HOOLU WORLD of EVENT

21/11/2013

There are many reasons why people bake their own bread, from saving money to controlling ingredients. easons for baking your own breads with other readers and help inspire people to start baking their own breads. Share Your Reason
It's healthier
My mom baked bread when I was growing up, in fact she baked pretty much everything. I don't use commercial yeast, I use sourdough starter which is healthier and like others have said, I know what goes in it.
—Guest Sarah
One Word...TASTE
My husband and I grow a small garden yearly so we do a lot of canning and freezing. Even though it may be cheaper to buy mass produced food nothing can compare to the flavor and taste of fresh! That is why I make my own bread/rolls. I know what is in it or more importantly what is NOT in it! My Daughter-in-law brought us 2 pints of fresh raw honey from her Dad's bee's in October, it has made the best whole wheat honey bread I have tasted! Yummy!
—Guest BuckeyeKid
It brings so much joy
There is something so real and honest not to mention crazy healthy when I take and prepare the wheat and then mill that wheat into flour and then bake the bread with that flour. You absolutely do not get bread like that in the stores. I actually feel sorry for people I see in the grocery store buying store bread. There is nothing healthy in that stuff. My family deserves to have healthy bread. Another thing is the aroma of fresh baked bread. When my family comes home and they smell the fresh bread their faces light up and they run to the kitchen to get some warm fresh bread. That makes me happy to see how much they enjoy it. It is wonderful to share fresh baked bread. Home made bread is such a novelty these days that most people will jump through hoops to get a loaf. Again it is wonderful to see people enjoy your efforts. So it boils down to pleasure. It gives the baker much pleasure to create something so wonderful that gives so much joy and happiness to others.

21/11/2013

Quick Tip: How to Use Dry Milk in Bread Baking
Hi, I’m Krystyna Rittichier with About.com. Today we’re going to talk about how to use dry milk in bread baking.

Why Use Dry Milk in Bread Recipes?

Dry milk can easily be used as a substitute for fresh milk when making yeast or quick breads. If you follow the directions on the box it works the same as milk and doesn’t change the baking process at all. This can be helpful if you don’t often have milk in your house or are watching your grocery budget. Dry milk doesn’t spoil quickly and can even be mixed ahead of time and kept in your fridge to be ready for baking with. Many whole grain recipes call for dry milk not as a substitute but to give the bread a more tender and softer texture and will help the bread to taste fresh longer.

21/11/2013

Make the Sourdough Yeast

The first step is mixing some flour and water. That's 1/2 cup of rye flour and 1/2 cup of wheat flour with 1 cup of warm water. Give it a stir and that is called the "starter." So basically we're not going to use any commercial yeast. We're going to grow our own yeast using the wild yeast in the air and the flour.

So cover that loosely and leave it out at room temperature. And then every 24 hours, take out and discard half, and add 1/2 cup of wheat flour and 1/2 cup of warm water. Keep doing that for 3-7 days until the starter is fermented and bubbling with wild yeast.

So after 3-7 days, it depends on the weather and your local, this is what its going to look like. It going to be bubbly and smell "beer-y" and its going to have a nice sour smell.
Make the Sourdough Sponge

Now to make the sponge. which is the next step. Pour the starter into a bowl and add 1 cup of bread flour and 1 cup of water. We're going to cover that and leave it overnight and that's what's called a sponge which is just a fermented batter. That's what we're going to use to make the dough.
Prepare the Sourdough Bread Dough

Give the sponge a stir and add 2 cups to a bowl. Then add:
1 tsp sugar
2 tsp salt
2 tbsp oil
1 cup bread flour
Stir that up and that will make a wet, sticky dough. Add another cup of flour and that will make a dough firm enough to pour on to the cutting board. Then we're going to work in approximately a 3rd cup of flour. Go by feel. Add a little at a time and keep kneading until you have a smooth, elastic dough. Should take about 10-15 minutes.
Test the Sourdough Dough

You know you are done if you can stretch a piece of dough and see light through it. This is called the "window pane" test. Once the dough is ready put a teaspoon of oil in a bowl and oil the bowl and dough so it doesn't dry out.
Allow the Dough to Rise

Cover with a wet towel and let rise to double in size, about 18 hours. Sourdough rises much slower than regular yeast dough. When its ready pat it down on the board which will deflate it. Make it into a square shape and roll it into a loaf.

Put it onto a cornmeal coated pan, 2 tbsp of cornmeal, and place it seam-side down. Then, take an oiled piece of plastic wrap, and place it loosely over the dough. Let that double in size, which will take between 8 and 12 hours, so it takes a while.
Bake the Sourdough Bread

When that's ready make some slices in the top of the bread, about 1/2" deep, which are for looks and to help the bread rise in the oven. Put a pan of water in the bottom of a cold oven, and put in the dough. Turn on the oven to 425 degrees F., and bake for 40-45 minutes.

A couple times during the cooking, if you want a nice crispy crust, spray it with plain water, and that really makes that beautiful blistered crust. When it's done it will have a hollow sound when tapped. And, listen to that slice... unreal.

It took a week, but it's not a lot of work, and the results are incredibly delicious. You have to taste homemade sourdough bread. Give this a try. Enjoy.

21/11/2013

HOW TO MAKE bread

21/11/2013

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