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Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
Baked Good . Baking Ratio . Pie Dough. 3 parts flour: 2 parts fat: 1 part water. Muffins. 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat. Quick Breads
But unlike regular whole wheat flour, spelt flour is lower in protein and behaves similarly to all-purpose flour (but with a lot more flavor). It tastes slightly acidic and tangy, almost like yogurt.
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
In this usage, synonyms for sponge are yeast starter or yeast pre-ferment. [3] [note 1] In French baking the sponge and dough method is known as levain-levure. [4] The method is reminiscent of the sourdough or levain methods; however, the sponge is made from all fresh ingredients prior to being used in the final dough. [5] [note 2]
Mixing: The ingredients are all placed in a mixing bowl at once and combined. [3] A variation of this technique is to add ingredients sequentially. [note 2] This mixing process may be done by hand kneading or by machine. Once fermentation has commenced, it will continue until the heat of the oven kills the yeast during baking.
flat lay of coffee beans and a blue straw inside a cup shaped outline made with ice cubes; cold brew coffee concept