Easy and fast home bread

Good and holy my beautiful internet readers! Welcome to a new chapter of Paulina Kitchen, in today's episode we will see how to make classic homemade bread and all its variants!

More than once I told them how to make homemade bread a way of relaxing and feeling peace. Making bread is a beautiful ceremony, it goes beyond only an economy issue. Because we well know that it is much cheaper to do it than to buy it.

But far beyond that, kneading bread is beautiful, it is great as a general activity. This era is ideal for this, we have more time those who like to enjoy kneading but in the day to day we do not reach time now we take full advantage of!

How to make homemade bread step by step

A couple of advice that will love you !
After these tips I will give you a list with toooodes the breads that you will find on my website (which are many) but first I want to give you a small general guide on how to make homemade bread .

Each way of making homemade bread carries its own indications and each recipe has its own secret, but these things that I am going to tell you serve any of them.

• The flours : It is said that flour is the star ingredient of bread. And if. Obviously Paulina is no secret that! Well. Use good flours, "strong" flours (avoid pastry flours, those that are very refined) and encourage yourself to use another type, not just wheat! A rye integral, for example, gives him a very delicious aroma!
• The kneading : Let's see, let's throw a myth down friends. Kneading is not a superhuman job! It takes time, yes ... but it is not so much! Now, let's continue: the best way to knead is first mixing the dry ingredients (flours, powdered yeast, etc.) and then wet (water, milk, butter or oil ...). Mix a little and let stand about 5 or 10 minutes covered with a damp cloth. Then turn over the mesada and knead folding the dough on itself. Let stand for a few minutes and repeat the folding process.
  This must be done as many times as necessary. How to realize when it is already? Well. When the dough is elastic and literate as the skin of a baby, ready.
• Fermentation : leave the dough, Mabel. I would close the advice there. But well, I'm going to expand a little ... if yeasts do their work quiet the bread will be much tastier.
  As a general rule, when the mass doubles its original volume is ready to be baked. If you used mother dough , for example, it will not reach double. You will be less.
• The salt : Oh my good friend the salt! Not only room, but it greatly improves the cortex! It gives color, shine, makes the bread make that crunch that we like so much.
  It gives much more structure to the dough ... of everything. As a general rule, it carries 2% salt on the weight of the flour. I mean, if you use 1 kilo of flour, you have to put 20 grams of salt.