After I posted the bread basics, I was pretty unsatisfied with the quality of the post. Breads, in general, are pretty much the same: flour; water; salt; yeast and maybe some sugar. And yet it's all so, so different!
As I mentioned before, bread making is more of an art than blindly following the recipe. Breads are particularly sensitive to the weather, humidity and temperature will affect your bread. Rather than blindly following the amounts in your recipe, making bread is more about looking for a consistency and being aware of what you're doing and why.
That being said, the base of all breads is flour; water; salt; and yeast. Bread is ridiculously cheap to make but the process can seem rather off-putting, or confusing, to some. Aside from getting flour in places you never knew flour could get into, there's all the kneading and the proofing and the temperature and gosh darn sticky doughs and the kneading and tldr too complicated brb gonna buy my bread at Metro/IGA/Provigo. kthxbai.
Obviously if you prefer to buy your own bread, go ahead. Nobody's judgin' ya. Making your own bread, however, can be rewarding. Since the recipe is so simple, you can really tailor it to your personal tastes; case-in-point, the bagels I made. Once you understand the underlying principles of bread, the sky is the limit.
Over this mini-series, the tentative parts are:
- Basic anatomy of bread and bread making
- Fermentation/Proofing
- Fat vs. fat-free doughs
- Designs on breads
It should be informative and help make your breads better!
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