New answers tagged flour
No, you shouldn't warm it, it is counterproductive. Current research shows that, the colder your dough, the better your gluten formation. I even once tried making bread with slush instead of water - together with a few other tricks (vitamin C, sufficient kneading in the pull-stretch method) I was able to make bread with 80% hydration from AP flour, without ...
A recipe for Whole wheat bread from Lehman's in Kidron, Ohio (a store that sells a lot to the Amish and does things in an old-fashioned way) calls for warming the flour...but doesn't say how, exactly, to do that.
It all revolves around gluten and gluten chains. Cake flour is low protein, and bread flour is high protein, and everything else lies somewhere between. Individual brands have different levels of protein depending on their formulation. That protein, when combined with water, is what makes your stretchy gluten chains, and those are the difference between ...
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