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Music: “April Showers” By ProleteR
Stuff You Knead!
Email: stuffyoukneadnyc@gmail.com Instagram:@stuff_you_knead FaceBook: @StuffYouKnead
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Music: April Showers By ProleteR Brought to you by: Stuff You - - PowerPoint PPT Presentation
Music: April Showers By ProleteR Brought to you by: Stuff You - - PowerPoint PPT Presentation
Music: April Showers By ProleteR Brought to you by: Stuff You Knead! Stuff You Knead! Email: stuffyoukneadnyc@gmail.com Instagram:@stuff_you_knead FaceBook: @StuffYouKnead A short history... A short history... The practice of bread
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A short history...
The practice of bread baking can be traced back to 30,000 years ago! ★ Yeasted bread- Ancient Egypt 300BCE ★ Refined flour-Mesopotamians 800BCE ★ Sliced bread
○ 1917 Otto Rohwedder ○ 1928-implemented
A short history...
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So...how does bread work? So...how does bread work?
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Wheat!
★ 2 Kinds
1. Spring red wheat ○ Long growing period high protein 12-14% 2. Winter wheat ○ Softer berry 10-11% soft ○ Combo- all purpose
Wheat!
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Parts of Wheat:
★ Bran
○ Indigestible fiber, outer coating cellulose
★ Wheat germ
○ Embryo of the berry ○ Rich in protein and oil ■ Take care in storing it!**
★ Endosperm
○ Mostly starch, but glutenin and gliadin
Parts of Wheat:
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Why wheat?
★ *Gluten*
★ Not a compound present in flour, but synthesized
○ Glutenin (loose coil) ○ Gliadin (tight) wrapped around starch molecules
Why wheat?
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Glutenin and gliadin hydration
GLUTEN
★ Gluten chains combine to form a network of fibers that strap starches
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Starch!
★ Important because they absorb moisture ★ Because they are eventually broken down into sugars by naturally occurring enzymes to feed yeast.
Starch!
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Water!
★ hydration=higher rise
○ Unravels glutenin and gliadin ○ Saturates starches ○ Increases elasticity of dough
Water!
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Salt!
★ Flavor enhancer blocks gluten development!
Salt!
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Yeast!
★ Used to be wild yeast (eg-starter) ★ Commercial yeast instant/rapid rise
○ One strain: ■ Saccharomyces ■ Cerevisiae ★ Dried at higher temps kills exterior yeast cells- requires activation with warm water
Yeast!
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Instant/ rapid rise
★ Dried at lower temps
○ Fewer “inactive” yeast cells ★ Substitute dry yeast for instant: ○ Use 25% more eg: 1 tsp instant ■ Use 1 ¼ tsp
Instant/ rapid rise
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Yeast Yeast
Eat: sugar Excrete: CO2 + EtOH
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Malt Sugars!
★ Comes from sprouted barley
○ “Malted” ★ Usual additive to “bread” flowers ○ Added nutrition for yeast
Malt Sugars!
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“Enriched” Breads!
★ Breads with egg or added fat
○ Longer shelf life ○ Softer, finer consistency
“Enriched” Breads!
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Let’s Get Started! Let’s Get Started!
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Ingredients!
- Approximately one pound (that equates to about 4 cups) of bread flour, plus
extra
- 1/3 cup sugar
- .25 ounces (1 packet, or 2 1/4 teaspoons) dry active yeast
- 2 tsp Diamond kosher salt. If using table salt, reduce salt to 1 tsp
- 2 whole eggs
- 2 egg yolks
- 3 tbsp oil
- 3/4 cup water
- 1 egg for egg wash
Ingredients!
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Equipment!
- Stand mixer (optional)
- Mixing bowl
- Spray oil or additional oil on hand for greasing
- Cookie sheet
- Parchment paper or aluminum foil (optional)
- Pastry/basting brush
Equipment!
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If you enjoyed this class, please consider donating! If you enjoyed this class, please consider donating!
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Have questions?
Don’t hesitate to email any questions or concerns!
stuffyoukneadnyc@gmail.com