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The fluffy textire of bread is due to the release of water |
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Answer» Most home cooks do not properly HYDRATE their dough, because that makes it difficult for them to WORK with. So, they end up throwing a dough containing insufficient moisture into the oven. Furthermore, bread recipes often massively underestimate the actual hydration required by the particular WHEAT a person uses. I’ve seen recipes be off by 50–100%! E.g. calling for a cup of water when in REALITY 2 might be needed for the flour I have on hand. |
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