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 airtight using shrink-wrap. On the next day, let the dough stand uncovered for up to 45 minutes and then extend the proofing by at least 15 minutes.
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Following a gluten-free diet is not only about choosing gluten-free ingredients but also about creating a safe kitchen environment that helps prevent cross-contamination. Even small traces of gluten can contaminate food, so using dedicated tools and...
You can easily replace milk by any milk substitute product, e.g. almond milk or rice milk.
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. The crust would turn out grey and hard without water vapour.
If you would like to have seeds or grains in your dough, we recommend soaking them first.
If you wish to put bread or rolls into the freezer, we recommend removing them from the oven five minutes earlier, freeze them while still warm, and only bag them once they are frozen.
