Instructions
MYTH #1: Bread Flour is Best
FACT: All-Purpose Flour is Fine
We have found that unbleached all-purpose flour is the best choice in most bread recipes. Bread flour (which has more protein than all-purpose) is necessary only for rustic breads with a really sturdy crumb and a thick crust.

MYTH #2: Tap Water is Fine
FACT: Bottled Water is Best
Water from the tap can contain many minerals and additives that adversely affect the flavor of bread. In our experience, bread made with bottled water has a sweeter, fuller flavor than bread made with tap water. If your tap water has an off taste or is particulary hard or soft, we recommend using bottled water.

MYTH #3: Salt is Optional
FACT: Salt is Essential
If salt comes in direct contact with yeast, it will kill the yeast. Therefore, salt should be added to the dough after the yeast has been mixed with the flour. Because salt controls the activity of yeast, strengthens gluten, and accents the bread's flavor, it should never be omitted.

MYTH #4: Yeast Must Be Proofed
FACT: Proofing is Unnecessary
Older books tell you to sprinkle yeast over warm water and wait five minutes before proceeding. This process, called proofing the yeast, is no longer necessary. Our test kitchen relies on instant yeast (also called rapid-rise yeast) and adds the yeast directly to the dry ingredients.

MYTH #5: Always Start with a Sponge
FACT: Some Breads Don't Require a Sponge
A sponge is made by mixing a portion of the flour, water, and yeast before the dough is made. This sponge (also called a biga or preferment) is then allowed to ferment for several hours or overnight before the dough is prepared. Although a sponge does impart a great deal of flavor to rustic breads, it isn't necessary with higher-fat loaf breads, for which all of the ingredients are usually just combined in a bowl.

MYTH #6: Hand-Kneading is Better
FACT: You Should Use a Standing Mixer
In the test kitchen, kneading in a standing mixer is the technique of choice. (Use the paddle attachment to combine ingredients, then switch to the dough hook to knead.) This method ensures that we don't add too much flour to the dough (which can happen with hand-kneading and leads to dry, tough loaves.) A standing mixer is especially suited for kneading wet or sticky dough. Once the dough is kneaded, it may require a brief kneading by hand on the counter to form a cohesive ball.

MYTH #7: You Can't Overknead
FACT: Too Much Kneading Leads to Flavor Loss
Many bakers assume that the longer you knead bread, the better. However, prolonged kneading will overoxidize the dough, which leads to flavor loss. When properly kneaded, dough should have a smooth, almost shiny appearance. If you pull the dough, it should feel very stretchy and quickly spring back into place.

MYTH #8: Rising Times are Flexible
FACT: Rising Times Should Be Followed
While there is some flexibility in the first rise (fermentation), we have found that it is important to pay close attention to the dough during the second rise (proofing). If underproofed, there is a chance that the dough will rise too much when baked, causing splitting and tearing. If overproofed, the dough may collapse when baked. A reliable way to test the dough's progress during proofing is to press it gently with a lightly moistened finger. The dough will feel spongy rather than firm, and the indentation will slowly fill in.

MYTH #9: Baked Bread Will Sound Hollow
FACT: Thermometers Don't Lie
Many Recipes instruct the baker to tap the bottom of the loaf to check the bread's doneness -- if it sounds hollow, then it's done. We have found this technique to be inexact. In our experience, it is much better to use an instant-read thermometer. Rustic breads should be baked to an internal temperature of 200 to 210 degrees, while richer breads are done at 190 to 195 degrees. To test a free-form loaf, turn bread over using oven mitt or potholder and insert thermometer through bottom crust into center of loaf. To test bread baked in a loaf pan, insert thermometer from the side, just above the edge of the loaf pan, directing it at downward angle toward center of loaf.


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Yields: 0
     Cook's Illustrated magazine, March/April 2007, 16

notes: 

Cuisine:

Main Ingredient:   Bread