... with a cup of warming Australian Breakfast tea beside me I compose this short message - the bread this morning is rising oh so wonderfully in the oven a picture to you as soon as the first batch takes its leave from the oven - what have I done differently this time.... ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ I did spend some additional time kneading each 850 gram piece of dough and thanks to Wikipedia I can report that its importance lies in the mixing of flour with water. When these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. (To aid gluten production, bread flour is used which is higher in protein than all-purpose flour.) The kneading process warms and stretches these gluten strands, eventually creating a springy and elastic dough..... in case you were wondering...... back soon with first photos and then as I always say - see you at the Mudgee Corner Store around 8 am. Yours in Baking with love Simon
Posted on: Fri, 26 Jul 2013 19:37:59 +0000
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