Bread ahead

HOW WARM MUST THE WATER BE?

Yeast is activated at 37C (just above blood temperature). For most breads, the water needs to be at least this temperature to get the yeast working. If you don’t have a thermometer, the water should feel just warm – not hot – to the touch. If the temperature is too high, it will kill the yeast.

KNEAD CONFIDENTLY

Most breads require kneading to develop the gluten and distribute ingredients. Hold the dough with one hand and stretch it out over a work surface with the other, then return it to a ball and repeat with the other hand. Continue until it’s smooth and can be stretched without tearing, about 10 mins. It’s possible to overknead dough with a stand mixer – when stretched too far, the gluten will ‘shatter’, resulting in flat, dense bread. To guard against this, stop the mixer after 3 mins and finish by hand.

THE KEY TO A SUCCESSFUL PROVE

Lightly coat the dough in oil or cover with a damp tea towel while proving, so the surface doesn’t dry out. Usually, the dough will need to double in size – about 3 hrs, depending on moisture, gluten, temperature and the ingredients.

IS IT READY?

To check the dough has proved, gently press a fingertip into the surface – if it springs back straightaway, it means the gluten still has some stretch, so you can let it prove for longer. If the dimple left by your finger doesn’t move, the gluten has stretched as much as it can and the dough is ready. Don’t leave it any longer, or the air bubbles will collapse as the gluten will be unable to support them.

WHAT DOES ‘KNOCKING BACK’ MEAN?

This is a term for pressing down on