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Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.
A bowl of biga. Biga is a type of pre-fermentation used in Italian baking.Many popular Italian breads, including ciabatta, are made using a biga. [1] Using a biga adds complexity to the bread's flavor [2] [3] and is often used in breads that need a light, open texture with holes.
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session.
A bread trough, dough trough [1] [2] or kneading trough, sometimes referred to as artesa, is a rectangular receptacle with a shallow basin, and a traditional kneading tool used for the making of dough.
Paska bread kulich in Belgorod Oblast, Russia. In the Mennonite communities of North America, the act of baking the paska bread was a ritual that commemorated the resurrection of Christ. [9] The Christian faithful in many Eastern Christian countries eat this bread during Easter. Christian symbolism is associated with features of paska type breads.
Many regions have their own variations on the original recipe or a bread that closely resembles ciabatta and has become accepted as a variety of ciabatta; the ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch.
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 ]
Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.