Do you know what’s great about learning to bake at home?
You can use one recipe to bake enough bread to feed a village. Well, maybe not an entire village but they’re enough to feed a lot of people for days.
With the original dough, you can flatten it with a rolling pin.
Using a round cutter, cut several pieces of round dough and create bow ties. Be sure to sprinkle black sesame on top for that added crunch.
You can also use the dough to create not just croissants but a bigger croissant loaf.
Don’t you just love breaking off a piece of croissant? You’ll bite into the flaky top and then the soft middle. Sometimes, we wish we could eat more. Well, now you can with a bigger croissant loaf!
Remember to have creamy milk chocolate dip ready to eat with it!
One of the techniques that a lot of breadmakers like to practice is scoring their dough. If you want to practice scoring, then this is the perfect way to do it!
You don’t need a lot of tools to score.
You can use two forks held together by an elastic band and pinch your dough all over in rows. You can also use a strainer basket to create a chained look on top of your dough.
Use a pizza cutter to go around the bread to score it. Be careful not to go too deep or you may cut the dough in the process.
Just go deep enough to create lines.
Or you can create pieces of bread that you can eat with jam. You can create roses or cut the dough into long strips to create a round bun.
However, any of these designs don’t matter if you don’t build the foundation.
Make sure that your yeast is still alive otherwise, your bread will become dense and flatter than it should be. How do you know if your yeast is alive and has been activated?
When it starts to bubble and foam. If after five to ten minutes this doesn’t happen, then your yeast is either already dead or was killed when you added the water.
You can opt to use instant yeast if you’re unsure.
Make sure to proof your dough to let the yeast do its job of rising. Place in a large container (bigger than the dough because it will double in size), coat with oil, cover with a damp towel, and set it aside in a warm room.
How do you know when it’s proof-ed enough?
Poke it with your finger. If the indent rises halfway up, then it’s good to go.
If not, it will spring fully back up. If that happens, you can let it rest a little bit more.
Always remember to preheat your oven.
This is crucial for two reasons. One, steam builds up and prevents your dough from drying out as it bakes. Two, the hot temperature gives the yeast additional power to rise even more.
Are you ready to bake bread?
Get the different designs and recipes when you watch the video below.
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