![]() ![]() This is important because we want our bread to rise UPward not OUTward. Higher protein content allows the bread to produce more gluten and rise higher than flour with lower protein content. When baking bread, aim for bread flour with a protein content higher than 12%. This is an important thing to note as protein content in flour can have major effects on your bread. In most recipes, the writer will specify the quantity of flour to use, but they will not specify the protein content of the flour. Most importantly, flour is milled from different kinds of grains. I could write an entire treatise on flour! There are many things to know about flour. ![]() Salt also serves to strengthen the gluten structure of the dough, helping to trap CO2 bubbles for beautifully risen bread. Salt, like sugar, adds flavour to the bread, but in a slightly different way, salt helps to enhance the flavour of the other ingredients more than add a salty taste. ![]() If using a liquid sugar such as honey, molasses, or corn syrup, reduce the amount of water by the same amount of liquid sugar added. The type of sugar used can vary, but the most common are granulated sugar, brown sugar, honey, molasses, and corn syrup, and they can be interchanged in bread recipes. Sugar also helps to enhance the flavour, retains moisture and helps to give the crust its golden colour. Sugar feeds the yeast so it can give off C02 and create airiness in bread. This is an optional ingredient, try it both ways to see what your preference is! Sugar Oil in bread does two things it tenderizes the crumb of the bread and leads to a more tender crust. You may find that your bread prefers filtered water vs treated city water. I use tap water most times, but I have minimally treated well water. Test it just like a baby bottle, dab some on the inside of your wrist, hot = bad + comfortable = perfect. The water used for your bread should be warm but not hot. As an Amazon Associate I earn from qualifying purchases. ![]()
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