A step-by-step recipe for an incredibly simple bread that's easy to make at home.
For several years now, I hardly buy bread in the store. Every two days I bake bread myself at home. But recently I wanted something new, and I asked my friend I wave to Tamgina share with me a simple bread recipe.
Masha is a professional pastry chef and cook. She lives in Barcelona and works in a family restaurant. And during self-isolation, she launched an online course in baking for beginners.. So Masha understands baking like no one else, so her recipe is especially valuable to me.
Masha picked up the recipe simple and without frills. The only thing that is important to pay attention to is the baking dish. As a form, a cast-iron cauldron with a lid or a roaster is best suited, but you can also bake in a glass form.
Step-by-step recipe for making craft bread at home
Ingredients:
- Wheat flour 380 g (the higher the protein content, the better)
- Whole grain flour 70 g
- Water 315 g (temperature 32 ° C)
- Salt 9 g
- Yeast 4 g
I send all dry ingredients to the kneading bowl and mix until combined.
I add water and knead the dough for 10 minutes with a hook attachment in a stationary mixer.
After kneading, I close the container with cling film and put it in a warm place for 1.5 hours.
After this time, the dough rose almost 2 times. I put it on a floured table.
Flatten and then collect in thirds (scroll the photo to the side to see the whole process).
I form a ball out of the dough, pulling the edges towards the center. Cover the dough and leave to rest for 15 minutes.
Then I again flatten the dough into a cake and collect it in a ball or in the shape of a loaf.
I distribute the dough in a mold, so I form a loaf, or you can simply form it into a ball and put it on a sheet of parchment.
Cover the dough and leave to rise for 40 minutes.
While the dough is rising, it's time to preheat the oven. I turn on the oven at 250 degrees and send a cast-iron cauldron with a lid there to warm up.
After 40 minutes, the oven is preheated and the dough has risen. I transfer the dough into a cauldron, cover with a lid and put it in the oven. Immediately I lower the temperature to 200 ° C and bake for 20 minutes with a lid on the cauldron, then remove it and bake for another 20 minutes.
I check the readiness of the bread by the golden brown crust and a dull sound if I knock on the base.
After baking, put the bread on the wire rack and leave it to cool completely. You should not eat right away, it is better to wait so that the moisture inside the bread is evenly distributed. Let's show you how bread looks like in a cut.