#Best bread scoring lame how to
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Shaping does take practice but that’s the fun of baking, right?! The 30-45 minutes is fairly standard time but you need to use your judgement in the kitchen. Watch your dough – things like ambient temperature, humidity, etc will cause your dough to rise slower or faster. Place it back on your pan and repeat the second proofing. Simply remove the dough from where it was rising, degas it (meaning press down firmly on the dough to get rid of the gas), then re-shape. If your dough does not spring back, it’s over-proofed.īut that doesn’t mean all is lost. You’ll know you’ve over-proofed dough if, when you poke it for 2 seconds, remove your finger and see if it springs back. In simple terms it means the was let to rise too long, It will almost “super balloon” in size. Do NOT overproof them otherwise they will fall flat. Allow to rise again until almost doubled. Once shaped, transfer to a parchment-lined tray and cover with lightly sprayed plastic wrap.The more flour you add, the tougher the hoagies will be.

I would advise using as little flour as possible when shaping these. Punch the dough down and place on a very lightly floured board.Once it’s doubled in size, it’s time to shape the hoagie rolls.They have a stretchy-band that snaps around the bowl and remained ballooned to allow the dough to proof without sticking to it. Cover with plastic wrap or use what I use – Disposable plastic clear shower caps.Transfer the dough to a large, lightly sprayed bowl.

At this point, your dough should start to look and feel “Slack” The worst thing you can do is add too much flour because you’re impatient. Now, depending on the temp in the kitchen or how humid it is, you can add anywhere from 3 1/2 – 4 cups of flour.Slowly you’ll add a little more flour and salt as it mixes. You want to mix on low until it just starts to combine. You never add in all of the flour at once as it can fly out everywhere when you turn the mixer on and it may not combine correctly. Next, add in a few cups of flour and the rest of the water (if using Active Dry yeast).*Note Instant Yeast does not require 5-10 minutes to proof.

#Best bread scoring lame plus

To the bowl of a stand mixer add the yeast, water (use all of using Instant yeast or is using Active Dry yeast only about 1/4 cup plus 2 tablespoons), and sugar.

Plus we need to discuss how humidity can affect how much water you put in. It’s really easy and just don’t be afraid! You can do this! Baking is a science and when you add ingredients it matters. The Best Hoagie Rolls at Home – yes, you can do it!įeel good about working with yeast? You should.

If, after 5 minutes the yeast isn’t bloomed then your yeast is old (expiration dates matter here!) or the liquid you used is too hot.

Give it a little stir and let it sit for 1-5 minutes or until the yeast is completely dissolved.

To Proof, Active Dry Yeast, place a portion of the warm liquid in a bowl and add the yeast.

Because I use the Instant Active Dry yeast, there’s no proofing involved. Proofing yeast is used more for dry active yeast.

With the Instant Platinum yeast, you don’t even have to let it proof first – like how I added it to this recipe.

You don’t want to add it to boiling or super hot water as you will kill the yeast.

When adding it, add it to very warm liquids (120-130F).

I tend to store mine in the fridge or the freezer for extended storage.

Store your yeast in a dark, cool area.

Because I use only Red Star Yeasts (99.9% of the time it’s their Platinum), it’s pretty foolproof. It’s relaxing albeit using the stand mixer or kneading the dough by hand. Well, that’s where I’m here to help you.īaking bread, rolls, and dough is something I honestly find truly cathartic.

They are afraid to work with yeast or aren’t sure about the techniques. One of the most comment comments I get when I ask why folks don’t make homemade bread at home is that they are afraid of it. Working with yeast – no fears, you got this!

#Best bread scoring lame how to

Check out this post on how to make your own bread flour. Since bread flour is so hard to find (I’m feeling that pain too), grab some Vital Wheat Gluten and make your bread flour using your AP Flour. You can use it but they won’t be like classic hoagie rolls but they still will taste yummy.

Plus, AP flour will make the bread denser.

The higher protein in bread flour is what gives the bread its “chew” and rise.

You won’t get the same result with US all-purpose flour as you would bread flour.

However, given the current state of the world and the difficulty people are having finding bread flour, you can BUT there are differences in the outcome. Normally I’d advise against it because you’ll end up with a different texture and outcome.