Start the yeast:
In a little bowl, mix the sugar and yeast in the warm water until they dissolve. Ensure the water is not very hot because it can destroy the yeast. Let the mix rest for 5-10 minutes until it gets foamy, showing that the yeast is working.
Make the dough:
In a big bowl, mix the bread flour and salt together. Make a hole in the middle of the flour and pour the yeast mixture into it.
Slowly combine the flour and water until you have a soft dough using a spatula or your hands. The dough should be a little sticky but easy to work with.
Work the dough by pressing and folding it with your hands.
Place the dough on a surface with a little flour and knead it for 8-10 minutes. The aim is to create the gluten, which will help the bread hold its shape and stretchiness.
The dough should feel smooth and stretchy after kneading.
Beginning:
Form the dough into a ball and put it in a bowl with a little oil. Place a wet cloth or plastic wrap over it and let it sit in a warm spot for 1 to 1.5 hours, or until it doubles in size.
Form the dough.
After the dough has grown in size, press it down gently to let the air out. Place it on a surface with flour and shape it into a loaf.
You can form it into a round loaf, a long loaf like a baguette, or put it in a bread pan for a more even shape.
Second Growth:
Put the formed dough on a baking sheet lined with parchment paper or in a greased loaf pan. Cover it again with a wet cloth and let it rise for another 30-40 minutes, or until it has expanded.
Heat the oven before using it.
While the dough is rising again, heat your oven to 220°C (425°F). To make a crunchy crust, put a small pan of water at the bottom of the oven while baking the bread to create steam.
Make the bread.
After the dough has grown in size, use a sharp knife or bread lame to make some small cuts on the surface. This makes the bread rise when it is baked.
Put the bread in the oven that has been heated beforehand and bake it for 20-25 minutes. Take it out when the crust is golden brown and when you tap the bottom, it sounds hollow.
If you bake bread in a bread pan, you may need to bake it a little longer to make sure it is completely cooked.
Chill the bread.
After baking, take the bread out of the oven and let it cool on a metal rack. It's necessary to wait for the bread to cool down before cutting it so that the inside can firm up correctly.
Nutritional information (for one slice, about 1/12th of the bread):
Calories: 80 calories
Carbs: 16 grams
Protein: 3 grams
Fat content: 0.5 grams
Fiber content: 1 gram
Sugar: 1 gram
Sodium: 150 milligrams
Tips for storing items:
Room Temperature: Keep the bread in a sealed container or a bread bag at room temperature for 3-4 days. Don't keep bread in the refrigerator because it can become dry more quickly.
Freezing: To keep bread fresh for a longer time, you can put it in the freezer. After the loaf has cooled down, cut it into slices and put them in a bag that can be stored in the freezer. You can keep bread in the freezer for 3 months. To warm up, just toast the bread slices or heat them in the oven.
Tips for Cooking:
Use lukewarm water: The water should feel warm but not hot, around 38°C (100°F), to help the yeast become active.
Measure ingredients correctly: Use a kitchen scale to measure the flour accurately when making bread, as using too much flour can result in dense bread.
When making bread, if the dough is too sticky, you can add a little more flour. Just be careful not to add too much, or the bread might become heavy.
Different ways to make the crust softer include brushing the bread with melted butter right after taking it out of the oven. To make the crust crispier, put a pan of water in the oven as previously instructed.
Adding different flavors: You can easily change this simple bread recipe to suit your taste. You can include herbs such as rosemary, thyme, or garlic powder to enhance the taste. You can also sprinkle seeds such as sesame, flax, or sunflower on top to add crunchiness.
Preguntas frecuentes:
Can I use regular flour instead of bread flour?
Yes, you can use regular flour, but the texture might change a bit. Bread flour has more protein, which makes bread chewier and more structured. If you use regular flour, the bread might be softer and not as stretchy.
Why didn't my dough puff up?
Many things can influence how your dough rises. Ensure that your yeast is new and working well. If the water is very hot, it can destroy the yeast, stopping the dough from getting bigger. Also, make sure to put the dough in a warm place so it can rise.
Can I include other things in this bread?
Of course! You can include seeds, nuts, dried herbs, or dried fruit in the dough to give it more taste and crunch. Make sure not to put too many extra ingredients in the dough because it can interfere with the dough rising.
How can I make my bread more tender?
To make the bread softer, you can include 1 tablespoon of olive oil or melted butter in the dough while mixing. This will make the texture softer and the flavor stronger.
Is it possible to make this bread without gluten?
This recipe uses bread flour, which has gluten. To create a gluten-free option, you should use gluten-free flour for bread and be prepared to modify the amount of liquid and time needed for the dough to rise since gluten-free dough acts in a unique way.
Final thought:
This simple homemade bread recipe is great for anyone who wants to have fresh, warm bread without spending a lot of time preparing it. With basic ingredients from your kitchen and little work, you can make a tasty bread that is crunchy on the outside and fluffy on the inside. Whether you are new to baking or have experience, you will love this bread recipe. Moreover, when you begin baking your own bread, you will notice the superior taste of homemade bread in comparison to store-bought bread!
