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Loaf of bread and toast bread (easy)

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The total preparation time of loaf bread is 3 hours, baking time is 18-22 minutes; The total preparation time of toast bread is 150 minutes, cooking time is 20-25 minutes.

Materials:

For Loaf Bread (with 65% Moisture Content):

-500 grams of flour
-325 grams of water
-4 grams of instant yeast
-8 grams of salt

For Toast Bread (54% Humidity):

-300 grams of flour
-162 grams of water
-2.5 grams instant yeast
-5 grams of salt

How to Make Homemade Two Basic Bread Recipes?

For Loaf Bread (with 65% Moisture Content):

-Mix the flour, water and yeast well in a bowl or on the counter.
-Put the mixture on the counter and knead for 7-8 minutes after this step. Spread the kneaded dough on the counter and add the salt. Knead the dough for another 7-8 minutes until it is smooth and flexible.
-If your dough is smooth, roll it up and press it lightly on one side. If it comes back slowly, your dough is in good condition.
-Also, to measure whether it is flexible enough, hold one corner of the dough and stretch it by thinning it. If it doesn’t break easily, you have dough. If there is no rupture or recovery, continue kneading for another 5 minutes.
-Lightly flour the ready dough and leave it to rise at room temperature on the counter or in a bowl until it has doubled.
-Take the fermented dough on a lightly floured counter, remove it by pressing the air and divide it into two equal parts.
-Roll the pieces together by flexing and folding them inward and closing all joints by pressing or pinching.
-Flour the dough lightly, cover them with a cloth and leave for the second leavening to double. This process can vary from 20 minutes to 1 hour.
-Again, lightly breathe the dough, shake off excess flour and give it its final shape. Place the dough on a tray lined with greaseproof paper with a gap between them, cover and let stand for an hour for final ferment.
-Heat the oven at 230-240 degrees without fan. Put hot water in a pan, pot or tray on the base of the oven.
-With a razor blade or a sharp knife, draw the dough lengthwise or as you wish.
-Turn the oven down to 220 degrees, place the dough in the middle chamber, pour half a tea glass of hot water into the base of the oven to steam quickly and close the lid.
-Bake for 18-22 minutes until your breads are browned. Take the bread out of the oven from the tray and place it where it can get air, if possible.
-You can rest your bread for an hour and eat it with pleasure.

For Toast Bread (54% Humidity):

-Mix the flour, water and yeast well in a bowl or on the counter.
-Put the mixture on the counter and knead for 7-8 minutes after this step. Spread the kneaded dough on the counter and add the salt. Knead the dough for another 7-8 minutes until it is smooth and flexible.
-If your dough is smooth, roll it up and press it lightly on one side. If it comes back slowly, your dough is in good condition.
-Also, to measure whether it is sufficiently flexible, hold one corner of the dough and stretch it by thinning it. If there is no rupture or recovery, continue kneading for another 5 minutes.
-Lightly flour the ready dough and leave it to rise at room temperature on the counter or in a bowl until it has doubled.
-Lightly grease and flour the inside of a 20 cm long glass or metal cake mold to prevent sticking.
-Vent the dough by stretching it on the counter and pressing lightly. Fold the dough from the corners to the middle according to the size of the mold.
-Finish the dough by rolling it and closing the corners and place it in the mold. Lightly flour and cover. Leave the dough to rise at room temperature for an hour.
-Heat the oven at 230-240 degrees without fan. Put hot water in a pan, pot or tray on the base of the oven.
-Before you put it in the oven, scratch it across your dough with a sharp knife or razor blade.
-Turn the oven down to 220 degrees. Put the mold on the floor of the oven, pour half a tea glass of hot water away from the dough and close the lid.
-Bake your bread for 20-25 minutes until golden brown. Immediately take the bread out of the oven from the mold, place it in a place with ventilation from the bottom and let it rest for an hour.

Enjoy your meal.

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