Bread at home
Ok, this bread was ridiculously good!
Perfectly crunchy on the outside and so soft in the inside! It was a great addition to dinner and would work well to make sandwiches. And did I mention that it’s super easy to make?
Now, easy means few ingredients and no knead, but it will still take time. Especially if you want an airy soft inside. Making bread is a patience game.
Ingredients:
•390-420ml lukewarm water (start with the least amount of water and start adding from there)
•1.5tsp instant yeast
•1tbsp olive oil
•500g Bread flour (I use a scale I got on Amazon)
•1tbs salt
Directions:
Mix all ingredients together and let dough rise for about an hour or until it doubles in size.
Pull from corners inside and release the gases from the dough. Let it rise for another 30-60minutes. Repeat this step 2 more times (if I have a lot of time, I’ll do it 3 more times.
After it’s not sticking any more, make your loaf and add to your Dutch oven (if you don’t have one use a regular one and add a pan with water at the bottom when baking). Let it rise for another 30-45 minutes
Bake at 450F for 30-40 minutes covered and then uncover and bake for other 15 minutes.
#breadmaking #easyrecipe #homebaking #breadrecipe #homebaker
Making artisan bread at home can be a deeply rewarding experience, especially when you achieve that perfect crunchy crust with a soft, airy interior. One important tip I've learned is the significance of patience during the rising stages. Each rise builds flavor and texture, so allowing your dough to rise multiple times really makes a difference in the bread’s quality. Using a Dutch oven creates a steam-rich environment, which is key for that crispy exterior. If you don’t have a Dutch oven, placing a pan of water in the oven while baking helps mimic this effect. Temperature control is crucial; baking at a high heat of around 450°F encourages the crust to form quickly while keeping the inside soft. I also recommend using a kitchen scale to weigh your flour — this ensures accurate measurements, which can drastically affect your dough consistency and final bread texture. Start with the lower amount of water and add gradually to get the perfect dough texture that’s slightly sticky but manageable. Throughout the folding steps, gently pulling from the dough’s corners to release gas but also develop gluten is essential for an airy crumb. It may seem time-consuming, but the repeated rising and folding produce a light texture and wonderful flavor that store-bought bread can’t match. Finally, don’t rush the baking process. Covered baking followed by uncovering allows the crust to brown beautifully without drying out the loaf. From my own experience, homemade bread from scratch, even with few ingredients and a simple method, can become a delicious staple in your kitchen — great fresh or transformed into hearty sandwiches. It's a perfect blend of ease and artistry for any home baker wanting to deepen their baking skills.
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