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According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...
Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread.
Wheat bread: Poland: Made from yeast-leavened wheat dough that commonly contains milk, butter, and egg whites and is rather sweet. Canadian White: White: Canada: A thick, protein-rich sliced sandwich bread. Carrot bread: Leavened: United States: May be prepared with grated carrot [2] or carrot juice. [3] Pictured is a vegan carrot bread with ...
(Here’s the difference between whole grain vs. whole wheat.) How to make it: Try this Seeded Whole Grain Loaf recipe, which calls for whole wheat flour, oats, millet, sunflower seeds and flaxseed.
In bread baking, kneading can be substituted by allowing a relatively wet, low-yeast dough to ferment for more than 12 hours, which allows the gluten to develop in the absence of kneading, before shaping, allowing to rise, and baking; this method is referred to as no-knead bread. [1]
Often, refined flour will be the first ingredient (even on “wheat bread”) which is still using refined flour, and therefore, provides fewer of the benefits 100% whole-grains provides—fiber ...
While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9–11%) to produce bread, a shorter mixing time is required to develop gluten strength properly.
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.