7/2/2023 0 Comments No knead artisan bread recipes![]() “Bread loses quite a bit of water weight as it bakes,” Barb explains. “Moisture loss can vary from one type of bread to the next, but expect at least 15% weight reduction for most breads.” No matter what type of bread you’re baking, the finished loaf should feel noticeably lighter in weight than the dough did. “Give it a few quick knocks on the bottom of the loaf with your knuckles if it sounds hollow, that tells you it’s fully baked.” “For crusty artisan bread, one way to determine doneness is by thumping the bottom of the loaf,” says Barb. Don’t stray too far from your oven at this point! “Just like other baked goods, when the delectable aroma of homemade bread starts wafting through your kitchen, that’s a good sign that your bread is close to being done,” advises Barb. This is especially important because the center of a loaf can reach its “finished” baking temperature several minutes before the end of baking time, so only using temperature can sometimes be misleading. It’s a secondary tool, rather than the only one. Use your senses to gauge doneness (more on that below!), and then turn to a thermometer as a way to confirm your instincts and ensure the bread is fully baked. Instead, I encourage bakers to learn to use their senses to guide them: the aroma, color, feel, and sound of the loaf can provide all the confirmation you need that your bread is fully baked.”Īn instant-read thermometer can measure the internal temperature of your loaf. “Professional bakers simply don’t tend to use this method. “I learned to bake bread at an artisan bakery, and we never took the temperature of our breads,” Barb says. (For specifics, check out this blog post: Using a thermometer with yeast bread.) But as a seasoned bread baker, Barb recommends methods that pros, home bakers, and grandmas alike have been using for centuries. Many of our recipes call for loaves to be baked to a specific internal temperature, as measured on an instant-read thermometer. Should I use temperature to test my bread for doneness? To ensure you nail your bake every time, we’ve asked bread expert Barb Alpern of our Baker’s Hotline how to tell if bread is done baking. But that’s exactly what can happen if you underbake your bread - resulting in a gummy, dense crumb - or overbake it, causing it to harden and dry out. Today’s query: How to tell if bread is done.Īfter all the work it takes to make bread, not to mention time (sometimes multiple days!), the last thing you want to do is stumble at the final hurdle. In Ask the Baker’s Hotline, Annabelle will pick the brains of the talented King Arthur Baker’s Hotline team to tackle some of your most-asked questions. The bakers of King Arthur are here to solve the kitchen conundrums you share with us, whether it’s on the phone, computer, or by the good old postal service. ![]()
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