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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.
Common wheat flour (T. aestivum) is the flour most often used for making bread. Durum wheat flour (T. durum) is the second most used. [22] Maida flour is a finely milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian ...
Folding or knock back may also be omitted: after sufficient bulk fermentation time, the dough may go straight to make-up. [27] Make-up [28] [note 3] Dough in the make up process. Dividing: This is also called scaling or portioning. The bulk dough is divided to smaller, final weights. This step is used when making more than one loaf of bread, or ...
The main difference between bread flour and other types of flour is the protein content. Flour’s protein is what makes bread dough strong and helps it rise as it bakes.
Ingredients: The type of flour used to make the bread can impact freshness. Specialty flours like whole wheat or rye contain more oils than white flour, causing them to go stale faster. Enriched ...
Make a well in the center and add beer, buttermilk, and lemon juice. Mix with a wooden spoon until a sticky dough forms and no streaks of flour remain. If using the wolf template, cut it out.
Batter bread is bread made with a substantial liquid-to-flour ratio, so that the dough is a batter. It is known for its ease of preparation. [1] Batter bread is a staple food of the American South. Batter bread can be made with wheat flour, cornmeal or corn flour, or both. [2] A recipe for batter bread appears in The Virginia Housewife by Mary ...
The flour was then mixed with water to make a dough and placed in hot ashes for baking. The results could be small buns, today referred to as johnny cakes, or a large loaf, known today as damper. Damper appears to be a mix of this traditional style of bread-making and European-style bread-making. The dough could also be eaten raw.