All Things Bread
Tips to make a better bread:
- Bake bread in a Dutch oven
- Bread bakes by working with steam; steam allows for the outer part of the bread to become a crisp exterior while still allowing the inside of the loaf to be moist, flexible, and expand easily.
- Steer clear of using a pretty Dutch oven, such as a cream or your grandma’s favorite lavender. Aesthetics don’t matter. The high temperature at which bread is baked can often discolor the paint. Use a darker oven or one you don’t care too much about.
- Bread can be as complicated or as simple as you want it to be
- If you want to be a scientist when it comes to sourdough and perfect your ratio of bubbles and consistency of airy, this is absolutely doable. If you are wanting a fresh loaf that you can crank out with minimal equipment, time, and training, you can do that too. Don’t let the experts fool you—anyone can do this!
- Find the right flour
- The final product of your bread or baked goods will largely depend on the flour used. Using bread flour is ideal because of the high protein content, which produces the “chew” that bread contains. All-purpose flour has an average amount of flour in it, so it is better for baked goods because it is typically lighter. Depending on what type of bread you are making (pizza dough, bagels, English muffins, etc.) you may want to explore 00 flour. Feel free to explore whole wheat flours, ryes, or other forms, too. Baking bread is all an experiment. If it doesn’t work out the first time, try again.
Recipes for bread:
- Artisan Bread: There is no kneading involved and steps are simple to follow.
- Sourdough Bread (Beginner): A great place to start if you are wanting to explore making sourdough.
- Sourdough Bread (Advanced): This recipe is more advanced as it has additional steps and explains more in-depth than the previous sourdough starter video. Great for those seeking challenge or anyone wanting to explore a more in-depth sourdough.