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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 ]
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Breakfast cup (8 fluid ounces; [31] [32] named after a cup for drinking tea or coffee while eating breakfast) Cup (6 fluid ounces; [29] named after an everyday drinking cup) Teacup (5 fluid ounces; [31] named after a typical teacup) Coffee cup (2 + 1 / 2 fluid ounces; [31] named after a small cup for serving after‑dinner coffee) Wine ...
In general, the process steps for making straight dough are as follows: [8] [9] [10] Digital scale. Mise en place: The first step is to look at the formula ("recipe"), familiarize yourself with the ingredients and process, get ready to perform the task at hand. Assess the availability of tools, consider the batch size and time schedule, and ...
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.
The image of Biscuit Bread from a 1917 recipe book. Southern chefs may have had an advantage in creating biscuits. Northern American all-purpose flours, mainly grown in Ohio , Indiana and Illinois , are made from the hard spring wheats that grow in the North's cold-winter climate.
Yeast bread Mexico: A bread for making a sandwich of the same name. Pan dulce: Sweet bread Mexico: A bread that is one of the poster treats in Mexico and other Latin American countries. Panbrioche: Leavened Italy: A bread similar to brioche. Pandesal: Sweet bread Philippines: A rounded bread made of flour, eggs, yeast, sugar, and salt. Pandoro ...
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