For a great rise and a stellar crumb.
, and gave ourselves a primer on the chemistry at work when we take flour, water, salt, and yeast, and combine them to make dough.
When our flour met our water during the autolyse, enzymes called amylases began breaking down the flour's starches into these simpler sugars, which the yeast readily devour. As the yeast eat sugars released by the starch, they belch out carbon dioxide, and that gas congregates in tiny air bubbles. It's those same air bubbles that we incorporated into our dough during mixing.
For the workhorse loaf, a bulk proof of approximately two hours gives us the optimal balance of flavor and texture. To perform a fold, start by wetting your dough spatula and hands with water. Then, gently scrape around the edges of the bowl to prevent sticking, and make a clean fold possible. Without tugging, pull the side farthest from you up and towards you, and fold your dough in half. Give the bowl a quarter turn, then perform the same motion again. Give the bowl a half turn, and repeat the same motion.
Lightly flour your hands, bench knife, and the counter top on which you will be shaping. With your bench scraper, decisively cut the dough in half, pushing the halves away from each other with the bench knife, making sure to keep the bench knife's blade firmly flush with your counter's surface.Pre-shaping is all about giving your dough a heads-up about what shape it's going to be later, and giving the gluten a little time to get situated.
Malaysia Latest News, Malaysia Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
ALEA wraps up 101 Days of Summer Safety campaignState troopers maintained a heavy presence to ensure safety on major highways and roadways.
Read more »
Charcuterie 101: Essential French Cured Meats and MoreDone right, the charcuterie board is an awe-inspiring sight. There are the meats, in a smorgasbord of cuts, cures, and flavors. And then there are the mustard and pickles and crusty baguettes, and the fact that we get to eat it all with our hands. In a world where fine dining typically comes with dainty cutlery and elegant plating, charcuterie speaks to a different, gloriously primal, kind of indulgence. Here are the items you need to know.
Read more »
The 5 Most Popular Cocktails of AugustA pineapple Daiquiri, frozen Garibaldi, low-proof Margarita and other cocktail recipes to drink right now (via punch_drink)
Read more »
Charcuterie 101: Essential French Cured Meats and MoreDone right, the charcuterie board is an awe-inspiring sight. There are the meats, in a smorgasbord of cuts, cures, and flavors. And then there are the mustard and pickles and crusty baguettes, and the fact that we get to eat it all with our hands. In a world where fine dining typically comes with dainty cutlery and elegant plating, charcuterie speaks to a different, gloriously primal, kind of indulgence. Here are the items you need to know.
Read more »