The Benefits Of Making Bread At Home
To be able to make bread successfully you first need to understand the broad range of breads out there. When making bread you will need to know the different characteristics of each bread type including their appearance.And also how to follow the recipes to get the best flavour and texture from the bread. People have been making bread for hundreds of years at home and are very important in professional kitchens.
Essential Bread Making Tips
About Commercial Baking In A Bread Factory
The main difference between homemade bread and bread that is made in large quantities in a bread factory, is commercial bread will be made to a uniform flavour and texture. Factory made bread is produced on a large scale and will stick to the uniform recipes. These recipes will use a large quantity of yeast which helps to produce lots of bubbles within the bread, this leads to the light texture of the bread. Also many factory breads will be made with a lower quality grain that will also lack the essential nutrients. Commercialised bread is produced to earn the highest profit possible, this may result in lower quality cheap ingredients being used.
Manufactured bread may also contain preservatives to help boost the shelf life of the bread. Ingredients used in commercial bread that you should be cautious about include; high fructose corn syrup, dicalcium phosphate and ammonium chloride.
Advantages of Making Bread At Home
Bread that is made at home or in a professional kitchen has many advantages over commercial bread. Making the bread by ourselves means we can use high quality ingredients to achieve a better flavour, taste and texture. By adding all the best ingredients into the dough mix, ultimately a higher quality and tasting bread will be created. There are some areas you need to be aware of these include; different flours will function differently. Various flours will have their own characteristics, such as whole wheat flour will use less flour than white flour in a recipe.
Italian bread can be made using a range of seasonings. When creating an Italian bread try replacing the salt with garlic salt
Seasonings such as rosemary or oregano can be stirred into a dough, try to experiment with a range of ingredients. Recipes can also be increased, so if you are following a recipe for 1 loaf try doubling all of the ingredients to make 2 loaves.
Where To Buy The Ingredients For Making Bread
When creating your homemade bread you will need to buy your ingredients. There are a range of places to buy ingredients from including; The internet is a great place to find the ingredients you need, especially the speciality ingredients. Also when shopping online you can have your products delivered to your door. Furthermore, if you are making a sourdough it is possible to buy a sourdough starter online and have it delivered.
To get a better idea of the range of breads you should visit different shops that sell breads, such as supermarkets or artisan bread shops. A great tip here is to ask the bakers a few questions to find out the special ingredients they use to achieve the breads appearance, texture and flavour that you are looking to create.
Try to experiment with homemade breads by adding condiments and sweeteners, and practicing with various skills. A range of techniques and tools need to be learnt and used to achieve different results and types of bread. Finally homemade bread is convenient and easy to make and is an enjoyable learning experience for bread bakers.
Baking Homemade Bread – Basic Recipe
There are many different recipes for making bread, although it is best to start with the basics. A basic bread recipe can be built upon and improved to the specific bread requirements. Homemade breads are easily prepared, contain more nutrients and will have a unique result. Homemade breads have an authenticity about them that can’t be achieved by commercial bread making machines. Also it is important to learn the basic skills and then develop your own recipes.
Basic Bread Baking Tips
Equipment And Tools
To start, you will need, a stand mixer, 1 big mixing bowl, a spoon, spatula to work the dough, a set of measuring cups and a set of measuring spoons. Also a bread baking tin and a damp cloth to cover the bread when rising.
The ingredients are; 2.5 cups of bread flour or all-purpose flour, 1x 7 gram sachet of instant or dry active yeast, 2 tablespoons of sugar, 1 teaspoon of salt, 1 cup of milk heated to 45 degrees celsius, 2 tablespoons of olive oil, 1 egg, an extra ¼ cup of flour.
Always check the yeast package for correct temperatures of the mixing liquid. The different brands can vary
Getting To Know The Process
Firstly, mix the yeast in 1 cup of milk at a temperature of 45 degrees Celsius. We will mix the dough using a stand mixer and dough hook, so in the stand mixer bowl add the flour, yeast, sugar and salt stir in the milk followed by the oil and the egg. Next beat the mix on a high speed for 2 minutes then turn the mixer to a low speed and add about ¼ cup of flour or until the dough forms a mass.
About The Kneading Process
Kneading The Dough
The kneading of the dough is done next. Firstly, take a little flour in your hands and rub together and lightly flower the kneading surface. Take the ball of dough and place it on the floured surface and knead the dough for about 55 turns. Kneading requires the dough to be punched flat and folded into a ball again over and over. Once the dough has been kneaded place it in the mixing bowl that has been lightly oiled and cover with the damp cloth and leave to rise for 45 minutes. The dough should rise to roughly double the size depending on the yeast used. And knock the dough back down again and shape it to fit in the oiled baking loaf tin. The tin size is around – 20cm x 10cm.
The Final Steps For Making Bread
Cover the homemade loaf and tin with the damp cloth and leave to rise for around 50 minutes, the dough will rise over the top of the tin. It is crucial that the towel is not to heavy and make sure it is damp enough so it doesn’t stick to the rising dough.
Preheat the oven to 190 Degrees Celsius, and bake the loaf for 30 minutes. If the loaf starts to brown too much, lightly cover the loaf in tinfoil. Once the baking has finished remove the loaf from the tin to cool.