The art of bread baking

This section assumes a bread baking machine.

If you just start baking, you will find out that there is no recipe that is perfect. This is because bread is made of natural products for which there are many different qualities. Even different bread baking machines might require slightly different recipes. So how to go about? Take a recipe and be very precise in your measurement. Especially in the beginning accurately note down the amounts you weigh for all components. If the result is not what you would like, change only one parameter when baking the next loaf and compare that with your expectations. Besides the flavor, which is personal, there are some things that typically can go wrong:

1. The bread collapsed, this can be caused:
   • too much water
   • too much yeast
   • not enough salt can also make the dough too fluffy.
2. The bread is too compact, it didn't rise enough:
   • not enough water
   • not enough yeast
   • too low component of white flour besides whole wheat flour
   • too much salt (less likely)
3. The Bread has too big holes
   • too much yeast
   • not enough salt

Prequisites:

• bread baking machine
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  • the cheap ones are fine in my experience, Panasonic however is somewhat more expensive and believed to be the best for home use.
• a scale with 1 gram precision (preferably electronic)
• measurement spoons
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