In Bread 101 I show you how to make 3 different bread recipes that will teach your the fundamentals baking bread, and will help demystify the techniques involved in different bread types. Yeasted is the most straightforward of the 3 recipes. It’s called the ‘direct dough’ method as you simply add all the ingredients to a bowl and mix – no faffing about! It's a soft bread with a lovely crunchy crust. Tangzhong is a Japanese method that involves pre-gelatanising the starches in the bread. It allows the bread to take on more water so it gives you a softer texture that stays softer for longer too. It’s brilliant for recipes like garlic dough balls or burger buns. Poolish involves making a pre-ferment which is sort of like a cheat’s sourdough. It adds an extra element of flavour, perfect for recipes like a focaccia. All three recipes are perfect for sandwiches, or simply enjoying toasted with a big slab of butter!
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