Sara Mitchell

Baking Your Bread Cookbook Sara Mitchell

INTRODUCTION Br??d is th? ?r?du?t of baking a mixture ?f fl?ur, w?t?r, ??lt, ????t and ?th?r ?ngr?d??nt?. The basic ?r????? involves m?x?ng of ?ngr?d??nt? unt?l th? flour ?? converted ?nt? a ?t?ff ???t? ?r d?ugh, f?ll?w?d by baking th? d?ugh into a l??f. Th? ??m? of the br??dm?k?ng processes used in N?w Z??l?nd (m??h?n???l d?ugh development, bulk f?rm?nt?t??n ?nd no-time d?ugh?) are t? produce dough th?t will rise ????l? ?nd h?v? ?r???rt??? required t? m?k? good br??d f?r th? ??n?um?r. To make good br??d, d?ugh m?d? b? any ?r????? must be ?xt?n??bl? ?n?ugh for ?t to relax ?nd t? ?x??nd while ?t ?? r???ng. A g??d d?ugh is ?xt?n??bl? if ?t w?ll ?tr?t?h ?ut when ?ull?d. It ?l?? mu?t b? elastic, th?t ??, h?v? th? ?tr?ngth t? h?ld the g???? produced wh?l? r???ng, and stable enough t? hold its shape and cell ?tru?tur?. Tw? proteins present ?n fl?ur (gl??d?n and glut?n?n) form glut?n wh?n m?x?d w?th w?t?r. It ?? glut?n th?t g?v?? d?ugh th??? special ?r???rt???. Gluten ?? ????nt??l for br??d m?k?ng ?nd influences th? m?x?ng, kn??d?ng ?nd b?k?ng ?r???rt??? ?f d?ugh.