Treat breadmaking like a science experiment
Baking is a science, so don’t guesstimate. Make sure, for example, that the water you add is at the right temperature. Too hot or too cold, and the yeast won’t work. If it says to add a certain amount of yeast or salt, ensure you do.
Strong flour is best
Strong flour has the highest amount of protein in it. It contains glutenin and gliadin, which combine to make gluten when water is added. If you use flour with a low protein content, the bread is likely to be heavy and dense.
Kneading is important
As the dough is stretched, it helps to line up the messy strands of gluten. It’s a bit like combing the tangles from your hair! This makes the bread stronger.
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