10 tips for sure success

10 tips for sure success

© Supplied per 750 grams

Jam toast in the morning, ham and butter sandwich at noon and croutons to dip in the soup for the evening: bread is part of our daily life. For the sake of economy or simply for fun, many people do it themselves. To make your homemade bread for sure, here are some essential tips.

Tip n ° 1: In the kitchen, a temperature of 25 ° C you will reach

Combine business with pleasure: in addition to reminding us of the heat of sunny days, a temperature of 25 ° C will allow the bread to rise. And for the bread dough to develop properly, this rigor is also required for the ingredients. All should be at room temperature, including water, unless you want bread as flat as a pain pita. In order not to spoil all your efforts, also remember to cover the dough when it is standing, to protect it from any drafts. Otherwise, dry bread guaranteed.

Tip # 2: Mineral water you will use

Does your tap water taste like lime and chlorine? Use bottled mineral water. Not ecological for a penny, we grant you that, but so important for the success of your homemade bread. You can also use filtered water, which is more ecological.

Tip # 3: A T55 flour, you will choose

Splash splash: she’ll be the one I’ll take… For a successful bread, do not choose your flour at random: opt for T55 wheat flour (a Rye flour or spelled would be fine too. But for a classic version, we stay on a basic flour).

Tip 4: For baker’s yeast, you will opt

Tip 4: For baker's yeast, you will opt

© Supplied per 750 grams
Tip 4: For baker’s yeast, you will opt

Reserve your sachet of baking powder for the good Sunday spill cake and buy a cube of baker’s yeast. Fresh or dehydrated, it will allow the bread to rise from 3 ° C, while the baking powder needs the heat of the oven to have its effect.

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Tip n ° 5: A little sugar, you will add

To give the yeast a boost and have a puffed up bread, add a pinch of sugar. Don’t panic, it’s not these few grains that will give your bread a sweet taste. And, on the salt side, remember to keep it away from the yeast when you put the ingredients in your bowl because it prevents the bread from rising.

Tip n ° 6: For a beautiful golden crust, water in the oven you will pour

Have a shiny crust, a soft bread and absolutely not dry, it tempts you? To do this, pour water into the drip pan of the already hot oven and immediately close the window before the steam comes out. What’s the point ? The steam will create condensation in the oven. It is this moisture that will prevent the bread from drying out, quite simply.

Tip n ° 7: Once out of the oven, on a rack you will let it (cool)

Air, air, air! The bread must breathe. And for that, in the oven as at rest, it should not be placed on a plate or on a table. Because condensation is the enemy of crispness: if the heat does not circulate well, our dough could soften. So, no fuss, opt for a grid.

Tip n ° 8: For a golden color, brush it with a little water

Does your bread seem undercooked? Do not take the risk of pushing the cooking for 5 more minutes, it might turn black. Plan ahead, brushing it with water before cooking. Thus, your bread ball will take on a beautiful golden hue.

Tip n ° 9: Your bread dough, you will incise

Did you think the incisions were just there to look pretty? Think again: they allow gas and water to escape from the bread. If we don’t do it ourselves, the bread will tear in places. So, rather than seeing it cracking irregularly, you might as well give it a personal touch with your incisions, right?

Tip n ° 10: The size of the bread, the baking and the mold will adapt

Not having a bread maker will no longer be an excuse: preheat your oven to 210 ° C on average (the bigger your bread, the lower the temperature, in order to give it time to cook inside without burning the crust), and you will obtain a bread just as successful as with a machine. You are not sure of the cooking ? Gently tap under the bread. If that sounds hollow, it’s time to sit down. Otherwise, give it a few minutes to cook.

Put the odds on your side, by adapting the mold to your bread: ceramic for loaves of bread and perforated plates for baguettes.

For the video recipe, follow the guide: Chef Damien explains how to do it step by step. From now on, making homemade bread as good as in a bakery will be child’s play.


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