The Art of Baking Artisan Bread - the Dough and How to Bake It
Wheat, Rye, White: What is Your Favorite Flavor of Bread?
By Stephanie Dears, published Oct 03, 2007
Published Content: 40 Total Views: 26,574 Favorited By: 0 CPs
Bread dough is basically flour and water, just like starter, and salt. As with many types of starter, there are many types of bread recipes. You can add olive oil, sugar, honey, salt, caraway seeds (as in rye bread), milk, molasses, or fruit, or any combination thereof, though this list is not conclusive. All of these things (except the seeds, salt, and sugar) are liquids and will add to the hydration of your dough. Hydration is the percentage of liquids to flour (and other dry ingredients). The other dry ingredients lower the hydration of your dough.
When making your dough, the hydration is up to you. The wetter the dough, the less you knead, the better the crumb (look and texture of the bread). Once you've mixed your dough, let it set a bit, at least 20-30 minutes, before you knead it. This just gives it a firmer texture for you to work with.
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Takeaways
- Nothing surpasses the taste of homemade bread.
- The basic ingredients of bread: Flour, water.
- The flavor of the bread is determined by the type of flour and other ingredients.
Did You Know?
The ingredients are so simple, it is a wonder more people don't bake bread. It takes time, but the effort is well worth it.
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