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Baking bread

The new generation of bakers are people who honestly care about the quality of ingredients. As with many culinary activities the final product is only as good as the sourcing of its parts. It is recommended to buy the best flour from agricultural producers, get fresh yeast from a bakers and source the ingredients carefully and responsibly.

The result is a bread that is one million times better than the standard white loaves that lack character and style. All you need is a shallow baking tray, a bowl, a spoon, a little flour, water, salt and a little yeast. Organic Unbleached flour is creamy white and has the best taste and appearance, but every meal is OK. About a pound and a half makes a good medium loaf. Solve a teaspoon of salt in a jug of water temperature. Pour some into the middle of the flour and stir with a spoon. Keep watering until the dough sticks to the spoon makes it difficult to not move. Experience shows exactly how much water to add, and it is impossible for a lot of which have always been there several different flours absorption rate measured work. The less yeast you use, the better the bread. I usually halve the package recommendations. Salt is essential not only for taste but also because it slows the action of yeast to develop more time to taste. If the dough is too hard to stir, knead it with your hands. If it is too wet, add some more flour if too dry, add more water. About 2 to 5 minutes is ok, although more kneading makes the dough even happier. When the dough has risen, take it in the heat for an hour before you squash it down and knead it a bit more. At this point only means kneading, folding it over a few times and design in it's final form on a table sprinkled with flour. Making holes with your fingertips to encourage air bags and extend the holes in the bread when it is baked. Leave the oven on high about 10 minutes, then switch it to medium and continue baking for another 40 minutes, 50 minutes total. Check it once or twice near the end to make sure it is not always burned, and adjust the temperature when required. Knock out onto a rack and leave to cool. A great way of baking bread by hand.