Bread is one of the basic foods which dates back thousands of years and is one of the oldest foods consumed by humans. At first bread was unleavened dough, left to dry in the sun, reaching with time what it is today, a leavened bread, baked in the oven with fluffy core and fine aroma.
There maybe you heard on TV, from friends or read somewhere that bread, today, is not made only of flour, water, salt and yeast as we knew from our grandmothers. In most cases, commercially available bread quality is very poor, with unattractive appearance and tasteless, which is why I came to cook bread at home. My husband told me all along that it tastes like chlorine, it is too fluffy, it is sticky and that he will not eat any bread from grocery store, again! Bread must be well raised, with smooth skin, sweet-tasting, moderately salty, without any bitter, sour or musty taste and when you press it the bread should return to its original shape. In my opinion the most secure is homemade bread, because we know exactly what ingredients it contains and thus we can avoid the consumption of food additives and we can juggle to come fix our taste.
Additives used in the manufacture bread are in particular of emulsifier, breeders and antioxidants, which help maintain core elasticity, reduce staling speed, have effects of growth of volume, tender shell and so on, that is good enough reasons to persuade producers to use. At present, food additives are fully regulated and must comply with certain strict criteria, the proportion of maximum of 1 %, more than this value is regarded as an ingredient. The bakery industry case is a happy one as far as additives, as it is the industry that uses fewer ones additives, but … if we can avoid them why not to do so, because regular consumption of food additives can cause serious damage to human body.
If reading up here, I have managed to draw to your attention and make you think about how to make bread at home, I would like to tell you what do you need to make home made bread: The simplest possible way nowadays is to use a bread machine that makes all the work for you. There are sufficient models on the market, of different capacities in such a way as to make a good choice I recommend 2 pound ones like this one, bread comes out quite tasty, you can make: half pound, one pound or two pounds bread. It can even be used to make homemade meatloaf, raspberry jam, chocolate cake, and more. It has 2 steps of browning control of the rind, what else would you want from a device that gets the job done; but if I were to quote my husband ‘’does not compare with the one kneaded and baked in the oven”.
If you decide to prepare bread at home without using a bread maker, as I am, you first need strength and patience to knead dough or a good robot who will help you, I recommend kitchenaid which is the only, from what I’ve tried, able to knead.
-thick kitchen gloves
-dough scraper which are a real good though I would not have said that before using.
-notching blades, knives are not doing the same thing
-round-bottomed vessels for kneading, fermentation
-thermometer to check the temperature in the oven, usually ovens are equipped
-banneton basket for final fermentation, can be replaced by a sieve of desired shape with a dish towel well covered in flour but it isn’t the same
-steam system installation(of the oven or improvised as mine, which is a water tray placed inside the oven during preheating)
-a kitchen scale to measure ingredients and the most important
-a baking stone, a baking dish like this one of Emile Henry or rectangular trays depending on the bread you want to prepare.
In terms of raw materials required in the home made bread making process , the most important is flour which is required to be of good quality (no breeders & co, so please read the label) white, whole, rye flour and so on,depending on variety, salt (I use sea salt) water. The ferment can be dry yeast that can be found in all supermarkets, fresh yeast that is found in the refrigerated area of any grocery store or the most natural and healthy at the same time, wild yeast, made only of flour and water, that I am now trying to grow after several culinary bloggers tips and if I was to go out and succeed and bread is so tasty as I read, I promise to share it as soon as possible.
The materials we need depending on the range can be: milk, potato seeds of all kinds (poppy, sesame, flax, sunflower, pumpkin…) oil, olives. Next, I will post several bread recipes, which I hope you will try.
Wild Yeast Bread