Everything you need to bake bread, according to an expert

Nothing much compared to freshly baked bread. Well, except for a loaf that you bake yourself. If you have never baked bread before, I heartily recommend you give it a try. It’s easy, you don’t need a lot of equipment and you can end up with something delicious.

But a word of warning? You may enjoy this job so much that you have to quit your day job and bake bread all day. . . That’s what happened to me – and I’m definitely not complaining.

Here’s what you need to bake bread:

1. Fresh cereal flour

First thing: You can’t make good bread without good flour. You can use white flour, but to make the most delicious and nutritious loaf, you must grind the whole thing. And whole wheat flour is just the tip of the iceberg. Rye dough, spelt, einkorn, emmer – the possibilities are endless. Regardless of which whole grain flour you choose, the more recent the flour is milled, the better, as flavor and nutritional value diminish over time. Remember that whole grain flour will require more water and will ferment faster than white flour.

2. Sourdough starter

A combination of wild yeast and bacteria, starter sourdough can make the finest breads around. Natural yeast (like the commercial variety) makes bread rise, and bacteria produce different acids that help bread taste great and stay fresh longer. Plus, a starter powder that’s super easy to grow – just mix some flour and water together, and just set aside. Sounds too good to be true, doesn’t it? It is not, but it is lacking. You need to give love to the beginner and maintain it daily for the first two weeks. Otherwise, it may not thrive and be good for making bread. I like to use whole-grain rye flour for starters because I’ve been lucky enough to keep them alive.

Than: About maintaining the sourdough starter.

3. A glass mixing bowl

In the old days, bakers would mix their dough in wooden troughs. Today, many bakers use glass bowl so you can watch your dough rise and really hone your perfect bread over time.

4. Flour scraper

Like a helpless chef in a kitchen without a chef’s knife, a helpless baker in a bakery without a chef’s knife. a table knife or a dough scraper. OK, maybe that’s an exaggeration, but it’s still a super useful tool when it comes to bread making. You can use it to divide the dough after batch fermentation, to pre-shape your loaf and any time you need to scrape the dough off the table. It will soon become part of your hand. I am also known to have used my beak to cut apples during my daily apple eating time.

Extra: Get news from Josey and make some apple butter for your fresh bread.

5. A thermometer

Fermentation is greatly affected by temperature, so it is helpful to keep a close eye on the room temperature, the water you mix into the dough, and the dough itself. Instead of rolling your eyes when you think your loaf is done in the oven, try a good food thermometer instead. We love Thermapen from ThermoWorks for its accuracy, speed and durability – everyone’s favorite Internet grandma has it hers for a decade!

6. A food scale

Unlike cooking, baking is more of a science with precise measurements and measurement by weight giving you the most accuracy. When you measure dry ingredients like flour by mass, you can actually get significantly different amounts of ingredients. Depending on your technique, 1 cup of flour can weigh as little as 100 grams or as much as 175 grams while 100 grams of flour is 100 grams of flour no matter how you scoop it up.

Than: How to check the accuracy of your kitchen scale.

7. Verification basket

After you’ve shaped the dough into its final shape, you must give it a nice, cozy place for it to relax and mature so it’s ready to be baked. Some proof baskets are lined with linen, others are not – what you bring is really personal preference.

8. Oven

While not what most people think of when they think of “craft bread,” a bread pan is a very useful form of baking for your bread – not to mention the use of a pan will help. weaker flour-forming grains, such as einkorn and rye.

Extra: Use your loaf pan to make Multi-purpose, chewy, nutritious whole-wheat bread.

9. Razor or paring knife

Right before you put the loaf in the oven, you need to score the top so that the cake can rise to its full potential. The cut will create a beautifully finished loaf, while also providing a variety of textures that wouldn’t have been possible for your craft. ONE double-edged razor works well but be careful with the edges and make sure it’s out of reach of small children. If you’re clumsy, attach it to a wooden coffee stirrer. Otherwise, any knife you have like a paring knife will work just fine.

ten. A bread knife

I don’t mean to stop you from tearing that hot bread with your bare hands, but yes a good bread knife is probably a better idea.

Extra: Go out and bake bread. Here are 12 types of bread you can conquer.

This post contains products independently selected (and loved) by Food52 editors and writers. Food52 earns affiliate commissions for qualifying purchases of the products we affiliated with. Everything you need to bake bread, according to an expert

Emma Bowman

USTimeToday is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – The content will be deleted within 24 hours.

Related Articles

Back to top button