Основні правила випічки хліба

1. Beware of bread recipes that call for more than 1 tablespoon of instant yeast per pound of flour: your bread will surely taste like yeast, not bread, with that much yeast. Less yeast and a longer, cooler rise result in tastier bread with much more character.

2. Use high-protein flour for chewier, crustier bread.

3. If the recipe calls for for any fat (oil, butter, and so on), add it only after some of the liquid has already been added to the flour- otherwise the fat will coat the proteins and prevent gluten from forming as easily as it should.

4. Do not add hot liquid to the dough- anything above 115 degrees might kill the yeast.

5. Knead the dough vigorously and slap it onto the counter a few times during kneading to develop the gluten- the more gluten develops in the dough, the better the dough will rise and the airier the bread will be.

6. Cover the dough with plastic wrap or a moist towel as it rises- this prevents a fine skin from forming on its surface. The skin not only mars the final texture of the bread, it also inhibits rising.

7. Slash shaped loaves with a sharp razor blade immediately before baking- this prevents them from bursting at the seams as they expand dramatically in the oven. Make slashes about 1/4-inch deep on a diagonal with a swift, sure motion, not a sawing motion.

8. Bake bread directly on a heated baking stone for an extra-crisp crust and chewy texture. If you do not have a baking stone, heat 2 baking sheets in the oven for 30 minutes instead.

9. Spray the bread with water from a spray bottle 3 times during the first 10 minutes of baking- the steam prevents the crust from forming too early, which in turn would prevent the bread from rising to its full potential in the oven. As the bread bakes, the humidity from the steam will eventually make the crust crisper.

10. Cool bread on a rack to keep the crust nice and crisp- if the air does not circulate, the crust will become soggy.