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Results tagged with bread
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user 20069
Questions about kneading, baking, storing, and culinary use of any kind of bread.
1
vote
Long chilling of brioche dough?
My understanding is that the longer rest time allows the gluten to develop more fully, while the chill will slow down the speed at which the yeast acts, resulting in a more elastic dough.
- 1,819
3
votes
How to make bread mould resistant?
Ascorbic acid is the most common way of making bread - and many other things - mould resistant. It is a naturally occurring compound, and one of the forms ("vitamers") of vitamine C. … My problem with ascorbic acid, is that it doesn't do anything for the flavor of the bread. …
- 1,819