Flour: How to Choose a Flour for Yeast Baking
37.7 هزار بار بازدید -
11 سال پیش
-
Fr. Dominic, the bread monk,
Fr. Dominic, the bread monk, reviews a few of the flours available on the grocery shelf, and how to choose one that's best for baking yeast breads.
Transcription:
Hi, I'm Father Dominic the Bread Monk, author of "How to Be a Breadhead" and this is a Breadhead Minute. Okay, so you're ready to start baking yeast breads and you are going to the store for flour, and you're confronted with this bewildering array of different flours. Let's look at the ones that are best for yeast baking. The go-to flour back in the day, as they say, was Bleached All Purpose Flour and that still's going to work great. But Unbleached All Purpose Flour, both of them are enriched but unbleached is really preferred. Both are a combination of hard and soft wheat that work well both cookies and cakes but also for bread-making. Better still for bread-making, is Bread Flour which has a higher protein content and that gives the dough structure so that the dough will rise and you will get more loft. For yeast baking, you want to avoid Self-Rising Flour, great for biscuits and cookies and cakes, but not appropriate for yeast baking. So you want to make sure that you use the right flour so that you can have success in your baking. I'm Father Dominic the Bread Monk, become a Breadhead, and you'll be blessed. This Breadhead Minute made possible by the Home Baking Association, resources at http://homebaking.org.
Transcription:
Hi, I'm Father Dominic the Bread Monk, author of "How to Be a Breadhead" and this is a Breadhead Minute. Okay, so you're ready to start baking yeast breads and you are going to the store for flour, and you're confronted with this bewildering array of different flours. Let's look at the ones that are best for yeast baking. The go-to flour back in the day, as they say, was Bleached All Purpose Flour and that still's going to work great. But Unbleached All Purpose Flour, both of them are enriched but unbleached is really preferred. Both are a combination of hard and soft wheat that work well both cookies and cakes but also for bread-making. Better still for bread-making, is Bread Flour which has a higher protein content and that gives the dough structure so that the dough will rise and you will get more loft. For yeast baking, you want to avoid Self-Rising Flour, great for biscuits and cookies and cakes, but not appropriate for yeast baking. So you want to make sure that you use the right flour so that you can have success in your baking. I'm Father Dominic the Bread Monk, become a Breadhead, and you'll be blessed. This Breadhead Minute made possible by the Home Baking Association, resources at http://homebaking.org.
11 سال پیش
در تاریخ 1392/03/20 منتشر شده
است.
37,705
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