Bake the Perfect Soft or Crusty Homemade Bread

Baking your own crusty homemade bread is a straightforward process that doesn’t demand extensive preparation time. While it does require some time, most of it is spent allowing the dough to rest. I decided to venture into bread-making because I found that good-quality bread was often expensive, and I believed I could craft a superior loaf at a fraction of the price.

I’m happy to share my secret for sourcing high-quality yet budget-friendly flour and provide you with the essential steps to achieve outstanding results. I purchase King Arthur Flour Sir Galahad 50 lb. Artisan Flour from a restaurant supply center. King Arthur flour is $8.49 for 5 lbs at the grocery store. I paid $40 for 50 lbs at the restaurant supply store. It is cheaper for members.

One key to soft or crusty homemade bread is process, and baking time. I add milk to the outside of the dough to help the browning process. If you want a soft crust bake for 20 minutes, and crusty bake for 30 minutes. More information will be available on the recipe.

I have a wonderful cornbread recipe that I have been making for years.

All-PURPOSE FLOUR, BREAD FLOUR AND WHOLE WHEAT FLOUR

All-purpose flour, bread flour, and whole wheat flour are three different types of flour, each with distinct characteristics due to variations in the milling process and the type of wheat used. Here’s a breakdown of their key differences:

1. All-Purpose Flour:

• Composition: All-purpose flour is made from a blend of hard and soft wheat varieties, which gives it a moderate protein content (usually around 8-12% protein).
• Uses: It’s called “all-purpose” because it can be used for a wide range of baking applications, including cookies, cakes, muffins, and as a thickening agent for sauces and gravies.
• Texture: All-purpose flour produces baked goods with a balanced texture, falling between the tenderness of cake flour and the structure of bread flour.

1. Bread Flour:

• Composition: Bread flour is made from hard wheat varieties and has a higher protein content, typically around 12-14%. The high protein content contributes to its strong gluten formation.
• Uses: As the name suggests, bread flour is specifically designed for making yeast bread and other bread-like products. The high gluten content helps bread doughs to rise well and develop a chewy, sturdy structure.
• Texture: Bread made with bread flour tends to be denser and chewier than those made with all-purpose flour.

1. Whole Wheat Flour:

• Composition: Whole wheat flour is milled from the entire wheat kernel, including the bran, germ, and endosperm. This gives it a higher fiber content and a richer flavor than refined flours.
• Uses: Whole wheat flour is a healthier option and is often used for making whole grain bread, whole wheat pasta, and some types of cookies and muffins. It’s known for its nutty taste and denser texture.
• Texture: Baked goods made with whole wheat flour tend to be denser and have a coarser texture due to the bran particles. They also have a darker color compared to those made with refined flours.

In summary, the choice of flour depends on the specific recipe and the desired outcome. All-purpose flour is versatile and can be used in a variety of recipes, while bread flour is ideal for yeast-based bread. Whole wheat flour offers added nutrition and a distinct flavor but can result in denser baked goods. You can often use a combination of these flours to achieve the desired texture and flavor in your recipes.

The history of bread is a fascinating journey that spans thousands of years and various cultures. Here’s a condensed overview of the evolution of bread throughout history:

1. Ancient Beginnings (Around 10,000 BCE): The earliest evidence of breadmaking dates back to the Neolithic period, where humans began cultivating cereals like wheat and barley. Initially, they made simple flatbreads by grinding grains and mixing them with water. These flatbreads were baked on hot stones or in the sun.
2. Discovery of Leavening (Around 4000 BCE): The ancient Egyptians are credited with discovering the process of leavening. They found that when dough was left out for a period, it would naturally ferment, leading to the production of carbon dioxide gas, which caused the dough to rise. This discovery paved the way for raised bread, with the earliest known leavened bread resembling modern-day pita bread.
3. The Role of Mesopotamia: Breadmaking became central to the diet of ancient Mesopotamians, who were skilled in cultivating grains and baking bread. They established the first professional bakeries, and bread held significant cultural and religious importance in their society.
4. Ancient Greece and Rome: The Greeks and Romans further developed breadmaking techniques. The Greeks made a variety of bread, including plakous (flatbread) and the famous Greek loaf. The Romans took bread production to an industrial scale, and they even had public ovens.
5. The Middle Ages: In Europe during the Middle Ages, bread was a staple food, and it was typically made by local village bakers. Various types of bread, including white and whole grain varieties, were produced.
6. The Renaissance: During the Renaissance, bread in Europe began to diversify further. New ingredients like sugar, spices, and dried fruits were added to bread, resulting in sweet bread varieties.
7. Industrial Revolution: The industrial revolution in the 18th and 19th centuries brought significant changes to bread production. Technological advancements such as the mechanical dough mixer and the invention of the roller milling process for flour made bread more accessible to the masses.
8. 20th Century: Sliced bread, invented in 1928, revolutionized bread consumption. It became a symbol of convenience, and it led to the popular phrase “the greatest thing since sliced bread.” In the latter half of the 20th century, whole grain and artisanal bread gained popularity as people sought healthier and more diverse options.
9. Contemporary Bread: Today, bread comes in a vast array of styles, from traditional baguettes to gluten-free and organic options. Artisanal bakeries have seen a resurgence in popularity, emphasizing handcrafted, high-quality bread.

Throughout history, bread has not only been a fundamental food source but also a symbol of culture, tradition, and sustenance. Its evolution has mirrored advancements in agriculture, technology, and culinary arts, making it a staple in the diets of people around the world.

Steps to make Soft of Crusty Homemade Bread

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