Food & Drink0 min ago
Bread
2 Answers
How do you make the perfect loaf of bread, and what does the salt in bread do?
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You can make a perfect loaf of bread in a bread-making machine. You simply put all the ingredients; flour, sugar, salt yeast water and any flavouring such as walnuts, cheese or raisins, and the machine takes it from raw ingredients to mixing, kneading, proving, rising and cooking. The point about a machine is that the processes the dough has to go through are not subject to air humidity or temperature, or the clamminess of your hands - all of which can affect the quality of the bread once cooked. The machine takes out the opportunities for error too!
PS I am a bit of a breadmaking machine fan! They cost between �50 and �150 and you can buy them at most good department stores.
The salt simply enhances the flavour of the bread and you can add as much or as little as you like. The sugar element is more important as this is what makes the yeast active.
Salt is supposed to increase the strength of the gluten(necessary for a light loaf) so that you can use cheaper low protein flour. I have made bread with and without but I have not seen any difference
I don't have a bread making machine so make it by hand. there are a few shortcuts that make it easier and quicker so that from scratch I can knock out a batch of 4 x 800 gm loaves in 3 hours.
Tip 1. dissolve the salt and sugar in the water first then add the yeast, If it doesn't begin to froth after 5 minutes the yeast is dead so dump it and start again (by doing this you don't waste the flour). Add a teaspoon of vegetable oil such as sunflower to make it stay moist longer.
Tip 2. You don't need to prove it if you are in a hurry because you know the yeast is OK
Tip 3. don't knead it by using the heel of your hand, instead use a rolling pin on one loaf's worth of dough at a time. Roll out and fold for about 6 or 8 times and put it in the tin.
Tip 4. Use flour with at least 12 % protein if you want a light loaf, Canadian flour(from waitrose) is excellent and has a good flavour. This goes well 50/50 with wholemeal to make a light wholemeal loaf which keeps and freezes well.
I don't have a bread making machine so make it by hand. there are a few shortcuts that make it easier and quicker so that from scratch I can knock out a batch of 4 x 800 gm loaves in 3 hours.
Tip 1. dissolve the salt and sugar in the water first then add the yeast, If it doesn't begin to froth after 5 minutes the yeast is dead so dump it and start again (by doing this you don't waste the flour). Add a teaspoon of vegetable oil such as sunflower to make it stay moist longer.
Tip 2. You don't need to prove it if you are in a hurry because you know the yeast is OK
Tip 3. don't knead it by using the heel of your hand, instead use a rolling pin on one loaf's worth of dough at a time. Roll out and fold for about 6 or 8 times and put it in the tin.
Tip 4. Use flour with at least 12 % protein if you want a light loaf, Canadian flour(from waitrose) is excellent and has a good flavour. This goes well 50/50 with wholemeal to make a light wholemeal loaf which keeps and freezes well.
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