{"id":1131293,"date":"2020-03-13T10:00:12","date_gmt":"2020-03-13T15:00:12","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/?p=1131293"},"modified":"2025-01-28T14:48:23","modified_gmt":"2025-01-28T20:48:23","slug":"bread-baking-guide","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/bread-baking-guide\/","title":{"rendered":"The Ultimate Bread Baking Guide: How to Make Bread from Scratch"},"content":{"rendered":"Baking bread is one of the most satisfying at-home cooking projects. That freshly baked bread smell alone is worth the effort. <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-bread-recipes-for-beginners\/\">Easy bread recipes<\/a> are the way to go if you're new to baking bread, and quick breads, made without yeast, are particularly simple to master.\r\n\r\nWorried about your loaf going bad before you can enjoy it? Here\u2019s\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-bread\/\" rel=\"noopener noreferrer\" data-name=\"www.tasteofhome.com\/article\/how-to-freeze-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to freeze bread<\/a>.\r\n\r\nAfter you learn the basics, we're sure you'll be absolutely hooked on making your own bread and the magic that comes with the process. From mixing to kneading to proofing, we've got all of the tips and techniques you need to make bakery-quality bread right in your own kitchen\u2014including what to do if you end up with <a href=\"https:\/\/www.tasteofhome.com\/article\/undercooked-bread-heres-how-to-fix-it\/\">undercooked bread<\/a>.\r\n\r\n<strong><img class=\"alignleft size-large wp-image-1177775\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/08\/bakeable-logo.jpg?resize=150,150\" alt=\"bakeable logo\" width=\"150\" height=\"150\" \/>Love to bake?<\/strong>\u00a0Subscribe to the\u00a0<a href=\"https:\/\/www.tasteofhome.com\/newslettersignuppage\/\"><span class=\"s2\">Bakeable newsletter<\/span><\/a>\u00a0and\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/bakeable\/\" rel=\"nofollow\"><span class=\"s2\">join our baking community on Facebook<\/span><\/a> where you\u2019ll find recipes, tips and baking challenges.\r\n<!--\r\n\r\n<hr \/>\r\n\r\n-->\r\n<h2>How to Make Bread<\/h2>\r\n[dam-video dam-id=\"28642\"]\r\n\r\nTo start your bread baking journey, opt for a simple, straightforward recipe like our top-rated <a href=\"https:\/\/www.tasteofhome.com\/recipes\/basic-homemade-bread\/\">Basic Homemade Bread<\/a>. It has only a few ingredients, and it's super versatile\u2014you can slice it for sandwiches, serve it up with soup or toast it for breakfast.\r\n<div style=\"background: #E7F2F5; padding: 20px;\"><center>Hey, baker! Come on over to Bakeable, our online baking community,\r\nwhere you\u2019ll find our best tips and top-rated recipes. Then, share your bakes in our <a href=\"https:\/\/www.facebook.com\/groups\/bakeable\/\" rel=\"nofollow\"><b>Bakeable Facebook group<\/b><\/a>. We\u2019d love to see 'em.\r\n<!--\r\n\r\n<hr \/>\r\n\r\n-->\r\n<a href=\"https:\/\/www.tasteofhome.com\/article\/bakeable\/\" target=\"_&quot;blank&quot;\" rel=\"noopener noreferrer\"><button style=\"background-color: #005278;\">Visit Bakeable<\/button><\/a><\/center><\/div>\r\n<!--\r\n\r\n<hr \/>\r\n\r\n-->\r\n<h3>Ingredients<\/h3>\r\n<ul>\r\n \t<li>1 package (1\/4 ounce) active dry yeast<\/li>\r\n \t<li>2-1\/4 cups warm water, about 110\u00baF<\/li>\r\n \t<li>2 tablespoons + 1\/2 teaspoon sugar<\/li>\r\n \t<li>1 tablespoon salt<\/li>\r\n \t<li>2 tablespoons canola oil<\/li>\r\n \t<li>6-1\/4 to 6-3\/4 cups bread flour<\/li>\r\n<\/ul>\r\n<em>Before you move ahead, check this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/gluten-free-cornbread-recipe\/\" data-name=\"www.tasteofhome.com\/article\/gluten-free-cornbread\/\" data-module=\"content engagement\" data-position=\"embedded links\">gluten free cornbread<\/a>\u00a0recipe which is simplest of all!<\/em>\r\n<h3>Directions<\/h3>\r\n<h4>Step 1: Proof the yeast<\/h4>\r\nBefore you can get to mixing and kneading, it's important to proof the yeast. This means ensuring the yeast is still alive and ready to create carbon dioxide, the gas that gives bread its lift.\r\n\r\nTo proof the yeast, dissolve it in a dish of warm water with 1\/2 teaspoon of sugar. You want the water to be around 110\u00ba. If you go hotter, you can risk killing the yeast (and then you have to start again). You'll know the yeast is alive and ready for bread when it starts to bubble and foam.\r\n<h4>Step 2: Mix the bread dough<\/h4>\r\nWith the proofing taken care of, add canola oil to the yeast mixture.\r\n\r\nIn another bowl, whisk together half of the flour, as well as the sugar and salt. Add the wet mixture to the dry ingredients and work it into a sticky dough. When the mix comes together, add in the additional flour half a cup at a time until you have a soft bread dough.\r\n<h4>Step 3: Knead the bread dough<\/h4>\r\nNow for the fun part! When your dough is made, turn it out onto a floured surface to knead.\r\n\r\n<a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\">Kneading<\/a> is the process where you push, pull and stretch the bread. The purpose is to develop gluten. Gluten helps give the bread structure (without it, it would crumble) and gives it that bit of chew we all love.\r\n\r\nTo knead, take the heel of your hand and push the dough forward to stretch it. Then fold it in on itself, give it a quarter turn and repeat. Knead until your bread dough is stretchy and doesn't tear when you spread it between your fingers. Kneading times vary, but for this specific loaf, aim for about 10 minutes. Don't worry about overkneading by hand\u2014you will be tired long before you overwork the dough.\r\n<h4>Step 4: Proof the dough<\/h4>\r\nNext, let your bread proof. That means setting the dough aside so the yeast can do its work: creating air bubbles.\r\n\r\nTo proof the dough, coat it with a touch of oil or cooking spray. Place it in a large container, cover it with a damp towel and let it rest until the dough doubles in size. To get the best proof possible, make sure your kitchen is warm (above 75\u00ba) and humid. If it's a bit chilly or dry, you can try these <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-bread-when-its-cold-outside-and-inside\/\">tips for how to proof bread<\/a> in different weather conditions.\r\n<h4>Step 5: Punch down and proof again<\/h4>\r\nWhen the bread is doubled in size, punch it down. This just means using your knuckles to press out some of the air inside the dough. After punching the bread down, divide it into two equal portions. Shape and place the dough into greased <a href=\"https:\/\/www.amazon.com\/Taste-Home-inch-Non-Stick-Metal\/dp\/B07TYFTCF8\/ref=as_li_ss_tl?ie=UTF8&amp;linkCode=sl1&amp;tag=tohcookware_bakeware_landingpage-20&amp;linkId=d628f6b7566cf456d7b596dcdcd94990&amp;language=en_US\" data-product-name=\"Taste Recipes 9 x 5 inch Non-Stick Metal Loaf Pan\" data-product-price=\"12.99\" data-product-category=\"Kitchen\" data-product-retailer=\"Range Kleen Mfg\" data-content-rating=\"\">9 x 5-inch loaf pans<\/a> and let it proof a second time, until it doubles. This should take about 60 to 90 minutes.\r\n<h4>Step 6: Bake and enjoy<\/h4>\r\nWhen the bread has grown a second time, pop it into a 375\u00ba oven and bake for 30 minutes or until the internal temperature reads 200\u00ba. Remove the loaves from the pans, and let them cool on wire racks. Then, slice and enjoy!\r\n<h2><a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-bread\/\">Types of Bread<\/a><\/h2>\r\nOnce you've mastered a basic bread, there are so many more delicious <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/bread-recipes\/\">bread recipes<\/a> to explore. Each recipe falls into one of two main camps: quick bread and yeast bread.\r\n\r\nWithin those categories, there are seemingly endless possibilities for interesting recipes depending on your preferences and dietary needs.\r\n<ul>\r\n \t<li><strong><a href=\"https:\/\/www.tasteofhome.com\/collection\/restaurant-copycat-breads-biscuits-and-rolls\/\">Restaurant copycat bread recipes<\/a><\/strong>: From copycat Red Lobster cheddar bay biscuits to Olive Garden breadsticks, there are so many recipes to replicate your favorite restaurant carbs.<\/li>\r\n \t<li><strong><a href=\"https:\/\/www.tasteofhome.com\/collection\/breads-from-around-the-world\/\">Bread recipes from around the world<\/a><\/strong>: No matter where you go, every culture has its own unique bread. Try Indian naan, Korean cream cheese garlic bread or purple Filipino <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-ube-bread-from-scratch\/\">ube bread<\/a>. <strong>\r\n<\/strong><\/li>\r\n \t<li><strong>Special diet bread recipes<\/strong>: No matter what kind of diet you're on\u2014from keto to paleo\u2014there are ways to enjoy the comforting taste of bread. There are plenty of <a href=\"https:\/\/www.tasteofhome.com\/collection\/gluten-free-bread-recipes\/\">gluten-free bread recipes<\/a>, too! If you're looking for something that's just generally healthy, <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-ezekiel-bread\/\">Ezekiel bread<\/a> is a popular choice.<\/li>\r\n<\/ul>\r\n<h3><a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-quick-bread\/\">Quick Bread<\/a><\/h3>\r\n<img class=\"aligncenter size-large wp-image-1423057\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Best-Ever-Banana-Bread_EXPS_TOHDJ20_3309_E07_31_7b-2.jpg?fit=700,1024\" alt=\"\" width=\"700\" height=\"700\" \/><!--\r\n\r\n<hr \/>\r\n\r\n-->\r\n\r\nQuick breads are made without yeast. They rely on other leavening agents to rise, like baking soda or baking powder. Compared to yeast breads, quick breads are much faster to make. You can stir up the dough, pop it into a pan and bake\u2014no proofing necessary. There are so many <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-quick-bread-recipes\/\">easy quick bread recipes<\/a>, and they often fall into these categories:\r\n<ul>\r\n \t<li><strong>Sweet quick breads<\/strong>: From <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-banana-bread-recipes\/\">banana bread recipes<\/a> to <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-best-zucchini-bread-recipes\/\">zucchini bread recipes<\/a>, some of the most popular quick breads are sweet.<\/li>\r\n \t<li><strong><a href=\"https:\/\/www.tasteofhome.com\/collection\/savory-quick-breads\/\">Savory quick breads<\/a><\/strong>: Quick breads are often associated with sweeter flavors, but <a href=\"https:\/\/www.tasteofhome.com\/recipes\/buttery-cornbread\/\">cornbread<\/a> falls into the quick bread category, too! We also love this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herb-quick-bread\/\">Herb Quick Bread<\/a> recipe.<\/li>\r\n \t<li><strong><a href=\"https:\/\/www.tasteofhome.com\/collection\/irish-soda-breads\/\">Irish soda bread recipes<\/a>: <\/strong>Unlike most quick bread, soda bread is formed into a round loaf and baked on a tray rather than in a pan. It can be sweet or savory.<\/li>\r\n<\/ul>\r\n<h3><a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-yeast-breads\/\">Yeast Bread<\/a><\/h3>\r\n<img class=\"aligncenter size-large wp-image-1432581\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Old-World-Rye-Bread_EXPS_HCA19_15222_E06_22_3b-1.jpg?fit=700,1024\" alt=\"\" width=\"700\" height=\"700\" \/><!--\r\n\r\n<hr \/>\r\n\r\n-->\r\n\r\n<a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-yeast-bread-recipes\/\">Yeast bread recipes<\/a> are just what they sound like: recipes that call for yeast. They also typically require kneading and proofing, depending on the complexity of the recipe. So many classic bread recipes\u2014like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/the-best-pizza-dough\/\">pizza dough<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-make-monkey-bread\/\">monkey bread<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/parmesan-garlic-breadsticks\/\">breadsticks<\/a>\u2014all require yeast. Some of the most popular types of homemade yeast breads include:\r\n<ul>\r\n \t<li><strong>Shaped yeast breads:<\/strong> Different from breads made in a loaf pan, shaped yeast breads include rolls, pretzels and <a href=\"https:\/\/www.tasteofhome.com\/collection\/braided-bread-recipes\/\">braided bread recipes,<\/a> like challah.<\/li>\r\n \t<li><strong>Flatbreads: <\/strong>Despite a name that might imply they don't rise, some flatbread recipes\u2014including <a href=\"https:\/\/www.tasteofhome.com\/recipes\/traditional-pita-bread\/\">pita bread<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/article\/naan-bread\/\">naan bread<\/a>\u2014require yeast.<\/li>\r\n \t<li><strong><a href=\"https:\/\/www.tasteofhome.com\/article\/sourdough\/\">Sourdough bread<\/a>: <\/strong>Sourdough bread is unique in that it uses naturally occurring yeast. However, you can use store-bought yeast to make a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-a-healthy-bubbly-sourdough-starter-in-a-jiff\/\">quick sourdough starter<\/a>.<\/li>\r\n<\/ul>\r\n<h2>Bread Baking Tips<\/h2>\r\nBaking bread takes a bit of time to truly master, but even the trial and error is fun. Plus, who doesn't love the smell of bread baking in the oven? There are a few techniques you'll want to brush up on when you dive into a new recipe\u2014particularly when you're learning <a href=\"https:\/\/www.tasteofhome.com\/recipes\/basic-homemade-bread\/\">how to make yeast bread<\/a>.\r\n<h3><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-yeast\/\">How to Proof Yeast<\/a><\/h3>\r\n<img class=\"aligncenter size-large wp-image-362266\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTJS17_4217_D07_25_9b.jpg?fit=700,1024\" alt=\"Person pouring an open packet of yeast into sugar and water inside a glass bowl\" width=\"700\" height=\"467\" \/><!--\r\n\r\n<hr \/>\r\n\r\n-->\r\n\r\nProofing yeast is a precaution to take before baking any yeast bread. This step, which involves letting the yeast sit in warm water with a touch of sugar, is a way to check that the yeast you're using is alive and ready to create carbon dioxide, the gas that gives bread all those air bubbles.\r\n<h3><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-youre-kneading-dough-the-right-way\/\">How to Knead Bread Dough<\/a><\/h3>\r\n<img class=\"aligncenter size-large wp-image-963413\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/04\/GHTJS17_4217_B08_30_1b.jpg?fit=700,1024\" alt=\"\" width=\"700\" height=\"394\" \/><!--\r\n\r\n<hr \/>\r\n\r\n-->\r\n\r\nKneading dough is the fun part of bread making! You can work out some of your frustrations while working to develop the gluten in the bread. This gluten development gives the bread structure and the texture you love. To knead bread dough, push it with the heel of your hand, fold it over and turn. Repeat this process until your bread dough reaches the right texture.\r\n<h3><a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-bread-when-its-cold-outside-and-inside\/\">How to Proof Bread Dough<\/a><\/h3>\r\n<img class=\"aligncenter size-large wp-image-1329397\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/12\/BW19_47666_C10_04_2b.jpg?fit=700,800\" alt=\"\" width=\"700\" height=\"467\" \/><!--\r\n\r\n<hr \/>\r\n\r\n-->\r\n\r\nProofing bread dough is perhaps the trickiest part of the bread baking process. To properly proof bread, you need a warm, humid environment. This encourages the yeast to create the carbon dioxide that encourages the dough to expand.\r\n\r\nWondering <a href=\"https:\/\/www.tasteofhome.com\/article\/how-long-does-it-take-for-bread-to-rise-and-other-baking-questions\/\">how long it takes for dough to rise<\/a>? It depends on factors like the room's temperature and the freshness of your yeast.\r\n<h3>How to Tell When Bread Is Done<\/h3>\r\nAfter working so hard to knead and proof your bread, you want to get the perfect bake. For yeast breads, the best way to tell if the bread is done is to take the internal temperature with a quick-read thermometer. According to our <a href=\"https:\/\/www.tasteofhome.com\/article\/meet-the-taste-of-home-test-kitchen-team\/\">Test Kitchen<\/a>, yeast breads are done when they reach 160\u00ba to 185\u00ba inside.\r\n\r\nFor quick breads, you can use <a href=\"https:\/\/www.tasteofhome.com\/article\/cake-doneness-tests\/\">the toothpick test<\/a>, much like you would for cakes. When the toothpick comes out clean, the quick bread is done.\r\n<h3>How to Store Homemade Bread<\/h3>\r\n<img class=\"aligncenter size-large wp-image-661762\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/10\/Home-Style-Yeast-Bread_EXPS_MRR16_12013_A09_01_3b-2.jpg?fit=700,1024\" alt=\"\" width=\"700\" height=\"700\" \/><!--\r\n\r\n<hr \/>\r\n\r\n-->\r\n\r\nAfter taking the time to make homemade bread, the last thing you want is for it to go stale before you finish eating it. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-keep-bread-fresh\/\">Storing bread properly<\/a> is key. Homemade bread lasts for 3 to 4 days when stored correctly. Bread boxes work exceptionally well for keeping your bakes fresh for a few days. If you can't finish your bread in a few days' time, learn <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-bread\/\">how to freeze bread<\/a>\u2014it'll last for 3 to 6 months in the freezer.\r\n<h2>Bread Baking Supplies<\/h2>\r\nYou don't need a lot of extra gear or gadgets to get into bread baking. A quality <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-stand-mixer-models\/\">stand mixer<\/a> certainly helps, and you'll definitely need a loaf pan or two, but you don't need much else to get started.\r\n\r\nIf you catch the bread baking bug, you can invest in all sorts of <a href=\"https:\/\/www.tasteofhome.com\/collection\/bread-baking-essentials\/\">bread making tools<\/a> to make whipping up your favorite recipe a joy. A great <a href=\"https:\/\/www.surlatable.com\/w252sthof-gourmet-bread-knife-834\/PRO-592907.html\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">serrated knife<\/a>, a <a href=\"https:\/\/www.amazon.com\/dp\/B06ZXWR7VW?creativeASIN=B06ZXWR7VW&amp;linkCode=w61&amp;imprToken=-aYyfljLMrrJRKm32Bgb1Q&amp;slotNum=1&amp;tag=tohmke-20\" target=\"_blank\" rel=\"nofollow noopener noreferrer\" data-product-name=\"ORBLUE Premium Danish Dough Whisk - 2 Pack LARGE 13.5&quot; Dutch Whisk with Stainless Steel Ring - Danish Whisk for Bread, Pastry or Pizza Dough - Baking Tool Alternative to a Blender, Mixer or Hook\" data-product-price=\"11.97\" data-product-category=\"Kitchen\" data-product-retailer=\"Orblue\" data-content-rating=\"\">dough whisk<\/a> (<a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-a-danish-dough-whisk\/\">we gave it a try!<\/a>) and even a <a href=\"https:\/\/www.surlatable.com\/folding-proofer-slow-cooker\/PRO-3318300.html\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">countertop proofer<\/a> can make homemade bread even easier. <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-bread-machines\/\">Bread machines<\/a> can also be super useful in the kitchen, especially when you've got <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-bread-machine-recipes\/\">easy bread machine recipes<\/a>.\r\n<!--\r\n\r\n<hr \/>\r\n\r\n-->\r\n<h2>Troubleshooting Tips<\/h2>\r\n<img class=\"aligncenter size-large wp-image-1420876\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps180460_TH143194B06_10_3b-3.jpg?fit=700,1024\" alt=\"\" width=\"700\" height=\"700\" \/><!--\r\n\r\n<hr \/>\r\n\r\n-->\r\n<h3>Your Bread Isn't Rising<\/h3>\r\nThere are lots of reasons your bread might not be proofing the way you envisioned. The most common issue is that your room just isn't warm enough. To remedy this situation, crank up the thermostat or pop your bread in a cold oven with a pan of boiling water. If that doesn't help, check out our list of common <a href=\"https:\/\/www.tasteofhome.com\/article\/9-reasons-your-bread-isnt-rising-and-what-to-do-about-it\/\">reasons your bread isn't rising<\/a>.\r\n<h3>Your Bread Is Dry<\/h3>\r\nIf your bread is dry, then chances are you overbaked it. This means that it stayed in the oven too long or the temperature inside was too hot. Do your best to keep an eye on the time and <a href=\"https:\/\/www.tasteofhome.com\/article\/oven-maintenance-for-holidays\/\">calibrate your oven's temperature<\/a> every so often. It really helps!\r\n<h3>Your Bread Is Raw or Chewy in the Middle<\/h3>\r\nIn this case, you didn't bake your bread for long enough. To prevent raw or chewy bread, check your <a href=\"https:\/\/www.tasteofhome.com\/article\/oven-temperatures-for-baking-bread\/\">bread's internal temperature<\/a> before removing it from the oven to ensure it's baked.\r\n\r\nIf you're still having issues, you may have to calibrate your oven, as mentioned above. You want to be sure that 350\u00ba is really 350\u00ba.\r\n<h3>How Do You Know If Bread Is Kneaded Enough?<\/h3>\r\nThe easiest way to tell if your bread is kneaded enough is to conduct what bakers call the \"windowpane test.\" To do this, stretch a bit of dough between your fingers. If the dough rips, keep kneading. If it stretches to form a translucent window, you've developed enough gluten and the bread is ready to proof.\r\n<h3>How Do You Know If Bread Is Kneaded Too Much?<\/h3>\r\nOverkneaded dough can produce tough, overly chewy bread. The good news is that it's nearly impossible to overknead your dough when you knead by hand\u2014you will be tired long before the dough is overworked.\r\n\r\nIf you're <a href=\"https:\/\/www.tasteofhome.com\/article\/kneading-dough-with-a-stand-mixer\/\">kneading in your stand mixer<\/a> with a dough hook, just be sure to pause every few minutes and conduct the windowpane test.\r\n<h3>What Happens If You Don't Let Your Bread Rise Long Enough?<\/h3>\r\nIf you don't allow your bread enough time to rise, it will be dense and chewy when you bake it, so\u00a0 be sure to give it plenty of time to get the lift it needs. You can tell if the bread has risen enough when you poke a knuckle into the dough and the indentation slowly springs back.\r\n<h3>What Happens If Your Bread Is Overproofed?<\/h3>\r\nYour bread is overproofed when it looks stretched across the top and when you press it with your fingertip, it springs back instantly. If you bake your bread like this, it'll crack and collapse. If your bread proofed for too long, just punch it down, knead it briefly and let it proof to the correct size. You can reset the process and still end up with a perfect loaf.\r\n\r\n<strong>Up Next:<\/strong> The <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-bread-recipes\/\">best bread recipes of 2024<\/a>.\r\n\r\n\r\n\r\n<em><a href=\"https:\/\/www.tasteofhome.com\/author\/tnykiel\/\">Teddy Nykiel<\/a>, Taste Recipes Associate Digital Editor, contributed to this article.<\/em>","protected":false},"excerpt":{"rendered":"<p>Get tips, recipes and more with our ultimate guide to bread making. 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