How secret to success making bread

LEARN TO MAKE BREAD

The kitchen may well be your new environment. even so, it is not wrong if you want to start learning how to make bread. Although bread making is more difficult than making the cake, but if you follow the steps correctly, you certainly succeeded, but not before we first identify the material.

1. WHEAT FLOUR

Wheat flour is a fundamental ingredient of bread. The flour used is a high-protein flour (eg, flour chakra). Why so? Because the protein would then turn into gluten after stirring batter. Gluten is then formed fibers on bread. That's why the lower levels of the protein, the less shaped fibers. Bread without fiber can be called as a sodden bread.

Unfortunately, high protein flour to make bread is a bit harsh. That's why some experts suggest that consumption of high protein flour combined with moderate protein flour (triangles), although the resulting fiber is not as if we are using 100% high protein flour. You can choose, like the appearance of fine grain bread, or ordinary fiber but more tender.

2. YEAST

Yeast is an important factor in making bread. Without yeast, bread will not rise. Because that's the yeast that is used must be good and still new to bread could inflate perfect. So that if you buy yeast in bulk, always keep a dry place, tightly closed, cool and not exposed to light.

There are several types of yeast that is wet yeast, dry yeast, and instant yeast. Wet yeast is more fragrant than the other two types. But now people are more likely to use instant yeast practical. Tring yeast, for example, before being used should be soaked in water first.

Whatever yeast you use or you choose, remember to be good yeast condition.

3. SUGAR SAND

Sugar in bread dough is not as much as the cake recipe, especially the bread. Pone was just using a little sugar because it is made sweet. Although slight, sugar should still be used to make it more tender and brown. Granulated sugar is also useful to help the development of yeast.

4. EGG

Eggs help to soften the bread. But too many eggs also make bread widened laterally and less high. Eggs that can be used whole eggs, egg yolks only, or a combination of both of them with more egg yolk ratio.

5. Margarine / BUTTER

Bread can be made of margarine, it could be from butter, which of course is more rich buttery flavor than that of margarine.

6. LIQUID WATER OR MILK

Water or milk will help the mixing of all ingredients. Of fluid will also make the bread becomes soft. Liquid milk will make your bread taste richer than just using water.

• kneading

Now make bread made practical. The whole mixture was stirred and stirred together until not sticky hands. How to sue, the dough is placed on the table and then pulled, folded down, pulled again, and so on as we wash clothes. If you do not like this way, the bread dough may also slammed stirred with a mixer or bread. You used the mixer to whisk eggs can also be replaced to make bread, just the rotors are replaced. Propeller-shaped spiral bread. It's just the usual mixer could only kneading 250-500gr flour.

Any manner or whatever you choose to make dough principle is pulling the dough so that the protein turns into gluten.

When mixing can be stopped? Take a pinch of dough and pull. If it is not torn, it means stirring can be stopped. Dough that is not broken is called elastic. Do not stir too long, your bread will taste sour.

• Fermentation

Once the dough is elastic, do the fermentation. Allow the dough in plastic containers covered in a warm place so that the dough is perfect. In the bakery there prooving machine that can make bread dough is well developed.

• PROCESS NEXT

After the bread expands, you should really deflating to deflate the dough out so that the air in all. This method needs to be done so you do not toast the big hole.

Bread dough can directly be divided, according to the size desired. Use the size of the average order size.

Each piece of bread dough that has been divided earlier can be directly filled and shaped according to taste. Once the bread remains to be allowed to stand for 15 minutes before the oven.

Towards put in the oven, the bread smeared with egg yolk first so shiny result. Some experts disagree over bread smeared with cream, or at least a mixture of egg yolk with cream. Basting with egg yolk will produce a brownish-yellow color of the bread. While the application of the cream, make your own bread browned.

• Oven

The length of the bread oven depending on the size of the bread. Clearly bread oven should not be too long so as not to harsh results. Use the temperature 170-180 ° cc and bread oven for 10-15 minutes (depending on size of bread). More than that, usually the bottom of the bread into thick. Too long, the bread will be tough and a bit crunchy.

Well, then follow the steps in the recipe, see also the tips given. When you have mastered this understanding and the steps are right, surely you toast a successful outcome