More and more frequently get emails from readers by referring to doubts about the elaboration of bread at home.
And although we have published different recipes for breads, and many for bakery, wanted to make this basic recipe explaining How to make bread at home, step by step recipe very detailed, I think you will be very useful to those who are taking your first steps in the exciting world of homemade bread.
Here aceinland will explain all the secrets of how make bread home, step by step, with tips on kneading and refined of the mass, fermenting and baking. Traditional ovens, which may give better results, are wood, as used also for baking pizzas, but at home also get very good results with domestic ovens, with the advice that we give. If you do many breads and pizzas I advise you find a stone oven, which are inexpensive and allow you to wood-fired oven-like results. In this post I explain how to use it and where to get it.
If you like you can see in this post a selection of the best Pepekitchen bread recipes. And if you live near Malaga, you can go directly to our school where you will learn all the secrets to make Artisan Bread in our bread workshops, in collaboration with the Fermentationin.
Ingredients For A Loaf For A Kgr. Approx.
750 Gr. flour strength, a teaspoon of dried Baker’s yeast (equivalent to 20 Gr. fresh yeast), half a tablespoon of salt, 450 cc. warm water. Semolina or flour, to the table.
Sift the flour and salt on a bowl. If you use fresh yeast, mix the yeast with warm water, but without exceeding 40º, since it would destroy the live yeast. Let stand 15 minutes mixing yeast with water, until bubbles form on the surface. If you use dry yeast can avoid this step and add it directly to the flour.
Make a hole in the center of the flour, and pour the yeast mixture, stirring thoroughly with your hands until the dough pulls away from the edges. If you see that it is too soft and wet, add more flour. If this very dry, wet a little mass. The amounts of water and flour are always approximate, since it depends on the degree of absorption of the brand of flour that we use.
2nd Kneading And Refined
It passes to the floured table and knead thoroughly for 15 minutes. This holds the dough with one hand and with the Palm of the other, stretches mass extending it until it starts to tear. Bends then on itself at the same time that slightly retuerces it (a couple of twists). It continues extending, bending and twisting the pasta with a regular, rhythmic motion, for 15-20 minutes.
The dough is ready when it is not sticky, spreads easily and is felt soft to the touch.
3rd First Fermentation
Well wash the bowl, spread with oil lightly and enter inside the mass. Cover with cling film, to maintain the humidity, and let rise in warm place until doubled its volume, between 45 minutes and a hour or hour and a half, according to room temperature. The point is known when pressed with the finger the footprint very slowly disappears.
4th Second Kneading
Convert mass to the table and making a light pressure with the Palm of the hand, view kneading the dough in circular sense, bending the edges toward the Center, repeating the process. When you have a rounded shape, it turns over leaving the folds at the base.
Cover the pan with a clean cloth and let stand 10-15 minutes. Repeat the previous kneading, round shape again. This mixing is important to eliminate the excess of gas generated in the interior of the mass by the action of yeast.
5th Second Fermentation
This second fermentation is which will give softness to the bread. Place the bread on a table well floured or a shovel bake wood, better sprinkled with semolina flour, and cover with a dry cloth. Let rise in warm place for 50 minutes.
Turn on the oven to 230 °. Obtain a humid atmosphere enter a tray with hot water at the base of the oven. Enter from the oven at medium altitude, so you go by heating.
Once the bread has risen enough, make a shallow incision on the surface, with a razor blade or very sharp knife, so that it may develop more bark. Slide the pan on the oven tray, spraying the oven with fresh water. The steam is essential for the formation of the crust.
Within 20 minutes, remove the tray with water in the oven. Follow cooking another 15-20 minutes, lower temperature to 200ºc and leaves to finish baking, until the bread is cooked. This will know when to hit knuckles base sounds hollow.
If you are using a baking stone, best thing is to preheat it previously, since the cold oven, at least half an hour before putting the bread. It is not recommended in this case spray with water, since the stone may be broken by the change in temperature. Check out our Tips for the use of the baking stone. The result is similar to using a traditional wood oven.
7th Cool Down
Let cool on wire rack. Not to cut it until it is completely cool, even better the next day, which will lose excess moisture. Bread making requires more patience than effort, long fermentation and rest times.
Here we explain How to make bread at home, step by step recipe, which is the basic preparation.Once you master is technique can start with other recipes. If you want a more rustic bread, we can replace a small part of the white flour by flour of rye, integral or barley flour, or use strong flour. In addition we flavored dough with olive oil, ideal for pizzas and focaccias.
Pepekitchen Artisan Bread Courses
I have opted to buy flours in the shop online of the Fermentationin, where they have many types of flour quality, many of them green; flour bakery, of force, whole grain rye, strong baking (for rustic breads), etc. In addition Andrés Bonilla, El Fermentationin collaborates with our cooking school sponsoring and giving our interesting Artisan Bread courses (see dates and availability).