How to bake your own home made bread from scratch
Many countries in Europe have different ways of explaining the characteristics of the flour. In Germany and France flour type numbers are being used which indicate the ash content of the flour, while in the UK the protein content of the flour is often specified. Therefore, please check the table below to review the characteristics of the FunCakes flours.
Kneading the dough
Do you tend to be a bit lazy sometimes? Try not to let that happen when baking bread, cause the bread will make you pay for it. Kneading the dough might be the most important part of the baking process, cause without you noticing there’s a lot more happening when kneading the dough than just mixing all the ingredients. Kneading is essential to activate the gluten in the wheat. These gluten are what give the bread its airiness. And to develop the gluten, the dough should be kneaded long, but not too long. Keep 10-15 minutes of kneading into account. Do you have the luxury of a standing mixer at home, then use the dough hook and put it on medium speed. To check if the dough is kneaded sufficiently, do the windowpane test. Take off a small piece of the dough, hold it with both hands and then slowly move your hands away from on another to stretch the dough apart into a windowpane. Think of it like bubblegum! If you can stretch the dough into a wafer thin sheet without it breaking, the gluten have been well-developed and it’s ready to rise. If it breaks easily, you will have to knead it a bit more.