Tips for Success

  • We absolutely do not make bread without adding a good dough conditioner.  (We don’t make mixes without a good dough conditioner either.)  It doesn’t take much and it’s not expensive.
  • For whole grain bread, we usually add wheat gluten to replace some of the gluten cut by the bran in kneading.
  • Let the bread rise fully.  Don’t worry about the time.  Let it rise until it almost blisters.  If it does blister, just poke the blisters with a toothpick and place the bread in the oven.
  • Consider baker’s high heat treated milk.  If you use milk in your recipe, your bread will be better with high heat milk—the high heat destroys an enzyme that retards the growth of the yeast.
  • Consider a hygroscopic ingredient.  Hygroscopic means that it draws moisture from the air rather than drying out as wheat flour does.  Your bread will be softer, moister, and stay fresh longer.  Both potato flour and honey are hygroscopic.  Honey crystals work well.
  • Use a thermometer.  The only way that you can really know if the bread is properly baked is with a thermometer.  For soft breads, bake until the thermometer registers 190 degrees when the probe in inserted to the center of the loaf.  For crusty breads, drive the internal temperature to 210 degrees.  Use the thermometer to measure water temperature also.