Hello aspiring bread makers!
This is the first post, in a series of the very basics of bread making. I know that at first, it seems overwhelming, so I’m removing any confusion and breaking things down into short, easy-to-digest posts (see what I did, there? 😉 ) to have you biting into your first slice of homemade goodness. Below are a few tips to help get you started.
- Start with what you have! If you have a KitchenAid Mixer with a dough hook or a bread machine, use it! They are quite helpful if you’re not a fast friend of kneading.
- Keep it simple, and remember it’s a process. Bread from the store or from a boxed mix is there for convenience. So naturally, making your own is going to take time and be more involved, but you already knew that, right?
- Start fresh! If you’ve had ingredients sitting in your pantry for more than 6 months, double check them for freshness. Sugar and kosher salt keep well, but you may need to chuck the old flour and start with a new bag.
Here is a helpful video by Titli Nihaan of The Bread Kitchen if that’s how you roll. Ok, I’ll stop…
Things You’ll Need:
Large mixing bowl
Kitchen scale (optional)
1-2 metal bread pans (optional)
The scale is nice to be sure you are measuring a consistent amount of flour or for when you are making larger quantities of bread. It’s very easy to pack too much into a measuring cup, resulting in a tough and crumbly dough. You can pick one up at Target or on Amazon.
-Instant Dry Yeast (buy the jar and store in the freezer for longer shelf life).
It’s a good idea to have a dedicated place in your kitchen cabinets or pantry just for your baking supplies so you can pull them out together quickly.
Do you have any questions about getting started? Email me at email@example.com
I’d like to help where I can.