Welcome to Doughballer
Join me to learn easy techniques for baking bread, pizza, cookies, and more!
Bread made simple!
Successful tips for breadmaking
The goal of this website is to help you make everyday bread easy. We are not going to focus on advanced techniques that artisan bakers use, but instead on making successful bread recipes that can replace your grocery store bread items. There is nothing better than fresh bread and with a small amount of time, you can feed your family cost effective bread that is not full of chemicals with little effort. The average cost of a bread or roll recipe is about 25 cents. The steps below describe the process of making just about any bread recipe and can be adapted easily to recipes on other sites.
Most important thing you should know
The most important element in bread baking is to weigh your flour. Buy a scale if you do any serious baking at all. It is the only way to get consistent results as a cup of flour can vary widely when scooped. It also makes for faster prep. Put your bowl or vessel on the scale, set the scale to "tare" and measure the flour first. If you don't know the weight per cup of the flour you are using, then use 120g per cup in the recipe. I am fortunate enough to live near King Arthur Flour Store in Norwich, Vermont and I use their Special Patent flour for these recipes but most will work with all purpose or bread flour. Experiment and learn what works best for you.
You've got nothing unless you have a dough ball
In most cases when it comes to bread, the dough has to come together into a dough ball or the recipe will not work. There are exceptions to this rule as in some pizza doughs, no knead bread recipes, and other specialty breads that are slack and wet. But as a general rule, you want to mix/knead by whatever method you choose and end with a dough ball where there is not too wet and not too dry. How do we tell that? Depends on the method you use. We will talk more about that in the kneading techniques section.
Working with yeast and water temperature
If you are going to be baking bread on a regular basis, do not bother with yeast packs. Buy a good quality yeast in a 16 ounce package such as Saf-instant or Red Star. Store it in an air tight container in the refrigerator or freezer. I keep mine in a mason jar in my refrigerator which prolongs the shelf life. Do not try to use super old yeast. There is no need to proof your yeast if you keep it frozen or refrigerated, unless it has been in there over a year. Some readers may argue that you must proof Red Star Active Yeast, but if you read their website, it clearly states that you can use it in the dry ingredients. The recipes on this site use instant yeast, so if using active yeast will take longer to rise, so adjust times. Modern yeast is pretty resilient and I just throw it in the mix without taking that added step of proofing. Again, this site is about making bread quickly and conveniently, so reducing the number of steps facilitates that.
Depending on your mix and rising method, water temperature only matters if you use water that is way too hot. If you are mixing in a bread machine, using cold water doesn't matter as bread machines are made to bring the temperature of the ingredients to where they need to be. As a general rule, use water that is only slightly warm to your touch. It's okay to error on the cooler side as your bread will still rise, it just may take longer to do so.
What to do when things get sticky...
If you have ever tried to make bread, you probably have had your hands covered in a sticky flour mess. Don't sweat it, simply add more flour to your hands and rub them together over an area such as a trash can or other area that won't interfere with your dough.
tools of the trade
Tools for the bread maker
What do you need to start baking great bread today? As with any baking adventure, there are some useful tools which will help improve your results.
Dough bucket/mixing bowl
Kitchen scale with grams and tare function
Bench knife-perfect for cutting dough into pieces for final shaping, cleaning your bench
Measuring spoons-a standard set is good and a pre-measured specialty yeast spoon of 2 1/4 tsp (the size of a yeast package) is very useful
Dough scraper-for mixing or kneading
Danish dough hook-mixing for no-knead bread
Lame-for scoring your dough. A serrated knife can also be used
Baker's Couche-Useful cloth for shaping bread or covering dough
Baguette pans-large and small to help baguettes lift and curve properly
Instant read thermometer
The five steps of breadmaking
Measure, mix, and knead
Mix ingredients and choose a kneading method. Kneading methods are described here. From this point, you can simply add into a bread machine, knead using a stand mixer and a dough hook, or use a hand method of traditional hand kneading or stretch and fold.
First rise
The goal of the first rise is to double the dough size. Generally speaking, this should take about one and a half to two hours, but can happen much faster in hotter conditions and much slower in colder conditions. If you are sure your yeast is fresh and your dough is not rising, try moving to a warmer area, use the proof setting on your oven if available or simply wait. If you are not in a hurry, you can transfer the dough to your refrigerator and let the dough rise over night. This is called a cold rise and you can use this technique when wanting to make bread ahead of time for the next day. Make sure the dough is covered with a baker's couche, lightly oiled plastic wrap or in a container with a lid.
Divide and shape
After your dough has risen, it is time to divide if necessary, and shape. Using parchment paper helps for easy clean up. At this stage, you want to place your shaped dough on its baking surface. Baguettes go on baguette pans, rolls go on baking sheets. Cover with your baker's couche or plastic wrap that has been sprayed lightly with cooking oil so it does not stick to the top of the dough. During the shaping of the bread stage, this is the time to add cheese, or seeds such as poppy, sesame, or others coating such as flour for artisan bread designs. Learn about shaping here.
Second rise
Once the dough has risen the second time, for approximately thirty minutes, preheat your oven. For rolls, use a temperature of 375 degrees F. For baguettes or loaves, use 500 degrees F or your the closest highest setting.
Score
Before you place your dough in the oven, it may need to be scored if it is a loaf or baguette. Scoring techniques can be found here. This is also the time to use an egg wash or other coating just prior to placing the bread in the oven.
Bake
Bake until a golden brown or 165 degrees. Test by using an instant read thermometer with the probe inserted into the center of the bread.
kneading methods
Choosing a kneading method
The kneading method you choose depends on several factors including what equipment you have, how much time you have, and the flavor you are trying to develop. Remember, the goal is to make a dough ball, which means whatever technique you use, you may need to make minor adjustments depending on factors such as humidity, room temperature, or altitude. You may need to add small amounts of additional water or flour to get that perfect dough ball.
Bread machine
A bread machine is both a useful tool for beginners and for experienced bread bakers. The wonderful thing about bread machines is that once you add the ingredients, the machine creates the perfect environment for making bread. This means you can add cold water and it will bring the water to the correct temperature to make the perfect loaf. I use my machine for making the everyday sandwich bread and also use the dough setting when I want to make rolls and I don't have time for longer recipes. It's all about the convenience and a bread machine can teach you many things about bread making from proper color you are aiming for also they are a great tool to mix up some dough to practice shaping as they will create the perfect dough ball for which you to work.
Tip: When using a bread machine on a delayed cycle, be sure to separate your yeast from the water or it will be activated long before you want it to. I usually try to leave the flour in the shape of a mountain, pour the water to the side, and use a spoon to dig a space for the yeast to sit as it waits for the proper time to mix. You also don't want to use a delay setting with ingredients that spoil over time.
Kitchen Aid/Stand mixer with dough hook
A stand mixer is also a great way to speed up the process of bread making. When you add ingredients to mix and knead, put all ingredients in the bowl and add about three quarters of the water and mix slowly. Add more water until the point in which the flour begins to come off the bowl clean and you are seeing a clear dough ball. This may take slightly less or slightly more water than the recipe calls for because of your environmental conditions. Once the dough ball becomes apparent, you can increase the speed to medium and let the mixer knead the dough for five to ten minutes.
Stretch and fold
Mix ingredients in the bowl with a dough scraper. Push the dough scraper under the ingredients and push them back into . center of the bowl. Turn the bowl a quarter turn and continue the process until a dough ball forms. Again, start with a smaller amount of water than the recipe asks for and continue to slowly add until the flour comes off the bowl clean and a dough ball develops. Again, this may take slightly less or slightly more water than the recipe calls for because of your environmental conditions.
Traditional hand method
Mix the ingredients with either your hand or a dough scraper. Once the dough is formed, lift up one edge with your hand and fold over. Turn one quarter turn and repeat until dough is smooth.
Shaping dinner rolls
Shaping Step Two
Follow these steps:
Follow these steps:
Follow these steps:
Follow these steps:
Follow these steps:
Remove dough from container.
- Preshape: Pick up dough like you are gripping like you are holding a sandwich with your fingers underneath the dough and your thumbs on top. Use your thumbs and hands to stretch the top of the dough gently while using fingers to tuck the dough underneath. Turn the dough clockwise or counter clockwise by no more than a quarter and repeat until a smooth flat dough ball forms. Use a dough cutter to cut the dough into desired quantities of rolls. Dinner rolls should be 25 or 30 grams each or larger, if you desire. Take each cut part and use above technique to make each portion into an individual dough ball by folding the corners into the center and pinching them together forming a ball.
- Take a damp cloth or paper towel and wipe small part of the counter and wipe off any extra flour. When you start to shape the roll, this will help create tension as you roll each piece. Take the dough piece in our and and place the pinched end against the table. Cover the piece with your palm cupping your hand over it and then begin to roll it under your palm, gently putting pressure onto it. Be careful not to crush it, the goal is to put enough pressure on the roll to seal the bottom seam and shape the roll. Keep the seam always facing down as you roll your hand in a circular motion until the ball is formed. Place on a baking sheet covered in parchment paper and let them rise for about 30 minutes prior to baking at 375 degrees Fahrenheit.
shaping baguettes and sub rolls
Preshape Step One
Preshape Step One
Preshape Step One
Shaping Step Two
Preshape Step One
Preshape Step One
Shaping Step Three
Follow these steps:
Follow these steps:
Follow these steps:
Follow these steps:
Follow these steps:
Remove dough from container.
- Preshape: Pick up dough like you are gripping like you are holding a sandwich with your fingers underneath the dough and your thumbs on top. Use your thumbs and hands to stretch the top of the dough gently while using fingers to tuck the dough underneath. Turn the dough clockwise or counter clockwise by no more than a quarter and repeat until a smooth flat dough ball forms. Use a dough cutter to cut the dough into desired quantities of rolls. Take each cut part and use above technique to make each portion into an individual dough ball. When finished, let the dough rest for about five minutes.
- Take one dough ball and gently rock and pull it apart to make a rectangle. Set dough on the surface and take the bottom long edge and fold it into the placing the edge two-thirds into dough on the surface. Take the top edge and fold it into dough two-thirds into the dough near the lower edge. Then pick up the top edge while pushing your thumb into center of the dough over your thumb in half pinching the edges together. Slide your thumb all the way down the dough until the dough is folded and pinched , sealing and making a seam along the dough. Pinch this seam tightly and roll the dough with that seam facing down.
- Put both your hands together on the dough like you are holding onto a grocery cart, with your fingers cupped gently over the tough of the dough. Keeping your palms and fingers touching the surface gently push down rolling the dough back and forth (not all the way around) while moving your hands apart outward to the end of the dough. Pinch the ends of the dough if necessary, to close up the ends and roll out until you have a log shaped dough roll. Place on baguette pan lines with parchment paper. Repeat with remaining dough balls. If dough has too much resistance or pull back, simply let it rest another five minutes before shaping the dough. Let them rise for about 30 minutes prior to baking at 375 degrees Fahrenheit.
shaping batards and loaves
Preshape Step One
Preshape Step One
Preshape Step One
Shaping Step Two
Preshape Step One
Preshape Step One
Shaping Step Three
Follow these steps:
Follow these steps:
Follow these steps:
Follow these steps:
Follow these steps:
Remove dough from container.
- Preshape: Pick up dough like you are gripping like you are holding a sandwich with your fingers underneath the dough and your thumbs on top. Use your thumbs and hands to stretch the top of the dough gently while using fingers to tuck the dough underneath. Turn the dough clockwise or counter clockwise by no more than a quarter and repeat until a smooth flat dough ball forms. Use a dough cutter to cut the dough into desired quantities of rolls. Take each cut part and use above technique to make each portion into an individual dough ball. When finished, let the dough rest for about five minutes.
- Take one dough ball and gently rock and pull it apart to make a rectangle. Set dough on the surface and take the bottom long edge and fold it into the placing the edge two-thirds into dough on the surface. Take the top edge and fold it into dough two-thirds into the dough near the lower edge. Then pick up the top edge while pushing your thumb into center of the dough over your thumb in half pinching the edges together. Slide your thumb all the way down the dough until the dough is folded and pinched , sealing and making a seam along the dough. Pinch this seam tightly and roll the dough with that seam facing down.
- Put both your hands together on the dough like you are holding onto a grocery cart, with your fingers cupped gently over the tough of the dough. Keeping your palms and fingers touching the surface gently push down rolling the dough back and forth (not all the way around) while moving your hands apart outward to the end of the dough. Pinch the ends of the dough if necessary, to close up the ends and roll out until you have a log shaped dough roll. Place on baguette pan lines with parchment paper. Repeat with remaining dough balls. If dough has too much resistance or pull back, simply let it rest another five minutes before shaping the dough. Let them rise for about 30 minutes prior to baking at 375 degrees Fahrenheit.