Tag: Bread baking

A common misunderstanding suggests hard red wheat has less gluten, but this is untrue; it has a high protein and gluten content. This characteristic makes it a favorite among bread bakers for loaves with excellent structure and a hearty crumb.

According to research from the National Institutes of Health, the majority of the population in many countries does not meet the recommended daily intake of fiber, much of which comes from cereals like bread. This makes the choice of a healthy flour critical for improving nutrition, and finding what is the healthiest flour to make bread can make a significant impact on your diet.

Did you know that whole wheat flour can absorb significantly more liquid than white flour, thanks to its high bran and fiber content? Knowing how much extra water to add for whole wheat flour is key to avoiding dense, heavy baked goods and achieving the tender crumb you desire.

For many home bakers, a surprising 99% of salt's impact on bread isn't about iodine, but about other factors like grain size and purity. Navigating the choices is crucial for the perfect loaf, but what is the difference between iodized and non-iodized salt for bread and which should you choose for your next bake?

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.

Boasting a rich history that can be traced back to ancient Egypt, Kamut, or khorasan wheat, is an ancient grain prized for its nutritional density and unique, buttery flavor profile. For bakers, understanding the properties of this storied flour is the key to creating exceptional baked goods and unlocking its full potential, so yes, you can bake with Kamut flour.

According to King Arthur Baking, the primary enzyme added to their flour is fungal alpha-amylase, a natural additive that helps with yeast performance. This key ingredient ensures consistent baking results by controlling the breakdown of starches into sugars, which in turn fuels yeast during fermentation.

According to the Northern Crops Institute, adding flaxseed to baked goods can increase the dough's water absorption properties. Not only can you add ground flaxseed to bread for a nutritional boost, but doing so also requires some specific adjustments to your recipe to ensure the best results.

Vital wheat gluten is almost pure concentrated protein, containing up to 75-90% protein, which is significantly higher than plain flour's typical 9-11%. Knowing how much vital wheat gluten to add to plain flour is key for strengthening dough, improving rise, and achieving the perfect chewy texture for breads and bagels.

According to the Food Allergy Research & Education organization, milk is one of the most common food allergens, affecting an estimated 2.5% of young children. For those with an allergy or intolerance, navigating the bread aisle requires vigilance, as dairy can be found in many surprising forms beyond obvious ingredients like cheese or butter.