Bread Photos

After several years of gluten-free bread baking––including an intensive session where I baked dozens of loaves as I developed the gluten-free bread mix for Bob’s Red Mill––I can show you how the bread should look during the various steps of bread baking.

Experienced bakers may follow a recipe, but they also rely on their intuition and visual cues. They know how the dough should look and feel and are more likely to bake the bread by hand, rather than in a bread machine. However, a bread machine is a wonderful aid, especially for those whose time in the kitchen is limited. But you will have less control over the process. I test my breads in the oven and in the bread machine, so I know how they perform using either method.

The photos below show how dough should look for baking loaves of bread––not flatbreads such as pizza or bagels, where the dough is much stiffer. And, the photos are for baking bread in the oven, not a bread machine.
Dough should fall slowly, yet easily from the beaters in what I call "graceful globs." If you have to pry the dough from the beaters, it’s too stiff. Add water, one tablespoon at a time to reach desired consistency. If it falls off the beater right away (much like cake batter) add flour, a tablespoon at a time to reach desired consistency.

Spread dough in non-stick pan that has been generously greased and dusted with flour (which helps prevent sticking). Smooth dough with spatula that has been moistened with oil or water. Some bakers flatten the dough as they smooth it; others mound it slightly. Either is fine.

Let dough rise in warm place (75-80ºF), until just level or just slightly higher than top of pan. If you let it rise any higher, it may deflate during baking.

Bread will continue to rise as it bakes in the oven. I bake bread on the middle rack.

Bread should look nicely browned on the outside. Do not under-bake. Some bakers rely on the look of the crust to judge "doneness"; others thump the browned crust with a fingernail to get a "click" sound; still others use a reading of 195-205ºF from a thermometer inserted into the center. Let bread cool in pan for 5-10 minutes, then place on wire rack to cool thoroughly before slicing.