22 February 2009
Disperse yeast in liquid and allow to activate Sift flour reserving some if dough becomes too wet. Make a well, add yeast mix and add salt to liquid. Mix gently with food processor or by hand, adding extra flour if necessary. Knead to develop and arrange gluten network so it will hold the rise. Proove the dough allowing to rise, doubling in size. Deflate the dough by kneading lightly, this relieves the stress on the gluten and removes excess CO2. Form into required shapes. Proove for a second time, again allowing to double in size. Bake, the initial rise in the oven is the action of the yeast and CO2. The yeast dies in the heat and the gluten hardens to form the structure. If the bread collapses in the oven then the dough has been over prooved, the gluten being stretched to the limit. Good bread has an even texture giving and even sized crumb. If there is a yeasty smell from finished bread, there was not enough time for prooving or too much yeast used in recipe. The crust is thin and crisp and the bottom of the loaf should curve.