The basic recipe for really good bread

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You want really good baking bread? We’ll tell you how to make your own little masterpiece out of the oven step by step. Because good bread takes time. Of course, you can reach your goal much faster with a ready-mix or bread from the bakery, but nothing beats careful cultivated, fragrant bread from your own oven. The more you prepare your bread, the easier and better it will be. So go ahead, make your favorite playlist, prepare the kitchen and dive into the world of simply good bread!

The must-have for every bread baker

Preparation steps

Mix the water and flour on a low level in a food processor until both are well mixed. Cover the bowl with cling film. Let flour and water rest for at least 15 minutes, maximum one hour.

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Add salt and dry yeast to the dough and stir until both are well incorporated. The salt should no longer be felt when you rub a piece of dough between your fingers. Mix at medium speed for approx. 3-5 minutes until the dough feels elastic and detaches well from the edge of the bowl.

Oil the second bowl. Oil your hands and carefully lift the dough from the first to the second bowl. Make sure you don’t tear the dough. Cover with foil and let it rest for 30 minutes. The dough should then be very sticky.

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Fold the dough. Place a hand under the dough, pull towards you and fold this rag over the rest of the dough. Lightly press on the dough, turn the bowl 90 degrees and repeat the process. Turn the bowl 180 degrees and repeat the process again. Cover again with cling film and let it rest until the dough has doubled. It takes about 90 minutes.

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Lightly flour in the work surface and lift the dough out of the bowl. Divide dough and use folding technique to form 2 small packages of dough. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.

Fold the dough again using the folding technique, be a little more careful with the dough to keep the air in the dough. Turn the packets so that they lie on the “seam”. Let the dough rest for another 5 minutes.

Take a proofing basket or a large sieve and line it with the clean cloth. Flour in some cloth and place a packet of dough with the seam side up. Slightly fold the cloth over it.

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Now let the dough rise in a cold room or in the refrigerator until it doubles again. This takes about 60 to 90 minutes. Use your finger to check that the dough is ready. Your fingerprint should only be slightly visible after a few seconds.

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Heat the oven to 260 ° C top and bottom heat and place the cast iron pan with the lid on the bottom rail in the oven. Give the cast iron pot about 10 minutes, it will take a little longer to absorb the heat.

Lift the pot of oven gloves out of the oven. Take the loaf out of its basket and put it carefully in the saucepan, seam side down. Carve the top of the loaf as quickly and evenly as possible with a sharp knife or a razor blade approx. 0.5 – 1 cm deep. Spray the loaf evenly with water using the spray bottle and put the lid on. Put the pot back in the oven and bake the loaf for 15 minutes.

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Turn the oven down to 230 ° C, lift the pot lid so that the moisture can escape and bake the loaf for another 15 minutes.

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Remove the lid and bake the bread for about 15-20 minutes.

Let bread rest on a cooling rack for an hour before you cut it open. Heat the oven and pot back up to 260 ° C and bake the second loaf exactly as described.

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Moluoli
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