101 Essential Tips: Baking by DK Publishing PDF

By DK Publishing

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Place the dough in a lightly greased bowl and let rise in a warm place until it has doubled in size. Roll the pieces under the palms of your hands, stretching them until they are about 18in (45cm) long. Combine the wet and dry ingredients, and bring them together to form a soft dough. Turn the dough out onto a lightly floured surface and gently knock it back (knead out excess air). Take each end of the dough and cross them over each other to form a heart shape. Breads, Batters & Pizzas 10 11 12 13 14 15 Twist the ends of the dough around each other, as though they had linked arms.

Cover the bagels with plastic wrap greased with baking spray, and leave to rise for a second time. Remove the bagels from the water with a slotted spoon, and dry them with a clean dish towel. Preheat the oven and at the same time put a large pan of water on the stove to heat. Return the bagels to the baking sheet and brush them with a little egg wash. 16 Now the bagels are ready to be put in the oven. Once baked, they should be golden brown, well risen, and glossy to the touch. Color is pleasant golden brown 61 Breads, Batters & Pizzas HOW TO MAKE PRETZELS Much like bagels (see Tip 93), pretzels also taste their best the moment they come out of the oven.

To get around this, add the salt to the flour separately from the activated yeast mixture. MIXING SALT IN Use a balloon whisk to distribute the salt into the flour evenly before adding the activated yeast mixture. AMBIENT TEMPERATURE FOR RISING In order for bread dough to rise well and quickly, it needs to be left at the correct temperature. If the temperature is too low, the dough will still rise, albeit very slowly; however, when the environment is too hot, there is the real risk of killing the yeast and stopping the rise altogether.

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101 Essential Tips: Baking by DK Publishing

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