Overview

B g nn ng b k r ft n f nd t br d intimidating, nd it's n t nt r l unw rr nt d. M n f th stages f making a loaf f bread, l k f rm nt t n and proofing, t k l w th n n ut fr m th b k r wh t v r, wh h n make th r m ll mysterious, f not downright m g l. And yet ur grandparents knew how to b k br d, nd d d their gr nd r nt . It' unl k l th t th w r wizards nd m g n - t l t n t ll f th m. Th most basic ngr d nt f r b k ng bread are m l fl ur, w t r nd lt wh h r mixed t g th r and l ft t ferment for a numb r f days to f rm a t rt r. The t rt r then 'f d' with fr h fl ur v r u l f d t keep it 'alive' (fermenting). This a l ngth r , f v ur d b b k r m k ng d flavourful urd ugh br d th longer the fermentation r th stronger th fl v ur f th r ult ng bread. This t rt r is then used to make l v of bread with a tr ng ' ur' fl v ur. S m b k r have t rt r th t r many years old. Bread n be made mu h more u kl w th th dd t n f yeast, wh th r it b dr d r fr h. The t kick-starts the f rm nt t n r ll w ng br d t be made in a few hours r th r th n a f w d . All th ngr d nt r m x d t g th r, kn d d nd left to f rm nt, kn wn th Bulk F rm nt t n Pr . Th br d is th n shaped d r d nd proofed g n before k ng. D ff r nt fl ur n b u d in br d production resulting in very varying fl v ur , the m t common b ng wh t wheat flour nd wh l m l wh t fl ur these contain th m t glut n. T n ur a g d, thick ru t is f rm d m t br d need t be b k d t a very high t m r tur n the region f 220 Degreesc or b v , however th not tru of enriched d ugh (doughs th t nt n butt r) they w ll burn t th high t m r tur . Finally t important t l v the br d t l sufficiently before diving n nd l ng. Br k ng nt the br d while t is t ll h t w ll r ult n a hug l f steam and w ll r nd r th loaf dr and und r bl , be t nt nd u will b rewarded. The only thing t nd ng b tw n you nd br d-b k ng x rt is r t . N w, since h br d recipe will f tur a f t of ngr d nt nd u a rt ul r t hn u , a bun h of n - z -f t - ll br d baking t might n t actually be helpful. But we n certainly d m t f th n t f bread, n lud ng what h ngr d nt d well as th ur f h t n the r . We can offer n general t , however, which t f ll w the r u'r u ng, ll f you're just l rn ng h w t b k t breads.Bread h been m d in n f rm r n th r f r thousands of r . Th f r t br d were un-leavened (made w th ut yeast) and would h v b n m l r t th t rt ll mm nl t d w th Mexican food t d .

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