{"id":13836,"date":"2022-02-13T17:55:49","date_gmt":"2022-02-13T16:55:49","guid":{"rendered":"https:\/\/www.vinhood.com\/uncategorized\/pane-fatto-in-casa-ecco-la-ricetta-base\/"},"modified":"2023-04-24T17:28:24","modified_gmt":"2023-04-24T15:28:24","slug":"pane-fatto-in-casa-ecco-la-ricetta-base","status":"publish","type":"post","link":"https:\/\/www.vinhood.com\/en\/magazine-en\/pane-fatto-in-casa-ecco-la-ricetta-base\/","title":{"rendered":"Homemade bread? Here&#8217;s the basic recipe"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container fusion-parallax-none nonhundred-percent-fullwidth non-hundred-percent-height-scrolling lazyload\" style=\"--awb-background-position:center top;--awb-background-repeat:repeat-y;--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-padding-top:10px;--awb-padding-right:30px;--awb-padding-bottom:10px;--awb-padding-left:30px;--awb-flex-wrap:wrap;\" data-bg=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2019\/07\/element_articolo_2mid-1000.png\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1996.8px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\" id=\"magazine-article\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p><span style=\"font-weight: 400;\">Homemade bread is one of the simplest and most satisfying things that you can make in the kitchen, even if you\u2019re a novice.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Just a few ingredients, simple instructions, and a guaranteed result.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">But if it\u2019s true that there are many different kinds of bread, then it\u2019s also true that there is only one basic recipe. The basic recipe for bread is always the same, with the same ingredients and the same proportions.<\/span><\/p>\n<p><b>So what is it that makes the difference?<\/b><\/p>\n<p><span style=\"font-weight: 400;\">The kneading and proofing phases are certainly key elements for a successful bread.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">For example, a recipe from a German bakery might require some modification if used on a muggy summer day in Apulia. In fact, climate and external conditions play a fundamental role in the preparation, especially during the proofing phase.<\/span><\/p>\n<p><img decoding=\"async\" class=\"lazyload aligncenter size-full wp-image-13162\" src=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_3.jpg\" data-orig-src=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_3.jpg\" alt=\"\" width=\"800\" height=\"400\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27800%27%20height%3D%27400%27%20viewBox%3D%270%200%20800%20400%27%3E%3Crect%20width%3D%27800%27%20height%3D%27400%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_3-200x100.jpg 200w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_3-300x150.jpg 300w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_3-400x200.jpg 400w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_3-500x250.jpg 500w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_3-600x300.jpg 600w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_3-700x350.jpg 700w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_3-768x384.jpg 768w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_3.jpg 800w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2><strong>THE BASIC RECIPE<\/strong><\/h2>\n<p><span style=\"font-weight: 400;\">The <\/span><b>basic recipe<\/b><span style=\"font-weight: 400;\"> for a 1 kg loaf is:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">-white flour: 580 gr<\/span><\/p>\n<p><span style=\"font-weight: 400;\">-water: 406 ml<\/span><\/p>\n<p><span style=\"font-weight: 400;\">-instant yeast 4 gr (or fresh yeast 12 gr)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">-salt: 12 gr<\/span><\/p>\n<ul>\n<li><b>Flour<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Good flour must have an elevated capacity to absorb water and an adequate protein content. It\u2019s quality is measured with the W<\/span><a href=\"https:\/\/www.cibo360.it\/alimentazione\/cibi\/cereali\/derivati\/farina_caratteristiche.htm\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">index<\/span><\/a><span style=\"font-weight: 400;\"> present on the package or, as an alternative, on the producer\u2019s website.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The protein content of the various kinds of flours is the following:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">-pastry flour 9%;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">-all-purpose flour 10.5%;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">-bread flour 12.5%;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">-high gluten flour 14%.<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">\u00a0<\/span><b>Leavening Agent<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">That which initiates fermentation and makes the dough rise. Let\u2019s look at the different kinds:\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">-fresh brewer\u2019s yeast: it\u2019s a \u201clive\u201d yeast, made up of single-celled microorganisms, that must be stored in the refrigerator for about one month. A standard piece weighs 25 g and has a soft consistency and a light grey\/beige color. Before using it, it must be crumbled and dissolved in warm water. The proofing that it generates lasts several hours, until the dough has doubled or tripled its volume;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">-dry active brewer\u2019s yeast: it comes in partially dehydrated granules. It must be rehydrated in water with a pinch of sugar, at a temperature of approximately 35\u00b0-38\u00b0C;<\/span><\/p>\n<p><span style=\"font-weight: 400;\">-instant yeast:it reacts more quickly and can be mixed directly into the flour, skipping the activation and rehydration phase. Specific strains of selected yeast, which are very resistant to the drying process, are used for its production.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">We\u2019re aware of the fact that there\u2019s a sort of legend behind fresh yeast, which many consider the best solution for any recipe. But that\u2019s not always the case! The only option is to try the best alternative for each recipe!<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">\u00a0<\/span><b>Water<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">As simple as it is important.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Bottled water or tap water?<\/strong> Even in this case, we can\u2019t give you a single answer to take as <strong>\u201cabsolute truth\u201d<\/strong>. The important thing is to not use water with a very low fixed residue because the presence of minerals is fundamental to the proofing and crumb grain of our loaf.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Soft water, on the other hand, due to a lack of mineral salts, doesn\u2019t help to strengthen the gluten and produces soft and sticky doughs. <\/span><span style=\"font-weight: 400;\">Alkaline water, or that with a pH &gt; 7, can also negatively affect the dough, tending to neutralize the development of the proper acidity necessary for adequate proofing. <\/span><span style=\"font-weight: 400;\">The benefit of using bottled water is that one can establish these properties with precision, thanks to the \u201chardness\u201d and \u201cfixed residue\u201d specifications on the label.\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">\u00a0<\/span><b>Salt<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">There\u2019s not much to tell you about this last ingredient. Normal kitchen salt is perfectly fine for your recipe. Nevertheless, if you happen to have <strong>sea salt<\/strong> in your pantry, then we recommend opting for this second choice!<\/span><\/p>\n<h2><b>METHODS<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">During our exploration of basic bread preparation, we\u2019ve seen that the ingredients to be used are always the same. Now we get to the more interesting part: the methods with which we can combine these ingredients. These methods vary and allow us to obtain breads with distinct characteristics.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">But what are these methods?<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"><strong>direct method:<\/strong> all of the ingredients are combined in a single phase and added respecting a precise order. Subsequently, the dough is left to rest for an amount of time that varies depending on the type of flour used and the type of recipe;<\/span><\/li>\n<li><span style=\"font-weight: 400;\"><strong>semi-direct method:<\/strong> here too the ingredients are combined in a single phase, but with the use of carry-over dough, or rather, a piece of dough left over from the previous preparation and already mature;<\/span><\/li>\n<li><span style=\"font-weight: 400;\"><strong>indirect method:<\/strong> in this case there are <strong>two distinct phases<\/strong>. In the first phase, the pre-leavened dough (biga or poolish) is prepared and allowed to ferment, and only subsequently are all of the other ingredients added. The bread obtained with this method is more fragrant and has a more intense flavor, in addition to being more easy to digest thanks to the larger crumb grain.<\/span><\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"lazyload aligncenter size-full wp-image-13160\" src=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_2.jpg\" data-orig-src=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_2.jpg\" alt=\"pane fatto in casa\" width=\"800\" height=\"400\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27800%27%20height%3D%27400%27%20viewBox%3D%270%200%20800%20400%27%3E%3Crect%20width%3D%27800%27%20height%3D%27400%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_2-200x100.jpg 200w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_2-300x150.jpg 300w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_2-400x200.jpg 400w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_2-500x250.jpg 500w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_2-600x300.jpg 600w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_2-700x350.jpg 700w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_2-768x384.jpg 768w, https:\/\/www.vinhood.com\/wp-content\/uploads\/2022\/02\/inner_pane_fatto_in_casa_2.jpg 800w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/p>\n<h2><b>PRE-LEAVENED DOUGHS<\/b><\/h2>\n<p><b>Biga <\/b><span style=\"font-weight: 400;\">is a dry and \u201cshredded\u201d<\/span> <span style=\"font-weight: 400;\">dough. This kind of dough has a fermentation time that varies <strong>from 16 to 48 hours<\/strong> depending on the amount of yeast used and the temperature of the environment. The bread that\u2019s obtained has a very soft crumb, characterized by a big and irregular crumb grain and excellent <strong>for soft focaccia and large leavened products<\/strong>.\u00a0<\/span><\/p>\n<p><b>Poolish<\/b><span style=\"font-weight: 400;\"> is a rather liquidy dough made with the same amount of water and flour. The greater moisture content reduces maturation times. The bread that\u2019s obtained using this pre-leavened dough is characterized by a small crumb grain and a crunchy surface, <strong>like ciabatta bread or baguettes<\/strong>.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">All that\u2019s left for you is to roll up your sleeves and start kneading.<\/span><\/p>\n<p><strong>Now you have a valid reason to empty the supermarket aisles of their yeast!<\/strong><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Homemade bread is one of the simplest and most satisfying things that you can make in the kitchen, even if you\u2019re a novice. Just a few ingredients, simple instructions, and a guaranteed result. But if it\u2019s true that there are many different kinds of bread, then it\u2019s also true that there is only one basic recipe.<\/p>\n","protected":false},"author":6,"featured_media":13148,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[480,83,652],"tags":[494],"solution_tag":[],"class_list":["post-13836","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-how-to","category-magazine-en","category-public-post","tag-bread"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Homemade bread? 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