New answers tagged

-1

The dried milk is amplifying the dough with casein protein and fat and removes some of the free water. The yeast need the free water. Also the more fat to the dough, the less and slower rise you will notice.


0

Short answer, no. Try souring the dough a small percentage to strengthen the gluten -more elastic- which should help higher rising


-2

27 degrees C is optimum temperature


0

An additional tip: kneading faster keeps the dough from sticking too badly. For some reason, speed makes a noticeable difference. Also, just go with it. At the end, put a little flour on your hands and rub them together; the little dough stuck to your hands is dried out by the extra flour and crumbles off your hands into your dough, so you don't lose any ...


0

You would probably have to nixtamalize most gluten-free grains and pseudocereals (including amaranth) in order to use them successfully in tortillas if you don't want to add gluten. These doughs from nixtamalized grains are known as masa. Corn is usually used for this, however, but other things are possible. You can buy masa harina, which is dried and ...


3

Oil was the answer for me when trying to shape my rye bread. As the rye flour is stickier then bread flour which in turn makes the blended flours stickier then normal. It made the dough as workable as my regular dough from bread flour alone. My experience is in using the no knead method. Using the oil on my hand actually worked very well. I had zero ...


3

Tangzhong (water roux) and levain are two fundamentally different things. The roux does not contain any leavening element, it is simply a method to bind water, effectively increasing the amount of water that can be used in a dough and therefore making a light, soft, moist bread. A levain (sourdough) is the part that is responsible to create the "lift" due ...


1

Some formulations of dextrins can extend shelf life, though that's only kind-of-sort-of a sugar solution. One example is MoisturLok, which is primarily aimed at preventing staling, but its ability to reduce available water also lowers microbial counts on baked goods over a few days.


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I've been baking bread for awhile now and have been all through the problems, and dealt with them all. A couple of tips; Use Wessex Flour, it's the best you'll find and there all good for bread machines, not all flours are. Always keep your Yeast in the fridge and don't keep it too long. Hope this helps Michael


3

I'm not so lucky as to be able to get whole raw milk… Wait, then there's a flaw in your premise. Check the label. Any milk treated using high-heat processes like UHT, pasteurization or ultra-pasteurized milk doesn't sour like it used to in your grandmother's days; it spoils… goes rotten. Spoiled milk is not the same as soured milk. The ...


2

I would leave out the bread improver, the olive oil, and the milk (use water) and see what happens. Both the bread improver and the fat make softer bread. If this is not sufficient and/or you really insist on resilient bread, the next steps are look at the gluten content of your flour and use a higher gluten content if yours is low. American bread uses ...


2

Your freezer causes this, as your experiment has shown. Freezers don't magically cool down their contents, like ovens have a heat source, freezers have a "cold source", so in your case the back cools / freezes first, encouraging condensation and subsequently the formation of ice crystals on the colder parts. If your freezer has an auto-defrost cycle, this ...


1

Bread is given structure by gluten strands which stretch out and interlock. This is done mechanically by kneading and through the action of yeast, with yeast action being more important. If gluten is not well developed enough then you get a weak structure which can expand too much, if it is too developed then you get a tough bread. I think what is ...


1

I have been baking with honey and molasses for some time now and I see no much differences except that dough and bread gets much dark brown colour.


3

It's not a specific date, as there are just too many variables -- what temperature it's been stored at, and how many days since the seal has been broken are likely more significant. Growing up, my mom would use it for pancakes and baking once it started to smell a little bit off, but would dispose of it when it started to curdle (separate & get chunky). ...



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