Minimal kneading? High-protein flour to hold hydration? Improve this question. Industrial Industrial 1 1 gold badge 2 2 silver badges 6 6 bronze badges. Add a comment. Active Oldest Votes. Some things that will help: Relatively high hydration. Improve this answer.
Athanasius Athanasius In short, the main factors are: The right flour and balance between water and flour - depends greatly on flour quality. The right kneading - enough to make the gluten into an elastic structure with long threads, but not too much as it will break the structure. The right handling of the wet dough - avoiding collapsing the gluten structure.
The right baking - minutes at degrees on a baking stone. Rasmus Rasmus 1 1 silver badge 2 2 bronze badges. Could you elaborate a tiny bit on what "right" means for each of those things? In short, the right flour can contain a high percentage of water. Right kneading means enough to make the gluten elastic. Right handling means to avoid collapsing the dough, right baking is high temperature on a baking stone. See details on my blog post - this is not so easy :- — Rasmus. Yup, it's fine to link to your post for additional information but we'd rather have enough in the answer you can edit it for people to get an idea before they go off to read.
Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password. Post as a guest Name. This excessive amount of gas is enough to break the structure of your bread.
It can actually cause the small pockets of gas inside the bread to tear into larger pockets, causing large holes in your bread. It can also cause heavy tearing all around the loaf, which definitely ruins its appearance. To know when your bread is proofed, it should be roughly doubled in size and respond appropriately when you poke it. To test it, poke your finger 0. Bread that has a very fast proofing time often has a basic flavor rather than the complexity you get with a much longer proof.
Just like how a lot of people put their dough in a warm area to speed up the rise, plenty of people also put an excessive amount of yeast into it.
This excessive amount of yeast can produce far too much gas at once, which will likely leave you with a damaged gluten structure and very large holes. Putting in half or even a quarter of what the recipe calls for can improve the quality of the rise and overall flavor of the bread. One thing you absolutely need for good bread is plenty of gluten development.
Gluten is an essential component in bread that helps to create the structure of the crumb and allows the bread to rise without bursting. Dr James Holloway has been writing about games, geek culture and whisky since By: James Holloway. Fungus Among Us The yeast used in baking bread, as well as in brewing bear, is a species of fungus. Yeast Feast When activated by being brought into contact with air, water and flour, yeast to ferment the sugars present in the flour.
It's a Gas As the yeast continues to metabolize sugar and release carbon dioxide, the bread dough gradually rises. The Finishing Touch. How to Make Bread Tender. Does Heat Kill Lactobacillus Bacteria How to Make Bread Chewy.
The Effects of Inhaling Air Dusters. However, there has been some criticism of the effect on nutritional value. Bread is usually made from wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven.
The addition of yeast to the bread explains the air pockets commonly found in bread. Bread is also made from the flour of other wheat species including spelt, emmer, einkorn and kamut. Non-wheat cereals including rye, barley, maize corn , oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.
Gluten-free breads have been created for people affected by gluten-related disorders such as celiac disease and non-celiac gluten sensitivity, who may benefit from a gluten-free diet. Gluten-free bread is made with ground flours from a variety of materials such as almonds, rice, sorghum, corn, or legumes such as beans, but since these flours lack gluten they may not hold their shape as they rise and their crumb may be dense with little aeration.
Additives such as xanthan gum, guar gum, hydroxypropyl methylcellulose HPMC , corn starch, or eggs are used to compensate for the lack of gluten.
Bread has significance beyond mere nutrition in many cultures because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements alongside wine of the Eucharist, and in other religions including Paganism. In many cultures, bread is a metaphor for basic necessities and living conditions in general.
0コメント