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Cookbook: No-knead bread. No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. The method is ancient, but since the development of kneading, it has become popular ...
Gluten-free diet. A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of prolamin proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. [1] The inclusion of oats in a gluten-free diet remains controversial, and may depend ...
Sourdough baking requires minimal equipment and simple ingredients – flour, salt, and water – but invites practice. [19] Purism is a part of the appeal. As described by one enthusiast, "If you take flour, water, (wild) yeast and salt, and play around with time and temperature, what comes out of the oven is something utterly transformed."
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. 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.
Ciabatta (/ tʃəˈbɑːtə, - ˈbæt -/, Italian: [tʃaˈbatta]; lit. ' slipper ') [1] is an Italian white bread created in 1982 [2][3] by a baker in Adria, province of Rovigo, Veneto, in response to the popularity of French baguettes. [2][3] Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for ...
The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily, that forms readily with the addition of water and often kneading in the case of bread dough. [2] The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and ...
Pastry refers to a variety of doughs (often enriched with fat or eggs), as well as the sweet and savoury baked goods made from them. [ 1 ][ 2 ][ 3 ] These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. [ 4 ] Sweetened pastries are often described as bakers' confectionery.
Testaroli is a type of pancake-like pasta prepared using water, wheat flour and salt that is sliced into triangular shapes. [b] [6] [12] Chestnut flour is sometimes used in its preparation. [9] [13] The ingredients are mixed together and prepared as a batter, after which it is cooked, sometimes using a two-stage cooking process. [6]
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