Hello friends, today I want to share with you some things to consider when making bread, I am not a professional baker, I only bake bread at home to please my family, it is something I like, but when I started to prepare them I was very frustrated, because there were many times that things did not turn out as I wished, well nowadays I also have incidents.
One of the main mistakes I made was that I didn't follow the recipes. I always made them without measuring, but I think I never followed a recipe to the letter, I always increased or decreased some ingredient as I wanted. This brought me a lot of loss of ingredients because the breads were not quite right.
It is not a question of not innovating in the kitchen, if this were the case it would be very boring because new recipes would never exist, what I am trying to say is that when you start in the world of bakery you should follow the recipes as they are to get better results, and for that the ideal is to have the basic utensils to measure, like scales, measuring spoons, cups...
Therefore we can see that there are many factors that can influence the realization of the bread, one of them is the exact measures of the recipes, another very important is the climate, it is not the same to put a bread in a cold environment than in a warm one for example. Another important element is our oven, we must practice and know it in depth this will allow us to know the exact time of baking our breads in our stove. Although they may seem simple things, measurements, the climate and our oven are three essential elements that we must explore in order to achieve better results.
Nota: sigan las recetas tal cual se las indican, conozcan el clima en el que trabajan y aprenda a conocer su horno y verán que las cosas irán mejorando.
The idea of this publication is to invite you to practice and explore the elements mentioned, not to give up. You can't imagine the number of times I've thrown out mixtures when they didn't achieve the desired consistency. Once we handle these elements we can modify textures and flavors without fear of things going wrong.
Note: follow the recipes as directed, get to know the climate in which you work and learn about your oven and you will see that things will get better.
Photos taken and edited by @mjmarquez4151
@mjmarquez4151 Sin lugar a dudas seguir las instrucciones (recetas) son la garantía para que pueda salirnos bien las cosas que deseamos lograr, en su caso los panes. Interesante experiencia.
Saludos y éxitos.
Así es, saludos amigo.
Excelente post, muy buenas recomendaciones, saludos
Gracias amigo.
Yo realice pan de jamón como mi primer intento en panadería y fue muy gratificante ver que el pan sí crecía y era sabroso y la masa estaba muy bien... Pero creo que fue suerte porque los materiales los puse como tú dices, al ojo porciento jijiji
Así es amiga, así fue cuando inicie, en realidad no me quedaban tan mal, pero luego cuando quería hacer diferentes panes. Otros sabores, texturas, (ponte uno salado), simplemente le colocaba más sal, y veía con frustración que el pan no me crecía, aunque los panes en su mayoría tienes ingredientes iguales o base, (harina, sal, azúcar, agua y levadura) luego aprendí que la proporción de estos ingredientes es la que les da la textura, es lo que distingue a un pan salado de un pan de perros por ejemplo. Saludos y gracias por pasar por aquí.
#posh
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Looks freshly baked and delicious. Yummy.
They were, right out of the oven.