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1 vote

How does the folding make the dough stronger?

I agree with the other answers but want to add one point about the stretching of the gluten frame as it interacts with the yeast. Think of the difference between a stack of ten bricks and a stack of ...
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1 vote

Do I need a bread maker?

There's already a bunch of good answers here. But here's mine: Short answer: No, not at all. But it is super-super convenient. We use a bread maker to produce a single loaf of our "plain" ...
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3 votes

How does the folding make the dough stronger?

How does this action make the dough stronger? What is the impact on the final result? rumtscho and moscafj have nice explained how kneading works, so I'll limit my contribution to folding that ...
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16 votes
Accepted

How does the folding make the dough stronger?

A "strong" dough is a dough which holds together well. Bread doughs and pasta doughs, when compared to other doughs, are strong in the sense that they are not crumbly, but very cohesive. ...
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9 votes

How does the folding make the dough stronger?

Gluten in wheat forms strands when it comes in contact with water. Whether kneading or stretching and folding, this process process aligns and strengthens those strands. That is how the dough becomes ...
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1 vote

What's a good lactose-free substitute for heavy cream when baking?

So there are multiple things you can add (I’m lactose intolerant and bake bread all the time). For recipes that use liquid heavy cream I would use the product on the left which is a nondairy heavy ...
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0 votes

Is there a way to second-rise a wet dough in the same container?

Regardless of what you mean by "the same container", and of your definition of "wet" dough (your recipes only have 70 and 75% hydration, which is rather average) you cannot save ...
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1 vote

What does adding 1 extra egg to quick bread do?

An extra whole egg, lightly beaten but not foamed quickbread, should give you following effects: richer, smoother taste slightly drier crumb There are also two effects which would be somewhat at ...
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0 votes

What is the ideal hydration for bread dough?

If using AP Flour and you want a tight crumb then use a 65 percent hydration..For a larger Airy Crumb work with 75 percent hydration.
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1 vote

White bread without the "yeasty" or "bready" flavor

One way to reduce the taste of yeast is paradoxically to use more yeast. With more yeast (and higher temperature, and more sugar) you can make the dough rise faster, which yields less of the yeasty ...
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