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During the quarantine, the increased focus on baking bread sparked something of a renaissance: Suddenly everyone started baking bread: single people and relatives, young and old, women and men. Even Lithuanian flour producers state that during the quarantine there was an increase in inquiries about baking bread.
“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 “It is completely different, it is also made with only three ingredients, its taste is unique and its nutritional value is indisputable,” said Sonata Šalkauskaitė, a bakery and pastry expert, at a special event of the Malsena Baking Academy.
Organizers photo Sonata Šalkauskaitė
The founders of Vilnius bakery Druska.Miltai.Vanduo, Canadians Christine Wons and Barbora Grigaliūnaitė-Kadūnienė, assured the assembled food bloggers and journalists that requests for baking tips and requests for help that began during the quarantine did not they are 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 the loaf of bread does not rise or why the yeast does not ferment. This bread-baking trend is likely to continue into the fall, as many of the hot summer climates will return to home kitchens, ”said representatives of the bakery at the event.
Organizers photo / Baking bread
According to S.Šalkauskaitė, baking bread, which starts with a packet of flour and ends with a lovely golden loaf, is truly the most magic worth trying for everyone.
In these troubled times, we can simply make a loaf of bread with flour and water, which guarantees satiety and safety.
“Baking bread is a relaxing activity that empowers us in our own way: in these troubled times, we can create a loaf of bread from flour and water, ensuring satiety and safety. 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 yeast bread already has ‘digested’ protein, we better absorb all the useful ingredients of the flour, “said the bakery expert.
Organizers Photo Wheat Yeast Bread
How to bake natural yeast bread?
It’s hard to imagine who could resist a soft, aromatic slice of bread with a crisp crust. 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 bakery expert shares a comprehensive guide on how to make yeast, sauce, and how to finally bake a loaf of bread at home.
How to make yeast?
It will take about a week to produce the yeast.
In the first day In a jar or other glass jar, mix 50 g of whole wheat flour with 50 g of water. Cover with a towel and heat for 24 hours. Second day repeat step. 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 the previous 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.
Photo of the organizers Yeast
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.
Photo of the organizers Yeast
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? (For 2 loaves):
- 225 g of the 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?
1. 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.
2. 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.
Photo of the organizers Fold the dough
3. After fermentation, turn the dough out onto the 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.
Photo of the organizers Bread formation
4. Place bread on a floured, towel-lined plate with the “suggested” side up. Cover and refrigerate overnight from 12 noon to 4 pm The next day, remove the plate from the refrigerator and uncover.
5. Prepare the parchment paper, carefully transfer the bread onto it by turning it over. Grind the surface and cut the loaf.
Organizers photo / Bread is cut to allow steam to escape during cooking.
6. Preheat the oven to the highest possible temperature (preferably 250-260 ° C). 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).
Photo of the organizers / Place the bread in a baking dish
7. When baking in these pots, the first 20-30 minutes. the bread is baked covered, at which point it rises. A temperature of at least 260-250 ° C is best for this. Then the temperature is reduced to 235-220 ° C and baked for about 20-30 minutes until the crust of the bread turns golden brown.
8. Cut the bread into slices after it has cooled down.
Photo of the organizers Yeast bread
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