Novices in baking, are you ready to indulge in the fragrance of wheat flour and the cure of kneading dough? Making bread is an art, which combines science and creativity. The key to becoming a master of bread lies in understanding the basic knowledge and mastering the step-by-step steps.
Flour: the cornerstone of baking
The soul of bread lies in flour, which gives bread structure, texture and flavor. There are many kinds of flour, from universal flour to whole wheat flour, and each flour has its own unique characteristics. Universal flour with moderate protein content is suitable for making all kinds of bread, while whole wheat flour is rich in fiber, which gives bread a fuller taste.
Water: Let the bread wake up.
Water is the lifeblood of bread. It activates yeast in flour and makes bread fluffy and soft. The proportion of water directly affects the texture of bread. Less water will produce bread with hard texture, and more water will produce bread with soft texture.
Yeast: The Magic of Fermentation
Yeast is the secret weapon to make bread, which promotes dough fermentation, forms pores and makes bread fluffy. Yeast can be fresh yeast, active dry yeast or instant yeast, and each yeast has its own unique activation method.
Salt: add flavor
Although the role of salt in bread seems insignificant, it is very important. Salt can not only enhance the flavor of bread, but also enhance the fermentation ability of yeast, inhibit harmful bacteria and ensure the food safety of bread.
Kneading: establishing gluten network
Kneading is an important link in the process of bread making. Kneading can help protein in flour to form gluten network and give bread elasticity and toughness. The time and intensity of kneading dough will affect the final texture and taste of bread.
Fermentation: Waiting for Miracle
Fermentation is the process of magical transformation of bread. After the first kneading, the dough needs to be fermented in a warm environment. In this process, yeast will consume the sugar in the dough, produce carbon dioxide gas, and make the dough swell.
Plastic surgery: shaping your masterpiece
When the dough is fermented, it should be shaped. Plastic surgery can give bread various shapes, from classic baguette to artistic woven bread. Molding not only affects the appearance of bread, but also affects its internal structure and baking effect.
Baking: witness the fruits of your labor.
Baking is the last step in bread making, and it is also the moment to witness the fruits of one's labor. The temperature and time of baking will directly affect the color, texture and flavor of bread. Preheat the oven to a suitable temperature, and observe the bread closely during baking to ensure uniform heating.
Enjoy: savor your masterpiece.
The bread came out of the oven, and the air was filled with attractive aroma, so people could not help taking a bite. The softness, chewiness and flavor of bread are intertwined, bringing unparalleled taste bud experience. Homemade bread is not only your masterpiece of kulinarisch, but also a gift full of warmth and sense of accomplishment.
Bread making skills
When measuring ingredients, please use a measuring spoon and a measuring cup to ensure accuracy.
Different flours have different water absorbability, so it may be necessary to adjust the amount of water.
If there is no kitchen scale, you can put flour in a measuring cup and then scrape the surface with a knife to measure it.
Fermentation time is affected by temperature and yeast activity, so please pay attention to the fermentation of dough at any time.
When baking, please use baking stone or oven thermometer to ensure the accurate temperature.
Let the bread cool before slicing it to prevent it from sticking inside.
Homemade bread can be stored at room temperature for 2-3 days.