Homemade Bread
Directions
- 1Mix together 3.5 cups of plain flour, 1 teaspoon of salt, and 0.5 teaspoon of dry yeast.
- 2Mix together 3.5 cups of plain flour, 1 teaspoon of salt, and 0.5 teaspoon of dry yeast.
- 3Mix together 3.5 cups of plain flour, 1 teaspoon of salt, and 0.5 teaspoon of dry yeast.
- 4Add 2 cups of warm to hot water (around 40 degrees Celsius) to the dry ingredients, reserving a fraction to adjust consistency.
- 5Add 2 cups of warm to hot water (around 40 degrees Celsius) to the dry ingredients, reserving a fraction to adjust consistency.
- 6Add 2 cups of warm to hot water (around 40 degrees Celsius) to the dry ingredients, reserving a fraction to adjust consistency.
- 7If the mixture is too dry, add more water until a sticky, wet dough forms.
- 8If the mixture is too dry, add more water until a sticky, wet dough forms.
- 9If the mixture is too dry, add more water until a sticky, wet dough forms.
- 10Cover the bowl and let the mixture rise overnight on the bench.
- 11Cover the bowl and let the mixture rise overnight on the bench.
- 12Cover the bowl and let the mixture rise overnight on the bench.
- 13In the morning, prepare a cake pan with water and place it at the bottom of the oven to create steam.
- 14In the morning, prepare a cake pan with water and place it at the bottom of the oven to create steam.
- 15In the morning, prepare a cake pan with water and place it at the bottom of the oven to create steam.
- 16Place baking paper on a tray. Dust the paper with flour.
- 17Place baking paper on a tray. Dust the paper with flour.
- 18Place baking paper on a tray. Dust the paper with flour.
- 19Turn out the bread mixture onto the floured baking paper.
- 20Turn out the bread mixture onto the floured baking paper.
- 21Turn out the bread mixture onto the floured baking paper.
- 22Shape the dough into two rustic baguettes. You can also experiment with other shapes.
- 23Shape the dough into two rustic baguettes. You can also experiment with other shapes.
- 24Shape the dough into two rustic baguettes. You can also experiment with other shapes.
- 25Sprinkle some flour over the top of the shaped loaves.
- 26Sprinkle some flour over the top of the shaped loaves.
- 27Sprinkle some flour over the top of the shaped loaves.
- 28Gently slice the loaves across the top, about half a centimeter deep, to help them open and expand.
- 29Gently slice the loaves across the top, about half a centimeter deep, to help them open and expand.
- 30Gently slice the loaves across the top, about half a centimeter deep, to help them open and expand.
- 31Place the loaves on a tray and put them in the oven at 220 degrees Celsius for 35 minutes.
- 32Place the loaves on a tray and put them in the oven at 220 degrees Celsius for 35 minutes.
- 33Place the loaves on a tray and put them in the oven at 220 degrees Celsius for 35 minutes.
- 34Remove the cake pan of water after 35 minutes, reduce oven temperature to 160 degrees Celsius and bake for another 5 to 10 minutes to crisp up the edges.
- 35Remove the cake pan of water after 35 minutes, reduce oven temperature to 160 degrees Celsius and bake for another 5 to 10 minutes to crisp up the edges.
- 36Remove the cake pan of water after 35 minutes, reduce oven temperature to 160 degrees Celsius and bake for another 5 to 10 minutes to crisp up the edges.
Ingredients
- 3.5 cups plain flour
- 3.5 cups plain flour
- 3.5 cups plain flour
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon salt
- 0.5 teaspoon dry yeast
- 0.5 teaspoon dry yeast
- 0.5 teaspoon dry yeast
- 2 cups water
- 2 cups water
- 2 cups water
Equipment
ovenbowlspooncake panbaking paperknife