10 top tips for sucessful bread making

1. The flour you use will give the bread it’s character – so think about how you want your finished loaf to be
2. Yeast can be killed in temperatures over 170f so put it somewhere warm to prove but not hot!
3. Some recipes require less or more time to prove – this is down to the flour used. So get to know your flours.
4. If adding nuts, herbs or fruit to a bread – these are added at the second stage of knocking back and shaping
5. Kneading needs to be done until the dough is smooth and elastic. It should feel springy
6. A tray of boiling water put on the bottom shelf of the oven will help the dough to rise and the crust to develop.
7. If making cuts in the top of loaf before baking, lightly oil the knife so it doesn’t drag across the dough
8. The lukewarm water added to flour should be about 110f – never too hot!
9. There is no set ratio of flour to water as different flours absorb water differently. Too wet add more flour and too dry add more water – it is however better for the dough to be slightly too wet as too much flour will make it dry.
10. To test whether a dough has been kneaded enough – stretch it! Try a piece, you should be able to stretch without it breaking enough for you to see through it.