Homemade Artisan Bread- The Easiest recipe Six different ways - Nesting With Grace (2024)

FAQs

What are the 6 main ingredients of bread? ›

7.1. 2 The basic ingredients in a yeast dough are: flour, liquid, salt, sugar, fat, eggs and yeast. FLOUR: The flour used in making bread provides starch and protein, namely gluten.

The main differences between a loaf of artisan bread and regularly manufactured bread are the ingredients and methods used to create the bread. Artisan bread uses cleaner, less processed ingredients and is often handmade, making each loaf unique.

It consists of a series of steps including mixing, fermentation, makeup, proofing, baking, cooling, slicing and packaging.

For best results, base your yeast dough on wheat flour — only wheat-based flour provides the type and amount of protein yeast dough needs to support its structure. Whole wheat flour, white whole wheat flour, bread flour, or all-purpose flour are all good choices.

Flavour and aroma: As most artisan breads rely on traditional fermentation of yeast or cultures, this allows greater flavour development. Artisan bakers may also work complementary spices or herbs into their dough to further enhance the taste and aroma.

Artisanal flour is inherently no different t regular flour since the ingredients are largely the same. The differences lie in the product's quality and the quality of the goods you can make from it. Artisanal flours often produce a better aroma and flavor and are better for making crusty bread with tender insides.

Artisan bread is thought to be a healthier option than store-bought bread. While there haven't been clinical studies to clearly define the differences, artisan bread is made from wholesome fresh ingredients whereas store-bought bread contains processed ingredients and preservatives to stretch the shelf life.

Why do you put water on bread before baking? ›

Wetting the dough causes the surface to steam. Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust. Your bread rises more and produces a richer colour, becoming glossy on the surface.

After bread has been left to rise, it needs to have the excess air knocked out of it before proving. This is called 'knocking back'. -Using floured hands, scrape the risen dough from the bowl and turn it out onto a lightly floured work surface.

Proofing, also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked. Some breads begin mixing with an autolyse.

Score shallow and shape gently if you feel your dough has over-fermented. Over-fermented dough can't really be recouped, make flat bread with it.

There are only four yeast bread ingredients you really need: flour, yeast, water, and salt. All the other ingredients in a recipe are there to add flavor, nutrition, color, and to change the characteristics of the crumb.