As the name suggests, the bread is handmade in small quantities, specialized. bakery equipment special attention to the ingredients and processes used to cook your type of bread, often compared with sculptors, while working with flour and water in place of marble and clay. Then the artisan bread contrast to its trading partners in grocery stores and bakeries. The latter tend to be full of preservatives and additives, and produced inassembly-line style, eliminating the joy of eating bread with savory flavors intact.
And because we think that the baking artisan bread is difficult, since it appears that require advanced skills, think again. You can apply these tips to start their artisan bread bakery to serve for special occasions.
Food Stand Mixer
Weighing
You must take the measures recommended to bake bread. This because it contains no preservatives, therefore, changesmeasures can influence the life of bread. As you gain experience, you may be able to modify to your liking and add other ingredients such as dried tomatoes. Moreover, it is better to use the metric system to measure the ingredients with the exception of small amounts of yeast and salt.
Dough
You have to knead the dough after the basic ingredients of water and flour, yeast and salt are combined, but before it is increasing. Maximize gluten mixingtraining which contributes to the consistency of homemade bread. You can use either hand or machine for this purpose, with proof glass as a common element.
Before fermentation
It is also necessary to allow the bread to ferment, as it is based on the taste of homemade bread. Most artisan bakers use a preference for this purpose, which is in names such as the biga, chef, levain and sponge. In short, it is a mixture of flour, yeast and water that were left to fermentonly for a few hours or days and then mixed in the final mix.
Handling and clearing
Any baked bread is only useful when you see how it should look. Therefore, should be long and narrow baguette with a crunchy top, a ball must be round and crisp, and a loaf of Vienna should be long and tapered at the ends. Of course, the uniqueness of the bread bar is due to the training and techniques, you can learn on the fly.
Cooking
Nowcomes to the truth. You have to make the dough, fermentation, and reduced mass as the temperature of the oven at the right time. Note that each type has its own artisan bread baking time, then, following the cooking instructions is a necessity to achieve excellent artisan breads.
Cooling
The last step in the process of preparation of artisan bread is cool. Although it would be good served warm bread, there are cases in which a coolingmetal grid is the best. This allows water vapor to leave the excess, thus preventing a wet and flavors to mature.
And now you're ready to serve home-made bread! Serve with coffee or tea or juice, depending on the taste of that bread.
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