As a bread lover, have you ever wondered about the science behind the perfect loaf? Dating back to circa 4000 BC, the first leavened bread was most likely just forgotten dough that had the time to ferment. So imagine the surprise when the dough started to puff up during baking. Talk about a happy accident!
You might feel like the bread-baking process is a little daunting, but don't worry: with these tips, you will bake your wow loaf of bread in no time. Exciting! Let's get you started.
Gluten
Let's start with gluten, the bread baker's best friend. Think of it as a net that holds your bread together, giving it that airy and chewy texture we all love. We create gluten by kneading the dough thoroughly and/or giving it time to rest. If the recipe calls for a 10-minute knead, understand that this is necessary for creating a gluten network, and shortcuts won't do. Sounds like hard work? Fear not; your Thermomix® can do all the kneading for you.
Yeast
Next up, yeast - the living organism that makes your bread rise. Yeast converts sugar and starch in the flour into carbon dioxide and ethanol. The gases from the carbon dioxide are what make the dough rise. Yeast is a living thing, and it's basically always hungry. That means you can't let your dough sit for hours because it can lead to 'over-proofing'. Beware: an over-proofed dough can result in a dense and compact loaf.
Use Thermomix® Fermentation mode
The temperature has a critical influence on your dough because the yeast needs warmer temperatures to be activated. If you want your dough to rise optimally, a temperature between 24°C-28°C would be ideal. If it's warmer, your dough will rise faster. If it's colder, your dough will rise significantly slower. Use the Thermomix® Fermentation Mode to control the temperature of your dough and let your dough rise until doubled in size.
With these tips and tricks, you'll be on your way to baking a wow-worthy loaf in no time. So, what are you waiting for? Let's get baking!
