Dough is usually kneaded on two occasions: before the first fermentation, and a lighter kneading after the first fermentation.
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 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.
Fermentation makes bread swell, mature and develop taste.
Prepare 5 kilos of dough
In Ankarsrum you can make up to 5 kilos of dough - and here you can learn how.
Bake bread – simple bread recipes with Ankarsrum
Here we have collected our best recipes for simple and tasty bread. The favorite right now is Toast Bread.. Here you will find recipes for quick loaves that you can bake without yeast
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.
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.
Doughs with a high liquid content
Hydration has become a commonly used term in recipes and has been linked to dough.