how to bake bread - how to make air cooler at home

Toast is much easier than it looks.
It is possible to get lost in the scientific reasons that some bread ends up in some way --
However, you can eat delicious homemade bread without worrying about why.
Bread Baking is a world of its own, unlike baking cookies, cakes, or pies.
Unique combination of ingredients
Flour, yeast, water, salt, time is the most important
You need to deal with it in a different way.
First of all, bread is alive.
Its characteristic texture comes from fermentation, which is the basic activity of yeast, a singlecelled fungus (
The good one, not the terrible one).
Yeast reacts with sugar in flour to produce carbon dioxide (
Among other things)
This leads to ventilation, blistering texture and the taste of bread that we associate.
If you really like making bread, you can delve into the art and science of perfect bread.
There is no limit to the degree of obsession that a passionate baker can have.
Here are the 101 introductory books to help you get started.
The equipment and ingredients needed to bake bread are not a huge improvement.
Early investment.
Chances are you have enough in your pantry to start right away.
Plastic dough scraper (pictured above)
This flexible, cheap little guy is super. useful tool.
Use it to gently relieve the dough from falling off the bowl and working surface.
It can also serve as a counter scraper for cleaning.
Grilled Stone: The roasted stone absorbs and radiates heat to help your bread reach the bottom shell of a hard, cracked one.
The thicker the stone, the better.
Grilled Stone: The roasted stone absorbs and radiates heat to help your bread get a hard, cracked bottom shell.
The thicker the stone, the better.
Also good aluminum and castings
The choice of aluminum is also good, aluminum and casting
Aluminum options.
Dutch oven: bake bread in a covered Dutch oven, and bake in a simulated fireplace. (
This is essential. knead method; see below. )
Digital scale (pictured above)
This is not a must, but it may be worth it.
Although most of the culinary books published in the United States only provide standard volumetric measurements, some include weight.
Weighing is more accurate and often easier than fiddling with measuring cups.
Just peel the scale (
Reset to zero)
Use an empty mixing bowl and add the ingredients.
Bread pan: perfect for grilled sandwich bread.
There are various sizes to choose from.
Measuring cups and spoons: Please see the notes below on measuring flour.
Mixing Bowl: convenient in various sizes;
At least one big one is needed when mixing.
Expert add-on: to give a few examples: bannetons (
Give your bread a professional look proofing basket), a cloche (
Works like Dutch oven), couche (
Proofreading linen that helps the bread to maintain shape when rising)and a peel (
Wooden or metal paddle used to transfer the dough from the baking stone).
Ingredients yeast active dry: You usually see this in a small package in the dairy section.
It needs to hang out in warm water (110 degrees F)
A few minutes before you use it-
This wakes up the yeast and prepares it for your recipe.
Check the validity period of these items and place your package in a cool and dry place. Rapid-rise (
Sometimes called instant or bread machine yeast)
: This is a tenacious yeast that does not require hydration before use.
While it doesn't actually rise faster than any other yeast, you can skip the steps to replenish water and make the process a few minutes faster.
It is also more concentrated than active dry yeast, so in some recipes you will get a fuller boost than the same amount of active dry yeast.
Fresh yeast: more common in professional bakeries.
We don't recommend it as our recipe because it's hard to find once you buy it and needs to run out quickly.
If you have fresh yeast, replace it with 0.
Each pack of active dry yeast required in any given formulation is 6 ounces. Starter (
Wild Fermentation)
: This mixture of flour, water and sugar gives the sour dough a rich and complex flavor.
First of all, relying on this atmosphere, you can be with micro friends and thus become an active culture that you can use in bread.
Beginners need time and some attention, but it's totally worth the effort.
Most flour
The accurate measurement method is to mix flour gently in the bin or bag with a fork.
Then pour the flour into the measuring cup with a spoon and use a ruler to level off the excess flour. All-
Purpose: choose unbleached.
Bread: You can also choose unbleached, preferably 12% to 13% protein. Gluten-
Free: thanks to some great gluten-
Free bread baking recipes, you don't have to rely on the store-
I bought something delicious again.
And a wonderful new family of gluten-
Free flour to try, such as teff, buckwheat and sorghum.
Germination: this is made from grains that allow germination;
Once the shots appear, they are dried and ground into flour.
Very special-order item;
Look online.
In bread baking, salt Salt and Jewish salt cannot be exchanged evenly, so be sure to use them as required by the recipe.
Rather, if a specific brand of Jewish salt is needed, then try to use it;
Depending on the brand, the size and weight of the crystal may vary.
Salt brightens the flavor of baked goods and helps prevent expiration.
This is the water used for mixing (
Yeast is not activated).
Should be around 80 degrees Fahrenheit.
Some recipes will require the use of spring water because certain minerals in tap water can have a negative effect on yeast fermentation.
This is probably the most-
Any important factor in the success of bread.
Be careful not to rush to the fermentation and proofing of the dough.
The longer the dough needs to rest, the more beautiful it will taste. (
Watch cold fermentation below).
Butter, eggs and milk are all present in rich breads like brioche and challah.
Salt-free butter, big eggs and whole milk are needed for most recipes.
These three contribute to the hydration, tenderness, flavor and color of bread.
When wiping the working surface with flour, use light hand dust removal;
Use a quick lateral flick of the wrist to make a light powder coating.
Too much flour on the dough will dry the bread.
Knead mixes the flour and liquid ingredients together while helping to create the gluten structure to build the final texture of the bread.
Traditional kneading: knead in a mixer with a dough hook or hand.
Don't push hard, tear the dough, and don't rub it too long, the dough will tighten.
The way to go is soft and soft. Stretch-and-fold (shown above)
: This is a choice for many professional bakers and recipe writers.
Dough down first-
Mix into a fluffy mixture that rests and then strengthens gently to produce gluten and has a range of stretching, folding, and rest. No-
Knee pads: First (
But not found)
Jim Rahi from New York
This approach is based on the Baker and the owner of the Sullivan Street Bakery, relying on a long period of cold fermentation.
The bread is usually baked in a Dutch oven.
All the action takes place when your dough is still: yeast and friendly bacteria convert starch into sugar, produce flavor and produce carbon dioxide, which is responsible for light and ventilated crumbs (inside)of bread.
After the proofing is done, your dough should look fuller and the size should be doubled.
If it is tight and dense, let it grow a little longer;
If it is ventilated and is about to crash, then it goes too far.
There are two temperature options for proofing and fermented bread.
Warmth: in the warmthbut not hot —
Spot, about 70 to 80 degrees Fahrenheit.
Kitchen counters are generally OK.
If your kitchen is airy then turn around
The oven or microwave can also be used.
If it's too warm in your kitchen, find a cooler room.
Cold: putting the dough in the fridge will slow the rise, which helps to increase the taste.
If you are called away for some reason while proofing the dough, refrigerate it until you come back.
Form a gentle hand-
It is difficult to form if the dough is over-processed.
If the dough starts to feel tight, cover it with a towel and let the dough relax for about 10 minutes.
Baked bread: United Nations bread
Golden brown bread is not rich enough.
You will think a little dark;
Dark brown means more flavor.
Feel: when tapping on the table top, a loaf of bread baked properly feels light and empty.
Your bread should smell grilled and nuts.
Temperature: Although this looks strange, you can also check for donations with the temperature of the bread.
Find 190 degrees Fahrenheit in an instant-
Read the thermometer
The more you bake, the more you can rely on the look, feel and taste to determine when the bread is ready.
Cooling it is important to rest most of the bread until it cools the cream crumbs.
Transfer the bread to the cooling rack or use only the grille on the stove.
Some bread will even talk to you when it's cold
Listen carefully to the "burst sound, burst sound.