Bread Tips!

I really enjoy making bread.  I can make whole wheat sandwich bread for $1.35 a loaf and it is DELICIOUS!!!  I am the kind of girl who needs a recipe and a lot of tips, so I'm not claiming any credit for myself here.  My favorite recipe is from Baking Illustrated, and throughout their book and magazines, I've gathered several excellent tips that I'll share with you here!

My first step is to put the oven rack in the lowest position and turn the oven on 200 for ten minutes.  This makes a great environment for the first rise.

I couldn't do this without my trusted kitchen scale!  It is so much easier to weigh the ingredients rather than measure them.  Measuring flour can be quite inaccurate, and who wants to clean up all those measuring cups!

For the first rise, I just cover the large bowl with Saran wrap. The bowl is so large that the dough never touches the top.  But when you shape the loaves and place them in pans, I've struggled with the best way to cover them while they rise.  Then I read this tip: use old bread bags!!!  I put the whole pan in an old bread bag, and using a straw- blow air into the bag before I close it tightly.  The bread has plenty of room to rise now!!

After the first rise, I move the rack to the middle position and preheat the oven.  But that leaves me without a place for my second rise!  You need a warm, moist environment that is draft-free for a good rise.  SO...I put a large Pyrex measuring cup with water in the microwave for three or four minutes.  Then I put my loaves in the microwave for the thirty minute second rise!!  (Obviously you would not turn the microwave on at this point.)

Finally, I let the loaves cook for ten minutes, then I place a thermometer inside one of them.  I set the alarm to notify me when the bread reaches 205 degrees and voila!  I have two loaves of bread!!  (I don't know why this picture is flipped.  I cannot fix it and am giving up!)

Finally, I let it cool completely.  When it is room temperature, I set the loaf square on the cutting board.  I make sure it is parallel with the sides, then position my knife.  Once my knife is lined up, I keep my eye on the far side and make sure that the knife itself is perpendicular as I cut.  I do not watch the bread.  This has been my best strategy to cutting even, thin slices. 

Last tip?  NEVER FORGET THE SALT!!!!