Thebreadfresh on the table can never be missed: from the scrape to scoop up the last spoonful of meat sauce, to the quick sandwich between appointments, bread accompanies us throughout our days as a great ally of taste and energy. Thebread is a simple, yet essential food that nourishes cultures around the world. Its origin dates back about 12,000 years, 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.
The techniques for makinghomemade bread are numerous and varied, adaptable to everyone's needs and tastes. From the dough to the choice of flours, each step is an opportunity to experiment with new flavors. Let's see together what are the steps to create a goodhomemade bread!
HOMEMADE BREAD AND DIRECT METHOD
The direct method of kneading is the oldest and simplest method: it involves kneading all the ingredients in a single step until a smooth, homogeneous dough is formed, with relatively short kneading times. In direct dough there is no addition of other previously formed and leavened doughs (such asbiga orpoolish): this results in fairly soft products, with little acidic flavor, but with a relatively short shelf life.
Let's find out the characteristics that the ingredients must have to make adirect method bread!
THE INGREDIENTS: THE FLOUR
Flour is the key ingredient for breadmaking because it contains gluten: when flour is mixed with water, the gluten proteins (gliadin andglutenin), bind together to form an elastic and viscous network called thegluteninic mesh,which has several functions:
- Elasticity and Extensibility. Gluten gives the dough the ability to stretch without breaking, allowing it to trap gases produced byfermentation yeast.
- Structure and Consistency. Good gluten structure ensures that the finished product has the right texture, is soft and has good alveolation, i.e., the classic "bubbles" or pores within the crumb.
- Strength and Toughness. Gluten helps maintain the shape of the dough duringleavening and baking, preventing it from collapsing or deforming.
- Water Absorption. Gluten has the ability to absorb twice its weight in water, contributing to the hydration of the dough and affecting the texture of the finished product.
The amount of protein in the flour indicates thestrengthof the flour itself: less protein equals less gluten(flourweak), the more protein in the flour the higher the amount of gluten(strong flour). For thedirect method you normally need a flour with a medium protein content (10-11 g per 100 g of flour, which can be found on the nutritional table) because the whole production process develops in a relatively short time.
WATER
Water plays a crucial role in the preparation of doughs for baked goods, both chemically and physically in the dough, for example:
- Hydration of Ingredients.Water is essential to hydrate the components of flour, particularly starch and proteins such asgluten. This process is critical in forming the structure of the dough.
- Gluten Development. During kneading, water allows the gluten proteins to bind together, forming an elastic network that gives structure and elasticity to the dough, which is essential for retaining fermentation gases and allowing the bread to rise.
- Lavor Yeast Activation. Water is needed to activate yeast, whether fresh, dry ormother yeast. The yeast uses the sugars in the flour, converting them into carbon dioxide and alcohol, a process that contributes to the rising of the dough.
- Controlling Temperature.Water plays a key role in controlling the temperature of the dough: proper temperature is crucial for optimizing yeast activity and gluten formation.
- Fermentation and Flavors.Water facilitates fermentation processes that not only help the dough to rise, but also contribute to the development of the flavor and aromas of the finished bread.
- Acidity Regulation.Water, based on its pH, can influence the acidity of the dough, which in turn can affect the fermentation and structure of the bread.
THE YEAST
Theyeast plays a crucial role in baking doughs, as it affects the leavening, structure, and digestibility of the final products. Theyeast, through the process of fermentation, converts sugars in the flour into carbon dioxide and alcohol. The carbon dioxide, trapping in the gluten network, causes the dough to increase in volume, making baked goods soft and light.
In addition to contributing toleavening, yeast plays a key role in developing the flavor and aroma of baked goods: the aromatic compounds formed during fermentation impart unique organoleptic characteristics, which vary depending on the type of yeast used and the duration of fermentation. These aromas and flavors enrich the flavor profile of bread, pizza, and pastries, distinguishing them from one another.
THE SALT
Thesalt acts as a preservative and antiseptic against mold and unwanted fermentation actions. If you use awhole salt, it will contribute elements such as magnesium, zinc, calcium and potassium to the dough. To summarize, salt in the dough serves to:
- Give more flavor.
- Improve the retention of fermentation gases.
- Improve gluten structure.
- Slow down the rate of fermentation gas production.
- Enhance crust coloring and whiten the crumb.
- Control yeast activity.
RECIPE: BREAD WITH POTATOES
Ingredients
- 500 g type 0 flour
- 375 g water
- 75 g potato flakes
- 20 g compressed yeast
- 9 g salt
Proceedings
- In a mixer, knead all the ingredients, except the salt, for 5 minutes at low speed.
- Then raise the speed to 3rd or 4th position.
- Add the salt and let the mixer work for another 5 minutes, so that a smooth, homogeneous dough with a well-formed gluten mesh is formed.
- Pour the dough into a wooden board, or plastic bowl, and let it proof (rest) for 60 minutes well covered.
- Divide the dough into two pieces of 490 g each or ten pieces of 98 g each.
- Round the dough well, giving it an oval shape, turn the loaf with the seam side up.
- Dispose on well-floured board and leave to rise for about 60 minutes (depends on size) at 29°C with humidity. Once the loaves have risen, flip and score with cross cuts
- Bake in preheated oven with little steam at 210°C for 45-60 minutes.
CURIOSITY: KNEADING
The kneading is the mixing of ingredients with subsequent formation of gluten and incorporation of air. It is normally divided into two stages: a first stage where the ingredients are mixed together and lasts about 10 minutes at low speed; a second stage, at higher speed, is used to allow the formation and stabilization of theglutenic mesh. When the dough is finished, it is left to rest (punching) well covered for a period that can vary from 10 to 40 minutes. Thepointing serves, on the one hand, to relax the dough from mechanical strain and, on the other hand, to allow fermentation reactions to begin. After that, thebread pieces are formed.
COOKING
Bakingis the final stage ofbread preparation. The baking temperature depends on the shape, size and texture of the dough and can range from 220°C to 280°C. Baking time also varies depending on theshape of the bread, which is defined by the ratio of outer to inner surface area: small pieces logically need shorter times than large pieces.
Now you're ready to bake lots of soft, crispy loaves to enjoy with delicious sliced meats or fresh jams. We are curious to see your creations, as always we invite you to share your masterpieces with us!
