Bread- A Baker's Book of Techniques and Recipes - Jeffrey bestthing.info - Ebook download as PDF File .pdf), Text File .txt) or read book online. Download ebook BREAD - A BAKER'S BOOK OF TECHNIQUES AND RECIPES 2nd Edition by Jeffrey Hamelman. Bread: A Baker's Book of Techniques and Recipes [Jeffrey Hamelman] on bestthing.info *FREE* shipping on qualifying offers. An updated new edition of the.
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Download PDF Bread: A Baker's Book of Techniques and Recipes, PDF Download Bread: A Baker's Book of Techniques and Recipes. Bread: A Baker's Book of Techniques and Recipes (Excerpt) [PDF]. Detailed, step -by-step bread recipes, authored by master baker Jeffrey Hamelman. Bakers Book Of Techniques And Recipes Jeffrey Hamelman [PDF] [EPUB] The warm, complex aroma of a fresh-baked loaf of bread can be.
Correct and accurate scaling is necessary in order to achieve consistency and uniformity of production. When scaling, we are also calculating the final dough yield, and accuracy will prevent under- or overproduction.
Therefore, cost control is a small but significant aspect of scaling. Measuring ingredients by weight and not by volume is the only way to ensure accuracy, and a reliable scale is an invaluable tool for every baker.
Bread : A Baker's Book of Techniques and Recipes by Jeffrey Hamelman (2012, Hardcover)
Step Two: Mixing The first step in proper mixing has nothing to do with actual mixing at all: It involves the simple determination of the water temperature required for the mix, which is calculated by computing the desired dough temperature described fully beginning on page Consistent baking results require many things, not the least of which is consistent temperature control. The importance of spending a few moments calculating water temperature in order to achieve mixed dough in a correct temperature zone cannot be overstressed.
Once we have the correct water temperature, the actual mixing can proceed. Life in the mixing bowl is complex indeed, and it begins the moment the flour and water come together and mixing ensues.
Mixing accomplishes a number of important goals. Most simply, it brings about a uniform distribution of ingredients so they are evenly dispersed throughout the dough.
Other aspects of mixing are far more complex. During mixing, gluten is formed. At first, the gluten molecules in flour are randomly bunched, haphazardly oriented in all directions. During mixing, the molecules are stretched and become aligned in more or less straight lines, and it is this stretching and aligning of the gluten strands that develops the doughs strength.
Mixing the dough so that the gluten is adequately developed enables the dough to stretch well, to resist ripping, and to hold trapped carbon dioxide gases that are produced during yeast fermentation, which in turn enables bread to emerge from the oven with good volume and lightness. Its a bit more complicated than that, however. There are, in At Grams House My earliest food memories may be of bread.
One of my grandmothers was Polish or Russian, depending on where the ever-changing boundary line happened to be drawn at a given time.
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As a boy, I visited or was visited by my grandparents most every weekend. If we went to Grams house, there was sure to be a boundless array of home-cooked foods, which fit effortlessly into my seemingly bottomless belly. If my grandparents visited us, there was less food, but food was still the hub of the visit.
No matter where the visit took place, Gram always had bread. The funny thing was, I never saw an entire loaf.
In those days, people still bought bread by the pound. Gram would order a few pounds, which were then dutifully hacked off some endless loaf and wrapped in paper.
The bread was crusty, dense, and fragrant. At times, we would get the end portion of this mother lode of loaves, which had a paper union stamp. Wed rip the stamp off, but usually some paper remained on the loaf.
We didnt care; we ate and ate.
Rye flour contains the proteins gliadin and glutelin, but due to the presence of pentosans the mixing requirements as well as the dough properties for rye breads are very different than those for wheat bread. The method for mixing rye breads is discussed in detail beginning on page Glutenin helps develop dough structure and the elastic quality of the dough, that is, the doughs resistance to stretching.
Gliadin provides dough with its extensible characteristic, that is, its ability to be stretched. Both are necessary, and proper mixing is required to develop the potential for both elasticity and extensibility. These two qualities, in balance with each other, enable the dough both to resist stretching elasticity and to be stretched without tearing extensibility. And the balance between these discrete aspects continues to be important throughout the entire bread-production process.
Heres an example: Imagine that you are shaping a baguette, and the small or ounce dough piece is about to be rolled to 24 inches long, with an even diameter along its entire length. If there is an excess of elasticity this could be caused by either insufficient bench rest after pre-shaping, or by using a very-high-protein flour and mixing to too high a development , the dough will be fighting you throughout the rolling processand in all likelihood it will win!
Ripping and tearing, resisting and defying, by the time it is at full length it will look like it needs a hospital or a lawyer. Now, imagine having a hundred of these pieces to roll!
At the other extreme, the dough on the bench has too much extensibility from a weak flour insufficiently mixed, or from too long a rest after preshaping. It doesnt feel like dough at all; its a body with no bone structure, its a worm, a mollusk!
It offers no resistance whatsoever as you roll it out, and its flat and misshapen, and will remain so through the bake.
Its obvious that what we really need is the middle grounddough that is both relaxed and taut, and which can be rolled out fully, under some degree of resistance. Its one thing to talk about gluten molecules, but Ive never seen a baker mix with a microscope in hand as the dough spins. Once we put the dough ingredients into the mixer and turn it on, we begin to hydrate the flour.
It is important, regardless of what style of mixer is used, that the initial process of mixing takes place on first speed. During this period of the mix, the outer surface of the starch granules become moistened, the ingredients take on cohesion, and the dough begins to form. Once the ingredients are incorporated, generally from 2 to 3 minutes after mixing begins, turn off the mixer and feel the dough this is also a good time to taste a piece of dough to make sure salt was added. It will be sticky, shaggy, and loose, lacking in strength, smoothness, or elasticity.
Pull on a handfulit will shred away from the bulk of the dough, offering little resistance. And so it should, for at this stage of mixing we are concerned above all with the consistency of the dough, not its strength. It is woefully common at this point in the mix for inexperienced bakers to conclude that the dough is too wet and to add flour.
What seems to be excessively loose dough early in the mix, however, will soon transform once the second phase of mixing gluten developmentis accomplished. Extra flour added early on has ruined many a dough. Only by feeling the dough throughout the mixing process can we understandthrough our handsthe considerable change from loose and shaggy to firm, elastic, and developed. Once the consistency of the dough has been checked and corrected as necessary, the glutendevelopment phase of mixing proceeds.
Usually, the mixer is turned to second speed and the dough mixes to its appropriate development. Reach in and yank on the dough again. A well-mixed dough will resist your pulling; it will have strength and muscle, and at the same time be supple and have some swing to it. Some bakers pull off a small piece of dough and look at the gluten window by gently stretching the dough to the thinnest sheet possible sometimes called the windowpane test.
This is one way to gauge gluten development, but be careful: If the window is completely clear and the gluten totally developed, the dough has almost certainly been overmixed. Return instructions and a free of charge shipping label are available at www.
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For more information about Wiley products, visit our website at www. ISBN cloth 1. Cooking Bread 2. H The scope and range of your skills have had an immeasurable impact on my life.
The best thanks I can offer you is to present a book that is beneficial to other bakers. And if I achieve that goal, I will have succeeded completely. What begins as tangible—the work—has often over the years been transformed into something less tangible, because the rewards of baking are not just financial.
The rewards can take the form of community service, personal growth, and often social and spiritual development. It may be commonplace these days for people to romanticize the life of a baker, but it would be wrong to underestimate the amount of work the baker is required to perform daily. Coupled as it is with early and often long hours, the baking trade is a strenuous one that requires physical dexterity, finesse, and stamina.
Years of determined focus and commitment to hard work are necessary in order to achieve mastery. When I began baking professionally in the mid- s, I was attracted by both the manual nature of the work and the anonymity of being a baker. Where once there was anonymity, we now have bak- ers enjoying celebrity status. Regardless of the lights and clamor surrounding baking today, the bread itself is still the most important thing.
A baker has the potential to make breads that are enriching, delicious, and memorable. This, I hope, remains our steadfast goal. What a wonderful feeling it is to turn and look behind us at the hundreds of generations who have baked before us, and realize that we have inherited the accumulation of their experience.It is curious that.
Breads like baguettes have a traditional scoring that rarely varies. Shaping Round or boule-shaped loaves. The Satan Loosed in Salem?
Bread: A Baker's Book of Techniques and Recipes
Just as we will fall onto our noses if we lean over percent. The Festival of Fornicalia On the ancient Roman calendar. Jeffrey Hamelman Target Audience: