Bread is the head, and flour is the base of bread
Baking failures most often have to do with the fact that it is rather difficult to immediately assess the special features included in the recipe by the manufacturer. None of the instructions give specific explanations for each recipe, and it is unknown how, in each case, the dough should behave when mixed and how the kolobok will look.
So we proceeded from the fact that it should be traditional dense, not sticky, round , and added a little flour if the dough behaved differently when mixed.
Let me remind you that flour, the main ingredient in bread, can vary in quality particularly gluten content and moisture, and even flour from the same batch gives different dough consistency.
One more important point. Any recipe needs a run-in, because the measures of weight assumed by the manufacturer and available to you at home may not match exactly.
Baguette flour is made by grinding whole grains together with the shell. Other names are: wholemeal, wholemeal, whole-grain, whole-milk, fine grind, coarse grind.
In some cases, the instructions go by eye say, 2 and 2/3 cups of flour . The cup can be filled with flour in different ways: pouring, scooping leaving a void , filling tightly with a spoon, etc. d.
In such a quick test, we simply could not physically assess the quality of the recipe and just tried to understand how the device works.
A mixture of 9 parts whole wheat flour and 1 part wheat bran can be used as a similar composition to wallpaper wheat flour.
How to repeat our test at home
1. Removing the bucket from the oven. According to the selected recipe, we put the components in it. Depending on the manufacturerās recommendations, we start with either liquid water, milk, eggs or dry yeast, flour . The sequence is always strictly stipulated and may be specified in proprietary recipes. Sift the flour, heat the liquid if required by the recipe, melt the butter.
2. Putting the bucket back in the oven.
3. Set the settings: choose a program according to the recipe , specify the weight of the loaf if any , the color of the crust.
4. The machine executes the algorithm stored in its memory. A full cycle of white bread takes about three hours.
5. When the program is done, you will hear a beep. Remove the bucket from the oven wearing oven mittens and shake out the loaf. Leave the hot bread on the wire rack to cool.
To prepare the bread by a certain time, you can use a timer.
And donāt forget: you canāt go anywhere without a baker!
Good device algorithms, developed by engineers and chefs, almost always guarantee a good baking result in the baker, which our test confirmed once again.
Still, the bakerās vigilance is indispensable. He must acquire a few simple skills: learn to intuitively assess the condition of the loaf, quickly and accurately make the ingredients according to the recipe. To feel what changes in the recipe are acceptable and what they will yield in the end.
Great information! Iām curious to know, what are the other key ingredients required to make bread?
Is it possible to make bread without using flour as the base ingredient?
No, it is not possible to make bread without using flour as the base ingredient. Flour provides the structure and texture to bread by forming gluten when combined with water, allowing the bread to rise and develop a chewy texture. Without flour, the bread would lack the necessary structure and wouldnāt hold its shape. Additionally, the gluten in flour is essential for trapping air bubbles created during fermentation, giving bread its light and airy texture. Therefore, flour is a fundamental component in making bread.
Could you please explain how bread can be considered the āheadā and flour as the ābaseā? Iām curious to understand the analogy and what makes flour the foundational element in bread-making.
In bread-making, the analogy of bread as the āheadā and flour as the ābaseā refers to the essential role of flour in the process. Flour is considered the foundational element because it serves as the primary ingredient and provides structure to the bread. It contains proteins, mainly gluten, which, when mixed with water, forms a network that gives the bread its elasticity and helps it rise. Flour also contributes to the flavor, texture, and overall quality of the bread. Bread, on the other hand, is often seen as the āheadā due to its prominence and significance in a meal. It is the end product that we consume, representing the completion of the bread-making process. So, while bread is the visible and flavorful result, flour acts as the crucial starting point and fundamental component in creating a delicious and well-formed loaf.