Common Questions About Baking: Get the Answers You Knead

Let’s be honest: us passionate bakers all have days where the dough just won’t rise to the occasion and play nice. If you are tired of sinking loaves, understanding finicky ingredients, or struggling to perfect techniques, you are definitely not alone. We often get questions about baking from frustrated students who just want to bake a loaf that actually rises.

Instead of getting sour about your kitchen mishaps, let's turn those failures and questions into valuable baking trivia. With a few simple tips and tweaks, you can troubleshoot your way to perfection. 

Ingredient Science: The Inside Scoop

1. How should I be weighing my flour and sugar? 

In our classes, one baking trivia that students learn the hard way is that cups are reliable for tea, but not for flour. 

Depending on how you scoop, a single "cup" of flour can vary by up to 30% in weight. That inconsistency messes with your dough’s hydration levels, leading to a dry, dense brick instead of a fluffy loaf. 

The good news is that the fix is simple: use a kitchen scale for all your ingredients. It’s the only way to ensure your bakes are 100% consistent every time.

2. Does ingredient temperature really matter?

Temperature can make or break your final bake. 

For instance, cold ingredients (like cold butter) are essential for flaky pastries because they release steam as they melt in the oven, creating that light, flaky texture we all love. On the flip side, room-temperature ingredients (such as softened butter) are crucial for soft breads. This is because softened butter emulsifies better with sugar and eggs, trapping air for a lighter, fluffier product.

3. Instant vs. Fresh Yeast: Can I Swap Them?

Much like a perfectly scored sourdough, the answer to this common baking question is a little “layered”.

Yes, they are interchangeable, as both are living organisms. However, they definitely have different personalities.

Instant dried yeast is super convenient since you can add it straight to your dry mix. Fresh yeast, on the other hand, is often preferred for a better texture and flavour, especially in rich yeast breads and those requiring a long proving time. 

Our simple rule for substitution is: use three times as much fresh yeast by weight as dried yeast. So, for a recipe calling for 7g of dried yeast, use 21g of fresh yeast.

Troubleshooting the Basics: Don’t Let Your Loaf Down

4. Why does my bread sink in the middle?

You know that sinking feeling when you see a collapsed loaf? We feel you. That sudden collapse is typically a sign of a structural imbalance. The usual culprits are either too much liquid (high humidity can worsen this) or insufficient protein in the flour. 

Additionally, a lack of salt can be the issue. Salt is vital because it regulates yeast activity by controlling water absorption. Without enough salt, the yeast ferments too quickly, leading to an over-risen dough that collapses just as fast.

Sometimes the issue is the yeast itself. Too much or the wrong type can cause a rapid, unstable rise that collapses before the gluten structure can set. So, always measure accurately and use the specified high-protein flour for proper gluten development.

5. Can I substitute plain flour for bread flour?

One of the most pressing questions we get is how to bake chewy artisan loaves. We always rely on good old bread flour to achieve this texture. This is because its higher protein content allows for stronger gluten development and elasticity. If you swap it for plain flour, your bread might lack that satisfying chew.

If you want a chewier crust for, say, your favourite Neapolitan pizza, using pizza flour is still best. 

6. Can I swap dairy products (milk, butter, cream) for non-dairy alternatives?

Smart swaps work, but you must choose wisely. Since dairy milk’s protein and fat are important for structure and browning, soy milk is often the best replacement because its protein content (around 8g per serving) is similar to cow's milk. 

For butter, vegan butter works as a simple 1:1 replacement. Alternatively, plant-based oils like olive or coconut oil can be used, though you might need to adjust the ratio (e.g., use 3/4 part oil for 1 part butter) for optimal results.

Finally, canned coconut milk or coconut cream can be used as a great filling, since it adds that beloved rich texture and sweetness to your recipe.

Know Your Oven: Is It Done, Dough?

7. How do I know when my bread is actually done?

Judging a loaf by its crust alone is a “half-baked” strategy. While a golden-brown exterior looks promising, the inside could still be gummy. 

If the bottom of the loaf sounds hollow, you’re likely in the clear. But for total peace of mind, an instant-read thermometer is your best bet. Most yeasted breads are ready at ~88°C, while dense whole-grain loaves need to hit between 96°C and 99°C to be fully set.

8. Why are my edges burnt, but the centre is still raw?

While placing the dough too close to a heating element can be a factor, the usual problem is an inaccurate thermostat. This means the oven is running much hotter than the display says, which forces the crust to set and burn quickly, leaving the inside uncooked. 

To work around this, we always use an oven thermometer to check the actual temperature on the baking rack. 

Stop Loafing Around and Start Baking

We hope these answers help you sort out your kitchen conundrums. You see, baking doesn't have to be a guessing game! Once you know the science and ask the right questions, you’re halfway to pro status.

If you are ready to stop struggling with guesswork and become a better baker with the help of an expert, come join us in the studio. Whether you want to master the art of yeast in our sourdough baking class or get the basics down pat in our foundational bread baking course, Bespoke Bread has a spot for you.

Let’s get your hands in the flour. Your perfect loaf is waiting!