Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.
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!
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.
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.
Bake bread – simple bread recipes with Ankarsrum
Simple, quick and tasty recipes for bread from Ankarsrum. Baguettes, Foccacia, loaves and toast that you easily can prepare in your kitchen machine.
Prepare 5 kilos of dough
In Ankarsrum you can make up to 5 kilos of dough - and here you can learn how.
Proving is something of an art. It is affected by a number of external factors such as the temperature in the room and air humidity, as well as the type of bread you are baking.
There are many different kinds of flour, some suited for bread baking, some for cakes and cookies. Here you find some basic knowledge about flour. Choose your flour with care, try it and experience the difference in results.
Baking gluten-free means excluding from your baking cereals, such as wheat, rye and barley, that contain gluten.
Vegan baking means avoiding entirely ingredients derived from animals.
In order to be sure that the bread is well-baked or not overbaked, we recommend using a thermometer.