Bassinage is a crucial step in the bread-making process. It involves adding water to the flour at the beginning of kneading to form the bread dough. This hydrates the flour and begins to form the gluten network that gives bread its characteristic structure and texture.
Autolysis in baking is a technique whereby flour and water are mixed together and left to rest before yeast and salt are added. It’s a valuable bread-making technique that helps improve dough quality and the characteristics of the final product.
Flour has been a key component of the world’s diet for centuries, whether for baking, pastry-making. But there is a wide variety of flours. They don’t all have the same specific characteristics and are not all dedicated to the same uses, so it’s sometimes difficult to find your way around.
Flour has been a key component of the world’s diet for centuries, whether for baking, pastry-making or cooking. But there is a wide variety of flours. They don’t all have the same specific characteristics and are not all dedicated to the same uses, so it’s sometimes difficult to find your way around. But choosing the right flour gives you the best chance of succeeding in your recipe! So here is some information and tips to guide you in the world of French flours…
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