Friedman, Michael
Bread & Dough Keep Rising 来自 EBSCO 喜欢 0 阅读量: 12 作者: M Friedman 摘要: The article focuses on the sales of bread and dough in the U.S. Frozen bread and dough continues to rise as more meals are eaten at home in the midst of soft economy. Healthy items, conveniences and ...
This bread maker recipe fromI Heart Kitchenhas converted a basic sweet dough bread maker recipe into a delicious apple-filled pull-apart loaf. Fill your house full of the aroma of cinnamon and sugar, that nostalgic smell that will take you straight back to your childhood. Prep Time: 3 hours...
Place the dough on a lightly floured surface, and press slightly to release the gas. Make a log and arrange it in the bundt mold to make a ring. Step 5: Rest the dough Bread dough after rising. Cover with a clean tea towel, and let the dough rise in a warm place for an hour, ...
Experiment with long, slow fermentations (12 to 20 hours). This means experimenting with a small amount of yeast in the dough — no more than one-half to 1 teaspoon per pound of flour — and dough rising temperatures from the low 70s down to those of your refrigerator. In a hot ...
As fat coats those proteins, it can also delay yeast’s consumption of sugar, making for a slower rising dough; but this also makes for a more robust flavor. The exterior crust on such a dough will bake up relatively soft, and the crumb of the loaf will be plush. (You’ll often fin...
Bread needs boundaries when it rises to help it take form, andMrs. Anderson's Round Bread-Proofing Basketis just the sort of bread making tool to help your dough keep its shape during the proofing process. Whether it’s a sourdough proofing in your kitchen or a zesty rye loaf rising to...
Proofing bread dough, sometimes called a dough’s second rise, final fermentation, or proving dough, is the step after shaping the dough before it’s baked in the oven. During this time, the dough continues to ferment (with sourdough, instant or commercial yeast, or a combination) to build...
fuel (flour) in the dough. If that happens, the dough will collapse in on itself after rising. If you see signs of the dough starting to collapse--that means the bubbles are bursting and the center of the dough begins to sag a little--it's time to hustle that bread into the oven....
try to figure out what’s been happening and, after doing a little reading and chatting with fellow bakers, have discovered one of the causes. Thanks to some discussion with Francis over at the excellentTartine Bread Experimentblog, I’ve concluded that I’ve merely been overworking my dough....