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It took me somewhere around 10 tries until I baked my first perfect bread. My overall advice would be to knead really well, unless you're doing a no-knead bread

It took me somewhere around 10 tries until I baked my first perfect bread. My overall advice would be to knead really well, unless you're doing a no-knead bread. As to your question about proofing, be gentle, let it rest in a warm spot for a fair length of time - but not too long so as to let it collapse. A lot of this will depend on the weather where you are.

hansthehorse 7y ago
I use the oven with the light on method. Works pretty well for me.
jillesvangurp 7y ago
Some of the best advice here is that you need gluten strength and structure. You develop strength over time (by waiting) or by helping the dough by doing some kneading. The first proof is about building gluten strength; the second and final proof is about puffing the final gluten structure. Structuring is basically a series of stretches and folds that shape the bread and arrange the stretches of gluten. You need gluten strength to be able to do that. Bread without structure won't puff up properly and will be dense. Bread that is over proofed, loses it's structure (it collapses) because when the yeast runs out of food and starts breaking down your gluten. Indeed the temperature, water content, yeast strength & amount all factor into what will happen. So, adjust timings in recipes accordingly and use the fridge to your advantage to slow things down. A slow cold proof builds more taste than a quick warm one.
tasuki 7y ago
I've baked no-knead bread before and I'm still confused - what exactly is the difference between bread that requires kneading and bread that doesn't require it?
- MegaDeKay 7y ago
  The hallmarks of a no knead bread are primarily small amounts of yeast, long proofs, and high hydration. It is possible to convert one recipe to another, but you won't necessarily end up with the same result. For example, no knead develops its own gluten network as it rises, but the dough won't have the same strength as kneading five or ten minutes by hand will. So don't expect a nice tall sandwich bread out of a no knead recipe.
  - tasuki 7y ago
    Thank you!

hansthehorse 7y ago

I use the oven with the light on method. Works pretty well for me.

jillesvangurp 7y ago

Some of the best advice here is that you need gluten strength and structure. You develop strength over time (by waiting) or by helping the dough by doing some kneading. The first proof is about building gluten strength; the second and final proof is about puffing the final gluten structure. Structuring is basically a series of stretches and folds that shape the bread and arrange the stretches of gluten. You need gluten strength to be able to do that. Bread without structure won't puff up properly and will be dense. Bread that is over proofed, loses it's structure (it collapses) because when the yeast runs out of food and starts breaking down your gluten. Indeed the temperature, water content, yeast strength & amount all factor into what will happen. So, adjust timings in recipes accordingly and use the fridge to your advantage to slow things down. A slow cold proof builds more taste than a quick warm one.

tasuki 7y ago

I've baked no-knead bread before and I'm still confused - what exactly is the difference between bread that requires kneading and bread that doesn't require it?

MegaDeKay 7y ago
The hallmarks of a no knead bread are primarily small amounts of yeast, long proofs, and high hydration. It is possible to convert one recipe to another, but you won't necessarily end up with the same result. For example, no knead develops its own gluten network as it rises, but the dough won't have the same strength as kneading five or ten minutes by hand will. So don't expect a nice tall sandwich bread out of a no knead recipe.
- tasuki 7y ago
  Thank you!