Making Bread

O My Lord, you just make me rethink of trying to make my own bread now. LOL You make it sounds like it's not easy to make a loaf of bread. And that there is some certain rules or tricks to follow. Or is it just my imagination? I was really planning to make my own bread until I read this. Maybe I should just have to feel content of buying the bread from the bakery instead of doing any attempt, huh. How would the bread could be different anyway, bestisyettocome? Aren't bread suppose to be just the same everywhere? (Pardon my knowledge about bread issue, here) Maybe you should be more specific about the kind of bread to your liking?! I like your discussion about making bread, btw.

Your sister has no 'special' tricks except closing her eyes and praying. She has made several tries before she brings bread or rolls anywhere. AND a lot of crying. :-)

I bake a lot of bread and find that buns turn out better than bread if the dough isn't too happy. Try making a batch of buns - I just blogged a recipe with a video on my site (would paste a link, but it blocked me). The other factor that I sometimes get wrong is the oven temperature. They always work best if the over is up to full heat a good 10-20 minutes ahead of the buns going in to bake - seems to make for a much softer crumb. Hope that helps.

Hey everybody. I bake break all the time, and every time you learn something new, usually from a mistake. Here are some of the things I've found out from experience: YEAST: When making your yeast, your water should be just hot enough that you can hold your finger in it for 10 seconds till it starts burning. No more, no less. Furthermore, make sure the container your pour your warm water into isn't cold to begin with. You can pour the hot water into the countainer and then back into the pot on the fire a few times to make sure your container is warm. When starting your yeast, put a pinch of sugar into the water. Your yeast needs food, and it won't affect the flavor of your bread at all. MIXING: Always sift all your dry ingredients. Always mix the wet ingredients seperately and add them all at once. Use only half the water called for in the recipe. Then add a tablespoon on water at a time to make your dough the right consistency. You can always add more water, but it's a lot harded to add more flour. The amount of water you'll need in your dough will never be the same on any two days. Bread is alive, and the weather, humidity, and temperature of your kitchen all affect the dough. KNEADING: It's impossible to describe proper kneading technique, so maybe I'll start a post on it later. BAKING: Make sure your oven is preheated completely before putting your dough in. This takes 10 minutes in most ovens. Always put your bread in the middle of your oven. Well there you have it. Let me know how your next loaf turns out!