Preparation: direct and indirect method
There are two main types of preparations:
- the direct method (which is the fastest) and consists of kneading all the ingredients in a single step
- The indirect method, which involves two phases, that of the chariot (or yeast) during which you make a small pre-mix, and then proceed to the next phase with the rest of the other ingredients. This technique takes longer than the previous one, guaranteeing a greater fragrance and fragrance, more accentuated alveolation and greater digestibility.
The bread and its ingredients: flour
The oldest and simplest bread starts from water and flour: for water it is always advisable to use natural mineral water, which guarantees a more effective leavening. The world of flours instead is much more varied, while remaining in the family of soft wheat (even if you can make breads of durum wheat semolina, spelt, rye or with cuts of flour such as corn. There are really no limits to variations and possibilities).
Today the tools that help us bake bread at home are really many, starting with kneading machines, which with their planetary movement allow us to activate gluten and obtain a well-developed bread avoiding a laborious and heavy manual work.
If we use a mother dough or licoli, one way to keep it properly at home is to use airtight jars.
Our life-saving tips for homemade bread
- Let's come to our little tips to prepare a good bread: if you use brewer's yeast, in the summer you prefer the dried one, so you can be sure that it is always active.
- It always uses mineral water instead of tap water, lighter and more balanced even for yeasts and its refreshments.
- Always sift the flour with a flour spreader, it allows to aerate it and this improves the leavening
- To preserve the bread, always store it in a special box, to preserve humidity and protect it from the air.
- If you want to try your hand at something more particular, try making some rosettes or milk sandwiches at home with special moulds: the perfect bread for every salami, even if the first one that comes to mind is always the mortadella.
- If instead you want to give a nice braid shape to your bread for breakfast on Sunday, experiment with more particular molds. With a single gesture it is very easy to give shape to the classic bread or panbrioches
- Always preheat the oven to the right temperature to ensure a correct and uniform baking
- Try also using a stone for baking bread, such as refractory. It reaches high temperatures that help and encourage good baking
- Always during the cooking phase, it is often important to maintain a certain humidity: for this reason steam ovens are perfect. But if you don't have one, you can use a trick: place a cup of water on the base (before heating and throughout cooking).
- It is very useful to always have a razor blade in the house to make cuts on the bread, so that the excess gas that develops during the baking can come out better
At this point we just have to wish you a good cooking! After all, it is always the right season for a good bread.