Kneading
Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.
Succeed with gluten-free saffron buns
Gluten-free flour mixes. Sticky dough. Fermentation. Kneading.
Cookies that impress
th. s. Shortbread cookies. Shortbread cookies with eggs. Butter.
Yeast
Yeast makes bread expand and gain volume. Yeast also helps bread develop flavors, because flavors are formed during the fermentation process.
Windowpane Test (Gluten Window)
Bread recipes requires flour, liquid and a leavening agent. Flour contains, among other things, the protein gluten, which is one of the components that holds dough together and makes it elastic.
Hydration
Hydration in bread baking is about the flour's ability to absorb liquid. Depending on the flour's composition of starch and protein, it will have different capacities to absorb liquid.
Prepare 5 kilos of dough
In Ankarsrum you can make up to 5 kilos of dough - and here you can learn how.
Storing bread
A general rule for storing bread and buns is never to store them in the fridge. This causes the bread to dry out a lot quicker