How do you get a bubbly crust in sourdough bread? What are they caused by? What precautions should be taken to have them in large quantities? And again, what impact do the bubbles in the crust have on texture and flavor?… …
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Bread technology
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When it comes to making bread with sourdough, we tend to prefer the use of licoli (liquid sourdough) rather than pasta madre (solid sourdough). The most common reason is linked to practicality: on the one hand the… …
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Characteristics of long-leavened bread Sourdough bread is usually characterized by a slow and long maturation, which in most cases covers at least 18-24 hours in total. This is not due to the leavening power of the yeast… …
- Bread technologyDough technology
Loaf of bread, high and sustained: how to do it (2/2)
di Alice BudaKneading The kneading phase is very important to give the bread a high and sustained shape. On the one hand it is used to create a full gluten mesh, extensible but also elastic and resistant, on the other to create micro air pockets,… …
- Bread technologyDough technology
Loaf of bread, high and sustained: how to do it (1/2)
di Alice BudaThe shape of the bread is important The shape of the bread can tell us a lot about the product. Not only does it tell us about it and sometimes determine the type, but it can also suggest whether it turned out well, or whether we can expect some defects... ...
- Dough technologyBread technology
Duration of autolysis based on flour and other variables
di Alice BudaWhat is autolysis? Autolysis can be considered a technique for preparing bread dough (and also panettone in some cases), and consists of combining all the flour and at least 55% water by weight of the flour, for a time that… …
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Sour bread, how to avoid it Sour bread is a common problem, and happens with a certain regularity even to those who are no longer beginners with sourdough and dough. This happens because it is not clear in… …
- Dough technologyBread technology
Double leavening, what is it for and how to do it (2/2)
di Alice BudaSecond leavening Basket or work surface Once your loaf has been formed, you can decide to leave it for the second leavening on the work surface or in a special leavening basket. When making this decision, some things must be taken into account:… …
- Dough technologyBread technology
Double leavening, what is it for and how to do it (1/2)
di Alicedi Alice 4 commentsWhen we knead bread with sourdough, we leave the dough to rise twice: why? What is it for? What is the difference between the first and the second? And how do you do one and the other? Here I will try to answer all these… …
- Dough technologyBread technology
Sour bread, what does it depend on? How can you avoid it?
di Alicedi Alice 7 commentsIt has happened to everyone to bake sour bread, especially at the beginning, when the world of sourdough and doughs is not yet well known. It's something that, to be honest, also happens to those who are already quite… …
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