bread ingredients
Hello and welcome to Club Paneo, the meeting place for home-made bread fans!
Today I’m going to tell you how to mix your ingredients correctly.
Whatever the recipe for bread, brioche or pizza, I generally use the same order. It’s simple, practical and makes life easier. Shall we start?
You see, it’s really easy: I put the following ingredients into the bowl of my food processer in this order:
1. The liquids: the water, milk, or oil,... By putting the liquids in first, there won’t be any flour left at the bottom of your bowl during kneading.
2. The salt and/or the sugar (if used)
3. The flour chosen for the recipe: it may be white, wholemeal or wholegrain, depending on your chosen recipe.
4. The yeast: this is the key ingredient for successful bread – without yeast the bread doesn’t rise! A 42g cube of fresh yeast or an 11g sachet of dried yeast is enough for a 1kg loaf. I put it in last after the flour, as this helps stop it from being in direct contact with the salt
Today I’m going to tell you how to mix your ingredients correctly.
Whatever the recipe for bread, brioche or pizza, I generally use the same order. It’s simple, practical and makes life easier. Shall we start?
You see, it’s really easy: I put the following ingredients into the bowl of my food processer in this order:
1. The liquids: the water, milk, or oil,... By putting the liquids in first, there won’t be any flour left at the bottom of your bowl during kneading.
2. The salt and/or the sugar (if used)
3. The flour chosen for the recipe: it may be white, wholemeal or wholegrain, depending on your chosen recipe.
4. The yeast: this is the key ingredient for successful bread – without yeast the bread doesn’t rise! A 42g cube of fresh yeast or an 11g sachet of dried yeast is enough for a 1kg loaf. I put it in last after the flour, as this helps stop it from being in direct contact with the salt