Category: Bread making

For thousands of years, bakers have been harnessing yeast to leaven bread. Understanding what truly causes bread to swell involves a fascinating mix of chemistry and biology that turns simple flour and water into a light, airy loaf.

In France, bread-making flour is traditionally classified by its 'ash content,' which measures the mineral residue after incineration, guiding bakers to the right flour for an iconic baguette. Knowing what type of flour is used for French bread is key to replicating the famous crispy crust and airy interior at home.

The ancient Armenian flatbread, lavash, is recognized by UNESCO for its cultural significance and is typically made with a simple wheat flour and water dough. The specific type of flour, however, plays a crucial role in determining the final texture, from soft and pliable wraps to thin and crispy crackers.

While many bakers assume artisan bread flour is a simple ingredient, it is often a carefully crafted blend of specific components designed for superior results. So, what are the ingredients in artisan bread flour, and why does this specialized flour produce such incredible loaves with an open crumb and rustic crust?

According to a survey by Nutrisense, many people believe homemade bread is healthier than store-bought, but the real question is whether making your own bread in a bread maker is healthier. It provides precise control over ingredients, a key factor in maximizing health benefits.

According to baking industry estimates, bread can lose anywhere from 10% to 25% of its original dough weight during the production process. This significant weight reduction is known as the baking loss of bread and is a critical factor for both home bakers and large-scale bakeries to understand.

According to baking science, a higher protein content (typically 12-14%) is what gives bread its superior chewy texture and strong structure, distinguishing it from baked goods made with lower-protein all-purpose flour. Mastering the art of boosting your flour's protein is key to achieving that perfect, artisan-quality loaf at home. This guide explores the most effective methods, from simple additions to more advanced blending techniques, for bakers of all skill levels.

Bread flour, a common type of high-protein flour, typically contains between 12% and 14% protein. This higher protein content is the key to creating robust dough and superior baked goods, so understanding what does high-protein flour do to bread is crucial for achieving professional-level results at home.

Did you know that leaving salt out of a bread recipe causes the yeast to ferment at an uncontrolled, accelerated rate? While a faster rise might seem appealing, the question of whether bread will rise without salt has a complex answer with consequences for flavor, texture, and handling.

According to baking experts, the use of concentrated vital wheat gluten is a strategic choice for many commercial and artisan bakers. This practice is not about simply adding gluten, but about enhancing specific qualities depending on the flours and desired outcome.