Bread is an everyday food that has been made since 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 make breadWell, here is the recipe to take away the whim, because doing it every day can be too expensive.
To make approximately 1 kilo of bread
750 grams of bread 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.
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 add it to the flour.
Mix until you get a paste that is firm and sticky, then prepare your work surface, such as the counter, and flour it. Arrange the dough on it and begin to knead it until you see that it remains elastic and shiny.
When you see that the dough is ready, form a ball and place it in the deep container that you used. Cover it with plastic wrap and let it rest until you see that it doubles in volume, depending on the temperature and humidity, it will take between 1 and 2 hours.
Now you will check if the dough is ready, press the dough with a finger and if your fingerprint remains for a few moments, it is ready. Then knead it again and form a ball that you will cover with a cloth, letting it rest for another 15 minutes. After this time, form the ball again and cover with the cloth again.
Now you will let it ferment until it doubles its volume again, 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 220º C and you should put a container with water to give it moisture. Put the bread in, after 20 minutes, take out the water and let it bake for another 15 minutes. Then also reduce the temperature to 190º C and keep 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 such as rye, barley flour, whole wheat flour, etc. And if you can do it in a wood oven, all the better.
Everything that you make with your hands is more precious to the palate, be patient and wait for it to cool down, and taste the first slice with just a splash of oil.
Update to 01/27/2009:
Directly to the Palate | An everyday food Directly to the Palate | 365 bread recipes