What is hard dough?
Bread made with flour and water, yeast, or baking powder.
It can be baked in a pan like pizza crusts, but it’s usually cooked on the stovetop as an accompaniment to other foods such as soup, stew, chili, etc.
What makes it different?
Hard doughs have more protein than other types of breads.
They contain less gluten. This means that they don’t rise very much during kneading and proofing. Because of this, they tend to stay flat, instead of rising up like regular white bread does.
Hard doughs are usually not sweetened. If you want them sweeter, add extra sugar after mixing but before shaping.
Where does hard dough bread come from?
Hard dough bread is made with instant yeast, water, flour, salt, and other ingredients. Yeast is added to the dough to make it rise. It’s then baked in a hot oven to produce a crusty exterior and soft interior.
Hard dough bread was invented in Italy during the Middle Ages. The first recipe for hard dough bread was published in 14th century Florence.
The name “hard dough” comes from the fact that the dough was made using only flour, water, salt, and yeast.
Is hard dough bread gluten-free?
Hard dough bread is made from white flour, water, yeast, salt, sugar, and other ingredients.
Gluten is a protein found in wheat that gives bread its elasticity.
Some people cannot digest gluten, which causes them to suffer from celiac disease. However, some people who do not have celiac disease can eat gluten-containing foods.
These include many kinds of bread including hard dough bread.
Is it possible to substitute one type of flour for another when making hard dough bread?
Yes, you can substitute whole grain flours for refined ones. Just remember that the ratio of liquid to solid will change depending on what kind of flour you choose.
For example, 1 cup of whole wheat flour requires 2 cups of liquid whereas 1 cup of unbleached white flour only needs 3/4 cup of liquid.
Is hard dough bread vegan
Yes, hard dough bread is generally considered being vegan because it doesn’t contain animal products.
The exception would be honey used in recipes.
Honey contains enzymes that break down proteins in food.
So, if you were allergic to bees, you might still be able to enjoy hard dough bread without having to worry about cross-contamination.
Why isn’t hard dough bread good for me?
If you have Celiac Disease, avoid eating hard dough bread. They often contain gluten, which triggers reactions in those with celiac disease.
Furthermore, even though most hard dough breads aren’t actually made with gluten, they could potentially cause an adverse reaction due to their high amount of starch content.
Starch is also known as amylase, which is present in both grains and potatoes. Amylase breaks down carbohydrates into simple sugars called maltose.
Maltose has been shown to trigger intestinal inflammation in patients with celiac disease.
Are hard dough breads really healthier than other breads?
The short answer: Yes.
Hard dough breads tend to be lower in calories and fat compared to regular sandwich loaves.
This is mainly due to the fact that they don’t contain added fats like butter or oil. In addition, they typically contain less sodium since they are baked instead of fried.
What’s the difference between soft and hard dough bread?
Soft dough breads are softer and more tender than hard dough breads.
They usually require no kneading before baking.
On the flip side, hard dough breads take longer to bake but produce a denser texture.
If you want something similar to a baguette, try this recipe for French Bread.
Ingredients:
- 1 package active dry yeast
- 3 tablespoons warm milk
- ¼ teaspoon kosher salt
- ½ tablespoon granulated sugar
- 5 ½ – 6 ¾ cups bread flour
- 6 large eggs
Directions:
- In a small bowl, combine the yeast, milk, salt, and sugar until dissolved.
- Set aside at room temperature for 10 minutes.
- Mix flour and eggs in a stand mixer fitted with the paddle attachment. Add the yeast mixture and mix well.
- Continue mixing slowly for 5 minutes.
- Switch to the dough hook and continue mixing for 8 – 12 minutes.
- You should end up with a smooth ball of dough.
- Transfer the dough from bowl onto a surface and let rest for 15 minutes.
- Knead by hand on a floured surface for 4-8 minutes.
- Let rise again for 30 – 40 minutes.
- Preheat oven to 450 degrees F. Grease two 9 x 5 inch loaf pans.
- Divide the dough evenly among them.
- Cover loosely with plastic wrap and allow to proof for 45 minutes.
- Bake for 20 minutes, then reduce heat to 350°F and bake for 35-40 minutes more
All in all, I think we can agree that hard dough breads are definitely worth trying out!