bread ingredients

Hello and welcome to Club Paneo, the meeting place for home-made bread fans!
Today I’m going to tell you how to mix your ingredients correctly.
Whatever the recipe for bread, brioche or pizza, I generally use the same order. It’s simple, practical and makes life easier. Shall we start?
You see, it’s really easy: I put the following ingredients into the bowl of my food processer in this order:
1. The liquids: the water, milk, or oil,... By putting the liquids in first, there won’t be any flour left at the bottom of your bowl during kneading.
2. The salt and/or the sugar (if used)
3. The flour chosen for the recipe: it may be white, wholemeal or wholegrain, depending on your chosen recipe.
4. The yeast: this is the key ingredient for successful bread – without yeast the bread doesn’t rise! A 42g cube of fresh yeast or an 11g sachet of dried yeast is enough for a 1kg loaf. I put it in last after the flour, as this helps stop it from being in direct contact with the salt