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Baking Bread

6 steps to bake the perfect loaf
by

Joe Hunt

on 15 April 2013

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Transcript of Baking Bread

Using a wooden spoon, mix the ingredients together until a dough starts to form, it will look stringy Add more water to get to this stage if necessary. OK, so the bread is perfectly cooked, looks golden and shiny, smells like the perfect loaf and you can't wait to rip it open but we have to wait!! Now we need to do the first prove of the dough, cover the bowl with a cling film and leave to double in size, about 1-2 hours. Once the dough has risen, knock it back, shape it into a nice round ball and place on a lightly floured non stick baking sheet, brush beaten egg over the bread for a nice shine when it's baked and make a slash down the centre of the dough if you want to, it will look nice when it comes out of the oven.
We now leave the bread to prove for a second time until doubled in size 6 simple steps to perfect bread Baking Bread, our Journey Step 6 - the cool and then the EAT!! Using your hands, bring the dough together and knead on a clean, lightly floured surface for a good 10 minutes. Step 3 - the knead Step 4 - the double prove Once the dough has doubled in size gently place the baking sheet onto the middle shelf of a pre-heated oven (200c fan, gas 6). Place a few ice cubes into the bottom of the oven to create a steamy environment for the bread to bake. Step 5 - the Bake 500g Strong White Bread Flour First Steps 20g Fresh Yeast 300ml luke warm water 1 tbs olive oil 2 tsp salt Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Bread flour (Strong Flour) is high in gluten protein, with 12.5-14% protein compared to 10-12% protein in all-purpose flour. The increased protein binds to the flour to entrap carbon dioxide released by the yeast fermentation process, resulting in a stronger rise. Mix together the flour salt and olive oil together Stir the yeast into 1/2 the water until dissolved and then add to the flour Step 2 - the mix ensure you mix the salt into the flour well as salt can kill the yeast if it's in a high concentration First job is to wash your hands
Then weigh out the following To knead, use the heel of your palm to stretch the dough away from your body whilst holding onto it with the opposite hand, fold it back over itself and then turn it around, repeat this process. Kneading bread is an essential part of the bread baking process. When kneading we form and stretch the proteins (gluten) that are in the bread flour. This helps to give the bread dough structure and elasticity so that when the dough is baked it will hold up. to 'knock back' simply means to knock all the air out of the bread so it sinks back into a smooth soft dough. The dough should be smooth, soft and elastic and have a yeasty aroma to it and when a finger is pressed into it the dough should spring back fairly quickly. Bake the bread for 25-35 minutes or until the bread is nicely golden and when the base is tapped it sounds hollow. making the baking environment moist helps the dough to rise in the oven making a nice and light bread and will also form a nice chewy crust when the bread is baked, mmm delicious! you don't have to use ice cubes, water in a heat proof bowl or a spray bottle will work too! To test the bread to see if it is cooked simply pick the bread up with an oven cloth and turn it over, tap the base and if it sounds hollow and the bread feels light then it's done, don't do this too early as the dough wont have baked and formed a crust so it will collapse. Serve the bread any way you wish, enjoy it, share it and make it again and again, after all, humans have been doing it for thousands of years!! If we cut the bread too soon the dough is still delicate as it hasn't had chance to cool and set, cutting it will squash the bread and push out all the air we've tried so hard to put in. It'll be doughy and not as nice as if we wait just a little longer, I promise. 'Proving' means to leave the dough to rise. We do this to give the yeast time to do its work, eating the simple sugars in the flour and excreting carbon dioxide which makes the bread light and airy, and alcohol, a by product. place the bread on a cooling rack and leave for a good hour
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