Advice and recipes for baking bread

Advice and recipes for baking bread

Recipes for baking bread

You can bake bread in a tin foil-lined pan. Even if you do not have a traditional pizza oven, you may use a tray as long as it is shallow and built of a sturdy material; iron and copper trays are also excellent choices. To avoid soggy bottoms and undercooked pizzas and calzones, place some aluminum paper between the tray and the bottom of the dough: this material amplifies the action of the heat and ensures that pizzas and calzones cook evenly.

Not every piece of pastry equipment is necessary to make decent bread. For instance, to determine the bread's baking level, simply insert a wooden skewer into the center of the dough; if the dough is properly baked, it should emerge dry.

Similarly, put a wooden skewer in the center of calzones to check for doneness, but keep in mind that it will never come out totally dry because the filling components (ricotta, tomatoes, mozzarella) retain some moisture even when completely cooked. Cook for no longer than necessary; otherwise, the bread's crust will become excessively firm.

The temperature of the area in which the dough is prepared may have an effect on its leavening ability: if the kitchen is too chilly, the dough may not rise sufficiently. To avoid this, preheat the oven to 200° and turn it off after 15-20 minutes, then add the bowl of dough and close the oven.

White bread is an extremely simple and delicious dish to prepare.

In a bowl, crumble the yeast and dissolve it in a little warm milk, followed by 50 games of flour, malt (or honey), and sugar. Now add the remaining flour, salt, milk, and softened butter pieces; combine all ingredients thoroughly and then move the dough to the work surface, working it for approximately 10 minutes, or until it becomes hard, elastic, and no longer sticky.

Now shape a ball and, after smearing it with oil, place it back in the bowl, covering it with a damp cloth. It must leaven for approximately two hours in a warm room without access to open-air; this will cause the volume to double.

Following this, work the dough for a few minutes longer, shaping it into a cylindrical shape and transferring it to the buttered tray. Brush the egg yolk over the surface and allow it to rise for a further hour.

Now bake it for around 35 minutes at 180 degrees, then remove it from the mold and continue cooking for another 10 minutes, before serving.

For those who are particularly health-conscious, we are pleased to report that several weeks ago, major bread producers representing baking artisans and the Italian industries association, Industrial Alimentary Products, representing industrial bakers, signed an agreement with the Deputy Minister of Health, Ferruccio FaziaFeature Articles, to reduce the salt content of bread in order to combat hypertension.

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