Making bread requires little more than your hands, an oven and patience. The recipe for success is simple; time and warmth are all it takes to transform a few basic ingredients into springy silky dough that bakes to a crackly, crusted loaf. It is like most things- easy when you know how, with practice makes perfect. If we had to choose one single phrase that I feel is essential to bread making, it would be this; bread is alive, growing entity and, the product of it’s ingredients and surroundings; it responds to its environment- “treat the rising dough as if it were alive’’ While we advocate the use of scales, warmers and thermometers, remember that observation is the baker’s traditional tool. The more you make bread, the better your bread will be.˃˃˃ A Gallery Of Breads
A world of possibilities! In the gallery of breads of breads which celebrates a truly universal food. A meal is not a meal without bread in countries as diverse as Italy, Mexico, and France. A variety of textures and tastes abounds to define this global culinary staple.˃˃˃ Quick Breads
Quick Breads can be made in minutes, since they do not require the prolonged heading and lengthy rising. Instead of yeast, these breads are made with rising agent such as baking powder or baking soda that begins to release gas bubbles the moment it is moistened. When making quick breads, it is important to blend the wet ingredients separately and combine then just before baking. Swift, gently mixing is essential because if the batter is beaten too vigorously, the gluten in the flour will strengthen the mixture and the texture of the load or muffins will be tough˃˃˃ Pizzas and calzones
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