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You could also use a plant-based option if you’re trying to keep the recipe dairy-free. It can bring extra fiber, protein, vitamins, and minerals that support heart and digestive health. Flax ...
In 2007, Hertzberg and fellow author Zoe François published Artisan Bread in Five Minutes a Day, which uses a no-knead method of stored and refrigerated dough that is ready for use at any time during a 5- to 14-day period. New York Times food columnist Mark Bittman described Lahey's method in his November 8, 2006 column The Minimalist. Bittman ...
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...
Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest.
Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
Touton / ˈ t aʊ t ə n / (or toutin) [3] is a traditional dish from Newfoundland, made with risen bread dough.The dish has a long list of regionally-distinct names, and can refer to two (or more) different types of baked or fried dough: the dough cake variant, usually fried; and a baked bun variant, made with pork fat. [3]