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Revivals of no-knead breads continue, and the earlier history is often overlooked. In 2007, Hertzberg and fellow author Zoe François published Artisan Bread in Five Minutes a Day, which uses a no-knead method of stored and refrigerated dough that is ready for use at any time during a 5- to 14-day period.
The dough is shaped into loaves, left to rise, and then baked. A number of 'no knead' methods are available for sourdough bread. Due to the length of time sourdough bread takes to proof, many bakers may refrigerate their loaves prior to baking. This process is known as 'retardation' to slow down the proofing process.
Beer bread – Bread baked with beer in the dough; Biscuit – Type of bread; Boortsog – a traditional fried dough food found in the cuisines of Central Asia, Idel-Ural, and Mongolia; Brown bread – Whole grain bread; Bun – Bread-based food; Bush bread – Seedcakes baked by Aboriginal Australians; Carrot bread – Bread featuring carrots
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Borodinsky bread (Russian: бородинский хлеб borodinskiy khleb) or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. In German cuisine, Butterbrot (literally: butter bread = bread with butter) is a slice of bread topped with ...
Made of rye and wheat flour or up to 1/3 whole rye grains may have whole seeds, usual sourdough base, low fat, no oil or flavoring but salt, high fiber, little or no sugar, usually long brown rectangle. Rumali Roti: Flatbread India (Northern) Rumali in Hindi means handkerchief or napkin. This flatbread is thin and soft like a handkerchief.
Kneading's importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. [2] (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The ...
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