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Let's make some bread in 20' by fotostef

View this thread on: hive.blogpeakd.comecency.com
· @fotostef · (edited)
$8.03
Let's make some bread in 20'
Fotini (my partner) and I, are making our own bread for more than ten years and I can tell you that once you get the hang of it, you'll do it even with your eyes closed! 

If this is not the first time you visit my blog, you'll know that I am not a food blogger but I do enjoy, once in a while, posting some food pics or a recipe that I think it deserves your attention. 


![IMG_8021.jpg](https://files.peakd.com/file/peakd-hive/fotostef/XRZF0cct-IMG_8021.jpg)



So why bread and why now. It is my perception that during the past couple of months a lot of people confined in their homes, started making their own bread, to the point that there was shortage of flour in many countries. Not in Greece but even here it was a little difficult to find yeast, which was quite surprising.

The other thing about my cooking is that I don't do complicated recipes. I don't believe that you have to be all day in the kitchen to make a great meal. I took the pictures for this one in real time, as Fotini was kneading the dough and it didn't take more than 20'.


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<div class="pull-left">https://files.peakd.com/file/peakd-hive/fotostef/vnbYAz6n-IMG_7925.jpg</div>

<div class="pull-right">https://files.peakd.com/file/peakd-hive/fotostef/EAik3Oxz-IMG_7926.jpg</div>

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![IMG_7927.jpg](https://files.peakd.com/file/peakd-hive/fotostef/2T0DF4JQ-IMG_7927.jpg)

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<div class="pull-left">https://files.peakd.com/file/peakd-hive/fotostef/BvvO1kTp-IMG_7930.jpg</div>

<div class="pull-right">https://files.peakd.com/file/peakd-hive/fotostef/l5FfoIE7-IMG_7934.jpg</div>

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<div class="pull-left">https://files.peakd.com/file/peakd-hive/fotostef/mMZHr1Ja-IMG_7935.jpg</div>

<div class="pull-right">https://files.peakd.com/file/peakd-hive/fotostef/o1vk1iVr-IMG_7937.jpg</div>

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![IMG_7939.jpg](https://files.peakd.com/file/peakd-hive/fotostef/jwHXeoaZ-IMG_7939.jpg)


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For two medium size loafs we used 1,5 kg (3,3 lbs) flour, a few seeds (linseed, sesame and black sesame), some salt and 18 gr (0,63 oz) dry yeast. The flour is a mixture of whole grain wheat flour, whole grain barley flour and blended oatmeal but you can use whatever pleases you, it won't make much difference to the procedure. 

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<div class="pull-left">https://files.peakd.com/file/peakd-hive/fotostef/A9TxA8fI-IMG_7942.jpg</div>

<div class="pull-right">https://files.peakd.com/file/peakd-hive/fotostef/u1fBxsmD-IMG_7946.jpg</div>


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<div class="pull-left">https://files.peakd.com/file/peakd-hive/fotostef/Ktzj44hc-IMG_7947.jpg</div>

<div class="pull-right">https://files.peakd.com/file/peakd-hive/fotostef/xktJmLSp-IMG_7955.jpg</div>

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We also used some olive oil (Greeks use olive oil to everything) but any other kind will do and a spoon of honey that we had previously diluted in warm water. The water temperature should be around 50°C (122°F). It is so hot that you can put your finger in it for 10 seconds but no more. The quantity of the water is really up to the flour. For our mixture we used a little more than a liter but you'll have to experiment on that one. 

![IMG_7958.jpg](https://files.peakd.com/file/peakd-hive/fotostef/PFqMQSsb-IMG_7958.jpg)


![IMG_7963.jpg](https://files.peakd.com/file/peakd-hive/fotostef/EBqwQHdx-IMG_7963.jpg)

The secret is to add the water gradually and keep mixing it as you proceed. When the dough gets too sticky some more olive oil is really helping! Kneading is not difficult you just have to figure out when to stop adding water. Usually when a beginner thinks that it is ok, it needs some more :) 

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|https://files.peakd.com/file/peakd-hive/fotostef/mQop9xXC-IMG_7966.jpg|https://files.peakd.com/file/peakd-hive/fotostef/HvkPOOCi-IMG_7975.jpg|https://files.peakd.com/file/peakd-hive/fotostef/D2i0IkcP-IMG_7977.jpg|
|-|-|-|
|https://files.peakd.com/file/peakd-hive/fotostef/67efVgEh-IMG_7979.jpg|https://files.peakd.com/file/peakd-hive/fotostef/zmyZUKiw-IMG_7983.jpg|https://files.peakd.com/file/peakd-hive/fotostef/Nh8vApTa-IMG_7997.jpg|

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![IMG_7995.jpg](https://files.peakd.com/file/peakd-hive/fotostef/uTmyOCrQ-IMG_7995.jpg)

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I took a lot of pictures to show to you how the texture of the dough is changing. You can open all of them in full screen if you find that useful. I even made a small video to grasp the feeling of it! But in any case, no matter how gross you might think that your dough is, do not be afraid to bake it. At the beginning I baked some terribly sticking masses that turned out to be a not very beautiful, but absolutely delicious bread!  

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https://youtu.be/xY_-36IDTvs 

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<div class="pull-left">https://files.peakd.com/file/peakd-hive/fotostef/kNwKHtq1-IMG_7999.jpg</div>

<div class="pull-right">https://files.peakd.com/file/peakd-hive/fotostef/IXkJLez8-IMG_8001.jpg</div>

-----------

Once you are done with the kneading you put the dough into a loaf pan and let it rest in a warm place (maybe under a blanket) for 30' - 40'. Make sure that it has enough room because it will get bigger! 

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![IMG_8003.jpg](https://files.peakd.com/file/peakd-hive/fotostef/pHUp2Ejd-IMG_8003.jpg)


![IMG_8006.jpg](https://files.peakd.com/file/peakd-hive/fotostef/S0vyUBLC-IMG_8006.jpg)

------------

Last thing is to do some light cuts on the top of the loaf (so it won't crack later) and put it in a preheated oven at 180 °C (356°F) for 60'. 
That's all!

![IMG_8013.jpg](https://files.peakd.com/file/peakd-hive/fotostef/b3VrOXQq-IMG_8013.jpg)

![IMG_8016.jpg](https://files.peakd.com/file/peakd-hive/fotostef/7mTZxVi9-IMG_8016.jpg)

As you can see the only tricky part is to put the right amount of water but it is not that hard, you'll know it when it is right! And the satisfaction to make your own bread exactly as you like it is priceless. Myself I cannot enjoy  bread from the baker, anymore, I find it tasteless and "fake". 
What about you?

![IMG_8022.jpg](https://files.peakd.com/file/peakd-hive/fotostef/sQ6MH59Z-IMG_8022.jpg)



<center>**All the pictures  and the words are mine.**

*Thank you for reading and if you want to know more about me you can check out my [introduction post.](https://peakd.com/hive-174578/@fotostef/my-introduction-to-the-hive-community)*

**Commenting, upvoting and rebloging are highly appreciated!**</center>

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vote details (186)
@chitty ·
I have picked your post for my daily hive voting initiative, Keep it up and Hive On!!
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@fotostef ·
Thanks :)
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@fotostef ·
And my tweet!

https://twitter.com/fotostef1/status/1262848449927667718

#posh
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@gabrielatravels ·
The only bread I make at home.. is banana bread, which is not even bread, how crazy is that hahaha. But you should try it someday, I'm sure you'll love it! 
I am the person who doesn't eat bread, except when I make sandwiches and that's pretty rare, that's why I don't make a *real* bread :D
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@fotostef ·
Banana bread? That sounds interesting!
I wasn't eating bread for a long time, too but when Fotini made the first loaf I started to review my attitude! I still don't eat all the other breads though :)
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@gentleshaid ·
Those breads look awesome!
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@fotostef ·
Thanks :)
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@gregory-f ·
I love baking bread. Nothing smells as good. There are so many different types of bread, I enjoyed watching your process and the end result looks so good.
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@fotostef ·
Oh yes, the smell of freshly baked bread in the house is unbeatable :)
Thank you for your support! 
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@hivebuzz ·
Congratulations @fotostef! You have completed the following achievement on the Hive blockchain and have been rewarded with new badge(s) :

<table><tr><td><img src="https://images.hive.blog/60x70/http://hivebuzz.me/@fotostef/upvoted.png?202005192114"></td><td>You received more than 55000 upvotes. Your next target is to reach 60000 upvotes.</td></tr>
</table>

<sub>_You can view [your badges on your board](https://hivebuzz.me/@fotostef) and compare to others on the [Ranking](https://hivebuzz.me/ranking)_</sub>
<sub>_If you no longer want to receive notifications, reply to this comment with the word_ `STOP`</sub>



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@qurator ·
Qurator
<center>Manually curated by brumest from the [Qurator](https://steemit.com/qurator/@qurator/qurator-registration-update-or-now-free-to-join) Team. Keep up the good work!</center>
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@fotostef ·
Thanks a lot :)
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