Bread Baking Problems + Tips

for all breads:

http://www.baking911.com/bread/problems.htm#HOW%20TO%20GET

for bread machines:

http://www.baking911.com/bread/problems.htm#breadproblemsmachine

Slashing: The scoring of some breads before baking is done for a couple of reasons. First, for a beautiful visual appearance and second, this scoring allows the dough to expand quickly during baking so it reaches its maximum volume. It also prevents a "blow out" from happening if bubbles appear under the crust and then burst. Slashing was used historically to also give a distinctive slash to a bread baked along with others in a French communal oven. Since the bread of each household would be mixed with others, a distinctive slash was one way to tell the loaves apart. For regular and large-sized breads: After the shaped Sourdough or Sponge dough rises, glaze and slash top 3-4 times with sharp knife, lightly sprayed with vegetable oil, to prevent dragging. Cut each about 1/4 inch deep at a 30 degree angle. To slash small breads, such as rolls, you can snip a crisscross with kitchen shears. Cut the dough about an inch deep into each roll. You can also slash it if desired.

A BREAD LOAF IS DONE BAKING WHEN: If the bread loaf is taken from the oven just because the outside looks done, the inside may be underdone. To test: My favorite and most accurate way to do test whether a bread loaf is done is to place an Instant Read Thermometer dead center in the bottom of it. If it reads between 190 - 210 degrees F, the bread is done. Another way to test for doneness is to turn the bread out of the pan and tap its bottom and side. If the interior sounds hollow, the bread is done. It should also be evenly browned and smell just wonderful !!


Some Quick Notes on Storing Bread:

If you'll be using your bread within a few days, wrap the loaf so that it's airtight and store at room temperature.

If the loaf is made with perishable ingredients, like meat or cheese, wrap the bread and store it in the refrigerator. Breads that aren't made with perishable ingredients should not be stored in the refrigerator; it will make the bread become stale more quickly.

If you'll be keeping your bread for more than a few days, seal the loaf in a freezer-proof bag. The bread will keep in the freezer for up to 3 months.

Thawing frozen bread will take about 2 to 3 hours at room temperature, or about 6 to 8 minutes on the defrost setting of your microwave. If you slice your bread before freezing, you can toast it straight out of the freezer.

To warm bread, wrap loaf in foil and heat in a 350-degree oven for 15 to 30 minutes. Unwrap bread in the last 5 minutes to produce a crisp crust. Thaw frozen bread thoroughly before warming in oven.

(http://www.baking911.com/bread/101_bake.htm)