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Table of Contents
Introduction: Baking Made Easy
Take a breath, can you feel it?
A bread machine lets you make bread into a precise form, which is (compared to regular bread making) much faster and convenient. It is also so much more convenient compared with normal baking because it doesnt need mixing or kneading.
The ingredients and quantities are important for good, fresh bread. If you are going to use a bread maker, it is going to be a lot easier to get a consistent bread with a recipe and some simple setting. Most bread machines can do dough, which is a lower part of the bread, and some super-advanced bread machines can even bake cakes
How to bake using a bread machine: the advantages/benefits
The speed of baking bread is faster when compared to regular bread making. It is much easier to create the recipe, and it is much more efficient. There is a setting for all things baking to make it more comfortable with making tasty bread.
The method of bread making is much better than making bread by hand. The taste of ordinary bread made by hand is not always consistent; sometimes, it comes out too hard or too soft. Also, it is much better to make bread for prominent families or for offices or schools.
Using a bread machine, you can make all kinds of bread, from regular bread to shortcut bread. It lets you bake a large amount of bread, so your family won't run out of bread for many days. It also allows you to create big and huge types of bread, and you can choose your favorite type of bread since there are no limits with your bread machine.
Finally, making bread at home is not expensive compared to purchasing bread from the supermarket and eating it at home.
Bread machine cycles explained
The bread machine comes with 5 automatic cycles. They help you make bread with ease.
The preheat cycle helps the bread machine to heat and preheat. It takes around 15 minutes to heat up. The kneading cycle kneads the bread, and it usually lasts for around 8 minutes. The first rise cycle helps the bread rise before the baking cycle and takes around 25 minutes. Finally, the baking cycle bakes the bread, and it lasts for around 30 minutes. That's how bread is done.
How to choose the correct bread machine settings?
This is probably the most important part of the process. Once you have been through the first few trials and they have turned out to be good, you probably consider yourself a pro at making shortcut bread. If this is the case, then try the following steps to get world-class bread every time. Obviously, first, you need to get to know the correct ingredients that you need for the bread recipe.
You should use the bread machine for cycle only and only use the manual mode if required. The bread maker will remember the settings that you used the last time you used the same recipe. You can alter the timing of the kneading and baking cycle to suit your preferred setting.
But after all these general indications, lets go more in-depth and discover many mouthwatering bread recipes.
Bread Essentials - Flour, Yeast, Water & Salt
Combining these simple elements is based on our bread, but it is necessary to know these essential ingredients thoroughly to achieve a good result.
Let us start with the flour. It is an entire world, but we will say that it is nothing more than the result of the grinding of a cereal, seed, or tuber to simplify things a little. The most common flours for baking are wheat flour (there are many varieties of this cereal), oats; corn; rye; barley, and even nuts like chestnut. As the flour that is used more frequently is wheat, we will focus on it (although without stopping - for now - in its varieties).
In general terms, we could say that wheat flour is composed of starch and other elements (in variable proportions) such as minerals, vitamins, proteins, and ashes. The sifting of the milling influences these factors. The whole grain, keeping the bran, makes up the whole flours; if they are deprived of it, we will obtain white flours. There are flours of soft wheat and durum wheat, the difference of these lying in the amount of protein that each contains and, therefore, the result of the bread will be different.
The proteins (gliadin and glutenin) in the flour are the main things responsible for the dough's formation and elasticity that, together with the fermentation, make the bread have volume and consistency. As the flour is hydrated, the proteins bind, transforming into gluten. When we manipulate a bread dough, and they are oxygenated, the dough becomes elastic and workable. If the mass is well hydrated and kneaded, a protein mesh (glutinous network) is created that covers it. The more protein the flour has, the more water it will need, so you must be careful not to overdo it.
Yeast is the second great protagonist of bread. Typically, a fungus is used (suitable for ingestion), which can be found in two versions: dry or fresh. Keep in mind that this latest version is a living organism, so it must be appropriately conserved, as it loses strength over time. If dry is used, the proportion of yeast is 1/3 of the fresh recipe's amount. For example, if it calls for 10 gr. of fresh yeast, you should use 3 gr. of dry yeast.
Another way to produce bread is natural sourdough, the oldest way to make the bread ferment (through bacteria present in the environment). When the bread is made with sourdough, it usually has a slightly acidic taste, lasts longer, has an intense smell, and facilitates digestion due to bacterial fermentation. Making the sourdough is simple, but it takes time (it usually takes about five days). Water and salt have no significant complications and secrets. In fact, in the best professional bakeries, no water other than tap water is used. Salt brings to flavor, and you can use several types of salts (marine, with herbs, etc.). The bread does not have to have salt; many loaves are traditionally bland, and others are brushed with a saline solution when leaving the oven (especially the loaves with little crumbs).
