baking episode 20: bread baking tips and homemade yeast #shortsfeed
Making bread at home is no rocket science.
Use 1 tablespoon of homemade yeast for a mini loaf, and 1 to 2 tablespoons for a regular loaf. A loose dough will give you better bread. Cold-proofing the dough in the fridge for 24 to 36 hours helps reduce the sourness in breads made with a sourdough starter or homemade yeast.
Once the dough returns to room temperature, shape it. Always shape the dough when it looks doubled in size.
Give it a milk wash and cover with a damp cloth so it doesn’t dry out. The shape should always match your bread mold.
After the second proof, apply another milk wash and bake.
As soon as it’s baked, take the bread out of the air fryer, apply a milk wash or some butter, and cover again with a damp cloth.
Slice the bread only when it has completely cooled down.