Bread Many artisan bakers produce their own yeast with a growth culture. If kept in the right conditions, it provides leavening for many years. The baker's yeast and sourdough methods follow the same pattern. Water is mixed with flour, salt and the leavening agent. Other additions (spices, herbs, fats, seeds, fruit, etc.) are not needed to bake bread, but are often used. The mixed dough is then allowed to rise one or more times (a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again), then loaves are formed, and (after an
Crustless bread Crustless bread Crustless bread is bread without crusts. Panko is made from such a bread, which is produced by passing an electric current through the dough. British food group RHM manufacture a crustless bread targeted at children called Hovis Invisible Crust, which is produced by baking the bread at low temperature. Other bread manufacturers have released crustless bread, with the crusts removed. Measurable nutritional loss can result from omitting crusts from bread. Bread crusts are higher in the antioxidant pronyl-lysine than the inner portion of the bread. Crusts from darker breads, in particular, contain higher amounts of this antioxidant, which