The bread has always been the good in the oven that causes the most problems, it is a very capricious mistress. This requires precision, a correct environment and a lot of patience.
Everything must be to make sure that the bread dough is increasing enough. Not everyone has time to wait, especially when the manufacture and preparation of the dough can take ages, but a tiktker seems to have perfected a recipe, which means that you only need a handful of ingredients and no elbow fat. Yes, it’s true, no kneading.
I recently saw a video of the creator of Tiktok, Let’s Eat Uk, which showed how easy it is to make bread for beginners. There is also no need for a stand mixer, everything you need is a wooden spoon.
Bread, yeast, salt and water flour. These ingredients are the foundation of most breads; All enigrated to a bowl.
Simply add water to dry ingredients, mix with the handle of a wooden spoon and bosh, the dough is already over. No need to knead.
Don’t worry if the dough looks a little damp, it dries. Your dough should be sticky but do not shoot yourself.
This is where patience is the key, because the dough must prove up to two hours. This is the perfect time to fill all remaining work, household chores or shopping that you need to do.
Usually my apartment is too cold, because I have already had problems with the tests. But thanks to the constantly increasing temperature, my house radiates enough heat to perfect my dough.
An excellent advice that I saw so many chefs doing is to use a Dutch oven or others like helping to create the perfect consistency for a miche bread: soft, soft and airy inside, but wonderfully golden outside. Let’s eat the UK’s recipe requires that a pot or an oven test be placed in the hot oven to heat before placing the cooking dough.
This helps to cook evenly the bottom of the bread rolls. The same process also works with cookies.
Once the rollers of bread in shape, left again to increase for 15 minutes and placed in the red -heated receptacle of your choice, all you can do is wait. Wait until you see if the bread continues to get into the bread.
Wait until you see if the crust is brown. Wait until the center is not a pasty mess. After 30 minutes, I remove the cover from the pan; Breads grow like mounds of pasty goodness.
Ten minutes later, I carefully remove my pan from the oven and see the result. Six rolls of freshly cooked bread that seem to have come directly from the bakery.
This wonderfully soft aroma that smells like the house and feels like a hug. Honestly, I am surprised. They look good enough to sit on any supermarket shelf.
Inside, they are soft and slightly squidgy. I prefer that the dough is cooked a little more, just so that the center of the dough comes back when it was in a hurry.
Strangely, they have a slight peppery. Apart from that, these are standard single rolls that would be perfect for any lunch, difficult tea, picnic or lunch.
I think it’s the least effort I have never had to make bread. I cannot contest these impressive results. This is the perfect recipe for any cooking novice to try on weekends.
Paul Hollywood, be careful.
Homemade breads
Ingredients
- 440g of bread or flour all use
- An instant or fast -acting crafp
- A crampa sea lounge or a kosher salt
- 330 ml of very hot water
Method
Place the flour in a mixture bowl, whisk to remove all the pieces. Then add the yeast and salt to the bowl by whisking again.
Pour all the water using a handful of a wooden spoon to mix the water into the dry ingredients. A paste should start forming a sticky consistency, but not too wet.
Cover the bowl with a cloth and leave the test between one to two hours. The dough should double and have air holes visible on the surface.
Preheat the oven to 230 ℃ / 450 ℉. Dust your work surface with flour generously, placing the dough on top.
Coarsely form the dough in a large ball, which will help cut into uniform parts. Using a paste cutting – or a similar utensil – cut six balls of dough even.
Shapes by pinching the corners of the dough and pulling them backwards. Place the first roll in the center of a sheet of baking paper, placing the remaining five rollers around it.
Place the cloth on the rolls and proof for an additional 15 minutes. While the dough has final proof, get an oven test pot with a lid and place yourself in the preheated oven for 15 minutes.
After 15 minutes, remove the oven jar. Holding the edges of the baking paper, place it carefully in the preheated pot.
Return the cover to the pot and place it in the oven. Bake for 30 minutes with the lid, then remove the lid and bake for the last ten minutes until golden.
