Potato flakes deposit sticky starch into the bubbles that form in baking bread, keeping the air from escaping.
2. Add 1-2 Tbsp. of vital wheat gluten to help your bread rise and improves the texture.
3. Add 1-2 Tbsp. of dough enhancer to improve texture, taste, and crust of the bread.
4. Freshly ground wheat flour loses half of it's nutritional value 24 hours after you grind it.
So make sure to use your freshly ground wheat flour within 24 hours.
5. Forming Loaves:
Roll out the dough into a 8x12" rectangle, pushing the dough down so all of the air bubbles disappear. Roll up like you are rolling a cinnamon roll. Pinch edges.
6. Don't add too much flour. Add flour until the dough is a little sticky to the finger. Adding too much flour will make your bread dry and crack.
