Unveiling Bakers’ Best-Kept Secrets: My Grandfather’s Wisdom Revealed (Page 4 ) | September 4, 2024

Annonce:

Quick Knead and Second Rest: After the initial rest, uncover the dough and give it a quick knead to incorporate any air that has formed. Let it rest for another 15 minutes. Repeat this process with wet hands, which helps to prevent the dough from sticking to your hands and keeps it hydrated.
Shape the Loaves: Once the dough has rested for the second time, divide it into three equal parts. Shape each part into a loaf, making sure to form a tight, smooth surface on each loaf. Place the loaves on a baking tray lined with parchment paper, ensuring they have enough space to expand.
Final Proofing: Cover the loaves with a cloth and let them rest for a final 15 minutes. This last rise, known as proofing, gives the bread its final lift before baking.

Preheat the Oven: Preheat your oven to 190°C (375°F). A properly preheated oven is crucial for achieving a good rise and a beautifully browned crust.
Bake: Once the loaves have finished proofing, place them in the preheated oven and bake for 30 minutes. You’ll know the bread is done when the crust is golden brown, and the loaves sound hollow when tapped on the bottom. This hollow sound indicates that the bread is fully baked inside.

Cool the Loaves: When the loaves are done, remove them from the oven and transfer them to a wire rack to cool. It’s important to let the bread cool completely before slicing—this allows the crumb to set, making for neater slices.
Serve: Once cooled, slice the bread and enjoy it with your favorite toppings, or savor it as is. The combination of a crisp crust and a tender, flavorful interior is simply irresistible. This bread is perfect for sandwiches, toast, or even as a side with soups and salads.