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Make your own Bread

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A RECIPE FOR BREAD

INGREDIENTS :  For 1 kg of flour :
around 5.5 dl of water, or combination of water and milk
15 to 20 g of baker’s yeast,
15 to 20 g of salt.
KNEADING : Quality of the bread depends very much on time for kneading : the dough must be worked seriously, with energy.

Knead the dough at least 20 minutes; at the end the dough has to be flexible, elastic, glossy, and must not stick to the fingers. Leave the dough in the recipient used for kneading and cover it with a cloth.

FIRST FERMENTATION : has to operate one hour or more, in a room at 20 °C ; at the end of first fermentation the volume of the dough is twice.
SHAPING : consists in working out again the dough and put it in a shape adequate to the recipient (web) where it will have the second raise up (second fermentation). Sprinkle with flour the web, before laying down the dough.
 
SECOND FERMENTATION : Always in a room at 20 °C, it lasts one hour more.
PUTTING INSIDE THE OVEN : put down gently the dough on the shovel and cut quiqkly the upper face of each bread, on one third of the heigh. In the case of a domestic oven, put the thermostat on 8.
COOKING : around 50 minutes are necessary, for a bread of 1kg.