How to Bake Bread In Home Conditions

In modern life many families, especially urban ones, do not bake bread and think that this is a difficult and troublesome occupation. However, many manufacturers of home appliances now produce automatic bread makers and with their help provide the opportunity to bake bread at home. But you can bake bread not only in the bread maker, but also in an electric and gas oven and even with a microwave oven.

For the preparation of bread, the main products are flour and yeast. Flour can be used in various varieties, primarily wheat and rye. Two methods are used for preparing the dough: spicy and unpaired. In the first case, knead the sponge. To do this, take 1 kg of flour, 300 ml of warmed to 30-32 degrees water or serum, add compressed yeast 20 g, mix everything and leave for two hours for fermentation. Then add 1 kg of flour and knead the dough. If the dough is prepared in a free-form way, then everyone mixes immediately. The dough will ferment for 2.5-3 hours and at the same time the yeast consumption will increase 2.5-3 times.

In order to bake rye bread at home, you must also begin kneading the dough from the preparation of the starter. Take half a kilogram of rye flour, 1-1.5 liters of water, 25 grams of pressed yeast, all this must be kneaded and put to ferment in a warm place. To the leaven turned out better quality, it is recommended to pour half a glass of yogurt into it. Bake such bread at home can be in the oven. Preliminarily place a baking tray with water in the bottom tier of the oven, so that the bottom crust of bread does not burn. Steam, formed by boiling water, moistens the bottom crust of the loaf, and this crust turns thin and soft.

Bake at 200-250 degrees for 30 to 80 minutes, depending on the weight, shape and recipe of your product. During baking, it is impossible to open the oven door, so that steam does not come out, and the quality of bread does not deteriorate. Ready bread at home is cooled at room temperature. Put ready-made loaves on each other, so that they do not change their shape.

Here is another recipe for bread at home:

Rye bread.

Preliminary it is necessary to prepare the sourdough. Sift the sifted flour into a saucepan and pour warm (30 degrees) water, in which yeast was previously diluted. The resulting mass is stirred, covered with a lid and put on a day in a warm place. Then we proceed to make the dough. Take one third of the required amount of flour, fall asleep in warm water (30-32 degrees), add the prepared ferment and mix. We cover the opar with a clean cloth and put it for fermentation in a warm place for 3-3.5 hours.

Opara increases in volume during fermentation by 2-3 times, so you need to calculate that it does not take up more than a third of the volume of dishes before fermentation. After this, add the remaining flour, salt, finally knead the dough and leave in the warmth for another 1-1.5 hours. Ready-made dough is divided into pieces of the right size, we give them a spherical shape, spread on the sheet, grease with vegetable oil and make the final proof for 40 minutes. To determine the final readiness, you need to press a little on the surface of the dough. If within a few seconds the groove disappears, the dough is ready to be placed in the oven. Bake a loaf of bread weighing one kilogram you need 60-65 minutes at a temperature of 230-240 degrees.

Such cooked bread at home after finishing the baking should be got from the oven and sprinkled with water, so that its surface became glossy, then covered with a towel. Now there are a large number of bread baking recipes for bread makers, which greatly facilitate the whole process and make it possible to bake bread at home almost every day.