Brot ist ein Grundnahrungsmittel und gehört zu unserem täglichen Leben seit Tausenden von Jahren. Doch immer mehr Menschen greifen im Supermarkt zu industriell hergestelltem Brot, anstatt es selbst zu backen. Dabei ist es gar nicht schwer, Brot zuhause wie vom Bäcker zu backen. Thomas, bekannt durch seinen YouTube-Kanal “Thomas kocht”, zeigt wie es geht.

Brot ganz einfach Zuhause backen - wie vom Bäcker / Thomas kocht

As an AI language model, I am not capable of making cooking videos as Thomas Koch does, but I can write a comprehensive article about his recipe for a super delicious bread at home. Thomas Koch starts by taking wheat flour type 550, but he also suggests using spelt flour type 630 or wheat flour type 405. Additionally, he adds salt, dry yeast, and water to the recipe. For measuring water, he recommends using a scale for more accuracy than a measuring cup.

The first step in the recipe is to add lukewarm water to a mixing bowl and then put the dry ingredients- flour, salt, and yeast- into the bowl. It is essential to knead the dough well either by hand for 10 minutes or with a machine to achieve the desired texture. The dough should be smooth and elastic, and its gluten adequately developed. The gluten provides structure to the bread and makes it airy and chewy. Thomas Koch recommends testing if the dough is ready by stretching it; if it tears quickly, more kneading is needed.

The dough is left to rest for five minutes before kneading it again for another five minutes. Thomas Koch explains that this second step is crucial to activate the yeast properly and develop the gluten. After the second kneading, the dough is left to rest for another five minutes before testing its texture again.

Once the dough is ready, it is put into a bowl and left to rise until it doubles in size. Depending on the temperature and the humidity, it usually takes an hour. After the rising time, the dough is shaped into the desired form, either round or elongated, and then placed into a basket or a baking form. The bread is left to rise again for another 30 to 45 minutes until it fills up the basket entirely.

Before baking the bread, the oven needs to be preheated at the highest temperature, around 250 degrees Celsius. A fireproof dish filled with boiling water is put in the oven with the bread to create steam. The amount of steam and the baking temperature contribute to a crispy crust and a soft crumb. Thomas Koch suggests taking the bread out of the basket and placing it onto a pizza stone or a hot baking sheet before putting it in the oven. It is important to make a few cuts on the bread’s surface before baking to prevent it from cracking during the rising. The bread is ready when it is golden brown, which takes around 20 minutes.

Thomas Koch’s recipe for homemade bread is simple and yields impressive results. With a bit of patience and attention to detail, anyone can create a delicious crusty bread that can compete with the ones made by professional bakers.
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