We often say that some cakes are super good, beautiful, refined but that we will never be able to redo them at home. And if one day, taken with a momentum of motivation, we are tempted to try to make them: it is the drama, the total failure! The cracked macaroons, the crumbling entremets, the totally misshapen flash, all this happened to me when I was starting out in pastry. There is something to be held back in his momentum and to think that pastry is definitely not our thing. But believe me, don’t! If sometimes the technique is bad, other times it is often that we do not have the right tools at hand. You can quite manage with a small survival kit in the kitchen with a little technique and technique, but believe me! Everything becomes simpler when you have the right utensil for the right task.
Undoubtedly, each baker has their own secrets and “tricks” to give a unique flavor to their bread. Some will use a specific brand of yeast, others will rely on the texture of their bread or the bakery equipment they have, and there will be those who only follow the family tradition.
But most deal with process-complicated situations that can be facilitated with simple and practical ideas. Thus, Europe was given the task of seeking several quality tips so that the bread you extract from your ovens have an unrivaled taste.
- A happy yeast guarantees a feast
Yeast is a very special ingredient that needs your “time and space” to give your best. Be generous to her, you’ll thank her. Also, if you’re about to use active dry yeast, try it first to see if it’s still alive and active.
- Simple and fresh yeast
When you’re collecting ingredients for your recipe, be sure to use fresh, high-quality products. After all, they are the basis of your bakery and if they don’t have these characteristics, you won’t get a good result or with the best convection ovens.
- Less is more
Don’t add too much yeast to your dough. The best bread dough should be a little sticky to the touch, but not be saturated with this ingredient. It is also recommended that you know what type of kneading you will perform, because it may be the difference between the quality of one bread and another; for example, using bread kneaders allows you to have your hands free to perform other activities: optimize costs and labor without sacrificing taste, texture and care.
- Make your job easier
Coat your hands and tray with a little oil. This will make the process of shaping bread much easier.
- Test your dough
Sometimes it’s hard to know the exact moment when your bread kneaders need to stop. To guess, firmly chop the dough with your finger. If the dough returns to its place, it’s time to turn off your kneaders!
- The perfect crust
Although your bakery gear has a lot to do with the texture you get on your bread, there are a few tricks to ensure the result you expect.
- For a crispy crust, brush the dough with water before you put it in your convection oven.
- For a bright crust, whisk an egg with a tablespoon of water and brush your dough before you bake it.
- For a soft crust, brush your dough with milk or melted butter after you bake it.
- Bake with love
Baking is a relaxing experience that can be shared with your family and friends. If you can, share it from time to time with them, because there is nothing more than a rich freshly baked bread.
Finally, remember that in Europe we have everything you need for your bakery, so in our catalog, you can find all the necessary equipment to grow your business and the quality of your bread.