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The History of Bread Making | |
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A Brief History of Bread Making | |
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Bread's Impact on Basic Survival | |
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A Cornerstone of Civilization | |
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How Bread Began | |
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Bread: An Accidental Creation | |
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Mechanized Bread Making | |
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Electric Mixers Finally Appear: The Short Mix Method | |
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Direct Mixing Method | |
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World War II and Its Aftermath | |
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The Intensive Mix Method | |
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Rescue Arrives - The Improved Mix Method | |
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Renewed Interest in Great Bread | |
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Ingredients and Their Effects | |
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Ingredients for Baking Bread | |
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The Most Important Ingredient - Flour | |
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Wheat Dough Can Inflate | |
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The Wheat Berry | |
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Wheat Classification | |
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Other Grains | |
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Water | |
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Salt | |
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Yeast | |
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Sweeteners | |
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Fats and Oils | |
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Milk Products | |
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Eggs | |
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Nuts, Seeds, Grains, and Dried Fruits | |
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Using Whole Grains | |
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Herbs and Spices | |
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Basic Baker's Percentage (Baker's Math) | |
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An International Language for Bakers | |
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It's All in the Percentages | |
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Changing Batch Sizes | |
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Find the Total Flour Weight: Using the Percentage Sum | |
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Discrepancies in Batch Size | |
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When You Have Two or More Flours | |
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Mixing Methods | |
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The First 10,000 Years: Hand Mixing | |
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Two Stages in the Dough Mixing Process | |
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Dough Transformation During Mixing | |
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Precursors to Mechanized Mixing | |
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Mechanization Arrives: The Short Mix Method | |
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Intensive Mix Method | |
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The Improved Mix Method | |
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Is There a Best Mixing Method? | |
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Special Circumstances or Exceptions | |
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Fermentation | |
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Fermentation: A Process of Transformation | |
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Does Fermentation Create or Destroy? | |
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Fermentation of Bread Dough | |
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Yeast Fermentation: Produces Carbon Dioxide and Alcohol | |
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Bacterial Fermentation: Produces Organic Acids | |
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Non-living Organic Substances: Esters and Enzymes | |
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Manipulating Fermentation: Time, Temperature, and Hydration | |
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Pre-ferments: How to Shorten Fermentation Time While Increasing Strength and Flavor | |
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Natural Pre-ferments | |
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Division and Shaping of Loaves and Rolls | |
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Giving Form to Dough | |
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The First Step - Division | |
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Shaping Loaves and Rolls | |
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Proofing & Retarding | |
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Proofing Defined | |
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Judging the Readiness of Proofed Loaves | |
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Proofing Versus Bulk Fermentation | |
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Collapse of Over-proofed Dough | |
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Gas Production in Successful Proofing | |
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Changing the Temperature of Dough | |
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Yeast Quantity in Dough | |
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The Degradation of Dough Structure | |
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Retarding Loaves of Bread | |
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Dough Degradation in Retarding | |
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Specialized Equipment for Proofing and Retarding Loaves of Bread | |
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Baking | |
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Baking Transforms Raw Dough | |
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Recognizing When Loaves are Ready to be Baked | |
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Scoring Loaves | |
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Baking Temperature | |
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Using Steam | |
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How to Judge the Doneness of Bread | |
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The Importance of Cooling Bread after Baking | |
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Rich and Laminated Doughs | |
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The Effects Ingredients Have on Dough | |
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Strategies for Turning Lean Dough Into Rich Dough | |
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Why Not Just Add the Fat to the Dough? | |
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Lamination Defined | |
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The Lamination Process | |
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Differences Between Croissant Dough and Danish Dough | |
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Some Caveats in Working with Laminated Dough Products | |
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Shaping Croissants and Danish | |
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Creating Dough Formulas | |
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Formulation: How Can We Design Our Own Reliable Bread Dough?Choose Your Ingredients | |
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Create a Formula - Not Just a Recipe | |
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Advanced Topic #1 Flour Composition and Milling Technology | |
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Elements of the Wheat Endosperm | |
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The Milling Process | |
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Advanced Topic # 2 Advanced Baker's Percentage | |
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Using Pre-Ferments in Formula Creation | |
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Which Pre-F | |