provjeravanje

provjeravanje

To allow leavening agents in bread to expand, a period of rest is needed. Proofing describes this period, typically occuring in two stages: the first is called "bulk proofing," which takes place as the dough has not been divided into different segments (depending on category of bread) while the "final proofing" occurs after the dough has been divided and has taken on its final shape.

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seljacki hljeb

제빵; 빵

Also called pane rustica, this bread is round, large, hearty and coarse,

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제빵; 빵

Bread that is made from bleached wheat flour that is milled, giving the bread a longer shelf life, but extracting many of the vitamins and nutrients in it. Because of this, white ...

korica

제빵; 빵

Term for the exterior of bread.

obogaceni hljeb

제빵; 빵

A category of bread that describes those that are no longer lean breads due to extra additives, which change the dough consistency or texture, resulting in differences in rising ...

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제빵; 빵

A doughnut-shaped chewy bread, commonly used as sandwich bread or as a breakfast item, consumed plain or with cream cheese, butter, or jams. This type of dense bread results from ...

baget

제빵; 빵

Narrow, long, and prevalent in France, this loaf can be up to three feet long, though is usually found in two-feet proportions. It is traditionally only made from flour, water, ...

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