How To Make Homemade Bread

Although somewhat laborious, we like the kitchen we enjoy making our own breads at home. Here we explain all the secrets of how to make homemade bread, recipe step by step, with tips on the kneading and refining of the dough, fermentation and baking.

The traditional ovens with the best results are wood, such as those used also for baking the pizzas, but at home we will also get very good results with the domestic ovens, with the advice we give.


Ingredients For A Homemade Bread Of 30 cm

750 gr flour of strength, one teaspoon of dry yeast (equivalent to 15 grams of fresh yeast), half a tablespoon of salt, 450 cc warm water. Semolina or flour, for the table.

Preparation Of Homemade Bread

1) Mix

Make Homemade Bread
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Sift the flour and salt into a bowl. Mix the yeast with the warm water, but not exceeding 40, since it would destroy the living yeast. If using fresh yeast, allow the yeast mixture to stand for about 15 minutes with the water, until it forms bubbles on the surface.

Make a hole in the center of the flour, and pour the yeast mixture, stirring thoroughly with your hands until the dough peels off the edges. If you see that it is too soft and moist, add some more flour. If it is very dry, moisten the dough a bit.

2) Knead and refined

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Transfer to the floured table and knead thoroughly for 15 minutes. To do this hold the dough with one hand and, with the palm of the other, stretch the dough extending until it begins to tear. Then bend over to yourself while twisting it slightly (a couple of turns). Continue to extend, folding and twisting the pasta with a rhythmic and regular movement, for 15-20 minutes.

The paste will be ready when it is not sticky, spread easily and feel soft to the touch.

You may also like to read another article on Tiffany-Hines: How to Make Brownie Gluten

3) First fermentation

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Wash well the bowl, grease with oil slightly and introduce the dough inside. Cover with a transparent film, to keep the moisture, and let it ferment in a warm place until it doubles its volume, between an hour or an hour and a half. The point is known when pressing the finger with the finger disappears very slowly.

4) Second kneaded

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Pass the dough to the table and, making a slight pressure with the palm of the hand, see kneading the dough in a circular direction, bending the edges towards the center, repeating the process. When rounded, turn the bread around, leaving the folds in the base.

Cover the bread with a clean rag and let stand 10-15 minutes. Repeat the previous kneading, to form round again.

5) Second fermentation

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This second fermentation is the one that will give spongy to the bread. Place the bread on a flat-floured board and cover with a dry cloth. Let ferment in warm place for 50 minutes.

Fermentation times are approximate, as they depend heavily on ambient temperature and humidity, including the type and amount of yeast used.

6) Bake

Turn the oven to 230. To get a damp atmosphere introduce a tray with hot water in the base of the oven. Insert the oven tray in the middle of the oven to warm it up.

Once the bread has risen enough, make a shallow incision on the surface, with a razor blade or sharp knife, to develop more bark. Slip the bread in the oven tray, spray the oven with fresh water. Steam is essential for the formation of the crust.

Make Homemade Bread
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At 20 minutes, during which time the bread continues to rise, remove the tray with water from the oven. Follow baking another 15-20 minutes, lower the temperature to 200 degrees and let finish baking until the bread is cooked. This we will know when hitting the base with the knuckles sound hollow.

7) Cooling

Cool on rack. Do not cut it until it is completely cold, better even the next day, you will have lost excess moisture.

Homemade Bread Tasting

Make Homemade Bread
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Bread requires more patience than effort, for long periods of fermentation and rest. Here we explain how to make homemade bread, which is the basic preparation. If we want a more rustic bread, we can substitute a small part of the white flour for rye flour, whole or barley flour. In addition we can automatize the dough with olive oil, ideal for pizzas.

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