Homemade bread - secrets of cooking in the oven

The rapid flow of life and the lack of quality food on the shelves are reviving the traditions of the past. People strive for a lively fire of candles and fireplaces, hand made clothes and household items have become a sign of good taste and individual style, natural products and home cooking are now valued higher than fast food. Even many housewives began to bake bread themselves at home. A fragrant homemade loaf with a crispy crust will decorate any table. He will turn a regular breakfast into a feast and cheer up for the whole day.

Creating bread with your own hands, you can be sure of its taste, quality and hygienic preparation. A home-made product is better stored and much more useful than a factory one. The cuisines of the peoples of the world offer a huge number of recipes for experimenters and creative natures. Having mastered a few simple secrets, any housewife will be able to pamper relatives and surprise guests with airy buns, crispy baguettes and bread rolls.

Preparation for work

For the preparation of bread, it is not necessary to purchase an expensive bread machine. And a simple oven will do the job. The shape should be deep, with thick walls. An aluminum pan is best suited. Some types of bread are baked even without special dishes, directly on a baking sheet. The ingredients in most cases are simple and affordable.

Product Measurement Chart

Take the highest grade flour (10.0-10.3 g protein). Live yeast is much more effective than dry yeast. If the recipe indicates the amount of dry matter, you can translate it into an equal amount of fresh product. It is known that 16 g of dry yeast is equal to 50 g of live. In some types of bread, you can add cheese, herbs, paprika. It’s worth experimenting with a well-developed recipe, otherwise the taste may turn out unpredictable.

Calorie table

Kitchen Secrets

Before you start baking the first loaf, consider a few small tricks that will help avoid mistakes.

• The liquid used to knead the dough should be warm. The same applies to flour, eggs and other ingredients. If the products were brought from the store “in the cold” or taken out of the refrigerator, they must be kept at room temperature. The temperature to activate the yeast fermentation process is approximately 25-28 ° C.
• Sift the flour. Due to this, it is enriched with oxygen and the work of yeast is facilitated. And the finished baking is tender and magnificent.
• Fermenting the products, we get a starter that will improve the taste of baking and increase the shelf life by several times. Plain yeast bread is stored for three days. Sourdough bread retains freshness for up to ten days.
• When mixing the ingredients, add flour to the water, and not vice versa. So it’s easier to get a lot of the desired consistency.
• Knead the dough with your hands. It is ready when it stops sticking to your fingers.
• Cover the dough with a towel and leave to ferment for 4-6 hours in a warm place (30-35 ° C). The readiness of the sponge determines its elasticity. If you lightly press on it with your finger, the pit slowly aligns.If the fermentation is insufficient, it evens out very quickly, and if the fermentation is excessive, a dent remains.
• In the process of fermentation, the dough is crushed two to three times. In this case, carbon dioxide leaves it.
• The dough should occupy no more than two-thirds of the volume of the form, as it will increase during baking.
• Put the dough in a hot oven. The baking temperature is slightly different in different recipes. The optimal is 220-260 ° C. So that the bread does not burn, a large salt is poured onto the baking sheet or, “in the old fashioned way”, a cabbage leaf is placed under each loaf. Foil or paper moistened with water will protect from above the excess heat.
• Do not open the oven during cooking. Bread, like dough, does not like temperature changes and drafts.
• The readiness of the bread can be checked by piercing it with a wooden toothpick or a match. If the hostess is not afraid to get burned, you can remove the bread from the oven and knock on the lower crust. The sound should be voiced.
• Ready loaf is recommended to lightly moisten with hot water, cover with a towel. It’s better to wait until it cools down. If cut hot, the crumb will stick together in the middle.

Classic rye bread recipe

Rye bread is prepared from two kinds of flour in equal proportions - rye and wheat. Without wheat dough, it will not be able to rise, rye will give a colorful taste.

• In a wide container, yeast and sugar are diluted with water. Wait until foam for about fifteen minutes. Add oil, salt and sifted flour. It is introduced in small parts, stirring constantly, until you get a cool dough.
• To make the dough come, it is left warm in a large closed pan. After two to three hours, the dough must be kneaded again and put in the mold. Another hour, the dough should melt. At this time, it is covered with a towel or bag.
• The form is placed in an oven preheated to 180 ° C for 40 minutes.

Sourdough rye bread

Sourdough is natural yeast. It takes several days to prepare, but then it is stored for a long time. Sourdough bread is much tastier than yeast.

Ingredients for Fermentation:

• Rye flour - 150 g;
• Water or yogurt - 150 ml.

Ingredients for the dough:

• Rye flour - 350 g;
• Wheat flour - 60 g;
• Vegetable oil - 40 g;
• Sourdough - 5 tablespoons;
• Water - 200 ml;
• Salt - 20 g;
• Sugar - 30 g.

1. Sourdough preparation. Flour is bred in warm water. The container is loosely closed and placed in heat. At least once a day, leaven should be mixed and be sure to "feed" a small amount of water and flour. Proper fermentation is very bubbling. On the fourth day it can be used. The remains are stored in the refrigerator until the next time, "feeding" only once a week.
2. Sourdough is diluted in water, sugar, salt, oil are added. Flour is introduced gradually. The dough is soft enough to stir with a spoon. In a sealed container, it takes about 10-12 hours.
3. It is desirable to grease the form, fill it with dough to half and leave for another hour.
4. Bake in an oven preheated to 200 ° C for about an hour.

Simple yeast-free kefir bread

If you replace the yeast with kefir or whey, you get a diet product. It is absorbed by the body much easier than cooked with yeast.

• Wheat flour - 300 g;
• Kefir - 300 ml;
• Soda - 10 g;
• Salt - 10 g;
• Sugar - 10 g.

1. The dry ingredients are mixed and gradually introduced into kefir. The mass should not stick to the hands.
2. The dough rests under the film for about an hour. Round loaves are formed, which can be cut from above for beauty and lightly sprinkled with flour.
3. Bake at 220 ° C for an hour. Then the temperature is reduced to 200 ° C and kept in the oven for another half hour.

Wholemeal bread

Another option for diet bread for those who care about health.

• Whole grain flour - 550 g;
• Vegetable oil - 60 g;
• Dry yeast - 8 g;
• Sugar - 30 g;
• Water - 300 ml;
• Salt - 30 g.

1. Yeast is mixed with some flour and sugar. Dilute with water and insist 20 minutes.
2. Add salt, oil and the rest of the flour. It turns out a soft dough. It is kneaded with hands for 5-10 minutes and left under a napkin for half an hour.
3. Again, they crumple, form a ball and spread it in a greased form.
4. Bake for half an hour at 200 ° C.

The product will be dense, slightly moist inside. When cutting does not crumble.

How to bake Borodino bread

Beloved bread with spicy taste is also easy to cook at home in the oven.

• Wheat flour (2 grade) - 170 g;
• Rye flour - 310 g;
• Sunflower oil - 40 g;
• Yeast - 15 g;
• Rye malt - 4 teaspoons;
• Honey - 2 teaspoons;
• Caraway seeds - 1 teaspoon;
• Coriander - 2 teaspoons;
• Water - 410 ml;
• Salt - 10 g.

1. Malt is brewed with a small amount of boiling water. Yeast with honey is bred with slightly warm water. After 15-20 minutes, the yeast will foam, and the malt will cool. All products can be combined.
2. Knead the dough, cover and put in heat.
3. After an hour and a half put in a form, sprinkle with caraway seeds and coriander.
4. Bread is baked at 180 ° C for about an hour.

French baguette

Crispy, alluring, legendary baguette! A business card of any chef.

Ingredients for Dough:

• Wheat flour - 250 g;
• Water - 170 ml;
• Dry yeast - 3 g.

Ingredients for the dough:

• Dry yeast - 12 g;
• Wheat flour - 750 g;
• Water - 500 ml;
• Salt - 20 g.

1. A pinch of yeast is diluted in 200 ml of water. After a few minutes, 250 g of flour is added to them. Opara is infused for 12-16 hours.
2. The remaining yeast is diluted with water, mixed with sponge flour and salt. Knead the dough thoroughly and leave to “part” for 1-1.5 hours under the film.
3. The mass is divided into 6 parts. Each part is kneaded by hands and rolled into a dense roll. The edges are bent inward. The resulting blanks are 50 cm long and 4 cm wide. For an hour they “part” on a baking sheet.
4. After making diagonal incisions on the baguettes, the pan is put in the oven for 20 minutes at 240 ° C.

It is believed that homemade bread is a troublesome, expensive and ungrateful business. As a rule, this is the opinion of those who have never baked it themselves. Housewives familiar with baking technology at home express the opposite opinion. The main thing is to find a reliable recipe and follow simple cooking rules. And of course, in this case, a bit of enthusiasm and patience is needed. If you are not afraid of difficulties, the fragrant and magnificent result will reward you for your efforts.

Loading ...