The kitchen is one of your best allies in these days when you cannot leave your home: you know that. Baking bread is a very rewarding and accessible activity for everyone, but you can go one step further and become a professional in kneading and making homemade bread.
The Common Elements
Whatever type of bread you make, you will need water, flour, yeast and salt. Water is the key to the texture of the dough and you have to make sure that it is as filtered as possible and at room temperature. The rest depends on your creativity.
The most common flour is wheat, although you can use barley, spelt, corn, rye, etc. depending on the type of bread you want to make. As for the yeast you can perfectly use the one for sale in the supermarket or go further and make sourdough, which is nothing more than fermented water and wheat under certain conditions.
Kneading is also important. No matter what kind of bread you are going to make, it is convenient to knead a couple of times, the first to integrate the ingredients and the second to give elasticity to the dough.
Here it is important not to put the added ingredients (seeds, essences, nuts …) until the dough is done so that the alveoli that will leave the crumb spongy do not break.
When fermenting the dough, it must be taken into account if yeast or sourdough has been used, but only for a matter of time. To know when the dough is fermented you have to check that it has doubled in volume and that no liquid comes out of the base.
Finally, the temperature of your oven must be between 180º and 200º. If you want it to have a very hard crust you can put a container with water in the bottom and remove it more or less halfway through cooking.
Country Style Bread
The key to this homemade bread is to prepare the sourdough the day before with yeast, flour and water. Once kneaded we leave it overnight in the fridge covered with film.
When the sourdough is ready we make the bread dough also putting yeast and let it double its volume about 30 min. When it is done, we knead again to remove the air and let it rest for another half hour.
After this, we bake it about 10 min at 250º and then we lower it to 200º and bake about 40 min more. After this, we would only be left to cool the bread.
Bread without kneading
The secret of this bread is the fermentation of the dough, which will replace the kneading. First, the dough is made with yeast, water and flour and mixed without kneading, once this is done, we put the dough in the fridge and let it rest for about 12 hours.
Flour the work surface and put the dough on top, stretching it to make a square. We take two opposite edges and fold them towards the center and do the same with the other two and let it ferment to double its volume.
While the bread ferments, we heat the oven to about 250º for 10 minutes. We go down to 200º and turn the dough upside down and bake for 30 minutes. This bread is great with seeds or small nuts.
The advantage of this homemade bread is that you do not need yeast and it takes very little to do, in 30 minutes you already have it. The first thing to do is mix 375 ml of milk with the juice of half a lemon.
To this mixture we add 500 gr of flour and a teaspoon of baking soda and mix until obtaining a homogeneous dough. Then we move it to a floured surface and knead for a couple of minutes.
Once the dough is done, all that remains is to shape it and put it in the oven for 30 min at about 200º. Once baked, we take it out and let it cool.
For this bread you are going to need some kind of kneader because the dough is very sticky and it is difficult to get the right texture by hand. The first thing is to make the sourdough incorporating a little milk and letting it ferment.
Once this is done, you have to boil 200 gr of quinoa in double the water until you incorporate it all. On the other hand we boiled 60 gr of oats in the same amount of water and milk.
We put all the elements in a mixer with 600 gr of flour, 180 gr of water and a little yeast and knead until we have a homogeneous mixture. Once this is done, we bake our homemade quinoa bread for 45 minutes at 200º.
The key here is to use milk and egg in the dough. Take 150 ml of milk and pour a little in a bowl with 3 g of yeast. In another bowl put an egg, 125 ml of warm water, the rest of the milk, a splash of oil and a pinch of salt.
Now put the flour with some sugar in a larger bowl and make a hole in which we are going to add the two previous mixtures and knead for a few minutes.
When it has doubled in volume we knead it again and let it rest for one hour more. Once the dough is ready we make balls with it of about 100 gr and brush them with a little water or beaten egg before baking them for half an hour at 200º. Let it cool and there’s already an incredible homemade bread that gives a spectacular flavour to our burgers.
The base of this very fashionable Asian bread is the same one as of the other breads that we have seen so far. To do this buns put 140 gr of flour, 5 of yeast, sugar and salt and mix it with 4 tablespoons of milk and 2 of water.
Knead for a few minutes and let the dough ferment until it doubles its volume, it will take an hour or so. Then we knead again to remove the gas and divide the dough into 4 parts that we will stretch until they have an oval shape.
After this the bread is going to be cooked but, instead of doing it in the oven, we steam it by heating water until it boils and placing a steamer on top with the dough. In 10 min your pan bao will be ready.
With these recipes you can make the most of your oven and complement your menu with cakes, biscuits and everything you can think of. You are ready to start kneading and complementing your menu, dare yourself!