Bubble Under Crust
Here are some helpful solutions for the common causes:
Nothing delights the senses like freshly baked bread. And nothing satisfies a wide variety of tastes like yeast breads. Some people prefer theirs coarse, heavy, crusty and bold, while others enjoy a light, tender and delicate style. Flavors can range from sweet to savory to mildly sour. Find endless ways to get a rise from every bread lover.
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Guides Title
YEAST BREAD BAKING GUIDES
Issues Title
COMMON YEAST BREAD ISSUES
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Here are some helpful solutions for the common causes:
Storage & Freezing Yeast Breads
- When the yeast bread has completely cooled, wrap in an airtight plastic bag, plastic wrap or aluminum foil. This may cause crusty breads to soften a bit. Store at room temperature up to 2 days. Do not store bread in the refrigerator. Refrigeration pulls moisture from bread, which speeds up the staling process and causes the bread to dry out. For longer storage, freeze the bread.
- Most yeast breads and rolls freeze well. To freeze, wrap securely in aluminum foil, freezer wrap or place in freezer bags.
Cooling Yeast Breads
Most bread and roll recipes recommend removing from pans or baking sheets immediately after coming out of the oven. Place on wire rack to cool. Many yeast breads taste delicious served warm, but wait to cut into a loaf until it has been out of the oven for at least 20 minutes.
Baking Tips for Yeast Breads
Preparing Pans
Baking pans or dishes, jelly-roll pans or cookie sheets should be well greased with a solid shortening or a nonstick cooking spray. Some free-form loaves and coarse-textured European-style bread recipes also recommend sprinkling cornmeal on the baking sheet after greasing. When using baking stones, follow manufacturer's directions for preparing the stone before baking.
Special Equipment for Yeast Breads
Selecting Baking Pans:
Depending on the recipe being prepared, yeast breads can be baked in the following:
Making Kneaded Breads
Making kneaded breads essentially involves five phases: dissolving the yeast, mixing the dough, rising the dough, shaping the dough and varying the crust. Here you'll find the basic directions for success.
Making Batter Breads
Making batter breads essentially involves three phases: dissolving the yeast, mixing the dough and varying the crust. Here you'll find the basic directions for success.
Types of Yeast Breads
There are two types of yeast breads, which are described below.
Batter breads The dough for batter breads is not kneaded. Batter bread is coarser in shape and texture than bread prepared with kneaded dough. It has a higher ratio of liquid to flour and other dry ingredients; beating the batter a few minutes develops the gluten, though not as much as a kneaded bread. The dough rises only once, in the bread pan. Batter breads generally do not rise as high as kneaded breads.
