New answers tagged bread
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I like to use a serrated bread knife to score my dough. It works very well and I just put it on the dough lightly and saw back and forth until I have the serrations I want.
Hope this helps!
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I feel I must apologise for our bread. I think that you're being very polite calling it bread at all.
The answer above was very interesting, but your gut instinct was correct. Highly processed foods don't go mouldy because the processing usually takes steps to prevent it.
Bread you buy in a supermarket in the UK is made in a factory using something called ...
1
The strenth of a flour is given by its W value. This value is the area under the curve measured in an Alveograph.
In this other link (check table IX, you can see typical flour uses depending on their strenth. Bread flour varies between W=160 and W=310. Your flour is probably in the 250-310 group (strong bread flour). This flour is intended for longer ...
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If it calls for bread flour then they mean strong flour. The US for example doesn't use the word strong, bread flour is the term, and they both mean flour with enriched gluten content. The gluten content on flour varies, you can compare them by looking at protein content, as that is what gluten is, the higher the protein level the more gluten there is.
If ...
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Naan traditionally is plain flat bread made using bread flour, Yeast, salt and water. Its cooked in tandoor.
Salt could be optional if you are having naan with a curry. (Cause curry usually has salt and the bread might not need it).
Variations like milk or yogurt is used instead of water to make dough soft and fluffy. This would change the texture and ...
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"Strong flour" and "Bread flour" generally mean the same thing -- lots of gluten, so the dough can stretch and incorporate lots of bubbles.
Not all bread demands high-gluten flour, but the traditional airy loaf of Western Europe and most of the USA does.
If what you're making is bread of that kind, "strong bread flour" is what you want.
If you're making a ...
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Naan is a catch-all term for flat, leavened bread throughout the asian subcontinent. There are many, many variations which have developed depending on what ingredients were typically to hand in the different regions. So there are many equally traditional and authentic variations. In other words the answer is that there is no answer, try a few and find out ...
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Bread which is left out can have any number of things happen to it, all of which are usually progressing at once, although one will win out as the primary thing you experience:
It goes stale, that is, the starches in the bread lose their hydration and re-crystallize giving the bread a harder texture
It dries out, losing moisture to the atmosphere (or if it ...
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The main issue you will face is the extra mixing allows for additional gluten development. In some breads, this could create a risk of over-kneading, which could make the dough less workable, more prone to tearing, and more difficult to get the proper rise.
Challah is a basic egg enriched bread, so other than the eggs themselves (which are fairly ...
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You can add a bit of rye flour for a more "rustic" Italian Bread taste. I think that's probably the missing ingredient.
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flax seed powder is seen to be a good egg substitute check out the following link
http://www.nomeatathlete.com/wp-content/uploads/2009/09/11eggsub1.jpg
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Simple answer is "yes, you can very well toast bread in a convection microwave".
Just follow the following steps:
Step 1: preheat the oven to 200 C.
Step 2: you would need convection + grill combination to toast your bread. In case you don't have it by default, most of the microwaves use convection + grill to preheat itself.
Put your bread on a steel ...
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I have found the water roux or tangzhong method effective for 100% whole wheat bread, as it makes the texture less dense, and therefore less crumbly.
Also, you may simply be using too little moisture overall. Now that I'm baking bread for a 2 year old, whose tastes lean slightly less rustic in bread than mine, I've rediscovered high-hydration loaves, which, ...
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Yes. I have seen a video on YouTube about it
http://youtu.be/wduhE_MB7Nc
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Almost all bread is best eaten on the day it is prepared, whether leavened with baking soda or with yeast. (Exceptions might be some whole-grain dense breads with strong flavors that "settle" and improve after a day or so.)
Fermentation time does in fact have a small impact on how fast bread goes stale, though. Staling generally encompasses two things: ...
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The only major difference between the two is moisture, soda bread tends to be wetter than yeast breads, more like a cake than a yeast bread in many ways. Bread gets stale partly because of the action of moisture, and mold needs moisture as well, so because soda bread is more moist than many yeast breads it will get stale and moldy faster than most yeast ...
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Sourdough is a combination of yeast (which provide rising power) and bacteria (which make the starter sour and keep other nasty things from growing in it).
New starters will usually establish strong bacteria growth long before they get strong yeast growth. The bacteria growth will start within the first couple days, which will make your starter begin to ...
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