• Author / Uploaded
• Gislene Lima

• Categories
• De masa fermentada
• Panes
• Masa
• Cocinando
• Comida y vino

Citation preview

The Larousse Book of Bread By Eric Kayser ∙ Sat 2016/01/02 THE BASICS OF BREAD MAKING

• • • • • • • • • • • •

• • • • • • • • • • • • •

• •

10 common scoring patterns (38-41) If oven not appropriately preheated, scoring will not develop (“throw” or “spit”) (42) Steam slows drying of dough, encourages development of color in crust and moist/wellflavored crumb (42) Sweating: while cooling, bread loses up to 2% of weight from evaporation (42) Storage tips (42) Develop an instinct (44) Common diagnoses for common issues (45)

Rational and controlled agriculture (CRC) advantages over organic (14) • Ash content, measured by “T” grades. E.g., T65 all-purpose. Higher T→higher ash/protein (15) Yeasts: Fresh bakers, active dry, instant dry (16) • Couche: baker's cloth (18) Bannetons: wicker proofing baskets (18) • Lames: blades w/ holders for scoring (18) • High-hydration doughs: ~80% water. Result in • honeycomb crumb. Difficult to knead. (20) Base temperature: temp(flour) + temp(water) + TRADITIONAL BREADS temp(ambient). Important for quality. 129-133F • Sourdough boule (48) for white, 136-149F for dark. (20) • Sourdough batard (52) Kneading wet dough by hand (21) • Baker's Peel (3x boule) (64) Kneading dry dough by hand (22) • Rustic loaf (68) Kneading in stand mixer (23) • Daisy loaf (76) Rising: first stage of fermentation. Wild yeasts • Zigzag bread (84) and micro-organisms in flour multiply, consuming sugars like glucose. Anaerobic, SPECIALTY BREADS create CO2 & alcohol. (24) • Mixed seed bread (98) Sourdough starter challenge: bacteria act ~86F, • Kamut bread (100) whereas yeast acts ~71.5-79F. Low temp causes • About Kamut (102) bread to taste sour. (24) • Whole wheat bread (104) Creating & caring for liquid levain (24-5) • Replace half whole-wheat flour w/ all-purpose Pre-fermentation methods: poolish, yeast preto lighten (104) ferment, fermented dough (26) • Country loaf (108) Using yeast to augment sourdough (28) • Rye Bread (112) Fermentation process: first rise (bulk • Maslin loaf, rustic rye (116) fermentation) and proofing (30) • Corn bread (120) Prepping fresh bread for breakfast (30) • Rosemary focaccia (124) Regulation sourdough 4-4.3 pH; rich aroma • Ekmek, Turkish bread (130) compounds b/w 4-5 pH (30) • Pumpernickel (132) Pre-shaping should be brisk, working dough as • Broa, Portugese cornbread (136) little as possible (32) • Bagels (138) Pre-shaping large boule, small boule, rectangle (32-3) ORGANIC NATURALLY-LEAVENED BREADS Freezing dough after final shaping (34) • Organic baguette (148) Shaping large boule, small boule, batard, • Classic Organic bread (154) baguette (35-6) • Organic buckwheat bread (158) Scoring to control direction dough expands (38) • Organic spelt bread (160) The more dough has risen, the shallower the cuts when scoring (38)

1

BREAD WITH EXTRAS

• • •

Gorgonzola & walnut bread (174) Walnut & butter bread (186) Sesame seed bread (196)

OIL-ENRICHED BREADS

• • • • •

Ciabatta (202) Basil bread (216) Fougasse w/ ash goat cheese (220) Fougasse w/ Lardons (227) Pizza (228)

SWEET PASTRIES & BREADS

• • • • •

Viennese bread (235) Classic brioche (242) Mini brioche (244) Brioche loaf (246) Croissants (250)

BREAD ROLLS

• •

Kamut & seaweed rolls (278) Breadsticks (286)

APPENDIX

• • • • • • •

Amylase: natural enzume in flour. Converts starch into sugar, which is consumed during first fermentation. (306) Autolyse: pre-fermentation resting period. Relaxes gluten. (307) Bassinage: process of reserving some water for end of kneading to loosen very stiff dough (306) Deflate: release air from dough during first rise. Helps strengthen gluten structure. (306) Refresh: keep natural starter alive by feeding w/ flour and wtaer. (307) Steep: immerse & soak seeds, fruit in liquid to soften/rehydrate (307) Tourage: where butter rolled out & folded into dough to enrich it. (307)

2