Bread science
6 short explainers. Read them in order, or jump to the question you have right now.
- 139Autolyse: rest flour and water firstMix flour and water until no dry flour remains, then rest 20 to 60 minutes. The flour hydrates, gluten proteins link up on their own, and enzymes get to…
- 140Hydration: water as percent of flourBaker's percent compares every ingredient to the weight of the flour. Hydration is water weight divided by flour weight, times 100. With 500 g of flour and…
- 141Sourdough starter feedingA starter is flour and water that wild yeast and lactic acid bacteria move into. The yeast makes carbon dioxide to lift the dough. The bacteria make lactic…
- 142Cold fermentationDough chilled at about 4°C (39°F) for 12 to 72 hours ferments slowly. Cold slows the yeast a lot, but bacteria and enzymes keep working. Bacteria build…
- 143Steam and oven springEarly in the bake, gas in the dough expands and the loaf springs upward. If the surface dries and hardens too soon, the crust acts like a lid. Steam keeps…
- 144Cool bread before slicingA loaf fresh from the oven has a hot, moist crumb with a soft starch gel. As it cools, the gel firms up, moisture spreads evenly and extra steam leaves.…
