Bread 101
Bread 101
In Bread 101 I show you how to make 3 different bread recipes that you need to have in your repertoire!
These recipes will teach your the fundamentals baking bread, and will help demystify the techniques involved in different bread types. I urge you to try out all 3 loaves and let me know which one you like the best! Here’s a little run through of the different bread making methods:
Yeasted
This is the most straightforward of the 3 recipes. It’s called the ‘direct dough’ method as you simply add all the ingredients to a bowl and mix – no faffing about! It shows you the fundamental technique of making bread, and leaves you with a soft bread with a lovely crunchy crust.
Tangzhong
This is a japanese method that involves pre-gelatanising the starches in the bread. It allows the bread to take on more water so it gives you a softer texture that stays softer for longer too. It’s brilliant for recipes like garlic dough balls or burger buns.
Poolish
This involves making a pre-ferment which is sort of like a cheat’s sourdough. It adds an extra element of flavour, perfect for recipes like a focaccia.
In bread baking it’s really important to use bread flour instead of plain / all purpose flour. It’s easy to get your hands on and you’ll notice such a difference in your bake.
All three recipes are perfect for sandwiches, or simply enjoying toasted with a big slab of butter!
Fancy trying something a bit different? Check out my Focaccia recipe – it is amazing!
Ingredients
Method
In a bowl, add all the ingredients and mix with a spatula until they’re all combined and the dough is shaggy.
Knead the dough for 5 minutes (by hand or in a stand mixer), then cover it and rest it for 5 minutes, then knead it again for another 5 minutes. The dough should be smooth and elastic.
Proof the dough in a lightly oiled bowl at room temperature for 1 hour or until it’s doubled in size.
Shape the dough into a log and place it into a lightly oiled 2lb loaf tin.
Proof until the dough just reaches the top of the tin.
Dust it with flour and score it with a razor blade. Bake in the oven at 230C for 15 minutes, then at 190C for 30 minutes.
In a saucepan over a medium heat, whisk together the first flour and water (33+164) until it forms a thick paste. It should take about 2 minutes. Scoop it into a bowl and cool for 10 minutes.
Once cooled, add the mixture into a bowl with the remaining ingredients, then follow the exact same steps as the yeasted dough (from step 2).
In a bowl, mix the water and yeast together (200g + 1g), then add in the flour (200g). Mix until no dry bits remain, then cover and leave it overnight (12 hours).
The next day, mix the remaining ingredients together in a bowl. Then add the cooled poolish mixture.
From here, follow the exact same steps as the yeasted dough (from step 2).
Ingredients
Directions
In a bowl, add all the ingredients and mix with a spatula until they’re all combined and the dough is shaggy.
Knead the dough for 5 minutes (by hand or in a stand mixer), then cover it and rest it for 5 minutes, then knead it again for another 5 minutes. The dough should be smooth and elastic.
Proof the dough in a lightly oiled bowl at room temperature for 1 hour or until it’s doubled in size.
Shape the dough into a log and place it into a lightly oiled 2lb loaf tin.
Proof until the dough just reaches the top of the tin.
Dust it with flour and score it with a razor blade. Bake in the oven at 230C for 15 minutes, then at 190C for 30 minutes.
In a saucepan over a medium heat, whisk together the first flour and water (33+164) until it forms a thick paste. It should take about 2 minutes. Scoop it into a bowl and cool for 10 minutes.
Once cooled, add the mixture into a bowl with the remaining ingredients, then follow the exact same steps as the yeasted dough (from step 2).
In a bowl, mix the water and yeast together (200g + 1g), then add in the flour (200g). Mix until no dry bits remain, then cover and leave it overnight (12 hours).
The next day, mix the remaining ingredients together in a bowl. Then add the cooled poolish mixture.
From here, follow the exact same steps as the yeasted dough (from step 2).
Hi. With the poolish method , the yeast quantity says 0.50 g… it’s that’s half of a gram or 5 grams? The others say 5 grams. Thanks.
0.5! You just need a tiny amount 🙂