Mixing and first kneading
In a bowl of good capacity, we place the flour forming a kind of mountain. We open a hole in the center and we add the water and the baker’s yeast. In the outdoor area, we add the salt, so that it does not come into contact with the yeast and we mix until obtaining a slightly sticky dough. If we see that it is too liquid, we can add a little flour and if we see that it is too thick, we add a little more water.
Once the dough is mixed, we sprinkle the table with a little flour and pour the dough on it. We start to knead, squeezing with the palm of the hand and sliding until the dough begins to tear. Then we fold the dough on itself and repeat the operation.
We continue spreading, folding and twisting the pasta in a rhythmic and regular motion, for approximately 15 minutes. Then we form a ball and let it rest in a bowl until it doubles in volume.
We take the dough out of the bowl and put it back on the floured worktop. We press to eliminate the gas inside and we knead spreading the dough as if we were going to make a pizza. Then we are bending the edges towards the center and press, until you get a ball again. We will know that it is ready for the second kneading when we can press with a finger and see that the dough quickly recovers its shape.
We close all the folds and leave them at the bottom of the ball, which we will put back in the bowl for a second fermentation, leaving the dough covered with a kitchen towel. Let it rest for 15 minutes and knead it again, giving it the same shape again.
Then we leave the dough covered again, letting it ferment a second time, allowing time to double its volume again. Some 40 minutes approximately, depending on the humidity and temperature of the room.
Homemade bread baking
We preheat the oven to 230ºC with steam function. If your oven does not have that function, you can put a tray with water in the bottom of the oven so that a humid atmosphere is formed ideal for baking bread.
We sprinkle our bread dough with flour and make some cuts or shavings to form the crust. We put in the oven and cook for 20 minutes. After that time, we lower the temperature to 200ºC and bake another 30 minutes until when the bread hits it sounds hollow.
Chilled and tasting
One of the most common mistakes when making homemade bread is wanting to eat it hot. The bread should cool slowly, placed on a rack to finish cooking inside and form a crumb full of alveoli. Until it is cold, the bread should not be cut into slices.
With what to accompany the homemade bread
When the bread is ready, it will be ideal to accompany our best recipes, to make sandwiches and sandwiches or to prepare the best toast for breakfast. Although we have explained how to make homemade bread but we can make variations by substituting part of the wheat flour for rye flour, whole wheat flour or other cereals. We can also flavor the dough with olive oil, or add aromatic herbs to make other breads.
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