Bread is an integral part of our diet, and we have a long and proud bread tradition. We are also diligent home bakers. Here we've rounded up some of the best baking tips for baking the perfect bread yourself.
1.Knead the dough well
A light dough makes the best bread. When you've mixed all the ingredients, scrape the dough onto the counter without adding flour. Don't worry about the dough being sticky. Then slide your fingers under the dough, lift it up and hit it on the counter. While still holding the dough, pull it towards you and fold it in half. Repeat this procedure 10-15 times until the dough starts to become elastic and cohesive and starts to come off your fingers. Form the dough into a ball by folding the ends towards the center. Put the dough in a floured bowl, sprinkle with some flour and let it rest.
2. Use a brick
A brick can be used for more than just baking pizza. A brick helps to rise and gives your bread a delicious, crispy crust. Before you put the bread on the brick, make sure that the oven and the brick are heated to the maximum. If you put the bread on the stone, it will receive a heat shock that will cause it to rise. After about 10 minutes, reduce the temperature to the temperature stated in the recipe.
3.Steam the bread (with and without steam oven)
You get even more effect by adding water when you put the bread in. The result is a steamed bread with an extra crispy crust. Steaming in the early stages of baking prevents the crust from drying out and the bread from cracking as it rises. If you don't have a steam oven, you can pour a cup of water into a long pan and place it on the bottom of the oven while you put the bread in and again three minutes later. If you have a steam oven, use the steam function for the first five minutes.
4. Use a kitchen thermometer
Most people have a roasting thermometer, but few people know that it can be used for anything other than figuring out when the roast is done. The most accurate way to tell if your bread is done is to insert the tip of a thermometer into the center of the bread. Wheat flour breads are ready when they have a core temperature of 99-100°C, while rye breads are ready when they have a core temperature of 97-98°C.
