Читать книгу The Clueless Baker - Evelyn Raab - Страница 40

Just Tell Me How Much Flour!

You probably won’t notice it, but different flours contain different amounts of moisture. This may not be obvious when you’re making cookies or cakes, but for some reason it makes a big difference when you’re baking a yeast bread. One type of flour might absorb a lot more liquid than another type — causing the dough to be heavier and denser, or softer and stickier.

Most yeast bread recipes will tell you to add flour gradually, a bit at a time, until the dough reaches the right texture. And that’s just what you should do. Begin with the smallest quantity of flour specified in the recipe and continue adding until the dough is smooth and elastic. You may not need the entire amount of flour listed in the recipe — or you may need more than it states.

Sorry. That’s as specific as it gets. Bread baking is an art, not nuclear physics.