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The big lesson here: too much of any ingredient can mess with your bread’s rise—even flour. Too much flour can make your dough stiff and dry.
Chewy yeast-raised flat bread is a snap to make in a bread machine. Serve naan with your favorite Indian dish to soak up the curry and sauces. —Shannon Ventresca, Middleboro, Massachusetts
When the yeast cells die, they release high quantities of a protease which snip protein strands, and in large die-offs result in soft, sticky dough, less baked volume, and a coarse crumb, [2] but in smaller die offs, increase dough extensibility and baked volume. [10] Different bread varieties will have different process requirements.
(Wet your hands with water if the dough keeps sticking and make sure not to flatten the dough—any bubbles make for a nice, airy loaf.) Preheat the oven to 460° F and place an empty dutch oven ...
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
A dough with very high hydration. In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels, and medium hydration levels (58–65%) are typical for breads and rolls. [25]
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
From sourdough and French bread to pillowy brioche, it's one of the simplest, most satisfying snacks you can make. It's the perfect breakfast side, charcuterie board staple, or vessel for any ...