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The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska Get Recipe
To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.
Sue Violette, of Neillsville, Wisconsin says, “A tasty mix of whole wheat and all-purpose flour, plus a small amount of mashed potatoes, give this golden bread its wonderful texture.
For soft loaves like sandwich bread, a plastic bread bag will help keep the bread soft. Alternatively, you can store your bread in an airtight container or use a beeswax wrap for a more eco ...
The basic method is to mix flour, water, salt, and yeast, allow it to ferment until gluten has developed—generally 12 hours or more, sometimes days when fermenting refrigerated—shape, proof, and bake. This lengthens the time required to produce a loaf of yeast bread, which by a kneaded method generally can be completed in three or four ...
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 ]
Our Test Kitchen reveals the top 3 ways to store cornbread (and how to know which method is right for you).
Similar to kneading is knocking back or punching down, which is done to the dough after proving. The dough is punched once or twice, after which it is kneaded gently for a short time. The aim of this is to remove any large gas pockets which have formed in the dough, create an even texture in the bread, and redistribute the nutrients for the ...