New answers tagged dough
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!
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 ...
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 ...
"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 ...
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 ...
Some tips I found useful while making the second batch of bao: Start out by making small buns Use a rolling pin to even out the dough (should be about 3-4 inches in diameter) Add just a small amount of filling to the center Gather up all 5 sides (not 4!!) and pinch them together in the middle Generously spray oil in baking cups, and place buns in cups ...
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
Here's one I like...http://www.celiac.com/articles/744/1/Yeast-free-Pizza-Crust-Gluten-Free/Page1.html. Sounds weird, but it tastes good. Here's another...http://www.food.com/recipe/quick-bread-gluten-free-pizza-crust-280734. Hope this helps!! :-)
I always start my dough sticky, gradually dust flour top and bottom and knead until it's sticky again. When it no longer adhere's to your hands, but feels as if it might your where you want to be. It's better and easier adding flour to dry it up than it is to try adding water into the mixture.
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 ...
Top 50 recent answers are included