Baker's Yeast has an influential role in the baking process. If the right amount of yeast is not included in the recipe, it will lead to an undesirable taste and improper texture in your bread. SwissBake brings before you some interesting facts about baker's yeast and its importance in bread making.
For a layman who is trying to bake bread, the processes of mixing the dough are only mixing all the ingredients together and get a dough. But mixing dough has more scientific importance in bread making which is directly responsible for the quality of bread produced, i.e the final output. So the process of mixing the dough in breadmaking has its own importance, which cannot be overlooked at since it will definitely affect the final output as bread.
Purposes Of Mixing Dough Are:
Eggs are wonderful. They are used in so many baked products and in so many ways. Most cakes are not possible without eggs and cookies are also difficult to make without eggs.
An egg is composed of three main parts plus membranes and two white strands called chalazae that hold the yolk in the center of the white.
Wetter is Better
European rustic bread requires very high levels of hydration, anywhere from 60% to 75%. That means for every kilogram of flour you use, try to use almost 3/4ths kilogram of water.
Slow & steady wins the race.
It takes a time to really invoke the best flavors from your grains. The more you slow down the fermentation process, the better your loaf is likely to taste.
Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties.
These quality flours from us are a result of our dedication and passion for well-crafted flour. Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers.
