Making bread at home was one of many manual tasks that our parents and grandparents usually held not so long time ago. Even today, however, there is a healthy return to the good things of the past, to do activities that interrupt the daily grind of our lives for its marked by times, deadlines and appointments. To spent a bit of time in the kitchen can help you to relax. I had already done the bread using the classic baking that you can find in the shop. The particularity of this recipe is that we start from zero. It is explained how to make yeast to be used later to make the dough for the bread. Before leaving this experience, a recommendation, the activity should be done calmly and without haste, otherwise it is better to go to the bakery! (Temperature in Celsius degree!)
Download recipe
Ingredients for yeast
Processing ingredients for the yeast 1
Processing ingredients for the yeast 2
Yeast
Ingredients for bread dough
Processing of ingredients for bread dough
Bread dough
Leavening dough of bread after 2 hours
Leavening dough of bread after 2 hours about
Leavening dough of bread after 24 hours
Double "rising" Method, bread dough preparation. Look! It's more liquid
Double "rising" Method, leavening dough after 18/24 ours. Look the bubbles on the surface of the dough
Double "rising" Method. Particular of the bubbles on the surface of the dough
After the second leavening, here is the dough of bread placed in the oven tray and ready for cooking
…and after an hour of cooking in the oven at 180°
The large bubbles (holes!) of the crumb
Another round another bread…
…And other holes…
And then pizza! Before cooking…
…And ... after baking, about 18 minutes at 200°
And finally a bit of crushed rustic! First…
…And after baking for 25 minutes at 200°
In honour of my city 1
In honour of my city 2
In honour of my city 3
…And for mother's Day! 1
…And for mother's Day! 2