Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book]

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Many breads are made from a " straight dough", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time; [45] others are made from a " pre-ferment" in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight. On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted pre-ferments fall into one of three categories: " poolish" or "pouliche", a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); " biga", a stiff mixture with a higher proportion of flour; and "pâte fermentée", which is a portion of dough reserved from a previous batch. [47] [48] Our 10 best bread recipes". The Guardian. 6 September 2014 . Retrieved 2 October 2016. Our most dutiful mealtime companion becomes the main ingredient in this inventive array of recipes, from a hearty clam chowder to a luxurious take on a pudding favourite... Heavy - Active for much of the day, walking non-stop and carrying objects. Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker. Leisure Activity Level

The baker's yeast and sourdough methods follow the same pattern. Water is mixed with flour, salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not needed to bake bread, but are often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again), loaves are formed, and (after an optional final rising time) the bread is baked in an oven. [45] I would normally use mozzarella for a bread like this, but really it’s worth trying it with other cheeses. Use what you’ve got and see where you end up.Pyler, E. J. (1988). Baking Science & Technology 3rd Ed. vols. I & II. Sosland Publishing Company. ISBN 978-1-882005-02-4. Sandwich Recipes". Simply Recipes. Archived from the original on 30 September 2016 . Retrieved 2 October 2016. No adverse outcomes will occur if you make bread without sugar, even if the recipe specifically calls for it. Bread can be a good source of fibre, which is essential for healthy digestion. Whole wheat bread, for example, contains about 1.9 grams of fibre per slice. It is important to note that there are two types of fibre: soluble and insoluble. Both are important for good health, and bread can contain both types. Vitamins and Minerals Overall, bread can be a good source of protein, especially if it is made with added protein sources like whey and wheat proteins. However, it is important to keep in mind that high protein breads may also be higher in calories than traditional whole grain breads.

McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. pp.515–80. Protein is an essential nutrient that plays a crucial role in many bodily functions. It is necessary for building and repairing tissues, making enzymes and hormones, and supporting immune function. While meat, fish, and dairy products are often thought of as the primary sources of protein, plant-based sources like bread can also contribute to your protein intake. In this article, we will explore the different types of bread and their protein content, as well as the health benefits of incorporating protein-rich bread into your diet. Understanding Protein in Bread When you hear the word “sugar,” you automatically think of sweetness. That said, it’s no surprise that sugar adds a touch of sweetness to bread loaves.

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Young, Linda; Cauvain, Stanley P. (2007). Technology of Breadmaking. Berlin: Springer. p.54. ISBN 978-0-387-38563-1. Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place.

a b Jones, Bronwyn (3 June 2016). "Carla Lane's sitcom Bread and its legacy in Liverpool". BBC . Retrieved 6 February 2017. Bread recipes (45 results found)". British Broadcasting Corporation. Archived from the original on 24 September 2016 . Retrieved 2 October 2016. Rye bread is made from rye flour, which has a darker colour and a stronger flavour than wheat flour. It has a dense texture and is often used in traditional European breads. Food for Life Gluten-Free Brown Rice Bread: 110 calories, 2.5g fat,19g carbohydrate, 1g fiber, 1g sugar, 2g proteinIn wheat, phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid, where it is relevant to wheat resistance to fungal diseases. [20]