In Bread: 70 brilliant sandwich recipes

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Using unsalted butter allows you control over the salt amount in your end result, and as each brand of salted butter is a bit different, it can be hard to know exactly how salty the bake will turn out. Schweiggert (August 2016), "Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making", Journal of Functional Foods (in German), vol. While in traditional bread making the dough rises for several hours, industrial breads rise for a much shorter time, usually only one hour. Bread is sometimes referred to as "the staff of life", although this term can refer to other staple foods in different cultures: the Oxford English Dictionary defines it as "bread (or similar staple food)". Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread.

Adding just a bit of fat to a lean dough, like 3% olive oil in Maurizio’s sourdough ciabatta, can help increase the dough’s extensibility, leading to a loaf with a higher rise. If you’re making bread by hand and leaving it to rise for a long time, it might be best not to use vitamin C as it can speed things up too much.

The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again), loaves are formed, and (after an optional final rising time) the bread is baked in an oven. Diastatic malt is a type of malt that’s full of active amylase enzymes that are good for bread bakers. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour; it does not need any added yeast. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide.

While none of these ingredients are considered dangerous, some may not be necessary when baking bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. The presence of glyphosate in grains is largely due to its use as a pre-harvest desiccant, which artificially dries crops to facilitate harvesting.Lipases are enzymes that break down fats into fatty acids and glycerol, playing a critical role in digestion and nutrient absorption. The amount of butter used in bread dough ultimately depends on what kind of bread you’re making, as well as how many additional enrichments are added.

Azodicarbonamide (ACA), a chemical that forms bubbles in foams and plastics like vinyl, is used to bleach and leaven dough – but when baked, it, too, has been linked to cancer in lab animals.

The use of emulsifiers, preservatives, and bread improvers in the food industry is widespread, with many of these chemicals being tested in isolation over relatively short periods. You might not want to go quite that high with the hydration, but a little more water could be helpful.