The bread is the food par excellence, the ‘ritual’, which is essential to human life: the starches produce heat and energy, while minerals and proteins renew bone and cells.
There are hundreds of ways to prepare bread, corresponding to the different flours used which are not always only one kind of wheat. So we have rye bread, barley, oat flour and other yet. There are breads “unleavened bread” made without the addition of yeast, naturally leavened breads and cakes with baking powder. Bread by definition is the one which is prepared with yeast. The best bread is whole wheat flour, the healthiest and wealthiest of the substances from our body. Leaving aside the bread of the various techniques we will deal with those possible in the context of domestic needs.
How to prepare the bread
To prepare the bread, there are variations that use different doses and working extraordinarily different types. There is a soda bread/hard bread and a soft bread, a bread flavored, cooked quickly at high temperature, typically about 300 °, or cooked longer at lower temperatures, cooked in wood ovens, gas ovens in, or in electric furnaces. The dough also has its own crucial role. For example, French baguettes to carry out a mixture gently for 5 minutes, for a quick 15, and another slow for another 5 minutes. Changing times and the speed of the mixer varies greatly also the product.
To make good bread at home is preferable to follow at least two bodies, after the first of which will be just yeast, flour and water, leaving the bodies after all the possible additions of oil, lard, butter, etc..
Doses for hard bread – for 1 kg of flour: 4.7-water, 40 g yeast 35 g salt.
Doses for soft bread – for 1 kg of flour to 6 of water, 50 g yeast 40 g sale.