Notes on Baking Bread

After a couple emails with Jeremy, here are some further explanations as to why certain steps are taken in the process of making bread.

The first preheat for 3 minutes is so that when you stick the bread in to rise a second time for 20 minutes, it speeds up the process.

Gluten helps dough to rise by trapping the gas of the active yeast.  It is optional however, I believe gluten is formed anyway with the ingredients in the bread dough (don’t quote me on this, I only did a little research via wiki to get this answer).  Via Jeremy: gluten prevents the bread from crumbling and makes the dough more elastic and flexible.  If you leave it out you will see a difference-put too much in and you’ll apparently get dough with the consistency of a car tire.

Also remember, if your dough is too sticky when you are making it, add a bit of flour.  If it’s too crumbly, add a bit of water.  Play around with it.

And the bread mold I was talking about that Jeremy uses is called a French bread pan.  It looks like this:

Also note, check the expiry of your yeast.  My friend followed this recipe exactly and it failed her twice.  I could not for the life of me figure out why, because I too had made the bread twice, and it worked perfectly each time.  Her yeast was from 2007: evidently, yeast isn’t that great after three years.

Happy Baking!


Posted on April 13, 2010, in Baking, Uncategorized and tagged . Bookmark the permalink. 2 Comments.

  1. What? What kind of person doesn’t check expiry date of yeast? C’mon, that’s the first thing you should do!

  2. Great tips. Great article. Very informative. 5* and recommended.

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