Unveiling Bakers’ Best-Kept Secrets: My Grandfather’s Wisdom Revealed (Page 3 ) | September 4, 2024

Annonce:

Combine Ingredients: Start by combining 100 ml of warm water (from the total 400 ml), 2 teaspoons of sugar, 8 grams of dry yeast, and a small pinch of wheat flour in a mixing bowl. The sugar helps feed the yeast, while the small amount of flour gives it something to start working with.
Let it Sit: Stir the mixture until the yeast dissolves and let it sit for about 20 minutes. During this time, the yeast will begin to wake up and start bubbling—this is a sign that it’s ready to work. If the yeast doesn’t become bubbly, it might be inactive, and you’ll need to start over with fresh yeast.

Prepare the Flour: Sift 4 cups (500 grams) of wheat flour into a large mixing bowl. Sifting helps aerate the flour, making the dough lighter and more manageable.
Combine with Yeast Mixture: Gradually pour the activated yeast mixture into the flour, mixing quickly with your hands or a sturdy spoon. As the mixture starts to come together, slowly add the remaining 300 ml of warm water. Continue stirring until a rough dough forms.
Add Salt: At this point, add 2 teaspoons of salt to the dough. Salt not only enhances the flavor of the bread but also strengthens the gluten network, which is crucial for the bread’s texture. Mix the dough thoroughly to ensure the salt is evenly distributed.

Knead the Dough: Knead the dough for at least 5 minutes on medium speed if using an electric mixer with a dough hook. The dough should be smooth, elastic, and slightly sticky. If you’re kneading by hand, work the dough for about 10 minutes until it reaches the same consistency.
First Rest: Once kneaded, cover the dough with a clean kitchen cloth and let it rest in a warm place for 20 minutes. This resting period allows the dough to relax and the gluten to develop, which is essential for the bread’s final texture.