The art of baking bread

The art of baking bread
Success in making perfect bread has been a journey for me. From dry hard breads, to failed proofing. .. I had all kinds of trouble making breads. But after a long self  learning process and diligent experimentation series, I came to my own recipe of making perfect breads. I shall share my bread making recipe with you all and that’s from the scratch.

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The art of baking bread – Activation of yeast :


First and foremost, you have to get a good batch of yeast which I would say is the hero of the whole process. I get it usually from the local grocery store and it’s in dry activated yeast form. The temperature in which the yeast is activated is quite important. You want to activate yeast by putting it in warm water but not so much hot that you would kill them all. The temperature of the water should be within 100 – 110 degree Fahrenheit. The right temperature of water should be like, ‘it’s not hot enough to make tea in it and when touched with finger you would remove your finger in a second. So that precision it needs.
Once you get the water in a bowl, add a heapful teaspoon of sugar. Mix well. Now, put 2.5 – 3 tsp of dry activated yeast. Mix well. Cover with lid. Leave it in a warm place for 10 minutes. Remove lid and could see froth and bubbles on water. The yeast is activated. Now it’s ready to use





The art of baking bread – Dough preparation :


Now that’s a tricky part and a lengthy process. But don’t fret as rewards are awaiting you at the end of the process. So, add a cupful of all purpose flour and a cupful of wheat flour. Add a tbsp of white oil i.e refined vegetable oil. Add a tsp of salt. Use the warm activated yeast water to knead a dough. Use may use additional water if required. Once the dough is made, put in for rest in a bowl. Cover with a lid and put it in a warm corner of the kitchen. Wait for 3 hours. The dough should rise in volume. The yeast does all sorts of respiratory activities and releases CO2 which is trapped inside the gluten formed by the dough.
After the dough rises for the first time, take it out. Punch it hard. Knead a bit and roll it into a bread. Give it a form and put that inside a loaf tin. The loaf tin should be greased on its inner surfaces with oil. Put dough and let it rise for a second time. This maturing or proving is related to the fermentation process which produces ethanol. Due to the fermentation, we get the typical soury taste of a bread. During this time you get the dough risen up to 2 times of the original size of the dough.





The art of baking bread – Baking of the bread:


After the final dough is got, we will proceed with the baking activities. Preheat oven at 200 degree Celsius.  Insert the loaf tin with the risen dough. On the surface you may brush with a little milk or egg to give it a golden brown color on top. Bake it for 200 Celsius for 35 – 40 minutes. Once done, take it out and let it cool on a rack. Let it rest for at least 30 minutes before you go ahead with using knife on the loaf.
Enjoy soft risen breads like the ones you get in the stores. It’s surely the fruit of your labour and a home baked bread cannot be compared to any other breads in the world.
Use the brown bread for sandwiches or as egg toasts or have it as it is.





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A software engineer by profession and a home maker by heart!