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The basic ingredients for bread are flour, water, yeast, and salt. Additional ingredients like sugar, butter, milk, or eggs can be added for different textures and flavours.
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Bread flour is high in protein and produces more gluten, resulting in a chewy texture. All-purpose flour can also be used, but the bread may be less chewy.
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Yeast is a leavening agent that makes the dough rise. Active dry yeast needs to be dissolved in water before use, while instant yeast can be mixed directly with dry ingredients.
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Kneading develops the gluten network in the dough, which gives the bread its structure. Proper kneading is essential for a good crumb and texture.
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After kneading, the dough needs to rise. This process is called proofing or fermenting. It allows the yeast to ferment the dough, producing carbon dioxide, which makes the dough rise.
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After the first rise, the dough is shaped into loaves or rolls. Handle the dough gently to retain as much of the built-up gas as possible.
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After shaping, the dough usually needs a second rise, known as the final proof. This step ensures the dough is fully risen and ready to bake. The second rise typically takes less time than the first.
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Preheat the oven to the specified temperature before baking. Steam can be introduced into the oven by placing a pan of water at the bottom or by spraying water onto the oven walls. This helps create a crusty exterior.
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By following these basic points, you’ll be well on your way to baking delicious homemade bread.