One of my fave bread making books is by Dan Lepard; a baker I have mentioned several times here on Slashfood.
There is a new article over on the BBC's food section by him that details some basic steps to take when baking bread at home. It boils down to six simple rules:
- Water is the key to making a good dough. Careful measuring is important.
- Don't throw in handfuls of flour to stop the dough from sticking. Flour takes time to fully absorb moisture, so leaving the dough for ten to 15 minutes.
- A baked loaf placed in the refrigerator will stale much more quickly than one left at room temperature.
- Don't just use the oven. Try rolling your favourite dough thinly on a floured surface and flip it onto a hot heavy-based frying pan.
- Make your own bread improver by creating a natural leaven.
- If your bread comes out a bit pale and soft on the base, use an oven stone to increase the heat at the bottom.
[Photo Andrew Barrow]
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
