Jania Bakes Bread at Home

Focaccia Rectangular Bread

Baking bread at home is a wonderful culinary experience that allows you to create delicious and fresh loaves right in your own kitchen. It's fantastic that Jania, our grand daughter, has a talent for cooking and baking, and her decision to bake bread, during her summer vacations, showcases her culinary skills. Focaccia bread is a flat leavened oven-baked Italian bread. In some contemporary places, such as Rome, it is a style of Pizza, also called Pizza Bianca. Focaccia may be served as a side dish or as sandwich bread and it may be round, rectangular or square shape.

The process of baking bread involves a few key steps that contribute to the final mouthwatering product. Firstly, the ingredients are combined. Basic bread ingredients typically include flour, yeast, salt, and water. However, various recipes may call for additional ingredients such as sugar, oil, eggs, or herbs, depending on the desired flavor and texture.

Once the ingredients are measured and combined, they are kneaded together. Kneading is an essential step as it helps develop gluten, a protein that gives bread its structure and elasticity. Jania likely spent some time kneading the dough until it became smooth and elastic, ensuring a well-developed gluten network.

After kneading, the dough undergoes fermentation. This process allows the yeast to consume the sugar in the dough and produce carbon dioxide gas, leading to the rising of the bread. Fermentation times can vary depending on the recipe, but it generally involves letting the dough rest in a warm, draft-free area until it doubles in size. Jania took care to provide the right conditions for the dough to rise properly.

Once the dough had risen, it was shaped into the desired form. Common shapes include round loaves, baguettes, or rolls. Jania carefully shaped the dough, paying attention to achieving an even distribution of air bubbles and a uniform appearance.

Next comes the final rise, also known as proofing. During this phase, the shaped dough is left to rise again. This step helps enhance the flavor and texture of the bread while allowing any remaining fermentation to occur. Proper proofing ensures a light and airy interior with a golden crust.

Finally, the bread is baked in an oven. Baking times was kept for 35 minutes at a temperatures of 425 degree F for this type and size of bread. The hot oven creates a heat source that activates the yeast, causing the dough to expand further and giving the bread its final structure and texture. The aroma that fills the kitchen during baking is truly delightful.

The aroma was enjoyable and intoxicating.

Jania's bread turned out exceptionally well since it was "awesome" and "tempting to eat." A perfectly baked bread typically has a golden crust, a soft and chewy interior, and a captivating aroma. There's nothing quite like the satisfaction of slicing into a fresh loaf of homemade bread, whether enjoyed on its own, with butter, or as a delightful accompaniment to a meal.

Testing was done in an old fashioned way. A story by me helped to unravel it. My father late Vasdev Singh, immediately after country’s partition in 1947, served with the Government as a food inspector in Panipat, India. Besides distribution of raw food grains, it was also his duty to visit city Bakeries to inspect proper cooking in old fashioned wood-fired ovens. He used to put his thumb in the baked bread. Now if the bread was thoroughly cooked, the bread will quickly revert to its normal shape. 

Old fashioned test for proper baking

So when this test was done on Jania’s bread, she came out perfectly successful.

Baking bread at home allows for customization, experimentation, and the joy of sharing the results with loved ones. Jania's talent for baking opens up a world of possibilities, and her dedication and skill in creating such a tempting bread are truly commendable.