Sunday, May 19 2024

Although baking bread at home seems difficult, far from everyday life, it is not so!

We can all do it with the equipment of an ordinary home kitchen, without the need for machines or other complications.

TIPS FOR GOOD HOMEMADE BREAD


To make bread at home it is not enough to have a good bread machine: in addition to the right and quality ingredients, it is essential to make it rise well and not to make some mistakes. Let’s see which ones.

HOMEMADE BREAD DOUGH

You will need to get a soft dough but at the same time compact to make it rise well. If, at some point in the process, you find that the dough is too soft, add some flour: otherwise, add a small amount of warm water.

LEAVENING OF HOMEMADE BREAD

If the bread does not rise, it means that there is a problem with the flour: avoid 00 flour or in case use it together with Manitoba.

To activate leavening, place the bread in a dishcloth and wait at least three hours: be careful, never let the bread rise in the refrigerator.

BAKING HOMEMADE BREAD

If the bread bakes only outside and not inside, it means that the dough was too soft or the oven temperature was too high.

If, on the other hand, the bread crumbles, it means that the dough was too hard and dry or you overcooked the bread.

Finally, here is the secret to making sure that your homemade bread has a crispy crust: place a pan with water in the oven and leave it during the first baking stage-the steam will allow the bread to have a crispy crust.

 

 

 

INGREDIENTS:

  • 4 cups of all purpose flour
  • 1 1/2 cup of water
  • 1 heaping teaspoon of salt
  • a little extra virgin olive oil and salt
  • 1/3 of a cube of brewer’s yeast (7 grams) or 2 1/4 tsp of active dry yeast

 

METHOD:

  1. Dissolve the yeast in a portion of the water measured for the dough, at room temperature or just lukewarm. Be careful because warm water “kills” the yeast.
  2. In a bowl, pour the flour, add the salt and yeast, half the water and start kneading.
  3. Gradually add more water until the dough is very soft but leaves your hands almost dry and clean (the exact word is: stringy).
  4. This is the most difficult time because it takes some patience to get there. The temptation is to add a lot of water, to make it faster, but if the dough gets too soft, you have to intervene with more flour, and the proportions get out of balance.
  5. When the dough is, therefore, well strung together, transfer it to a pastry board and knead it vigorously for about 10 minutes.
  6. Give the dough a roughly spherical shape, place it back in the bowl, cover it with a damp cloth or plate and let it rise until it doubles in volume.
  7. Take the dough again, deflate it a bit and transfer it to the baking pan (I recommend a plumcake mold ).
  8. Let it finish rising for another couple of hours in a warm, draft-free place (for example, near a stove).
  9. Turn on the oven to 350 F.
  10. Bake the bread after lightly greasing one surface.
  11. Bake for about 40 minutes, until golden brown and the inside dry. The scent it gives off delicious home.

With this starting recipe, and once you have made a couple of attempts to acquire manual dexterity, you can indulge with whatever your imagination suggests: milk or oil in partial substitution for water, seeds or nuts in the dough, flavored salt and spices.

 

HOW TO KEEP HOMEMADE BREAD SOFT

Homemade bread, compared to purchased bread, keeps soft for longer: but let’s see how to store our homemade loaves well so that they keep their freshness, softness and fragrance for a long time:

  • A very simple remedy is to place the bread in a white, cotton kitchen towel previously moistened with a little water.
  • Alternatively, store the bread in a plastic food bag or, if you think you will not be able to consume it within a short time, freeze it in the special clear food bags.
  • To make the bread look fresh and crumbly again, you can thaw it directly in the oven.

 

 

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