Kneading
Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.
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.
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.
Yeast
Yeast makes bread expand and gain volume. Yeast also helps bread develop flavors, because flavors are formed during the fermentation process.
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.
Proving
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.
Flour
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.
Vegan baking
Vegan baking means avoiding entirely ingredients derived from animals.
Baking with an Assistent vs by hand
A kitchen assistant combines a sturdy steel design with a powerful motor, which makes it an indispensable tool for both bakers and chefs.
Dough roller or dough hook
When you make dough with an Ankarsrum Assistent Original, you can choose whether to use a dough roller or a dough hook.
Doughs with a high liquid content
Hydration has become a commonly used term in recipes and has been linked to dough.
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