Bread is an everyday food that has been made from time immemorial. Its ingredients are simple, just mix flour, yeast, water and salt to make this food.
Surely more than once you have thought about making bread, well, here is the recipe offered by foodanddrinkjournal for you to take the whim, because to do it every day, can be too expensive.
Ingredients To make 1 kilo of bread approximately 750 grams of flour, 30 grams of baker’s yeast, half a tablespoon of salt, 400 ml. Of warm water and if you want, a pinch of sugar.
Preparation Start by sifting the flour and salt into a deep bowl. If you have decided to use a little sugar, mix it with the yeast and then just mix it with the warm water and incorporate it on the flour.
Mix until you get a paste that is firm and sticky, then, prepare the work surface, for example the worktop, and then cook it. Arrange the dough on it and begin to knead until you see that it remains elastic and shiny.
When you see that the dough is ready to form a ball and put it in the deep bowl that you used. Cover it with clear film and let stand until you see that it doubles its volume, depending on the temperature and humidity, it will take between 1 and 2 hours.
Now you will check if the dough is already ready, press the dough with a finger and if your fingerprint stays for a few moments, it is ready. Then knead it again and form a ball that you will cover with a rag, letting it rest for another 15 minutes. After this time re-form the ball and re-cover with the rag.
Now you will let it ferment until you double again its volume, about 1 hour, then you can prepare the bread for baking. Give it the desired shape and make a few incisions on the surface, to your liking.
The oven should be preheated to 220°C and you should put a container with water to give it moisture. Introduce the bread, after 20 minutes, remove the water and let it bake 15 minutes more. Then it also reduces the temperature to 190 ° C and maintains it during the rest of the cooking.
If you want to make a slightly more rustic bread, substitute a part of white flour for another type of flour like rye flour, barley flour, whole wheat flour, etc. And if you can do it in a wood oven, better than better.
The tasting All that one makes with his hands, is more prized for the palate, is patient and expected to cool, and the first slice try it with only a trickle of oil.