Making bread at home is one of these thing I really enjoy doing: it’s fun, it is healthy and first of all the homemade bread taste far better of any supermarket one (if you chose the right recipe and/or technique, though). You might think that bread it’s just flour, water and yeast. However it’s much more than this: several are the variables which influence the final result. First of all the flour: it must be a strong one, meaning with an high content of gluten. You can choose a white one or a combination of wholemeal and strong white flour. Yeast: I used a really small amount of dry yeast. Some use a fresh homemade yeast (a whole school on this), which give that extra kick to the dough. Last but not least the time and conditions of the rising process. I start making the dough (see details below) on Saturday afternoon, left to rise for 10/12hrs, then after kneading the dough again, left to rise for further 2 hours.
My main source of inspiration was this blog; although in Italian, is very clear and easy to follow thanks to the video.
200g strong white flour
180g wholemeal flour
225 -250g of water (room temperature)
1g of dried yeast
6g of salt
In a bowl start with mixing the two flours, add the salt. Dissolve the yeast in water at room temperature, add into the flour and start mixing. Gradually add the rest of the water to the mix and keep kneading the the dough, which will be wet and sticky, but it’s ok! Actually it’s a good sign. Leave the dough to rise in the bowl inside the oven with the light on. Add in the oven a small container with water in order to increase the level of humidity for a better result in the rising process.
After 12/14 hours gently remove the dough from the bowl, sprinkle a surface with some flour and fold the dough a couple of times onto itself, put the dough on a baking tray, cover it and leave to rise for a further 1 or 2 hrs.
In the main time switch the oven on at 230 degrees. Put a small container with water to create some steam which will improve the quality of the bread. Leave to cook for 30-35 minutes.
This time the results have been satisfactory, however it is difficult with the bread to obtain identical results every time. A small difference in temperature during the rising process, for instance, might affect the final result. But in this occasion I was happy with my homemade bread!
Blogs where I took my inspiration from this time: