Yes, baking soda also works fine to raise the dough, but it is not activated without the use of an acid. For that, you will need to mix baking soda and lemon juice into the dough. Add the baking soda and lemon juice in equal proportion. If you are replacing yeast with baking soda, then use 1 ½ teaspoon baking soda plus 1 ½ teaspoon of lemon juice for every one tablespoon of yeast. Like baking powder, baking soda also does not need a rising time. The prepared dough is baked directly, and it raises as it is heated and baked in the oven.
10. What is the correct time to stop kneading the dough?
To know when your dough is ready, first check the dough by its appearance; it must look smooth and elastic. Then when you stretch the dough a bit, it must move backward. One traditional way to see if the dough is perfectly kneaded is to pinch your earlobe and then pinch the dough. If the texture and softness of the dough matches the softness of your earlobe, then your dough is ready.
11. Is it better to knead the dough using a dough hook?
You can’t say better, but it is definitely easier than hand kneading. When you use a dough hook, you can knead the dough in eight minutes without putting in extra effort. When you are done kneading with the dough hook, make sure to remove all the dough from the hook.
12. Is over-kneading bad for bread texture?
That is an important fact that a beginner must keep in mind. Over-kneading is as bad as under-kneading; in both cases, you will not have good texture of the bread after baking. And if you have accidentally over-kneaded the dough, then leave it to rise for a longer period.
13. How can we cover the dough when it is rising?
The bread dough must be covered with something to keep its moisture intact. You can either use a clean and damp kitchen towel or a plastic wrap. Place the dough in a bowl that is twice the size than the prepared dough and then cover the bowl with a towel or plastic sheet. Make sure to leave space above the dough to allow it to rise.
14. What happens if the dough is not left to rise long enough?
When the dough is not left to rise in volume, it will be baked into a hard brick that you would not want to eat. Save your efforts and give appropriate time to kneading and leavening of the bread.
15. How can I shape my bread if I don’t have a loaf pan?
Most bread loaves are baked without a loaf pan. You can shape your dough into an oval or a baguette then place it gently on a well-greased baking sheet. You have a variety of choices. If the bread dough is too loose, then place it in a greased casserole or baking dish to get bread with a definite shape.
16. Why does the bread sink at the center after baking?
When your bread sinks after baking, it means that you didn’t knead the dough well before baking or haven’t use the leavening agent in the right proportion.
Chapter 3: Yeast Bread Recipes
No-Knead Bread
Ingredients
3 cups plus 2 tablespoons unbleached all-purpose flour
1¾ teaspoons salt
½ teaspoon instant yeast
1½ cups cool water
How to Prepare
Place flour, salt, and yeast in a large mixing bowl and with a wire whisk, mix well.
Place the water and mix until a shaggy mixture forms.
With a plastic wrap, cover the dough bowl and set aside for 12–18 hours.
Preheat your oven to 450ºF.
Heat a cast-iron pan with a lid in the oven for 30 minutes.
Place the dough onto a generously floured surface and shape into a ball.
With a plastic wrap, cover the dough ball and set aside for about 25–30 minutes.
Remove the hot pan from the oven and carefully place the dough inside.
Cover the pan with a lid and bake for approximately 30 minutes.
Remove the lid of the pan and bake for additional 15 minutes or until a wooden skewer inserted in the center comes out clean.
Remove the loaf pan from the oven and place onto a wire rack to cool for about 10 minutes.
Now, invert the bread onto the wire rack to cool completely before slicing.
