Today is all about that tasty, yeasty substance-Bread.
Bread is my favourite thing to bake-always. Its easy to make when you know how as well as being super cheap and easy to make. Bread needs no specialist equipment and is one of the most satisfying things to make as it takes time. In this post I will explain two bread making basics which mean that you will be able to make your own bread (see following recipe).
Kneading
Kneading is the process of stretching the gluten in flour to make the dough more elastic and give it its airy, soft texture. Kneading occurs in the bread making process after you have combined all of the ingredients but before proving.
To knead lightly oil a work surface (with about 1tsp of oil) and place your dough onto the surface and use the ball of your hand push the dough away from yourself then fold it back in on itself.
Turn the dough 90 degrees and continue to stretch and fold the dough until it is smooth and stretchy. This usually takes 5-10 minutes.
For more information click the Link.
Knocking Back
Knocking back is the removal of air from bread dough after a first prove.
To knock back punch and forcefully knead dough (see above) until the dough is a similar size to before proving.
For more information click the Link.
See my next post (white bread) to test your skills!
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