Quite a few breads are produced from a "straight dough", which suggests that all of the ingredients are mixed in a single phase, as well as dough is baked after the mounting time;[48] others are created from a "pre-ferment" through which the leavening agent is coupled with a lot of https://foodlearningcenter05825.blogproducer.com/38803797/5-easy-facts-about-bread-described