🌾 The Science Behind Great Dough
Understanding dough science makes you a way better baker!
Gluten is made of two proteins in wheat. Working and folding the dough develops gluten, making bread fluffy.
Yeast tips:
- Use room temperature water (70-75°F) - hot water kills yeast!
- Feed yeast with honey instead of sugar - more natural
- Add oil last so flour can absorb water properly
- Too much salt slows yeast down
Best flour: Type 00 flour (Caputo brand is used by 90% of top US pizzerias)
Water matters: Chlorine in tap water kills yeast - use filtered water when possible.
Proofing: Let dough rest 20 minutes - it will double in size. Longer proofing = fluffier bread!
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Lessons from LIP #247
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