Making Bread: The Basic Recipe
This recipe is probably what you were missing: simple, quick, and with few ingredients, to achieve excellent bread at home. I recommend
di Tibiona 07 Oct 2020 2 min di lettura
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Soft Wheat Flour Type 00 Weak (biscuit)
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This recipe is probably what you were missing: simple, quick, and with few ingredients, to achieve excellent bread at home.
I recommend those who wish to further improve the final result to adhere to the suggestions indicated at the end of the recipe, particularly it is important to perform more than one "folding" so that the gluten does not collapse, given that the flour used (type 2) is very weak and, after a very short fermentation time, the dough "sits down".
Sourdough Bread (with sourdough starter)
Difficulty: Easy Time required: 40 min Fermentation time: 12h+1h Quantity: about 1.5kg of finished product Accessories: mixer, oven.Ingredients
- 1Kg of type 2 wheat flour
- 530ml of water
- 30ml of extra virgin olive oil
- 20g of whole salt
- 300g of 100% hydrated sourdough starter
Some tips to improve the final result
- By reshaping the loaf in the last 15 minutes of fermentation, the bread will develop more in height. You can, for example, roll it up like a salami, but gently.
- Baking on very hot surfaces (tray or better yet, refractory stone) generates greater development and larger holes.
- During the last ten minutes of baking, it is advisable to slightly crack open the oven door, for example by inserting a knife, so that the steam escapes and a crust forms.
- All folds and foldings should always be done in the same direction and never reversed: otherwise, the bread will not rise properly.
- Water should not be added all at once but rather 20% later (this achieves greater hydration).
- The flour should be sifted beforehand (if you cannot sift it, you can aerate it by running it in the mixer at high speed for 1 minute).
- Oil is optional, but if added, it improves the flavour and softness.
- It is advisable to rotate the bread in the last 10 minutes of baking to ensure even cooking.
- The natural yeast used has a hydration of 100%, meaning 50% dry matter (flour) and 50% water. If a drier yeast is used, more water will need to be added to the recipe.
- During baking, it is advisable to place a small pot of water to produce steam, but this should be removed in the last 10 minutes of baking (when the oven is cracked open).
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