Bread Making Blog
To make sure the bread making process is a success, cellular respiration needs to occur. Cellular respiration is important because it creates CO2 for the bread to rise. This process occurs within the mitochondria.
The first time we tried our bread recipe we added the ½ teaspoon of sugar to the basic recipe we were given, because we found the yeast needs sugar to work. The yeast uses the sugar to perform alcoholic fermentation, a form of anaerobic respiration. From this process, the yeast releases carbon dioxide which makes bubbles of air, and causes the bread to rise. This is important for fluffy bread. We added this in the first step when we combined the dry ingredients which were ¼ cup of flour, ½ teaspoon of sugar, ¼ teaspoon of yeast and a pinch of salt.
This is a KAF formula. All weights are in grams and this build nets a single 810 g. loaf:
My friends finally convinced me to sell them my bread so this is my first batch of loaves for this endeavour. I am charging them just enough to cover my costs to supply them and the soup kitchen with bread. Of course, do I stick to the tried and true! Nope! I had to change a few things and was rewarded with overproofed loaves. Serves me right!
The Bread Blog- NCOG Bread
Due to heavy involvement in one project I am recently not very active in writing at TFL because I really have no time. However, this dos not mean that I am not baking.
I love making and eating English Muffins. They are so versatile and freeze well. I usually keep 4-5 out and freeze the rest and toast them as needed.
This is similar to the last batch I made, but this time I used Rye instead of Spelt and I added some roasted potatoes.
I was very happy with the final result. They were a little wet and I had to use a lot of bench flour, so next time cutting back on the water slightly wouldn't hurt.
The crumb was perfect for English Muffins and they toast up real nice with a smear of cream cheese :).
