Neelima Dandapat
Forum Replies Created
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Hi Poonam!
Thanks for trying the recipe! This looks great – the crust color, perfectly dimpled top, rise and crumb.
The over aesthetics of bread largely depends on the choice of flour. I had used a blend of Series C 8615 and 8318. Flour X is a strong bread flour but whole wheat which is why you do not see the air pockets. What was the hydration that you used for your focaccia?
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Hi Amanpreet! There is no specific diet for Diabetes. But food plays a major role in diabetes management. Including foods from all major food-groups is important – a balanced diet! The underlying goal is to meet your daily requirement of nutrients while focusing on foods that are high on fibre, low in sugar and saturated fats, lean proteins, optimum carbs. Always choose food that is nutrient-dense and minimally processed.
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Hi Himani! No, you don’t have to. Carbs form a healthy foundation in one’s diet – they are like fuel and give you energy. Taking them all out is not the only answer. Because they directly get converted to sugars, you might still have to watch the quality and quantity of carbs you are consuming. Always try not to consume empty carbs – choose nutrient-dense carbs. So choose whole grains, fruits as your source of carbs. A diabetic diet is not ‘one size fits all’, each case is different and so are the requirements. So find one that fits you best and that will help you sustain through the lifestyle change.
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Bravo!! Its Amazing 😀
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Hi Ravina!
Autolyse is the process of mixing flour and water and letting it rest for a period of time before the mixing step. This kick starts the gluten developments and a series of enzymatic reactions that help develop better flavor, aroma, and rise in the dough.
Here is a post that has detailed explanation of autolyse –
https://www.instagram.com/p/CTR8kN_oviN/?utm_source=ig_web_copy_link
Hope this helps 🙂
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Great! 🙂
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Hi Poonam!
can you try 82-85% instead? Might help open up the pockets a little more. Flour X is a thirsty flour and the higher hydration helps attain better fermentation and extensibility – that will help the dough hold larger air pockets.
🙂