Bread Recipes That Fit Your Schedule — Any Schedule (2024)

FAQs

How can making yeast bread fit into a busy schedule? ›

You can, depending on the vigor of your dough, have more rises to extend the bread making cycle. Or you can form your loaves as soon as the dough is mixed and has a chance to relax and then bake it after its first - and only - rise.

Planning a baking schedule in advance also allows for better control over the production process, ensuring high-quality outcomes. By setting specific baking days and times, home bakers can dedicate their full attention to the task at hand, resulting in consistent and delicious products for your customers.

What is the Best Ratio for a Sourdough Starter? There is no single best ratio, but I've found a ratio of 1:5:5 fed twice daily at 12-hour intervals to produce a sourdough starter that's strong and healthy.

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer. The longer you let enzymes make sugars, the tastier the dough will be.

Asian bakery bread has that super soft and fluffy texture that is so different from European bread which tends to be much harder with a crust. The hardest part of making Asian-style bread is recreating that texture. It's very easy to end up with gummy or dense bread, rather than that cloud-like texture.

Some bakers begin after midnight, while others work during the third shift, which is from 11 pm to 7 am. Your responsibilities include mixing ingredients for each recipe, cooking the bread or pastries using baking equipment, such as ovens, and preparing all products for sale.

Bakers typically work 8-12 hours per day, but the exact number of hours can vary depending on the bakery and the specific job. As mentioned earlier, bakers usually work early morning or overnight shifts, so they may work fewer hours per day but more days per week compared to other professions.

Early starts

Life as a baker is hard work, with long days and a typical start time of around 5am. A high street bakery usually opens around 9am, so bakers need to be up bright and early to sanitise the kitchen area and begin mixing and preparing the days dough.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Do you discard sourdough every time you feed? ›

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

The United States Department of Agriculture recommends 6 servings of grains per day. For reference, one slice of sourdough bread is a single serving.

False-It takes longer to make yeast breads that to make quick breads. Yeast dough that has risen must be punched down before it can rise again.

Yeast acts as a leavening agent, causing baked goods like bread to rise. It feeds on the sugars in bread dough, which results in the release of carbon dioxide as a by-product. This causes the dough to expand by creating bubbles within it.

Rising, or proofing, is the process by which yeasted breads achieve their structure and height. When active, yeast converts sugar and other foods into gas, which is then trapped by the dough. The same process can be observed in sourdough starter, which tends to rise in volume after it's been fed.

When you add yeast to water and flour to create dough, it eats up the sugars in the flour and excretes carbon dioxide gas and ethanol — this process is called fermentation. The gluten in the dough traps the carbon dioxide gas, preventing it from escaping. The only place for it to go is up, and so the bread rises.