1. If you usually make white bread and want to make it a bit more nutritional, substitute brown flour for some of the white flour in the recipe. A good place to start is to replace 1/3 of the white with whole wheat. Whole wheat flour creates a more dense loaf, which is why it’s not a good idea to replace more than 1/2 white flour in one recipe.
2. Use loads and loads and LOADS of butter to grease your loaf tin! This is a tip I’ve recently discovered and it has made my life so easier – the bread just slides out of the tin without the need of a knife. I use at least 2 tablespoons of butter to grease each loaf tin.
3. If you live in a country with a cool climate and struggle to make your dough rise, turn the oven on full power for one minute, turn it off and place the covered bowl with the dough in inside the oven. The heat from the oven will make the dough rise beautifully.
4. If you’re not comfortable using the oven method to make your dough rise faster – say you use a plastic bowl, for example – there’s another method you can try with a microwave. Place a small dish full of water in the microwave and cook for 1 minute. Push the bowl to the back of the microwave and place the bowl with the dough in inside the microwave. The warm atmosphere created by warming the water will make your dough rise and the damp air means you won’t need to cover the dough.
5. If you’re wanting to bake a ‘Dutch Oven’ loaf of bread, but don’t have a Dutch Oven this is a great work-around. Get a large glass/metal/oven-safe casserole dish or bowl and some tin foil. Place the foil on top of the dish/bowl and bend it around the sides to create a seal. Gently take the foil off and you’ve just made yourself a Dutch Oven with a lid that will bake bread wonderfully.
6. Do not skimp on the rising times! If you’re baking bread, you really have to set aside the time to do it. If the recipe says ‘leave it to double’ or ‘leave to rise for 1 hour’ then do just that! The rising time is vital for creating a springy, light, airy loaf.
7. When leaving your dough to rise, you need to cover it so it doesn’t dry out. You can use a damp kitchen towel or – my favorite – plastic wrap/cling film. Just make sure you oil the dough AND the plastic wrap/cling film so the dough doesn’t stick.
8. Always sprinkle yeast onto lukewarm water. Many bread recipes just list ‘water’ under ingredients, when it really needs to be warm for the yeast to work correctly. Too cold and the yeast just won’t bloom – too hot and you’ll kill the yeast.
9. If you’re struggling to get an impressive opening in your loaf of want that deliciously-golden color you see in magazines, try adding a large, shallow tray of water into the bottom of your oven before baking. Not only does this improve the color, but it also creates a fabulous crunchy exterior which helps make a dramatic opening.
10. Tip your loaf of bread out of the tin and tap the bottom to check to see if it’s fully cooked or not. If you hear a hollow sound, it’s ready to take out of the oven – if it’s not then stick it back in for another few minutes.
http://pinkrecipebox.com/top-ten-tips-for-bread-baking-without-a-machine/
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