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Congratulations on deciding to bake with yeast! Bread making is an art form that has many variables – from how you use and store your ingredients to how you knead the dough and what the weather is like that day. These factors, along with many more, can have an affect on your final product. Take notes when you bake, and don't be afraid to try new things. Most importantly don't give up – and have fun! You are on your way to becoming a successful baker!

This section will guide you through Traditional bread making techniques

Prepare Your Yeast

Yeast is the essential ingredient in bread baking. Since yeast is a living organism, having fresh yeast and using it properly will help you be successful at baking.

Important tips

Yeast activity may decrease if it comes in direct contact with salt or sugar.

Always use dry yeast at room temperature.

Using a thermometer is the most accurate way to determine the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75°F and 130°F.

Two ways to incorporate yeast into your dough

 1.  Yeast can be added directly to dry ingredients.

Use liquid temperatures of 120°F to 130°F for dry yeast.

Use liquid temperatures of 90°F – 95°F for cake yeast.

2.  Yeast can be dissolved in liquids before mixing with the rest of the dry ingredients.

Rehydrating Dry Yeast before using gives it a “good start” – the yeast feeds on the sugar allowing it to become very active and ready to work in your dough.

Water is recommended for dissolving yeast.

Dissolve 1 tsp sugar in 1/2 cup 110°F-115°F water.

Add up to 3 packets of yeast, depending on your recipe, to the sugar solution.

Stir in yeast until completely dissolved.

Let mixture stand until yeast begins to foam vigorously (5 – 10 minutes).

Add mixture to remaining ingredients.

Remember to decrease the total liquids in your recipe by 1/2 cup to adjust for the liquid used to dissolve the yeast.

Mixing

Before starting to mix, make sure you have read your recipe thoroughly and all your dry ingredients are at room temperature. Liquid temperatures depend on how you are adding your yeast. See Prepare Your Yeast to determine the liquid temperatures you need.

Mixing combines your ingredients to form a dough mass that will be ready for kneading. Follow your recipe for how and when to add your ingredients. Start by blending ingredients with a wire or dough whisk. Add in some of the flour, and continue mixing. One of the biggest challenges in baking is determining the right amount of flour to add to your dough. Knowing how your dough should look and feel is critical for success. You will to learn this over time as you continue to bake. Continue adding in your flour (be aware of the total amount of flour needed for recipe) and mixing it into the dough. Your dough is ready for kneading when it begins to stay together and pull away from the sides of the bowl.

Important Tips 

Measure your ingredients correctly.

Double-check your recipe for amounts of each ingredient needed.

Accurate temperature of your ingredients is key to successful baking.

KNOW YOUR DOUGH! It is important to learn how to recognize the condition of your dough. The ratio of flour and liquid is critical in any bread recipe.

Flour absorbs different amounts of liquids depending on its protein and / or moisture content, as well at the temperature and humidity of the air. If your recipe has a range of flour to use, start with the lower amount and add only enough to form a dough that starts to pull away from the sides of your bowl. You will be adding more during the kneading stage, so don’t add it all during the mixing stage.

Dry, stiff doughs and wet, sticky doughs do not rise well.

Never let salt or sugar be in direct contact with the yeast. To avoid this, add these ingredients after 1 to 2 cups of flour have been mixed in.

Kneading 

Kneading is the process of developing dough into a smooth, elastic ball. When flour is mixed with liquid, GLUTEN strands are formed. Kneading develops the gluten by making it stronger and more elastic for better volume and gas retention. Well-developed gluten allows the yeasted dough to stretch and expand as it rises. Proper kneading also produces a finer grain or texture in breads.  Kneading can be done by hand or by a stand mixer, food processor or bread machine.

Kneading by hand takes about 7 minutes, sometimes more or less depending on your recipe and how you knead the dough. Make sure the height of your kneading board is comfortable for you. Sprinkle a small amount of the remaining recipe flour onto your kneading board or surface.

Place the dough onto your floured kneading board, turning it over several times to make it easier to handle. You can let your dough rest for 5 minutes or so at this time – just put a bowl over the dough so it doesn’t dry out. Resting the dough will relax it, making it easier to work with. Using curved fingers, fold the dough in half toward you. Then, with the heel of your hand, push the dough down and away from you, firmly but lightly, in a rolling motion. Give the dough a quarter turn. Repeat folding, pushing, and turning steps, adding only enough flour every few turns to keep the dough from sticking to your hands and to the kneading board. Continue kneading until the dough is smooth on the outside, springs back when pressed on with your fingers and is no longer sticky. See section below for a test to determine when your dough is kneaded enough.

When making yeast bread, the kneaded dough has to have some rise time. During rising, the yeast ferments (eats) the sugar and develops the dough. Rising also improves the flavor and texture of the bread.

After kneading, round your dough into a ball. Place the dough ball in a lightly oiled, large mixing bowl. The dough should be turned over to oil the top so that it doesn’t dry out. Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80°F – 90°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time.