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Filone is a classic everyday Italian yeast bread, with a texture and crumb similar to the French baguette. [ 1 ] The name of the bread comes from the Italian word filo , meaning 'line'.
Some croutons are prepared with the addition of cheese. [3] Nearly any type of bread—in a loaf [1] or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread [1] or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.
The dough is made from sugar, flour, butter, eggs and yeast (sometimes with raisins or almonds). Typically both Hefezopf and Hefekranz consist of three braided dough-pieces. While the Hefezopf ("Zopf" meaning braid) is a loaf consisting only of a braid, the Hefekranz' braid is bent into a wreath ("Kranz" meaning wreath).
A loaf of bread baked with Carl Griffith's sourdough starter sits on a board. Carl Griffith's sourdough starter , also known as the Oregon Trail Sourdough or Carl's starter , is a sourdough culture, a colony of wild yeast and bacteria cultivated in a mixture of flour and water for use as leavening . [ 1 ]
If you've been having trouble with any of the connections or words in Sunday's puzzle, you're not alone and these hints should definitely help you out. Plus, I'll reveal the answers further down ...
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
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 grains or cereals are usually milled into a fine powder, and mixed with a little water to make a smooth dough. This dough is patted into a circle by hand, either by holding it between the two hands or by placing it on an upturned plate or other flat surface. [1] In Maharashtra, a multi-grain flatbread called "thalipeeth" is also prepared.