I like the bread. I love to eat, smell, and I like to cook. The first bread I ever baked cinnamon rolls. My grandmother was a baker, and I have eaten a thousand years of their now famous (in my family), cinnamon rolls. I changed the recipe from her and happy for my first attempt at cooking. Everything went pretty smoothly. The mixing and kneading. They also have the right balance of cinnamon, sugar. When I pulled the bread from the oven, they seemed a little 'flat. Thenwhen I went in one bite, I discovered that the hardness is competing in a hockey puck. A quick look in the closet revealed that I had used powdered sugar instead of flour!
So now you're wondering what I'm doing, writing an article about baking bread really good after a promising first attempt? Well, I went back the next day and tried again the cinnamon rolls. This attempt was far more reminiscent of what draws my grandmother from the oven, and I was thrilled.
So what isreally good bread? The variations of bread are awesome, and I'm sure there are many opinions about what good bread, as well as members of Facebook. I must admit that when I was a soft white bread to enjoy straight from the oven, I have the bug bites yeast. I think by accident, it is an amazing thing from flour and water and grow a culture that emphasizes and adds flavor to the finished bread.
The bread from scratch is a great satisfactionThe experience for me. I like the transformation of what are essentially inedible food (flour) in a loaf of bread, their textures and flavors do not resemble the basic ingredients. I love the feeling of pasta, and I think that the smell of fresh bread is proof that God loves us.
So what you need to specify the type of bread, which I think is really good cook? Here's a short list ..
- Big non-metallic bowl
- Stirring spoon
- Kitchen Scales
- Cookie sheet or bakingLeaf
- Plastic Wrap
- Knife with serrated
- Oven
That's it. Do not you feel like a machine. No brightness settings with timer or crust. If you have not tried, I suggest you make bread from scratch by hand. In this world of computer work and the economy, can be soothing therapeutic create something with your hands.
I will not go specifically to get rid of a natural starter, but I had good luck with the starterdescribed in baking Across America by Maggie Glezer. It uses a starter and that the company has worked for me, and that's what I stayed with.
Cheeks with a natural starter lasts longer. Commercial yeast is much faster than doing what he does. The good thing about the process takes more time with sourdough is that it takes time for the sake of being removed from the wheat. Of course you can make a piece of bread in a few hours, but it is a sourdough bread, 18 of which are similarHours after the initial mixing, the order from the oven, in the same way that a supermarket tomato heirloom tomatoes compares. It does not. Each piece of bread will be different. The crust, the crumb, but really everything. Really good bread has a crispy crust, made of stone that comes from cooking with steam at the beginning of it, given the time in the oven. E 'shaped brick needs to be addressed in a free download in a pan. The bread rises significantly in the oven so that the needsbefore cooking to avoid cracking can be reduced.
There are many good resources out there to learn to cook this type of bread. Looking for books by Jeffrey Glezer Hamelman, Peter Reinhart, and Maggie.
And is not that difficult. I am not an expert baker's bread come up with a stretch of the imagination, and I still make bread better than I did 98% of the bakeries that I had in my life, and I was in Paris.
I really think that Wonder Bread is a symboleverything that is wrong with our culture. Instant gratification, essentially zero. The bread as a metaphor for life is an interesting idea that I do not explore here, but I think that speaks for the connection between the bread and the people in the last 8000 years of human history.
So do not hesitate. Live a little '. Spend time with really good bread. Your taste buds will thank you and mood.
0 comments:
Post a Comment