Freaky French Bread with witchy white flour gluten
To bake french bread, Red Star Active yeast is used. Yeast is a class of fungi that is used for leavening. Active Dry yeast was discovered in the 1920’s with the purpose of prolonging the shelf life of the yeast since yeast is a bacteria. The yeast cells are dormant to allow storage. To “activate” the active yeast, water is added. Addding the water rehydrates or proofs the yeast. The temperature of the water is important. Hot water will kill the yeast and cooler water will cause the yeast to produce products that will interfere with the production of gluten. Once water is added, the mixture will turn a tan color and yeast will stay clumpy. Add three cups of four and begin kneading with a wooden spoon. The purpose of mixing is to introduce water to the yeast and flour. Gliadin and glutenin proteins will expand to form gluten. Gluten is the protein in carbohydrates that gives bread its chewy texture. Since white flour contains a significant amount of starch, the starch granules will absorb the water exposing the sugars. The yeast will ferment the sugars producing carbon dioxide. STOP, right here! This is one of the most important steps in creating french bread. The dough needs to sit for one hour after mixed. Why?? During this hour, the dough will take on wonderful flavors the longer it is able to sit. Following the hour, add salt to inhibit the yeast. Salt will also help create a crust on the bread and desired crumbly texture. At this point 6 1/2 cups of flour are slowly added to the dough. Kneading the flour into the dough is folding and stretching the dough on itself. The folding of the dough creates air pockets for a finer end product. Stretching the dough creates enlongated chains of gluten and strenghtens the network, hence why dough will become stiffer. The dough will be kneaded for five minutes. If the dough over over-kneaded, too much energy is inputted and the gluten bonds will break down to a sticky dough. The dough is placed in a greased bowl to create a hydrophobic barrier and the dough will stay soft. The dough will take 30 minutes to double in size. Rising is the process of the yeast forming CO2 and inflating the dough, like a balloon. This is the yeast acting as the leavener. After the dough is doubled in size, split the dough in half and shape into two traditional loaf shapes. The dough will be hard to manipulate as expected from the strengthened gluten matrix. The dough will cook for 45 minutes on the middle rack of an oven reading 425 degrees. The end product is french bread with a crispy, crust and fluffy insides. Perfect to go with any meal.
To bake french bread, Red Star Active yeast is used. Yeast is a class of fungi that is used for leavening. Active Dry yeast was discovered in the 1920’s with the purpose of prolonging the shelf life of the yeast since yeast is a bacteria. The yeast cells are dormant to allow storage. To “activate” the active yeast, water is added. Addding the water rehydrates or proofs the yeast. The temperature of the water is important. Hot water will kill the yeast and cooler water will cause the yeast to produce products that will interfere with the production of gluten. Once water is added, the mixture will turn a tan color and yeast will stay clumpy. Add three cups of four and begin kneading with a wooden spoon. The purpose of mixing is to introduce water to the yeast and flour. Gliadin and glutenin proteins will expand to form gluten. Gluten is the protein in carbohydrates that gives bread its chewy texture. Since white flour contains a significant amount of starch, the starch granules will absorb the water exposing the sugars. The yeast will ferment the sugars producing carbon dioxide. STOP, right here! This is one of the most important steps in creating french bread. The dough needs to sit for one hour after mixed. Why?? During this hour, the dough will take on wonderful flavors the longer it is able to sit. Following the hour, add salt to inhibit the yeast. Salt will also help create a crust on the bread and desired crumbly texture. At this point 6 1/2 cups of flour are slowly added to the dough. Kneading the flour into the dough is folding and stretching the dough on itself. The folding of the dough creates air pockets for a finer end product. Stretching the dough creates enlongated chains of gluten and strenghtens the network, hence why dough will become stiffer. The dough will be kneaded for five minutes. If the dough over over-kneaded, too much energy is inputted and the gluten bonds will break down to a sticky dough. The dough is placed in a greased bowl to create a hydrophobic barrier and the dough will stay soft. The dough will take 30 minutes to double in size. Rising is the process of the yeast forming CO2 and inflating the dough, like a balloon. This is the yeast acting as the leavener. After the dough is doubled in size, split the dough in half and shape into two traditional loaf shapes. The dough will be hard to manipulate as expected from the strengthened gluten matrix. The dough will cook for 45 minutes on the middle rack of an oven reading 425 degrees. The end product is french bread with a crispy, crust and fluffy insides. Perfect to go with any meal.
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