Bread Science The Chemistry and Craft of Making Bread.pdf

(18751 KB) Pobierz
Bread Science
The Chemistry and Craft of Making Bread
Emily Buehler
Two Blue Books, Hillsborough, North Carolina
BREAD SCIENCE
The Chemistry and Craft of Making Bread
by Emily Buehler
Published by:
Two Blue Books
P.O. Box 1285
Hillsborough NC 27278 U.S.A.
emily@twobluebooks.com
www.twobluebooks.com
All rights reserved. No part of this book may be reproduced or transmitted in any form or
by any means, electronic or mechanical, including photocopying, recording or by any
information storage and retrieval system, without written permission from the author,
except for the inclusion of brief quotations in a review.
Copyright 2006 by Emily Buehler
Second printing 2009
Electronic version 2014
First print edition ISBN-10: 0-9778068-0-4
First print edition ISBN-13: 978-0-9778068-0-5
Library of Congress Control Number: 2006906646
Electronic version ISBN: 978-0-9778068-1-2
Contents
Note to the reader on the organization of this book
Acknowledgments
Dedication
Introduction
1 BREAD-MAKING BASICS
1.1 The basic bread recipe
1.2 The four main ingredients—flour, yeast, water, salt
1.3 Weight versus volume
1.4 Baker’s percent
1.5 Four characteristics of dough
1.6 Overview of the bread-making process
1.7 Get ready to make bread!
2 BREAD SCIENCE BASICS
2.1 Starch and sugar
2.2 Yeast and bacteria
2.3 Fermentation
2.4 Flavor and color
2.5 Water and protein
2.6 Gluten structure
2.7 Gas retention
2.8 Proteases
2.9 Salt and fermentation
2.10 Salt and gluten
2.11 Miscellaneous
3 PREFERMENTS
3.1 What is a preferment? Why use one?
3.2 Poolishes & sponges: what they are, how to mix them
3.3 The lifespan of a poolish and how to control it
3.4 What if a poolish is used too soon/late?
3.5 Adding a poolish to a straight dough recipe
3.6 Starters: what they are and how to mix them
3.7 The lifecycle of starter
3.8 Notes on creating a sourdough starter
3.9 Recipe for creating and feeding a sourdough starter
3.10 How much neglect can starter take?
3.11 Working with starter using volume measurements
4 MIXING THE DOUGH
4.1 Overview of mixing the dough
4.2 Mixing dough by hand
4.3 How to tell when dough is “done”
4.4 Adding special ingredients to your dough
4.5 What to do with dough after it is mixed
4.6 Mixing dough with a machine
4.7 Bread production data sheet
5 FERMENTATION
5.1 Overview of fermentation
5.2 When is dough fully risen and how to control it
5.3 Approximating fermentation time with dough temperature
5.4 Punching and folding dough—why and how
5.5 How many times can dough be punched and folded?
6 DOUGH SHAPING
6.1 Overview of shaping the dough
6.2 Things to watch for when shaping
6.3 The basic motions of shaping
6.4 The pre-shape
6.5 The steps of shaping: Boules
6.6 The steps of shaping: Batards
6.7 The steps of shaping: Baguettes
6.8 Common baguette problems
6.9 The effect of your attitude
6.10 What to do with your shaped dough
7 PROOFING AND BAKING
7.1 Overview of the proofing and baking steps

Plik z chomika:

Inne pliki z tego folderu:

Inne foldery tego chomika:

Zgłoś jeśli naruszono regulamin