Bread baking made easy – valuable baking tips for you

Last week we introduced you to the recipe for a Whole wheat walnut bread from Cilli Reisinger. Cilli Reisinger, who is a passionate bread baker, not only has heaps of great recipes in her recipe book, but also valuable tips for baking bread. We’ve put together the tips for you – making bread baking easy:

• When it comes to flour, look for quality and freshness. With a grain mill, you grind the whole grain, which is why important and valuable ingredients are not lost. The purchased flour loses these valuable substances through oxidation. Most often, this flour also contains preservatives.
• When you prepare the dough, do not add all the liquid immediately. This is because the dough may become too soft. If this is the case, simply add some more flour. Cilli Reisinger’s recommendation is 400-500 ml of liquid for 1 kg of flour.
• Tips for the yeast dough:
  • Dry yeast does last longer than fresh yeast. But the freshness goes up faster.
  • Yeast dough rises well when the ingredients are at room temperature (at least 22°C).
  • When letting rise, cover the dough with a cloth and keep warm.
  • The dough should not rise too long the last time, so that it does not collapse in the hot oven.
• If grains, such as flax seeds, sunflower seeds, or sesame seeds, are going into your bread dough, soak them overnight beforehand.
• If you are going to bake a loaf in a loaf pan, the dough should be a little softer initially. You can also remove the bread from the loaf pan 10 minutes before the final baking and put it on the baking sheet. This gives the bread a beautiful color and crust.
• To prevent the bread from drying out while baking in the oven, add a bowl of water to the oven.

You can apply these great tips to whole wheat walnut bread right now. Here is the recipe for you: wholemeal walnut bread

We wish you a wonderful day!

P.S. If you want to grind not only “conventional” grains, such as spelt, rye, etc., we also have a Salzburg grain mill that is suitable for large and hard grains: our Max Spezial

source

Reisinger, C. (20156): Cilli Reisinger’s Bread Baking Book. Simply good recipes from the farm. Innsbruck: loewenzahn, p. 12f