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Comprehensive bread technique — pre-ferments, shaping, baking
From the FWSY author — pizza dough technique, home oven methods
World pizza champion's guide — 8 styles, dough science, oven tips
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Comprehensive bread technique — pre-ferments, shaping, baking
From the FWSY author — pizza dough technique, home oven methods
World pizza champion's guide — 8 styles, dough science, oven tips
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine flour, sugar, salt and baking powder. Cut the butter into small pieces and then mix it into the flour by hand. Use your fingers to break up the butter pieces further and incorporate them into the flour. Mix in the water until the dough comes together. Scrape the dough out of the bowl, shape it into a cylinder, wrap it in plastic wrap, and refrigerate it for one hour.
“Addition of SBM or SBI decreased dough elasticity but increased dough water absorption and the force required to stretch the dough.”
wheat flour tortillas fortified with SBM or SBI → increased → dough water absorption and the force required to stretch the dough
“Particle size of wheat germ had an impact on resistance to extension and on extensibility of the dough.”
wheat germ particle size → impacts → resistance to extension and extensibility of the dough
“The hardness of the dough improved upon the addition of glutenins”
glutenins → improve → hardness of the dough
“and increased softening of the dough”
gliadins → increase → softening of the dough
“a very diverse community of yeasts and fungi developed, mainly at the periphery of the dough”
yeasts and fungi → develop → periphery of the dough