Bread Making For Dummies. Wendy Jo Peterson

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Chapter 1

      Understanding the Basics of Bread Making

      IN THIS CHAPTER

      Bread is king, and bread making is equal parts art and science. In this chapter, you explore the science behind bread making and find out why a scale is so important for success.

      If science wasn’t your favorite subject in school, you may be tempted to flip ahead to the next chapter or just dive into a recipe, but especially if you’re new to bread making, I urge you to give this chapter a read. It’s only a few pages, and the information about how and why bread making works will not only help you understand what you’re doing in the kitchen, but also give you the knowledge you’ll need to figure out what went wrong if something does.

Donning Your Lab Coat: The Science of Bread

      Science is everything in bread making. Each ingredient plays a specific role in the formation of bread. The good news is, this kind of science is fun! Plus, unlike in school, there won’t be a test on Friday.

In this section, I fill you in on the main components of bread and the roles they play in making that delicious loaf you love.

      Gluten

      Gluten is the protein found in flour, and it’s why the type of flour you use matters when you’re baking, whether you’re making cake or bread. (Turn to Chapter 2 for more on flour.) The forming of gluten is what gives rise, literally, to bread. Without gluten, your bread would feel like a brick.

      When you add water to flour, it creates long, elastic strands from the gluten (known as the gluten matrix). Knead the flour strengthens those strands, which is important in giving your bread structure, so it can rise. (Chapter 3 explains the intricate details of kneading and stretching dough.)

      Yeast

      Yeast is another key ingredient of bread. Yeast is a living thing — it feeds off the carbohydrates in flour and expels carbon dioxide (a gas), which gets caught in the gluten matrix. That nifty matrix you formed while you were kneading holds the gas inside its chambers, and the dough rises. Magic!

      Salt

      Salt has an important role to play in bread making, and it’s not just about flavor (although nothing is quite as tasty as a well-salted bread). Salt conditions the gluten, making it stronger and strengthening the elasticity of the strands. If you use too little salt, not only will your bread taste bland, but it will rise too quickly in an ill-formed matrix. If you use too much salt, it can kill the yeast.

      Heat

      When you place your bread in the oven to bake, the gluten solidifies and holds its form. And when the baking is complete, the bread won’t deflate. Instead, your well-formed gluten will hold its form as the bread cools and after it’s sliced.

Taking the Guesswork out of Baking Bread

      Bread making is precise, and in order to have precision, you need a scale.

      As a culinary teacher, I do an experiment where I ask each of my students to measure out 1 cup of flour and then have them weigh it. Some students measure out 128 grams; some, 142 grams; and others, closer to 200 grams (if they’ve packed the flour in the cup). The correct weight of 1 cup of all-purpose flour is 125 grams. Being a few grams off can make a huge difference in the outcome of your bread.

Chapter 2

      Digging into the Ingredients

      IN THIS CHAPTER

      

Looking at the different types of flour used in bread making

      

Considering all the other ingredients that go into bread

      The most critical ingredient in bread making is flour. Flour is what gives the bread its structure, texture, and flavor. However, not all flours are created equally. In this chapter, I dive into the differences among various flours, so you can make any recipe, knowing how to swap flours in and out.

      Although flours take center stage in bread making, additional ingredients make flour become bread. In this chapter, I walk you through all these other important ingredients — from yeast to salt to liquids and more.

Focusing on Flour

      Flours come in all different varieties, from grains to protein. In this section, I look at the flours used most often in bread making. The following list just scratches the surface of flours used in bread making, though, so don’t hesitate СКАЧАТЬ