Baking Bread Commercially: Top Tips

If you plan to bake bread commercially, you need to make sure that every loaf is perfect. Of course, there will be occasions when you find one loaf hasn’t risen, or it’s under-cooked. Don’t worry though, with the right advice, you too can make delicious bread that your customers will love. Here’s how:

Pay a Lot of Attention to the Ingredients

While a lot of people think that it’s natural that everyone would pay attention to the ingredients, this isn’t always the case. However, the right ingredients and the right quantities of ingredients can make a big difference to your batch of loaves.

Use fresh yeast rather than dried yeast, if you can. Fresh yeast can last a long time if it’s kept at the right temperatures. In addition to this, it can give a better rise.

Another ingredient you should consider using is all-purpose flour. This is because it’s high in protein. It’s the protein that ensures the gluten develops well. Give it a try on a few leaves if you don’t wish to try all-purpose flour on a batch of loaves.

Notice How Warm the Room is

If the room is cold, be sure to let your dough rise somewhere warm. If you think it’s a particularly cold day, set on one of your bakery ovens at a low temperature and put the dough on the top.

Make a note of how your bread is affected by the weather. Changes in humidity and temperature can have a big impact on your bread.

Using Liquids

You always need to be careful when you’re using liquids. This is because it’s so easy to ruin a loaf by using the wrong temperature liquids. Cold and hot liquids can ensure the yeast does not want to work well.

Ideally, any liquids that you add to your dough are somewhere between 100 and 110 degrees Fahrenheit. Milk and water should be warm, but it’s ok for fat and eggs to be at room temperature.

Measuring Your Ingredients

When it comes to measuring your ingredients, you might be told to use different amounts of flour by different people. This can be quite confusing. On a dry day, you can get different results compared to adding the same amount of flour on a humid day.

Add the flour to the dough until a ball begins to form. Add no more than 2 tablespoons at a time. When the dough is a little tacky, you should stop adding flour. Using this method will help you to add the right amount of flour every time.

Bake the bread until it’s golden brown and tapping the base results in a hollow sound. Allow cooling on a wire rack.

Now you know a few tips and tricks, you’re more likely to bake some nice loaves of bread. While baking bread this way might seem a little strange, give it a try. You never know, you could bake the best batch of loaves you’ve ever baked.