These 9 baking secrets and tips are essential for every baker.

These 9 baking secrets and tips are essential for every baker.
These 9 baking secrets and tips are essential for every baker.

Does the dough not rise? Is the texture dense, or did the homemade bread come out pale? You may be making a common mistake; however, this may not be the case for all bakers.

  • Always apply ingredients at room temperature.

Does the recipe call for butter and eggs to be chilled and hard as a stone and then you take it out of the fridge at the last minute when you are too tired and too tired to prepare it? There’s a possibility that this is affecting your revenue, and you might not even be aware that it’s happening. Ideally, the ingredients should be removed from the refrigerator a few hours before to be used at room temperature, which will make the dough mix easier and become more arid and creamy. The recipe may indicate to use a cold or warm ingredient, so make sure to follow the directions on the package. Most likely, this is because the temperature of the dough will activate some other ingredients.

  • Put sugar without fear that the dough will be sweet

As mentioned in the recipes above, there is no need to add sugar to home made bread in order to make it sweet. The amounts are not sufficient to alter the flavor, and furthermore sugar is added to the bread dough to speed up the fermentation process, as well as to improve its texture and colour. Honey or brown sugar have the same effect and are recommended in place of refined sugar.

  • Do not use any chemical yeast.

For cake making, chemical yeast is a great choice. For baking bread, however, it is not recommended, except in a very exacting recipe and under very specific conditions. Bread that is soft inside and crunchy on the outside must be kneaded and grown out of the oven for many hours or even days. This is not possible using chemical yeast, which can only be used for a short period of time in the heat of the oven. Its fermentation takes place outside the heat, at the same room temperature, to make biological yeast.

  • Water for crunchy, milk for fluffy

Water or milk is used in recipes depending on the purpose of the bread: if it is a sweet bread or light and fluffy bread, milk should be used. When making bread with a crust, if you want it to be crunchy, the ideal method is to use water. Starches soften the dough and ensure its elasticity when hydrated with the two liquids. Now you only need to follow the correct recipe!

  • If you’re making homemade bread, you should use some fat.


Butter and vegetable oils are usually used to retain freshness and make bread softer. This creates a tender bread that melts in your mouth, as it fills the dough pores and maintains moisture. It also helps the gluten to expand, resulting in that tall and beautiful roll. But the fat must be used in the right amount so as to not harm the yeast!

  • It is always good to sift the flour.

The step of sifting the flour is not listed through a recipe, however bakers follow it religiously. After all, with the displacement of air, it will become more puffy and porous, ensuring solid gluten to the bread.

  • The oven temperature needs to be adjusted.

It is not a good idea to bake bread at very high temperatures. They are usually baked at a temperature between 200 and 250o. If you bake at a very high temperature, the dough will be hard and burnt on the outside, and it will be raw on the inside.

  • The ingredients must be mixed in the correct order.

There is no standard way of mixing ingredients, but you should always prepare the ingredients by mixing the dry ingredients first, followed by the fats, then the liquids. Mix them thoroughly at each step to avoid leaving raw flour in the cooked dough.

  • It is advisable to preheat the oven beforehand.

The oven must always be preheated before baking your homemade bread. If you put it in the oven while it is still cold, the recipe will be damaged. In addition to roasting unevenly, the time will be very long. Ideally, let the oven preheat for 30 minutes, so that it has already risen to the correct temperature. After closing the oven door, there’s nothing to spy on, huh? To prevent the dough from wilting, do not open the oven door again until at least 70% of the cooking time has passed.


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