Good Lifestyle

With many of us working from home and spend more time inside due to coronavirus, cooking is to make a boom. And while we finally have the time toTry cooking recipes And enter the kitchen, it can be overwhelming for those without experience.A trendy dish of people tries for the first time bread. Why? This only takes three ingredients-flour, water, salt-or four if you count a dry yeast. It's easy to do the first time you do it, but takes time to master, making it the ideal quarantine project. If you are intimidated about

Why is bread so notoriously difficult to do?

"It's the thing, it's not difficult!" Said Julia Calleo, founder ofMy lavender blues. "But really, the reason I feel that bread seems difficult is that the instructions can sometimes be incredibly intimidating:"

• "Do not kill yeast"
• "Make sure you leave the bread up for one hour, then increase another time"
• "Attach a dough hook to your stand" mixer "

"Most people do not understand what the terms really mean / are involving and abandoning even before you start. All the bread requires time, and of course, a little love of work," says Calleo.

Laura Davidson, the owner ofA nice plate, accept. "It can feel a steep learning curve if you are new in baking bread, but it's very fun and extremely rewarding!" said Davidson. "Once you have a solid understanding of the process, it's much simpler than it appears. Just start!"

Before you begin, consider having some essential elements.

"I recommend buying aFast climb yeast jar compared to individual packets, andhave more than enough flour Cook several things, "explains Calleo." It leaves you with a place for a mistake and tends to give you a little more confidence knowing that, if for any reason, something is wrong (you will know at first) then you can try, try again. "

If you are spent leaven for the first time, the Calleo Council is still held, but Davidson recommends some additional essential elements.

"Although the list is not long, you need some basic cooking tools before diving in leaving bread cooking. Here is a complete and complete list of my favoriteSOURDOUGH Tools and Resources (For beginners and more experienced bakers), says Davidson.

Here are 7 mistakes that you should know during the first cooking for the first time.

1. You kill yeast.

The teltale sign you killed your yeast is an accidental leaven bread. "Your bread will not rise if your yeast does not lead," says Calleo. Activate or "Bloomer" yeast is the first step in bread making. The instructions will tell you that you should add a dry yeast to lukewarm water. If your water is too hot, you can kill the yeast. If it is too cold, your yeast will not activate.

How can you avoid it: "You do not need a thermometer. Simply make sure that the water is not too hot, but is not too cold. Just like Goldilocks and the three bears, you want the water to be "Jussst on the right" and lukewarm (70 to 90 degrees Fahrenheit). And you will not kill your yeast. It will prosper. You have that. "

2. You use bad flour

"It's up to a texture. And for me, the bread is all about the texture. There are different properties of gluten in different types of flours," explains Calleo. You may not have known that so far, but there are different types of flour that you can buy. They all differ based on the protein content or how finely they are crushed. Your standard gulf flour will not make for each bread. Make sure to read the instructions in the recipe you make to make sure you have the right flour at your fingertips.

How can you avoid it: "I always use bread flour when cooking bread. It provides a perfect and mellow texture that you would like in any bread you cook. So buy it. And believe me, once You start to lower the bread, you will use this way. May your all-purpose flour. "

3. You knead too little

"This part is crucial for the texture," says Calleo. "You want it to chew perfect when you dorce in your bread, so you need to get gluten proteins and make sure they are well reinforced."

How can you avoid it: "If you are using a stand mixer, you should not have a problem. Just define your timer and let the machine do the job, "says Calleo. "However, if you are kneaded by hand, you need to make sure that you are kneaded for at least 15-20 minutes. Discharge it with some counters, dust with a small flour, put a podcast or good music, And everything will go just fine. "

4. You cut the climb, or "proof", short

The climb or the "proof" is the time needed to leave your yeast grow and start to decompose, or ferment, the flour of your dough. "You want this homemade mellow bread that you have always dreamed? Then you have to leave your dough to go up," says Calleo.

"Poor fermentation and sub-verification, which is often the result of a weak or young starter in Levreau, leads to a dense, gummy and poor crumbs. This is a very common mistake for beginners," says Davidson.

How can you avoid it: "Your yeast needs time to grow and ride in the dough before it is baked. If you cut the short mounted time, your yeast will die before the bread can rise in the oven when we are Cooked, "says Calleo." The more the yeast must increase before being cooked in the oven, the more gas aura, which creates the beautiful small pockets of bubbles that you see in homemade bread. So without giving it. Time, you will create a piece of dull flat bread as a final result, and nobody wants that. "

"It's really important to observe your dough and use this as a guide. Recipes can provide approximate deadlines, but that's all," says Davidson. "Adjustments will always need to be made to your specific cooking environment (your cool cuisine?) And the yeast force."

5. You cook with a new or slow levdough starter

"Once you first see signs of life in your levdough starter, it is common to want to light the flour and start cooking your first bread. There is nothing wrong with that, but it often leads to disappointing cakes. Since leaven is naturally raised, it is extremely important to have a mature and active starter (which rises and falls predictably) before cooking. Young or underdeveloped beginners will result in poor fermentation and Gummy breads, dense. "

How can you avoid it: "Allow your starter with leaven of mature, which takes at least one to two weeks if you have just made it from scratch," says Davidson. "It should lift and fall on a predictable timetable and require about 2 feeding feeds per day."

RELATED:The easy way to make comfortable foods healthier.

6. You have sliced ​​in hot bread

"Try hot bread, while extremely tempting, affects his texture and flavor," says Davidson. "The bread will be range and less ventilated, and will be stale and dry much faster."

How can you avoid it: "Allow your breads to completely cool on a rack before storing or deciprating several hours," says Davidson.

7. You keep getting discouraged easily

"Cooking fails Party and plot of each leaving lifting trip. Kiss it and continues to keep cooking, "says Davidson." You will learn and become more confident with every extra bread you do. "

How can you avoid it: Be patient. "Everything in life takes practice and dedication," says Davidson.

It's time to cook! Here are 3 easy bread recipes for beginners.

Take a stab on one of these easy bread recipes.

1. Baked butterfly bread bread

"This is definitely the mostClassic bread recipes To begin, and one of my favorites of all time. Ideal for soups, sandwiches, snack and every person in your household will love it. In addition, your place fantasized ", explains Calleo." This classic can be done in less than three hours. (As in starting to finish, with time to stay between and who does not have the time to book ?) All the ingredients areAvailable in any grocery store, then you should not have a problem to follow them. The instructions are simple and simple. This will be the gateway of your bread baking obsession. "

2. Artisanal bread of sun dried tomatoes

"Do not let the suffocated title throwing you. This recipe is incredibly simple. And sun-dried tomatoes are completely optional. You can draw this bread with anything (what about these olives that have been sitting In your refrigerator for a year or some dried herbs? Something goes.) "Said Calleo." Or keep it clear and simple! The instructions are so easy to follow and are not intimidated by multiple times "rising". (This is when you hit your dough down, then let it go out for one hour.) "

3. Easy Nordic Pizza Paste

"By far one of the most overused recipes in my household. Because it does not like pizza?" said Calleo. "I use this recipe whenever I realize half of myproduce is about to ruin And so everything is transformed into fittings for my pizza. In addition, it's fast and simple. So the plan in advance is minimal (less than an hour). "