From aa77744a37ef3aefeb672fbff9efa49c211ff583 Mon Sep 17 00:00:00 2001 From: Mohit Agarwal Date: Thu, 12 Dec 2024 16:55:12 +0000 Subject: Initial commit. --- 02-08-water.md | 29 +++++++++++++++++++++++++++++ 1 file changed, 29 insertions(+) create mode 100644 02-08-water.md (limited to '02-08-water.md') diff --git a/02-08-water.md b/02-08-water.md new file mode 100644 index 0000000..467ab64 --- /dev/null +++ b/02-08-water.md @@ -0,0 +1,29 @@ +#### Water + +Water activates the yeast and starts the process of developing the +proteins that make up gluten into a web that will trap air and create +a dough. + +Basically, concerning water, if you can drink it, you can bake with +it. + +That said, some municipalities put an awful lot of chlorine in their +water. If you’re concerned that the chlorine might interfere with the +action of your leavening, the solution is simple: fill a bowl with +water and leave it uncovered overnight – the chlorine will dissipate +completely. + +The percentage of water varies quite a bit depending on the type of +bread. + +**Bagels:** Made from a dry dough, water is anywhere from 50% to 60% + +**Sandwich bread:** 60% to 65% + +**French bread (baguettes, etc.):** 65% to 70% + +**Ciabattas:** 70% to 80% + +**Whole grain breads:** Whole grains absorb a lot more water than do white +flours. For whole-wheat bagels, bakers hydrate the dough at about 60%. +For most other breads, they go anywhere from 70% to 85%. -- cgit v1.2.3