Lots of breads are constructed from a "straight dough", which suggests that the entire ingredients are blended in one stage, and also the dough is baked once the mounting time;[forty eight] others are produced from a "pre-ferment" where the leavening agent is coupled with a few of the flour and https://foodlearningcenter94825.blogolenta.com/28919142/not-known-details-about-bread