FAQ's
HIGH ALTITUDE BREAD BAKING?
At higher altitudes, flour tends to be drier and bread dough rises higher and faster than at sea level because the air pressure is lower at higher altitudes. Therefore, at altitudes higher than 5,000 feet, add an additional 1 – 2 tablespoons of water to the PrepPal™ before mixing. Check frequently during the proofing step as dough will rise more quickly. If dough over-rises, the results might be a heavy dry loaf or collapsed loaf. Therefore, if dough rises beyond the doubling stage, deflate slightly by pushing down gently on the dough with a spatula, and allow to rise a second time before baking. Oven temperatures may need to be increased 10 to 15o. Check doneness a few minutes before the minimum recommended baking time and tent with foil if it is browning too quickly.
CAN YOU USE A BREAD MACHINE?
Add 1 1/3 cup water to the bread machine followed by one bag of Wild About Bread™ mix. Sprinkle the contents of one yeast packet on top of the bread mix. Follow instructions for the bread machine for selecting crust texture and other options.
CAN YOU USE WILD ABOUT BREAD™ MIX WITHOUT A PrepPal™?
In a 10 cup mixing bowl, add 1 1/3 cup warm (90 – 105 o) tap water. Sprinkle the entire contents of one yeast packet onto the water and stir gently with a fork or whisk to disrupt any lumps. Add the contents of one bread mix package and stir by hand with a large spoon or an electric mixer until all of the flour is incorporated into the dough. Grease a clean bowl with cooking oil (e.g., vegetable or olive) or pan release spray. Transfer the dough ball into the greased bowl and flip it over and roll it around into a ball that is completely covered with oil. Cover the bowl with plastic wrap or a clean cloth to keep out any drafts and prevent a dry crust from forming on the dough. Place the bowl in a warm, draft-free place until dough has doubled in volume. At this point, dough ball can be transferred to a floured surface, kneaded, and shaped according to recipe directions.
WHAT ARE THE INGREDIENTS AND NUTRITIONAL FACTS?
SMALL, UNBROKEN BUBBLES ON TOP OF YOUR BREAD?
If small unbroken bubbles appear on top of bread, this indicates the bread has risen properly. If large air pockets appear under the baked surface, this dough rose too quickly, perhaps in a spot too warm. Next time, try a cooler spot in your home to proof your breads.
WHAT TYPE OF PAN SHOULD YOU USE TO BAKE YOUR BREAD?
Dark pans absorb more heat than lighter ones and have a tendency to more easily burn breads. Heavier pans made from a metal that distributes heat well, such as aluminum, give better results. Glass pans are also good for baking bread.
DOUGH DIDN'T RISE?
There are two possible reasons. If the dough didn’t rise, the water you added may have been too cold or hot. The water temperature should be between 105-110 o. Another reason could be the temperature where you proofed your dough was too warm or cold. The ideal temperature for proofing dough is between 75-85 o.
DOUGH ROSE TOO QUICKLY?
If the dough rises too quickly, and you are not ready to bake the bread yet, not to worry. Scrape the dough down again in the PrepPal™ and allow it to rise to almost but not quite double in size.
BREAD BROWNED TOO QUICKLY?
Oven temperatures when baking breads usually start out high. Temperatures inside your oven could vary as much as 50 o side to side, top to bottom. Rotate the pan in the oven at least once during the bake. If browning too quickly there are several solutions:
- Turn the oven temperature down 50 o
- Tent with foil partway through baking
- Move dough to a lower oven rack
HOW CAN YOU TELL WHEN YOUR BREAD IS DONE BAKING?
Yeast breads are fully baked when the bottom crust is a rich golden brown color. If you are baking in a pan, look for when the bread has pulled away from the sides of the pan. If you have an instant read thermometer, bread are fully baked at 190 o.