The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

How to make fluffy bread

SydneyMark's picture

How to make fluffy bread

After a year trying to make something like the bread you buy at the baker's I had given up.

I use a bread maker to produce dough then bake in the oven as the results are better, but I still end up with very dense bread even if I let the dough rise for an hour after the machine has finished.

Anyway, today I made dough and had to go out just after the machine had finished. Before I left I took out the dough, punched it down and put it into my baking pan then left it outside in the spring sunshine covered with a damp cloth. Three hours later when I got back I baked the massive lump of dough hanging out of the pan.

The result was the best bread I have ever baked. It was light and airy I couldn't believe the contrast with my previous results.

So my advice is to wait. Punch the bread down after the first hour of rise then wait another three!

Yeah I know, it's a long time but worth it.


Nate Delage's picture
Nate Delage

Post a picture of the results!

clazar123's picture

So what happened when the dough went for so long-it had a chance to hydrate and it fermented fully.

The trick is that the yeast not to run out of rising power or that it does not rise so much that it collapses on itself when you put it into the oven (very overproofed).

Have fun experimenting!