A loaf of fresh bread on the table is simply a must: from mopping up the last spoonful of ragù to a quick sandwich between appointments, bread is with us throughout the day as a great ally of flavour and energy. Indeed, bread is a simple yet essential food that nourishes cultures all over the world. Its origins date back some 12,000 years, to when it was made from wild grains in Jordan: since then, bread has crossed eras and borders, becoming a symbol of sharing and everyday life.
There are many different techniques for making homemade bread, and they can be adapted to everyone's needs and tastes. From the dough to the choice of flours, every step is a chance to experiment with new flavours. Let's look at the steps for making a good loaf of homemade bread!
Homemade bread and the direct method
The dough made with the direct method is the oldest and simplest of all: all the ingredients are kneaded in a single stage until a smooth, even dough forms, with relatively short mixing times. With the direct method no previously prepared and fermented doughs (such as biga or poolish) are added: the result is fairly soft bread, with a mild, slightly tangy flavour but a relatively short shelf life.
Let's find out what characteristics the ingredients need in order to make a direct-method bread!
The ingredients: flour
Flour is the essential ingredient in breadmaking because it contains gluten: when flour is mixed with water, the gluten proteins (gliadin and glutenin) bind together to form an elastic, viscous web known as the gluten network, which performs several functions:
- Elasticity and extensibility. Gluten gives the dough the ability to stretch without tearing, allowing it to trap the gases produced by the yeasts during fermentation.
- Structure and texture. A good gluten structure ensures that the finished product has the right texture, stays soft and develops a good crumb structure — the classic "bubbles" or pores inside the crumb.
- Strength and resilience. Gluten helps the dough hold its shape during leavening and baking, preventing it from collapsing or losing its form.
- Water absorption. Gluten can absorb up to twice its weight in water, contributing to the hydration of the dough and influencing the texture of the finished product.
The amount of protein in a flour indicates the strength of the flour itself: less protein means less gluten (weak flour), while the more protein a flour contains, the higher its gluten content (strong flour). The direct method normally calls for a flour with a medium protein content (10–11 g per 100 g of flour, a figure you can find on the nutrition label), because the whole production process takes place in a relatively short time.
The water
Water plays a crucial role in preparing bread doughs, acting on the dough both chemically and physically. For example:
- Hydrating the ingredients. Water is essential for hydrating the components of the flour, in particular the starch and the proteins, such as gluten. This process is fundamental to building the structure of the dough.
- Gluten development. During kneading, water allows the gluten proteins to bind together, forming an elastic network that gives the dough structure and elasticity — essential for retaining the fermentation gases and allowing the bread to rise.
- Activating the yeast. Water is needed to activate the yeast, whether fresh, dried or a sourdough starter. The yeast feeds on the sugars in the flour, converting them into carbon dioxide and alcohol — a process that contributes to the leavening of the dough.
- Controlling the temperature. Water plays a key role in controlling the temperature of the dough: the right temperature is crucial for optimising yeast activity and gluten formation.
- Fermentation and flavours. Water facilitates the fermentation processes that not only help the dough rise, but also contribute to developing the flavour and aromas of the finished bread.
- Regulating acidity. Depending on its pH, water can influence the acidity of the dough, which in turn can affect the fermentation and the structure of the bread.
The yeast
The yeast plays a crucial role in bread doughs, as it affects the leavening, structure and digestibility of the final products. Through the process of fermentation, the yeast converts the sugars in the flour into carbon dioxide and alcohol. The carbon dioxide, trapped in the gluten network, causes the dough to increase in volume, making baked goods soft and light.
Besides contributing to leavening, yeast plays a fundamental role in developing the flavour and aroma of baked goods: the aromatic compounds that form during fermentation impart unique organoleptic characteristics, which vary according to the type of yeast used and the duration of fermentation. These aromas and flavours enrich the taste profile of bread, pizza and pastries, setting each apart from the others.
The salt
The salt acts as a preservative and an antiseptic against mould and unwanted fermentation activity. If you use an unrefined salt, it will bring elements such as magnesium, zinc, calcium and potassium to the dough. To sum up, salt in the dough serves to:
- Add more flavour.
- Improve the retention of fermentation gases.
- Improve the gluten structure.
- Slow down the rate at which fermentation gases are produced.
- Encourage the colouring of the crust and whiten the crumb.
- Keep yeast activity under control.
Recipe: potato bread
Ingredients
- 500 g type 0 flour
- 375 g water
- 75 g potato flakes
- 20 g compressed yeast
- 9 g salt
Method
- In a dough mixer, knead all the ingredients except the salt for 5 minutes at low speed.
- Then increase to speed 3 or 4.
- Add the salt and let the mixer work for another 5 minutes, until you have a smooth, even dough with a well-developed gluten network.
- Transfer the dough onto a wooden board or into a plastic bowl and leave it, well covered, to bulk ferment (rest) for 60 minutes.
- Divide the dough into two pieces of 490 g each or ten pieces of 98 g each.
- Round the pieces of dough well, giving them an oval shape, then turn each one seam side up.
- Place them on a well-floured board and leave them to proof for about 60 minutes (depending on their size) at 29 °C with humidity. Once the pieces have risen, turn them over and score them with crosswise cuts.
- Bake in a preheated oven with a little steam at 210 °C for 45–60 minutes.
Good to know: kneading
Kneading is the mixing of the ingredients, followed by the formation of gluten and the incorporation of air. It normally takes place in two stages: a first stage in which the ingredients come together, lasting about 10 minutes at low speed; and a second stage, at a higher speed, which allows the gluten network to form and stabilise. Once mixed, the dough is left to rest (bulk fermentation) well covered for anywhere between 10 and 40 minutes. This bulk fermentation serves on the one hand to let the dough relax after the mechanical stress, and on the other to allow the fermentation reactions to begin. After that, it is time to shape the loaves.
Baking
The baking stage is the final step in making bread. The baking temperature depends on the shape, size and texture of the dough and can range between 220 and 280 °C. Baking time also varies according to the shape of the bread, defined by the ratio between the outer surface and the interior: small pieces naturally need shorter times than larger ones.
Now you're ready to bake plenty of soft, crusty loaves to enjoy in good company with delicious cold cuts or fresh jams. We can't wait to see your creations — as always, we invite you to share your masterpieces with us!
