(Part of “Bread 101” tab)
I give 100% credit to the information below to Cook’s Illustrated (Specifically in their All-Time Best Bread Recipes issue)
People have various interpretations of what are the best techniques for baking bread and what ingredients are acceptable or not. This issue of Cook’s Illustrated features a short article on the myths and facts of baking bread. Take a look at them before you begin you bread journey to dissipate any misconceptions. The Cook’s Illustrated Team mentions in their article that “After years of kitchen testing, we’re ready to set the record straight.”
I chose to not include all details (such as explanations under the myths and facts) in order to give most of the credit to Cook’s Illustrated. I fully recommend investing the money in purchasing their issue (https://www.ebay.com/i/323790364163?chn=ps) to gain access to other helpful tips from professionals in their test kitchen and amazing bread recipes.
Credits: King Author Flour
Myth #1: Bread Flour is Best
FACT: All-purpose flour is fine
Credits: Serious Eats
Myth #2: Tap Water is Fine
FACT: Bottled Water is Best
Credit: Diamond Crystal Salt
Myth #3: Salt is Optional
FACT: Salt is Essential
Credit: King Arthur Flour
Myth #4: Yeast Must be Proofed
FACT: Proofing Yeast is Unnecessary
Credit: Carolina Sauce Company Blog
Myth #5: Always start with a sponge (a mix of flour, water and yeast that is fermented for several hours/overnight)
FACT: Some breads don’t require a sponge
Credit: Macy’s
Myth #6: Hand kneading is better
FACT: You should use a stand mixer
Credit: America’s Test Kitchen
Myth #7: You can’t over knead
FACT: Too much kneading leads to flavor loss
Credit: Belgian Foodie
Myth #8: Rising times are flexible
FACT: Rising times should be followed
Credit: King Arthur Flour Blog
Myth #9: Baked bread will sound hollow
FACT: Thermometers are helpful