Differences

This shows you the differences between two versions of the page.

--- kuckucksmuehle:recipes:dry_yeast_bread [2018/12/06 00:33] – [Materials:] aimeejulia
+++ kuckucksmuehle:recipes:dry_yeast_bread [2018/12/06 00:41] (current) – [Baking bread] aimeejulia
@@ Line 25: / Line 25: @@
 ==== Baking bread ====
-Mix in the salt 1 tablespoon for every kg of flour.
+Mix in the salt 1 teaspoon for every kg of flour.
 Leave the dough to proof for 30 min.
-If you are using **bread molds** now is the time to oil them, you can also use butter for this. You can line the tin with seeds if you like.
+If you are using **bread molds** now is the time to oil them, you can also use cooking oil for this. You can line the tin with seeds if you like.
 If you are not using a mold you should make the dough firm and non sticky to the touch.
-If you are using **a bread making machine** it is important that you look at the manual for the machine to figure out with setting works best. In my case this was a total fail when using the usual setting for the shop bought mix. Further research is required.
 If you are using **a gas oven** use [[http://www.inspiredtaste.net/23326/oven-temperature-conversion/|gas mark 4 / 5]] which is about 180 degrees Celsius or 360 degrees Fahrenheit and cook for about 1 hr 30min. The oven we use here is not a fan oven and it is hotter at the front and doesn't circulate the heat. Check the bread after an hour, sticking a knife in will tell you whether the bread is ready. The knife should come out with small bits of bread for you to taste. If it comes out wet your bread isn't done yet.
 If you are using **a wood oven** start baking at 200 degrees. You can use a cooking thermometer to measure the temperature.
-I put a metal cup with water in it with the bread during the baking stage for the first 45 min this will keep the bread moist.