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Flour, water, yeast and salt, are mixed together, along with a fast-acting oxidizing agent and a small amount of fat [6]. Vitamin C ( ascorbic acid ) is the usual oxidizing agent; [ 6 ] potassium bromate is still used in parts of the USA but has been banned in the UK [ 5 ] and various other countries (see potassium bromate for more details).
If more yeast is chosen for the initial mixing and it is viable, faster fermentation occurs. If too much yeast is used the result is a noticeable yeast flavor. [5] 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.
When flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread. When relatively dry dough is worked by kneading , or wet dough is allowed to rise for a long time (see no-knead bread ), the glutenin forms strands of long, thin, chainlike molecules, while the ...
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Clarkson Potter/Ten Speed Press, 2012, ISBN 160774273X, 978-1607742739); The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (Clarkson Potter/Ten Speed Press, 2016, ISBN 160774838X, 978-1607748380)
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
Sourdough baking requires minimal equipment and simple ingredients – flour, salt, and water – but invites practice. [19] Purism is a part of the appeal. As described by one enthusiast, "If you take flour, water, (wild) yeast and salt, and play around with time and temperature, what comes out of the oven is something utterly transformed."
Old dough (pâte fermentée) may be made with yeast or sourdough cultures, and in essence consists of a piece of dough reserved from a previous batch, with more flour and water added to feed the remaining flora. Because this is a piece of old dough, it has the typical ingredient of salt to distinguish it from other pre-ferments.
Purism is a part of the appeal. In the words of one online poster, "If you take flour, water, (wild) yeast and salt, and play around with time and temperature, what comes out of the oven is something utterly transformed." [2] Hobbyists often proudly share their work on social media. [7] [6]