It may look simple, but the bread you ate from the grocery store is actually a challenge to make, especially on the hands of a beginner. There is a reason why it is important for those passionate about bread making to take up classes conducted by professionals and established artisans. Don’t fret about the details on what happens during the class. They are eager to teach their students what they know about baking. While they are imparting their knowledge to you, keep in mind that you will not get your first bread the right way. The artisans that are teaching you have been perfecting their craft for many years. You do not need to get discouraged by this. By dedicating time to perfecting baking bread, you will get the results you desired.
What do you need to know about baking classes? All the basics about baking will be taught to you.
- Mixing – you will be doing a lot of mixing with the ingredients that are going to be used for baking. The common ingredients that you will mix are yeast, salt, water and flour. All of these are combined in order to make a dough. You might be surprised as some artisans prefer to use their hands rather than the machine to make the dough. This really depends on the one teaching you the technique, but most of the time they have machines that will be responsible in making the dough.
- Proofing is all about letting the live organism, yeast, to consume the sugars in the flour and then let out the alcohol and gas, which will contribute to the rising of the bread and its flavour. For bakers, they associate caring and nurturing for proofing. Shaping is the next step to proofing, so the bakers or artisans teach their students about the dough on how the bakers want to make it look like when it is already full grown, baked bread.
- Once proofing and the shaping process is done, it will be followed by baking. The bakers start stabbing the dough that has undergone proofing, normally several times and then let it slide within the scorching hot oven. The oven you use is mostly the modern one these days, but you might see others who have retained their traditional oven and will give you a rundown on how they function and how they add to the shape and flavour to the bread.
- Of course, when the bread is done, you have to eat it. It is your creation, you deserve it. If you do not want to eat the bread right away, you can store it and bring it home with you.
The difference between store-bought bread and the bread that you baked yourself is the cost, the amount of passion and care you poured into it and the freshness that can never be beaten by mass produced bread. The ones mentioned above are the basics, but you will be shown how to properly do each of them so that it will lend to perfecting your craft in baking bread. If you want to learn more about baking tips visit http://www.breadinfife.co.uk