In this comprehensive guide, Rose Levy Beranbaum, author of numerous books on baking, including The Bread Bible, teaches us how to make show-stopping loaves of bread from start to finish. In the first section, she covers the basics of measuring, kneading, and proofing, plus shaping, and decorating and baking the final loaves.
*In the second section, Beranbaum lays out the best flours for bread, essential bread-baking ingredients, and all the additional add-ins that make bread so addictive.
There are all kinds of ways to take your average bread dough to new places. Make it more flavorful and sticky with sugar, or soften it up with some dry milk powder. Here's how to arm your pantry with bread boosters.
Sweeteners
Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread. It's important to use a nondiastatic version, though, as diastatic malt has active enzymes, which, in excess, will make dough extremely sticky. Malt should be stored in an airtight container in the refrigerator.
Honey adds both sweetness and moisture to breads such as challah. Be sure to use a pasteurized honey, as wild honeys contain antibacterial properties that can kill yeast. Store honey at room temperature, out of direct sunlight.
Honey would makes everything better, but especially sourdough.
Fats
Adding butter (unsalted) or oil (olive or vegetable) in small quantities to bread results in a higher rise, a crisper crust, and a longer shelf life. When fat is added in large quantities, such as for brioche, it results in a softer texture and less volume. Butter and especially stronger oils, such as walnut, can also add flavor to bread.
Dry Milk Powder
Dry milk powder adds flavor to bread and can soften its texture, as in the case of this basic white sourdough. Add it to dough with the flour.
Nonstick Vegetable-Oil Spray
Nonstick vegetable-oil spray is applied to proofing dough to prevent the outer part from crusting during fermentation. It can also be sprayed on pans to keep the bread from sticking during baking.
Nuts
Nuts make a lovely addition to breads, but because they are prone to rancidity, always taste them before adding them to dough. Be especially careful with nuts that are high in oil such as pecans and walnuts. For added flavor, toast nuts in a 325°F oven just until beginning to color, 5 to 7 minutes. Store nuts in the freezer in resealable plastic freezer bags up to 1 year.
