Types of Flour to Make Home Bread
The bakery professionals already say: flour is the soul of bread. †For this reason, choosing the right flour will define the final product, therefore:- Choose the type of flour according to the bread you want to make. There are many options, everything is a matter of taste: rice flour, rye, spelled, wheat flour, sarracene wheat, among others. You can even mix several!
– Select a good quality product and keep it properly. You must protect the flours from light, humidity and smells.
– If you choose wheat flour (the best option for beginners), opt for the one that contains between 10-11 percent or, better yet, with 12 percent of vegetable protein. Thanks to gluten, bread is more spongy and with a thick but flexible cortex. If you want to know everything about the different types of wheat flour, we advise you to visit our article what is strength flour and what is used for.
How to knead bread – steps and techniques
The traditional kneading of homemade bread facilitates the incorporation of the ingredients, develops the structure of the dough, wear the dough, creates the spongy texture of the bread and models its final form. The kneading process is divided into two stages:- First kneading: incorporation of ingredients, consistency formation and first shot.
– Second kneading: degasification, second shot, stretching and modeling of bread (creation of the final form).
First kneading process
– Incorporates the dry ingredients and then the liquids slowly. Remember, the mixture may need more or less liquid, depending on the climate and humidity of the environment.
– Once the ingredients have been incorporated, let the preparation stand for 10 minutes. Cover the mixture with a clean cloth or canvas.
– After the weather, knead on the countertop, making folds with the dough on itself. Add some flour or fat on the work surface so that it does not stick.
– Repeat this process (rest and kneading), so many times is necessary until the desired texture is achieved: elastic, smooth, nothing sticks to the touch and does not crack easily.
– Finally, Bolea La Masa (First Bully) and deposit it inside a bowl impregnated in oil. It also spray the dough over oil. Cover the preparation with a cloth and let it ferment (First Levation).
Second kneading process
– Uncovering: It consists of briefly kneading to remove the air that the dough acquires during the first loyal. Place it on the countertop and pressure it gently for a few seconds, using the tips of your fingers along the surface.
– Bully: the shot is a technique that applies to eliminate the irregularities of the dough, creating a smooth surface that endures enough tension. Thus, during fermentation, gas will not escape, guaranteeing the fluffiness of the final product. Depending on the type of bread and its shape, this may be the final step of the kneading.
– Stretch: some masses after bullets stretch, whether with roller or hands, because its final shape merits it.
How long the dough is allowed
The time allowed to ferment the bread dough is very important. The breaks that we give to the dough are periods of fermentation, which are vital for the structure of the bread and its flavor. It is important to remember that, while the levate process is slower, the final result will be better. However, you should also consider that not all flours support long fermentations (as is the case with low gluten products), so you must modify the times thinking about this.- First fermentation (rest): lasts between 15 minutes or Several hours, everything depends on the type of flour we use, the recipe, the temperature and humidity of the environment. This first loyal is key because gluten will take place during this time, in order to achieve a tender, spongy and aromatic final product.
– Second and third fermentation: It is done to give the bread. Regularly, it lasts an hour, but everything depends on the weather (the colder it is, the longer). If we exceed this time, bread can acquire a more acidic flavor.
How to prepare homemade bread with flour all useAll use flour has a very low gluten percentage (usually below 10-9 percent), so it is not ideal for preparing bread, although it is magnificent for other masses such as that of the Choux paste. However, this does not mean that you cannot make a good bread with this flour as you follow almost all conventional steps. Of course, you must first know certain secrets to prepare a good homemade bread with flour all use:- You will need to add more flour: due to the low gluten content of this type of product, you must compensate for this absence by adding more flour (or prepare your own flour of homemade force). Of course, just a little more (a cup approximately), because if you exceed, the bread will be very heavy, difficult to digest and with a very caked texture.
– Use little liquid and/or fat: This type of flour contains little protein, therefore its structure is weaker and does not retain liquids well, so dosed them. If necessary, the original amount decreases until the ideal texture is achieved.
– Do not exceed the knead or fermentation: excessive kneading weakens the structure and prolonged fermentation modifies the taste (it can give it a lot of acidity).
– The first kneading is vital: it will be in this first stage in which you will compensate for missing gluten adding more flour. For this, you must spray the flour on the countertop, little by little, as you love. Once the dough is smooth and does not stick from your hands, you can stop adding flour.
Homemade bread with flour all use
After reviewing all the tricks to know how to make easy home bread, we will share a simple recipe with this type of flour. The ingredients are the following:- 600 g of common wheat flour
– 350 ml of warm water
– 30 g of fresh bakery yeast
– 10 g of salt
– olive oil
Once the ingredients have been achieved, follow these steps:- Mix the flour with temperate water. You can do it with your hands to favor the kneading.
– Add salt and yeast and keep kneading. If you prefer, you can dissolve the yeast in a little warm water before adding it.
– Knead for approximately 6 minutes, forms a ball, cover it with a cloth and let the first fermentation occur. You must fold your volume and this can take an hour.
– Place the dough on the floured table, knead again, give it round shape and leave the bread on the oven tray. Make some cuts at the top, cover and carry out the second fermentation. Again you must increase your volume. With 1 hour it will be enough.
– Paint the bread with olive oil and bake with the preheated oven at 220 ºC for 45-50 minutes.
– Let it cool on a rack.
Check all the details in the spongy homemade bread recipe.
How to make homemade bread with strength flour
Preparing bread with strength flour is summarized in following the good practices of any baker, as this flour has all the necessary features to make a good bread. However, it is worth remembering some essential aspects that differentiate it from other flours:- Strength flour is ideal for long fermentations.
– Hold on prolonged kneading.
– Better liquids and fats better.
– It works well with large amounts of ingredients.
– You don need extra flour, just knead well to develop gluten.
– You work easily.
Homemade bread with strength flour
We are going to teach you to prepare a bread bar with this type of flour. The ingredients are:- 180 ml of warm water
– 12 g of fresh bakery washing
– 400 g of strength flour
– 3 tablespoons olive oil
– 2 teaspoons of salt
The steps to follow are the following:- Dilute the yeast in the warm water and reserve it for a moment.
– Mix the flour with oil and salt. For softer homemade bread, the flour remains before. In addition, this step will add air to the dough that, remember, is essential to obtain a good bread.
– Add the water little by little and start kneading.
– Make a ball, cover it with a cloth and let the first fermentation make for approximately one hour.
– Place the dough on the floured work surface, knead and give it an elongated shape.
– Put the bread on the oven tray, cover again and let the second fermentation. This time you will need two hours.
– Preheat the oven to 200 ºC, make cuts on the surface of the bread, put it with a little oil and bake for 25 minutes. The final time will depend on the type of oven, so that it values ​​if your bread needs more time.
– Let it cool on a rack.
All the details of the recipe will be found here: Italian bread recipe.
Other home bread recipes
If you have been wanting more now that you know how to make homemade bread, then we share more recipes so you can choose the one you like best and put everything learned into practice. Do not miss these easy and very tasty homemade bread recipes and tell us which one you liked most:- Comprehensive mold bread
– Homemade bread without mother dough
– rye bread with mother dough
– Bread with onion
– Hamburger read
– Comprehensive spelled bread
– Lactal bread
– Integral Lactal Bread
– Italian Panettone
– Spongy breading bread
– Italian bread pandoro
– Panetonne Genoese
– Oat bran bread
– Linaza bread
– Integral homemade bread
– Homeless bread
– Hagaza bread
