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Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.

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.

There are just two essential ingredients for baking a loaf of bread: flour and water. Using flour and water, you can start and feed a sourdough, then mix with even more water and flour, and then bake a finished bread. It’s pretty amazing!

Kohotus saa taikinan paisumaan ja kypsymään sekä maun kehittymään.