Bread Recipes - Yeast, French, White & More | Taste of Home (2024)

FAQs

What happens when too much flour is added to yeast bread? ›

When there's too much flour and not enough liquid, the whole rising process is thrown off. The dryness of the dough will prevent the yeast or another rising agent from activating properly, leading to a stunted rise (or it may not rise at all). The resulting loaf will be dense as well as dry.

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

Perfect Your Yeast Levels

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

Longer fermentation gives bread stronger flavors. “A yeasty aroma and acidic flavors start to develop, adding more flavor to the finished bread,” Blakeslee said. Some bakers choose to do the extra step of making a sponge in order to add a slight sour and tangy flavor to the bread.

If a large amount of salt (or sugar, which is also hygroscopic) were to be combined with a small amount of yeast and left for a long time it could, in theory, eventually rob the yeast of water to the degree that the yeast cells would begin to die off.

While sugar and other sweeteners provide "food" for yeast, too much sugar can damage yeast, drawing liquid from the yeast and hampering its growth. Too much sugar also slows down gluten development. Add extra yeast to the recipe or find a similar recipe with less sugar. Sweet yeast doughs will take longer to rise.

Depending on the recipe and rising time, you may use as little as 1 teaspoon, or up to 2 1/4 teaspoons (sometimes more) of instant yeast per pound (about 4 cups) of flour.

It may be flat or if it is proofed and baked in a tin, then the sides of it will start spilling over. It will not rise as it is baking either.

Add Milk

To make your bread soft and fluffy, another trick used by commercial bakers is replacing water with milk. Milk has fats which make bread softer.

If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread.

How do bakeries make bread so soft? ›

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor.

Problem: Your bread has a fermented, alcoholic smell or taste to it. Causes: Too much yeast. Over-proofed.

recipes to be dry or dense! Here's the proper way to. measure flour for your recipes!

When starch granules are attacked by enzymes present in flour, they release the sugars that yeast feeds on. Starch also reinforces gluten and absorbs water during baking, helping the gluten to contain the pockets of gas produced by the yeast.

Too Much Flour

Even if you select the correct flour, if you overdo it your bread will come out heavy and dense. The addition of too excessive flour in the dough is a common error, particularly for those who are new and don't know how it is what bread dough ought to look like.

What Happens If You Feed a Sourdough Starter Too Much Flour? If you add more flour than water into your sourdough starter jar, it will be a very stiff starter.