Suddenly, people are baking bread.
Even long before COVID-19, baking has always held a kind of calm, reassuring, even “therapeutic” energy for those who do it, and this is the reason many people are suddenly getting into the baking frenzy at a time that we're all socially distant from each other.
If you’ve decided to join in, but don’t know where to start, The Maya Kitchen is here to help! Below are five things every first-time bread baker should keep in mind before going into the process.
You need four ingredients.
Three of these you probably already have in your kitchen – water, flour, and salt. The last item is yeast, which you can pick up on your next grocery run. Yeast is essential as it produces gas while it feeds off the carbohydrates in the flour, making the dough rise.
Speaking of flour, different kinds will have different levels of gluten and protein that affect how your bread turns out. Maya’s All-Purpose Flour is a safe choice for beginners, and can be used for baked goods other than bread.
Be mindful of measurements.
There’s no such thing as “winging it” when it comes to baking bread. The amounts of ingredients you’ll be using will depend on the type of bread you’re making, and anything more or less than indicated is going to throw the whole thing off. Those measurements aren’t recommendations, they’re hard rules to follow. It would be best to choose a recipe that lists simple, familiar ingredients to start, like these easy French Bread and Pandesal.
Equip yourself.
What you need is a large mixing bowl and a wooden spoon (to mix the flour with). Scrapers can be helpful but not necessary. You can also ignore mentions of Stand mixers or Dutch ovens when reading recipes. Almost every great bread is possible to be mixed by hand, and a loaf pan or baking sheet will work just fine.
You really need to knead that dough.
Kneading helps produce bread’s chewy texture by developing the gluten proteins in the dough. It only takes a few minutes and you’ll just need a flat surface, a bit of flour to prevent your dough from sticking, plus your hands.
Here’s how to knead: Fold your dough in half and push down and outward using the heels of your hands to press it flat. Turn the dough slightly, and repeat for as long as directed.
Let the dough rise.
Most, if not all, breads—especially yeasted ones—require several hours before it’s ready to bake. It’s not unusual for recipes to ask you to let your dough rest for a few hours at room temperature on the kitchen counter or inside the fridge. This step lets the dough ferment further, which is essential in developing your bread’s distinct flavor and aroma to make it tastier!
Try more easy baking recipes at www.themayakitchen.com. You can also follow Maya Kitchen on Facebook, Instagram, and Twitter.
