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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 baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
The sponge's fermentation time depends on its temperature and that of the surrounding area, the ingredients used, and the percentage amount of yeast. It ferments in a humid environment at 74–78 °F (23–26 °C), where it may rise and expand to 4-5 times its original volume, when it falls it has reached 66-70% of its allotted time.
Ficelle – a type of French bread loaf, made with yeast and similar to a baguette but much thinner. Fougasse – typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat. [1] Pain aux noix – prepared using whole grain wheat flour and ...
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% ...
The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in large factories. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value. [12] [13] [14]
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Saccharomyces cerevisiae, the yeast commonly used as baker's yeast. Gradation marks are 1 μm apart.. Baker yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise (expand and become lighter and softer) by converting the fermentable sugars present in the dough into carbon dioxide and ...