The greatest problem people have with bread baking is the yeast. If the
liquid added to the yeast is too hot or too cold, it will kill it. With the
advent of SAF--instant yeast--this problem is eliminated because there is
no need to proof it. The yeast is added to the flour with room temperature
water and does not need to be dissolved first in liquid. It is available at
specialty stores and by mail order from King Arthur (call 800-827-6836 or
see www.kingarthurflour.com).
It is also reassuring to know that if time does not allow you to complete
the bread dough risings as specified, it's fine to deflate the dough, place
it in a bowl and cover it (or wrap it in plastic wrap or a resealable
plastic bag) and refrigerate it for several hours, overnight or even for as
long as two days before finishing the rising and baking. Optional
ingredients such as barley malt and citric acid result in a slightly higher
rise. They are available locally at some grocery stores or by mail order
from King Arthur Flour (see above).
The recipes here include instructions for baking with baking sheets, but a
good quality baking stone and a peel--a wood paddle used to slide the bread
onto the stone--are also great aids to the home baker.
Store baked bread at room temperature or in the freezer and defrost to room
temperature or reheat it. Do not refrigerate it: The starch in the flour
crystallizes when cold.
A sure way to know what is going on inside the bread and ensure that it is
fully baked is to insert an instant thermometer into the center. It should
read 190F when done.
* High-gluten flour will produce the chewiest bagels, but bread flour will
also make a good product. King Arthur's special bread flour results in a
better rise for the rye bread.
* Store rye flour and caraway seeds in the refrigerator.
* Allow the water used to make bread dough to sit uncovered overnight to
dissipate the chlorine or use bottled water.
Rose Levy Beranbaum's most recent book is "The Pie and Pastry Bible"
(Scribner, 1998). (c) 2000 The Washington Post Company