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.
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!
Fermentation makes bread swell, mature and develop taste.
Ankarsrum Assistent Original – Your friend in the kitchen
With a kitchen machine from Ankarsrum you get a complete helper and assistent in the kitchen.
Quick Guide – Double beater set
With the balloon whisks you will always get it right when aiming for the perfectly fluffy cream and meringues, and with the cookie whisks you make both the tastiest cookies and the crispiest pie pastries you can imagine.
Proving at room temperature. Proving dough cold/overnight. Your Ankarsrum proving lid.
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.
Gluten is a protein that is present in wheat, rye and barley.