking about underproofed or under risen dough, dense loaves, or overproofed collapsed loaves. For this test, we put on our scientific hats and used one recipe (our No-Knead Overnight Bread) to test out these common problems.
One key to baking the best bread is to let it rise (also called proofing) just enough. Your recipe should list a rising time, but you can tell dough has risen enough when it has doubled in size and slowly springs back when poked with a finger, leaving a small indentation behind.
If you're still not finding your zen while baking bread, here are 4 other common solutions to baking the best bread.
Looking for more tricks for baking classic cookies, cakes, breads, and more? Check out thedigital edition of Seasons Magazine!
FAQs
The amount of water you add to your dough directly affects how the crumb in your baked loaf. A more open crumb results in bigger holes and a softer texture, whereas a closed crumb results in a more robust textured bread. Simply put, the more water in your dough, the more open the crumb will be.
What is the secret to a fluffy bread? ›
Adding dry milk powder to your bread dough will help your loaf rise higher. In addition, the loaf will stay soft and hold moisture longer which again means it will last longer. It also helps brown the crust. If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread.
What gives bread its airy texture? ›
The carbon dioxide gas created by yeast is what gives bread its airy texture, and the alcohol, which burns off during baking, leaves behind an important component of bread's flavor.
What is used to make bread soft and fluffy? ›
Yeast is widely used in cake and bread preparation because it converts the sugar in the dough to carbon dioxide. The yeast releases carbon dioxide, which fills the dough and increases its volume. Due to the heat, more gas bubbles emerge when this dough is baked.
How do I stop my bread from being dense? ›
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.
How do bakeries make bread so light? ›
There's something magical about the bread you get at your local bakeries - they're always sooo soft and fluffy. Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.
How do you make bread soft and fluffy again? ›
If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.
What is responsible for making bread soft and fluffy? ›
Final answer: Carbon dioxide gas given off during fermentation of sugar makes bread soft and fluffy.
What chemical makes bread fluffy? ›
Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda).
Does baking soda make bread airy? ›
Baking soda or baking powder are essential for your baked goods to come out light, airy, and with the right texture. Every home needs at least one box of ARM & HAMMER baking soda at all times, for your baking and household needs.
Everyone wants light and fluffy bread loaves. The answer to getting light and fluffy bread is by letting the bread rise long enough.
What is the secret to making fluffy bread? ›
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
How to make bread more airy? ›
Dense or heavy bread can be caused by not kneading the dough enough, not letting the dough rise enough, or using too much flour. To fix this issue: try kneading the dough for longer or allowing it to rise for a longer period. You can also try adding a little more liquid to the dough or using a higher protein flour.
What do bakeries put in bread to keep it soft? ›
The Magic Behind Soft Bread
- Oil or Butter: These fats coat the flour proteins, leading to a tender crumb. ...
- Sugar: Not only does it sweeten the bread, but sugar also retains moisture. ...
- Baking Soda: When added, especially in recipes with acidic ingredients, it can make bread soft and spongy.
How do you get more air in homemade bread? ›
This involves gently stretching the dough to elongate the emerging air bubbles, then neatly folding the dough upon itself to keep the dough shape compact. Between stretches and folds you probably need to leave the dough a minimum of an hour, to allow time for the bubbles to grow bigger and new ones to emerge.
Why is my bread dense instead of light and fluffy? ›
Dense or heavy bread can be the result of not kneading the dough mix properly –out of many reasons out there. Some of the other potential reasons could be mixing the yeast & salt together or losing your patience while baking or even not creating enough tension in the finished loaf before baking the bread.