First time trying your hand at homemade bread? We've been there! It can be frustrating when your loaf isn't cooperating. We're talking about underproofed or under risen dough, dense loaves, or overproofed collapsed loaves. For this test, we put on our scientific hats and used one recipe (our No-Knead Overnight Bread) to test out these common problems.
One key to baking the best bread is to let it rise (also called proofing) just enough. Your recipe should list a rising time, but you can tell dough has risen enough when it has doubled in size and slowly springs back when poked with a finger, leaving a small indentation behind.
If you're still not finding your zen while baking bread, here are 4 other common solutions to baking the best bread.
Looking for more tricks for baking classic cookies, cakes, breads, and more? Check out thedigital edition of Seasons Magazine!
FAQs
If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread. Vinegar has a very similar effect to the dough as the ascorbic acid. It helps hold the dough together and strengthens the bubbles so they won't pop.
What is the secret to a soft and fluffy bread? ›
Add Milk
To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer.
How do you keep homemade bread light and fluffy? ›
Use reusable wrap like Bee's Wrap
Another option is to use a reusable wrap like this bread-sized Bee's Wrap. This is one of my favorite ways to wrap up longer loaves (like demi-baguettes), and the wrap works extremely well at keeping loaves soft but not too soft.
What is used to make bread soft and fluffy? ›
The yeast releases carbon dioxide, which fills the dough and increases its volume. Due to the heat, more gas bubbles emerge when this dough is baked. The bread rises and becomes soft and fluffy as the gas leaves.
Does baking soda make bread airy? ›
Typically, baking powder is called for in recipes that do not otherwise have an acidic ingredient, such as molasses or buttermilk. As with baking soda, the purpose of baking powder is to create air bubbles that give your baked goods their light, airy texture.
How do you get more air in homemade bread? ›
This involves gently stretching the dough to elongate the emerging air bubbles, then neatly folding the dough upon itself to keep the dough shape compact. Between stretches and folds you probably need to leave the dough a minimum of an hour, to allow time for the bubbles to grow bigger and new ones to emerge.
How do bakeries get their bread so soft? ›
Consistency: Bakeries often use machines to ensure consistent kneading and proofing times. This consistency is key to producing the same soft texture batch after batch. Special Ingredients: Many bakeries use dough conditioners or enhancers, which improve the texture and extend the bread's shelf life.
What additive makes bread soft? ›
Reddi-Sponge is a reducing agent made with dairy whey and L-cysteine and I bet that 6% level really gave you a soft and extensible dough. The best suited product for your application is an additive co*cktail made with SSL (sodium stearoyl lactalate) and distilled mono-diglyceride.
What is responsible for making bread soft and fluffy? ›
Final answer: Carbon dioxide gas given off during fermentation of sugar makes bread soft and fluffy.
Does letting bread rise longer make it fluffier? ›
Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.
Ingredients needed to make this bread
Sugar: When yeast is mixed with sugar it consumes the sugar and produces carbon dioxide gas, which causes the bread dough to rise and become light and airy. Instant Yeast: Instant dry yeast can be added directly to the flour mixture without needing to be activated first.
What makes bread light and airy? ›
Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.
What ingredient keeps bread soft? ›
Some alternative ingredients can help give your bread added moisture. One such ingredient is milk, which has a high-fat content and can add a delightfully creamy flavor when baking. Additionally, adding mashed potatoes or cooked grains can help keep the crumb soft and tender for days after baking.
Which of the following is applied for making the bread soft and lighter? ›
Yeast is used to make the bread soft and fluffy . Yeast cells thrive on simple sugars . As the sugars are metabolized , Carbon dioxide and alcohol are released into the bread dough making it rise . So the bread becomes soft and fluffy.
What can I add to bread to make it less dense? ›
You can:
- add a pinch more yeast.
- let the mixed dough rest before adding the yeast, making the dough more accessible to the yeast.
- add a little more water, to make a softer dough that will be able to lift higher.
- proof the dough longer, to let the yeast work.
Why is my bread so dense when I make it? ›
If it's too hot within your home, your bread could be too dense upon the proofing. This is due to the yeast fermenting faster when it's warmer in space. This makes the dough rise to its maximum capacity, and then collapse.
What causes bread to rise and become fluffy? ›
As yeast cells feed on sugars, they produce carbon dioxide gas and ethyl alcohol in a chemical process known as fermentation. The carbon dioxide gas released by the process of fermentation gets trapped in the sticky, elastic dough, causing it to “puff up" or rise.