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This class covered
some basic ingredients in baking and their effects on finished product.
We discussed flour, leaveners, eggs and fat. Presentation was given in
various bread techniques. Each participant received hands-on practice
by making a batch of dough and forming several loaves
of
different
shapes,
ingredients
and washes. We started with one of the two basic recipes below and experimented
with
different
types
of
flour
and
additional
ingredients such as butter, olive oil, eggs, raisins and sourdough starter.
See the "Photos" page for pictures of the class! |
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- Ovens
with steam are used in professional kitchens for a better crust.
For home use, you can add a small pan of water when baking
bread.
- Bread flour
is used in these recipes because it has the highest protein content.
This allows for more gluten production, which gives a greater elasticity
to bread.
- Whole wheat
flour has whole wheat germ parts in it. This gives the flour slightly
more fat. As a result, the flour goes rancid faster. It also takes
longer to ferment and bake.
- Done-ness
of bread is determined by: color, sound (tap bottom, it should sound
hollow), or 180° internal
reading (point of gelatinization).
- Yeast needs
a little above body temperature to work. It is killed at 140°.
It produces CO2 as it feeds off the sugar in flour.
- Too much
salt will kill yeast, but some salt is needed for bread taste.
- Egg yolks
are primarily fat, butter is 75-80% fat, except for some french butters
which are 99% fat.
- Fat is important
because it shortens the strands of gluten and makes bread more tender.
- Egg yolks
add taste, tenderness and add to the browning of the bread.
- Milk solids
(such as nonfat dry milk) are used by many bake shops in recipes. These
don't have the enzymes as in fresh milk which may interfere with yeast.
- Basic steps
in making bread:
Knead dough -- it is important to form the strands of gluten to provide
elasticity
Proof -- let dough rise until doubled in volume
Punch dough -- after dough has risen, let air escape and allow to rest
for a couple of minutes before working with it again
Shape -- shape your dough, tucking and sealing seams, make cuts with
a sharp knife
Proof -- allow your bread to rest and rise again before baking
Finish -- before baking, brush on a wash to provide
color and crust, you can use a slurry of cornstarch and water for a dull,
dense crust, or
a egg wash of yolk and water for a softer, shiny crust
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