Bread is one of the most common foods made for millennia around the globe and has been around since the invention of over the fire cooking.
Every civilization has mastered bread making and made versions of bread that reflect the dishes and environment where they live. Even the Vikings conquered bread making, although something tells me it was made with Mjød (mead) instead of water.
Over the years, I have often attempted to make different kinds of bread, but only in the past two years have I improved my skills. And to be very clear, I am not great at making bread.
Many recipes are easy to follow, and you will often yield some delicious creations.
However, the result depends on your attention to detail and patience. Don’t expect to make bread from scratch for dinner when you get off work.
Despite not eating much bread anymore, I can still treat my family to the world of homemade bread for school lunches. Homemade bread easily beats the storebought versions.
Too much bread is not good.
In the past decades, we have been told to reduce our bread intake as it is not suitable for our body, to which I wholeheartedly agree. It is all about moderation, frequency, and ingredients used.
There are some unfortunate side effects of overeating bread, in particular whitebread.
- You eat more; white bread tops the glycemic index. Food with high glycemic levels does unfortunately not curb your hunger, but it urges you to eat more.
- Blood sugar goes up; the damn glycemic also has the side effect of increasing your blood sugar levels, which can move you closer to type 2 diabetes – which we don’t want.
- Weight goes up; you eat more, and because there are no fibers in white bread, you will eventually gain weight.
- Constipation dilemma; you eat white bread with no fibers, which results in constipation. We need fibers to make our guts work better.
- The damn salt: storebought bread contains higher salt (sodium) and sugar levels. Eating too much salt can cause you to feel bloated.
I firmly believe that we can eat healthier, and bread can still be part of our kitchen and meal plans. It is all about moderation and what ingredients we use.
I have eliminated salt from my bread recipes during my bread-making experiments and my desire to reduce my salt intake. Initially, the flavor of the bread changes, but salt is not essential to bread.
I have also attempted to make more fiber-rich and traditional Danish rye bread and paleo bread which is shitloads of mixed seeds and eggs.
The point is that you can make bread healthier with some tweaks to the recipe. But, it would be best if you still ate in moderation, and you have to be mindful of what spreads you add to it.
Viking made baguettesCourse: BreadDifficulty: Straight forward
It is incredible how delicious bread can be with only three simple ingredients. And yet, it should not be a surprise, given our ancestors made bread for centuries with just flour, water, and yeast.
I always thought that creating a crunchy banquette was a secret art held tightly by the French foule (the French word for mob or crowd), but I soon realized that it is pretty straightforward after a few attempts.
This recipe can be attempted by anyone interested in learning how to bake.
You will be surprised how lovely these baguettes are, and they go well with tomato soup, as a sandwich, with French cheese, or just snack on them.
Stuff You Need
6 cups of flour
3 cups of warm water
3 teaspoons of dry yeast
2 teaspoons of salt (optional)
- Preparing the dough
- Grab a large bowl
- Add all three ingredients
- Mix the ingredients using a large spoon until it is a smooth dough
- Shape it into a dough ball
- All Rise!
- Sprinkle a little flour on top of the dough ball
- Cover the bowl with plastic film
- Cover the bowl with a kitchen cloth
- Place the bowl somewhere warmish and where you don’t accidentally knock it over.
- Let the dough rise for 18 hours
- Taking Shape
- Gently remove the cloth and plastic film to reveal a slightly sticky and bubbly dough mass.
- Sprinkle a little flour on a work surface and hands
- Scoop out the dough blop with a spatular
- Sprinkle a little flour on a baking sheet or a baguette pan
- Gently shape it into three baguettes, and place them on the baking sheet/pan
- With a sharp knife, cut minor cuts on the surface
- Cover the bread with the cloth, and let it rise for 2 hours
- Baking Time
- Preheat your oven to 450F (235C for my European Viking followers)
- When the oven is ready, place a baking tin with two (2) cups of hot water in the lower half of the oven, below your baking sheet/pan
- Place the baking sheet/pan in the middle of the oven
- Bake for 10 mins and then remove the water tray
- Bake for another 30 minutes
- Salt! The neverending battle with salt. If you need a saltier taste, add 2 teaspoons of the devil’s dried-up armpit vapors or dandruff.
- With a knuckle, knock on the bottom of the bread to hear if it is ready. If it is a hollow sound, then it’s baked.
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[…] going full out here and even baked traditional baguettes for the school lunches. The baking process takes time, as some bread needs to rise for 12-18 hours. […]