flours
what is the highest gluten content?
bread flour
what happens in the first period, and what is it?
the pick-up period, blending ingredents happens
what is the base for most breads?
what is gluten?
waht makes the vision for the bread?
shaping period
what needs to be done before packing up the bread?
cool down fully
what has lower gluten content?
cake flour
what do you call the last part of mixing?
the blending period
what feeds yeast for bread?
sugar mainly
what does the dough get big and fluffy?
proofing
what is the wrong type of storging bread in cold places?
puting it in the fridge
what is mostly made from mostly grains?
what is gluten free bread?
what is the 2nd period called?
what is needed in every bake good for structure and flavor?
salt
what brakes things up and makes alchool?
fermentatoin
what is the right way to store bread to make sure it stays fluffy?
put it in the freezer
what is commonly used in houses for cooking?
all porpuse flour
what happens during the 3rd part?
the initial development is when gluten develops
what is needed for the type of shape and fluffyness?
fats
what does it mean to cut your bread to make it look cool?
scoring
what packing is good for lean breads?
paper
what is best for breads, but not baking?
whole wheat flour
what period does gluten start to get elestic?
the final period
what is the math part of baking/ingredients?
bakers persentige
when does it start to become edible?
the baking time!
what packing is best for moist things?
plastic packing