Panettone dough that does not rise, or rises too slowly, is one of the most recurring problems, together with those of stringing and excessive acidification of the first dough. This type of unexpected event can occur both in the first and second dough… …
Kneading 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,… …
The 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... ...
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… …
Disambiguate In the baking sector, the technical terminology is vast and very varied. We often refer to the same object, process, method, phenomenon using different words, depending on one's place of origin or training (as when for example... ...
