All products featured on Self are independently selected by our editors.
However, we may receive compensation from retailers and/or from purchases of products through these links.
Odds are you already have at least three of these ingredients in your pantry.
Audrey Bruno; Thomas Bringold
You’ll want to use a recipe to guide you through the right measurements.
For example, it’ll be a very different whether you’re making a ciabatta or a bagel.
As you’re starting out, follow the measurements from recipes to guarantee the best results.
Audrey Bruno
But you’re able to get experimental with the other ingredients you use.
“Trying out new things often results in great bread,” says Golper.
Golper told me I totally don’t need a stand mixer.
Stretch.
“Almost every great bread can be mixed by hand,” he says.
“You do not need an electric mixer to make amazing loaves.”
She says that you’ve got the option to use a loaf pan or a baking sheet.
And fold.
Even a casserole dish could work.
I ended up using a baking sheet and I had no problems.
There is some equipment youdoneed.
Audrey Bruno; Thomas Bringold
When you add water to flour, salt, and yeast, a fermentation process begins, Golper explains.
The verdict: It totally did!
Skip kneading and embrace the stretch-and-fold method.
Audrey Bruno; Thomas Bringold
Kneading dough helps develop the gluten proteins in bread, which is what gives it its famously chewy texture.
However, it’s not always necessary, says Golper.
For basic bread recipes, he explains that simply hydrating your ingredients will be enough to activate gluten development.
Go all the way around so the entire ball of dough gets evenly stretched.
The dough will get sticky as you work with it, so keep flour handy.
If you don’t keep your hands and countertop well floured, dough will stick to both of them.
Keep flour handy so you’re able to reach for it easily.
