In Search of the Perfect Bread Recipe

In Search of the Perfect Bread Recipe

Ask the Chef

In Search of the Perfect Bread Recipe

By

Question:

I am in search of the perfect bread recipe. I just found a recipe that made good tasting bread – which I will modify with whole wheat flour, etc. However, the recipe calls for 1/4 cup warm water for the yeast; then, after mixing yeast, flour, salt and oil, add 3/4 cup cold water to stop the yeast activation. Why stop the yeast activation? I thought you wanted to promote the activation process. Does it simply “delay” the activation for more action in the oven? Or what?

—Dan

Answer:

Our experience is that the cold water would stop the yeast activation in the early stages of development, preventing the end texture from becoming too light or airy and providing a denser bread. “Light and airy” is a result of plenty of yeast and proofing time – almost over proofing.

Have a question for our Ask the Chef series? Send it to Editor.

More

20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC