FacebookAfter kneading the dough, you should place it in a large enough bowl - keeping in mind that the dough will double or even triple in volume. Then cover the bowl using cling-film to make it air-tight. The next day, let the dough stand uncovered for up to 45 minutes and then extend the proving period by at least 15 minutes.
Related
FAQs
Gluten-free baking takes a little more time, because the binding agents in the flour should be allowed subsequent bulging.
The use of water vapour when baking bread and rolls is very important as it gives the crust a nice shine and makes it perfectly crispy. Without the addition of water vapour, the crust would become grey and hard.
If you wish to freeze the baked bread or rolls, we recommend removing them from the oven five minutes earlier, freezing them while still warm and only bagging them once they are frozen.
Gluten-free dough does not contain gluten, which is the substance than binds 99% of the water and gives the dough its ideal texture.
