Whether you are using your hands or a stand mixer, making bread requires patience, power and skill. Many people believe that making bread is as simple as mixing flour, water, yeast, and salt – and in some breads, it is as easy. But most yeast breads require more.
In this article, I explore the finite details of making a great bread. Let me also tell you how you can store your bread so that you can enjoy it for days (or weeks!) To come.
Before you break the bread pan to bake your first loaf, you need to understand the steps required to reach a large loaf of bread. Bread does not lie: If you go through these steps or pull out, your bread will show it.
Step 1: Measure Your Components
Accuracy is important in bread making, and the plain truth is that the weight content on the kitchen scale is more accurate than measuring the volume with cups and spoons.
Step 2: Dough Mixing
There are two major mixing methods used in bread making:
Sidhi atta method: In the straight dough method, you mix and mix all the ingredients. Then you knead the dough until it is smooth and can be stretched without breaking.
Sponge method: Sponge method has two stages. First, you mix the yeast, liquid and flour portions together and allow it to rise. When the dough doubles in size, you add the remaining flour and ingredients and knead the dough.
Step 3: Let it rise
You can start tasting the shape of your bread. But don’t get impatient and put the dough in the oven soon! You need to let the dough rise completely and ferment first.
As the yeast feeds on the sugar in the bread, they release gas. The gas is captured in the gluten matrix, and the dough rises. Fermentation, or growing, is complete when the dough has doubled in size. The length of time it takes varies depending on the type of flour, the amount of yeast and the temperature.
Step 4: Dough and Shaping Dough
When the dough doubles in size, it is time to scrape the dough and place the dough on the surface of the dough. You don’t really need to punch the dough – instead, you slowly lower it to redistribute the gas throughout the dough. If you do this several times, you may end up with a flat baked product, so be gentle with your dough. Should be folded more than once or twice.
After turning the dough, it is time to shape the dough. Whether you are making rolls, baguettes, or loaves, there is technology involved.
Step 5: Dough Proofing
After you have shaped the dough, it is called the time of final growth, which is called proofing. Some ovens are equipped with a bread proofing setting, which has a slightly warmer temperature than a standard house (typically between 80 and 115 degrees F). For each recipe, the length of evidence required varies, but usually ranges from 15 minutes to an hour.
Step 6: Baking
Now you get to the fun part! Depending on the recipe, you can wash the bread with a brush or top the dough with seeds for a golden glaze. In some recipes you also mix the dough, or mark it with a serrated knife or bread lame (a scoring knife that looks similar to a box cutter or razor). Regardless of what the recipe says, just be gentle and make sure not to spoil your lavish composition before baking.
When you place the dough in a hot oven, you will see a quick, early rise, often called an oven spring. This occurs when gases from the yeast get trapped in the matrix of gluten, which causes the bread to rise and form.
When is your bread made? Instead of throwing the loaf and playing a guessing game, use an instant reading thermometer. For a typical loaf of white or wheat bread, the target is 190 to 210 degrees F. For bread that is based on fat or eggs, such as challah, aim for 180 to 190 degrees F.
How to store bread
Let me hear before you put another roti roti in the refrigerator. The fastest way to get stale bread is through the refrigerator. Bread you make at home does not contain preservatives, so the bread will become rancid more quickly. Most freshly baked bread lasts only one to five days at room temperature; The higher the fat content, the longer the shelf life.
When the bread cools down, place it in a brown paper bag or wrap it in a tea towel. A bread with a soft crust should be stored in airtight, sealed containers.
If science was not your favorite subject in school, you may be tempted to just dip into a recipe, but especially if you are new to bread making, I urge you to read this article. These are just a few paragraphs, and how and why information about bread making will not only help you understand what you are doing in the kitchen, but you also need to be informed that if something went wrong You have to find out what went wrong.
