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Making bread in the summertime is a real joy. The warm, humid temperatures help dough rise beautifully. But in winter, it can be a real bear to get the lift you need in a cooler home.
Kneading's importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. [2] (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The ...
The dough is allowed to rise, covered, for 12 to 18 hours until doubled in size and covered with bubbles, then scraped onto a floured surface, given a few folds, shaped, then allowed to rise, covered, for another hour or two. It is then dropped in a pot that has been preheated in an oven at 450 °F (232 °C).
The name, which translates to "sun bread", is thought to derive from the practice of letting the dough rise in the sun. [2] The bread is traditionally baked at home in domed clay ovens with openings at the top, although this tradition is fading with pre-made bread becoming increasingly common. [1]
Regular bread is made with commercial or baker's yeast (a species of fungi called Saccharomyces cerevisiae), which allows the bread to rise, Josephine Wee, Ph.D., an assistant professor of food ...
Bread covered with linen proofing cloth in the background. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
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At local noon the winter Sun culminates at −3.44°, and the summer Sun at 43.44°. Said another way, during the winter the Sun does not rise above the horizon, it is the polar night. There will be still a strong twilight though. At local midnight the summer Sun culminates at 3.44°. Said another way, it does not set; it is the polar day.