The scent of the house, when you bring home baked bread from the oven, is incredible. It is all the more disappointing when the bread lands on the plate hard or not baked and has nothing to offer in terms of taste.
What went wrong? We’ll tell you the best tips on how to prepare yeast, sourdough and even gluten-free bread with juicy dough and crispy crust, and how it stays fresh the longest.
Bake your own bread – the best tips and tricks
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- Sifting flour
If the flour is sifted before processing, there are no unsightly holes in the dough when baking. In addition, flour and liquid combine much better together and provide a homogeneous and elastic dough.
Why is my homemade bread so dense?
- Time and patience
Baking a fresh bread yourself takes time and patience. Both of these are often lacking these days. Nevertheless, you should always give the dough enough time to rest in a warm place.
Tip “finger test”: If you press a finger into the dough with your finger and this closes again, the dough is ready to be further processed.
- Kneading for airy-loose dough
Whether by hand or the food processor does not matter. The important thing is to knead the bread vigorously and for a long time! As a result, the dough absorbs much oxygen and the bread is fine-pored and airy. Therefore, the more time you take to knead, the finer the bread will be!
- Cut bread before baking
Proper professionals cut the raw loaf with a clean razor blade. The sense: So does not break the bread crumb while baking.
Tip: Of course, it’s also possible with a sharp knife.
- Juicy bread
If the bread is to remain juicy longer, a box shape is particularly suitable, because the dough is trapped on almost all sides and moisture can only escape upwards. Even very soft, sticky doughs are much easier to bake in the mold.
What temperature should bread be baked?
If your bread
The base of a good yeast dough always consists of flour, yeast, water, salt and possibly sugar. Depending on the type of pastry, other ingredients, such as milk, fat, eggs or fruits are added. Yeast doughs are always fresh pastries, which are more suitable for quick consumption. Typical of this are e.g. White bread and rolls, baguette, pizza and ciabatta.
Tips for bread allergy: An alternative for people with histamine intolerance or yeast allergy is baking soda. Converted can be used on 500g flour a packet of baking powder.
Why do put water in the oven when baking bread?
You should put water in the oven before cooking because water will make steam for your bread. Thus, before opening fire, you should put an iron bowl in the oven. A very nice crust of bread creates a small bowl of water, which is put into the oven for the first 10 minutes.
The rising water vapor ensures a crisp outer layer. But: make sure that the vessel is fireproof. Alternatively, you can spray the bread thinly with a layer of water before baking
(tip: use a clean spray bottle).
What do you brush on bread before baking?
If you want to obtain a good flavored and colored bread you should spread olive oil or butter over the bread. If you do it with milk you can obtain a crispy and shiny bread crust.
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