Basic questions
I am a novice and just started baking, have some questions:
(a) I have regular 32lt convection home oven normally when I preheat it, in auto mode it preheats in around 2-3 minutes, is this pre heating time enough or should be more for home baked breads.
(b) If I put more yeast, will the rise be more (air pockets) I use 2% of flour.
(c) If I keep the dough to rise/ferment for more time like 24 hours , will the rise be less as after some time the air inside will move out? As I see after some time of rise it sags again.
(d) Will more heat during rise give good rise like in direct sun 45 degrees?
(e) During baking the bread at 200 degrees, does the bread further rise or the rise during proofing is almost final? Coz I dont c any further rise during actual baking.
I know these are too basic but after going thru most part of the forum and working I am still unable to make good whole wheat bread. Please pardon. Thanx
and I agree that they're basic, meaning truly understanding how one arises at the answers will help you with much more about your bread baking. Try this: buy a basic bread baking text book and learn directly from the expert who wrote it for a course he was teaching. This, by the way, is what students in baking school do, but instead of attending a course for lots of money, you can work your way through a text book at your own pace, learning the fundamentals from the ground up. I recommend that you put a year of practice aside learning bread baking step by step so that you've got the fundamentals down pat. It's so terribly satisfying to do it!
Examine these three texts to see determine which would work best for you: DiMuzio's Breadbaking, Hamelman's Bread, and the handbook by Floyd whose the founder of this website. The handbook's freely available. The other two are very different one from the other and may be available in your library. Used good copies are often available at Powell's Books or Alibris on line. Working through one of the three will stand you in very good stead for the rest of your baking experience. And pretty soon, the answers to your questions will just be there in your head and your questions will get increasingly complex.
Thanx for the above replies, I appreciate it. My quick whole wheat recipe: 350gm WWF, 2gm yeast, 1/4 teaspoon salt, 1 teaspoon sugar, 1 teaspoon oil, i knead in regular manner for 10 minutes, let to rise in direct sun for 1 hour, punch back then again let rise in direct sun, the brush oi top, preheat oven for 3 minutes at 180 degree, in loaf pan bake the bread for 15 min. cool and then cut....result very dense bread like a Christmas cake. Any suggestions?,