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The quarantine has led to a revival of bread, which apparently has no intention of turning back this fall either. But where is this secret of baking natural sourdough bread, which has fascinated people all over the world and in Lithuania? It turns out that baking delicious bread requires only three ingredients: flour, water, and salt. How to do it?
During the quarantine, the increased attention to bread baking sparked a kind of rebirth: suddenly everyone started baking bread: not just housewives, but also the world’s most famous stars and Lithuania. Observing the silent questions from Lithuanians about baking bread, Malsena invited bloggers and food enthusiasts to learn how to bake bread themselves and revealed where its magic lies.
“The fashion for natural yeast bread that has started in the world dispels all myths about wheat bread. For us Lithuanians, real bread is associated with traditional rye breads, but here we often underestimate wheat, associating it with an unhealthy artificially derived preservative or yeast alternative filled with sugar or other additives.
But natural sourdough – completely different, it is also made with only three ingredients, its taste is unique and its nutritional value is indisputable. Therefore, when we start the bakery academy, we want to educate people and help them discover the joy of baking at home; there is nothing better than starting the morning of the weekend with a slice of freshly baked bread, ”said its ambassador, baker and pastry expert Sonata Šalkauskaitė during the Malsena Baking Academy.
The founders of Vilnius-based bakery Druska.Miltai.Vanduo, Canada’s Christine Wons and Barbora Grigaliūnaitė-Kadūnienė, said that requests for baking tips and requests for help that began during the quarantine are not silent even today.
“During the quarantine, we joked that we could open a call center and do nothing more than advise people on how to bake bread at home. We received hundreds of letters with photos and examples and questions: why does the loaf of bread not rise or why is my yeast not leavened? This trend is likely to continue into the fall, as many of the hot summer climates will return to home kitchens, ”said the bakery representatives at the event.
According to S. Šalkauskaitė, baking bread, which starts with a packet of flour and ends with a lovely golden loaf, is truly the most magical one worth trying for everyone.
“Baking bread is a relaxing activity that empowers us in our own way: in these troubled times, we can simply make a loaf of bread with flour and water, which guarantees satiety and security. Also, sourdough helps to strengthen immunity, improves the microflora of the body. Fermentation during fermentation is reminiscent of digestion in our body. As a result, the natural sourdough bread already has “digested” protein, we better absorb all the useful ingredients of the flour, “says the bakery expert in a press release.
Natural yeast bread – how to make it yourself?
Who could resist an aromatic, soft and crisp crust on a piece of bread whose heat easily dissolves butter? It turns out that only a few ingredients are needed to bake that bread: salt, flour, and water. Also be careful, patience and the natural bacteria in your environment. The pastry expert shares a comprehensive guide on how to make yeast, sauce, and how to finally bake a bread at home.
How to make yeast?
It will take about a week to make the yeast.
On the first day, mix 50g of whole wheat flour with 50g of water in a jar or other glass jar. Cover with a towel and heat for 24 hours. Repeat the second day. On the third day, remove and use 50 grams of the prepared yeast and add 50 grams of whole wheat flour and 50 grams of water. On the fourth, fifth, sixth and seventh day, repeat the action of the second day: retaining 50 grams of yeast and renewing it in said equal parts. After a week, your yeast should be active enough and ready to bake bread – fast-growing fed, has a pleasant sour smell and bubbles.
How to mix?
The dough is a fermentable mixture of flour, water and yeast that will be added to the final bread dough. How is it different from yeast? Yeast is constantly fed and is never completely consumed in the baking process. The garnish is specifically mixed according to the bread recipe.
Take 25g of your active yeast for the mixture and renew it with 50g of wheat flour, 50g of whole wheat flour and 100g of water. Leave on for 4 to 6 hours. warmly.
What do you need for the bread dough? (2 loaves):
225 g of mixture, 735 g of water, 800 g of wheat flour, 200 g of whole wheat flour, 20 g of fine sea salt.
What is the course of baking bread?
Mix all ingredients except salt. Leave this mixture covered for fermentation for about an hour. After an hour, “turn on” the salt by kneading it with the dough.
Let the dough rise for 4-5 hours. During this time, it is recommended to “fold” the bread dough every hour, about three times, folding it from all four edges towards the center. After the last fold, let the bread rest for an hour. Then the dough should rise by about 50 percent.
After fermentation, turn the dough out onto a lined surface. Two loaves will come out of this amount. Make a rectangle with the dough. Grasp the two opposite edges of the dough with your fingers and fold them inward. Do this with the edges in the opposite direction. Take the loaf and turn it so that the seam, that is, all the folded edges, are facing down. Finish shaping: Grip the top of the loaf with both hands and pull the dough towards your body in light movements to make the loaf firm.
Place the bread on a floured, towel-lined plate, side up. Cover and refrigerate overnight from 12 noon to 4 pm The next day, remove the plate from the refrigerator and uncover.
Prepare the parchment paper, carefully move the bread over it by turning it over. Grind the surface and cut the loaf.
Preheat the oven to the highest possible temperature (preferably 250-260 degrees). For baking, you will need a container that is resistant to high temperatures and tight enough to retain moisture inside the pot (such as a cast iron or enameled pot).
When baking in these pots, the first 20-30 minutes. the bread is baked covered, at which point it rises. The best temperature for this is at least 260-250 degrees. Then the temperature is reduced to 235-220 degrees and baked for about 20-30 minutes until the crust of the bread turns brown.
Cut the slightly cooled bread.
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