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According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...
Desem (pronounced DAY-zum) (Dutch for "leaven") is both a type of sourdough starter made from whole wheat flour, spelt flour or other flours (such as kamut, durum and tritordeum) and water, and the resulting bread. Desem starter is traditionally used in Belgium to make healthy, nutrient-rich bread. The starter is grown in a bed of flour at cool ...
Leavened flour bread with saffron and small amount of cardamom powder baked in a clay oven. Tandoor bread: Flatbread India Central Asia Western Asia East Africa: A type of bread baked in a clay oven that is called a tandoor. Teacake: Sweet bun United Kingdom: Fruited sweet bun usually served toasted and buttered. Texas toast: Yeast bread United ...
I Tasted 12 New Panera Bread Men. My days of sustaining after-school munchies with free Panera Bread baguette and raspberry iced tea that I sneakily dispensed into a water cup (don’t judge—you ...
The name originated in the Netherlands, where it is known as tijgerbrood [5] or tijgerbol (tiger bun), and where it has been sold at least since the early 1930s. [citation needed] The first published reference in the USA to "Dutch crunch" bread was in 1935 in Oregon, according to food historian Erica J. Peters, where it appeared in a bakery advertisement.
At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening. Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture. [3] With a dough hydration of around 50–57%, bagel dough is among the stiffest bread doughs. [25]
An American Dutch oven, 1896. A Dutch oven, Dutch pot (US English), or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic.
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