Bread Bread Bread: Recipes, Techniques and Shortcuts by Johansson Martin

Author:Johansson, Martin [Johansson, Martin]
Language: eng
Format: epub
Publisher: Weldon Owen
Published: 2016-10-10T22:00:00+00:00

BY THE WAY…

FLOUR

There is more and more talk lately about using local and sustainable ingredients in cooking. This applies at the highest level to flour. There are many small mills around Sweden, where I live, that grind very good flour with locally grown grains. One thing you should consider when you buy flour from a local mill is that it won’t behave the same exact way as flour you buy in a store, and you can’t always be certain that it is suitable for all types of bread. Or you can work from the opposite perspective: instead of deciding what type of bread you want to bake, you can let the flour decide. Begin with a recipe you’ve baked before and try to adjust it using the flour you have. If the dough, for example, spreads out more, you can try to shape the bread several times: shape one loaf, let it rest for 20–30 minutes, and shape it again. That way, you’ll build up more gluten to hold the bread together. You can even test stretching the dough as it rises, using the rest-and-fold method on see recipe.

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