There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Bread Baking Techniques
Homemade bread, warm from the oven and spread with butter and jam, is a delicious treat, but for the home baker perfecting the techniques of baking, bread can be a challenge. While much of the success in baking bread lies in having the right ingredients and following the proper procedures for mixing, rising, kneading and resting, having the right baking techniques can also help you produce delicious breads. Add this to my Recipe Box.
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Baking Stone
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A baking stone made of unglazed tile or brick can make a big difference in how well your bread bakes. The best baking stones are substantial so that they can absorb plenty of heat. Their radiant heat will help your bread rise better and more quickly, and keep the heat in your oven more even after you've opened the door to place the bread inside. Your baking stone should be placed into a cold oven. Preheat your oven and stone to 500 degrees Fahrenheit (550 if your oven goes that high) for one hour. This will allow the stone to reach optimal temperature. When it is time to bake your bread, place the prepared bread directly on the hot stone for baking and reduce the oven to the correct temperature. After baking, allow the stone to cool in the oven before removing it.
Adding Steam
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The signature crunchy crust on bakery loaves of bread is created by the injection of steam in commercial ovens. There are a few different ways to replicate this at home. Some bakers swear by using a water spray bottle to mist the inside of their oven. Others prefer to place a pan in the oven to preheat and pour water into it to create steam. You may have to try a few different options to find what works best for you, your oven and the recipes you make. Having a baking stone in your oven will help keep the oven temperature from dropping too low when you open the door to spritz the oven or add more water. Add steam only at the beginning of the cooking cycle; you want steam present for about the first 10 minutes of cooking.
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Cooling the Finished Bread
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Once your bread has finished cooking, it should be removed from the oven and its pan and placed on a wire rack to cool. This will allow air to circulate freely around the entire bread. Leaving the bread in its pan can allow the heat of the pan to continue cooking the bread, overcooking the crust, and allow moisture to condense, making the crust soggy. Always make sure bread is completely cool before wrapping and storing, although it may certainly be eaten when warm.
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- Photo Credit bread and bread-basket image by AndreyPS from Fotolia.com
