Bread Baking Supplies Details
The process of making yeast-leavened bread involves a series of
alternating work and rest periods. Work periods occur when the dough is
manipulated by the baker. Some work periods are called mixing, kneading, and folding, as well as division, shaping, and panning.
Work periods are typically followed by rest periods, these occur when
dough is allowed to sit undisturbed. Particular rest periods include,
but are not limited to, autolyse, bulk fermentation and proofing. Proofing, also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked.Autolyse is an optional dough process. It refers to a period of rest after the initial mixing of flour and water, a rest period that occurs sequentially before the addition of yeast and other ingredients. This rest period allows for better absorption of water and helps the gluten and starches to align. Breads made with autolysed dough are easier to shape and have more volume and improved structure.
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
Bread Baking Supplies
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