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Bake bread yourself
(aid) - If the smell of freshly baked bread wafts through the house, nobody can resist. Baking yourself is a pleasure and has the great advantage that the ingredients can be deliberately selected.
Humans have been baking for over 5,000 years. Originally, only grain was mixed with water and baked on hot stones. Today the basic ingredients are flour, yeast or sourdough, water and salt. Quick bread or curd bread can also be baked with baking soda. A recipe can be varied and adapted to the requirements in your own kitchen.
Good bread takes time. Before you start, all baking ingredients should be at room temperature. Therefore, remove them from the refrigerator at least half an hour before preparation. The bowl and stirrer should not be cold either. Depending on the recipe, different types of flour are used. The lower the type number, the lower the vitamin and mineral content and the higher the starch and glue protein content. Whole grain flours do not have a type designation because the whole grain is used.
If you want to try gluten-free flours such as buckwheat flour, you can mix them with cereal flours to achieve a bond. Provided there is no gluten intolerance. However, if you have to or want to eat gluten-free, you have to achieve the bond with mashed potatoes or grated apples, for example, otherwise the bread will crumble.
If you bake with yeast or sourdough, the dough must rest in between. It should double in yeast and half in leaven. It can take a few hours. The finger test shows whether the dough has already risen enough. To do this, a dent is pressed into the mass, which should slowly rise again. If the volume does not increase, check the temperature. The bread dough does not like cold or drafts.
Finally the loaf goes into the oven. Preheating is important so that the optimal baking temperature is reached. The bread rises with steam without cracks and the crust becomes crispy. To do this, place a fireproof bowl of water in the oven for the first ten to fifteen minutes. Recipes often require the bread to be baked in "falling heat". This means that the initial temperature is relatively high and turns down after 10 to 20 minutes. Then the bread becomes crispy on the outside and juicy on the inside.
The loaf is baked through if it sounds hollow when tapping on the underside. After baking, the bread is placed on a rack so that it can evaporate downwards. (Heike Kreutz, aid)