Bread dough enhancer is an additive that improves the texture and taste of bread. It can also act as a preservative and lengthen the shelf life of baked bread. While it is not an essential component in baking bread, bread dough enhancer is used to stimulate fermentation and delay staleness.
Commercial bread dough enhancers typically consist of wheat gluten, non-diastatic malt, lecithin, and ascorbic acid (Vitamin C). These pre-formulated powders are a convenient, concentrated source of natural bread dough enhancing elements. The following is a generalised guide to using bread dough enhancer.
- Skill level:
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Things you need
- Bread dough enhancer
Measure all of the ingredients in your bread recipe. Try to be as precise as possible because any deviation from measurements can significantly alter the finished product.
Add your measured bread dough enhancer to your measured flour. When portioning the bread dough enhancer, refer to the manufacturer instructions for the ratio of bread dough enhancer to flour.
Whisk your mixture of bread dough enhancer and flour together. Blend thoroughly until they are fully integrated.
Proceed with preparing and baking the bread as per your recipe.
Store your extra bread dough enhancer in the refrigerator. Make sure the container has an airtight seal.
How to Use Bread Dough Enhancer
Tips and warnings
- Generally speaking, coarser flour requires extra enhancer. For instance, whole wheat bread recipes can benefit from two to three times more enhancer than other flours.
- There are commercial bread dough enhancers specifically formulated for sourdough breads. These versions contain natural dehydrated sourdough concentrate that works with a sourdough starter.
- Bread dough enhancer is a favourable add-in for breads made in a bread machine. Since bread machines promise foolproof results for mixing, kneading and proofing bread, bread dough enhancer is recommended to promote an agreeable texture.
- In reality, any other bread ingredient besides flour, water, salt and yeast is a natural bread dough enhancer. Sweeteners like sugar and honey energise yeast and produce bread that is more light and tender. And the addition of eggs to dough moistens bread and extends its freshness. Any of these ingredients can be used in lieu of a commercial bread dough enhancer.
- Despite the inclusion of a bread enhancer, weather and temperature can dramatically influence your bread's ability to rise. Cold conditions will inhibit yeast activity and slow rising. Whenever possible, proof your bread in a warm location.
- Never use bread dough enhancer with recipes that contain extra gluten like white bread, such a combination will result in a dry, hard loaf.
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