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 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 ○

So...how does So...how does bread work? bread work?

Wheat! 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 ○

Parts of Wheat: 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

Why wheat? Why wheat? ★ *Gluten* Not a compound present in flour, but synthesized ★ Glutenin (loose coil) ○ Gliadin (tight) wrapped around starch molecules ○

Glutenin and gliadin hydration GLUTEN ★ Gluten chains combine to form a network of fibers that strap starches

Starch! Starch! ★ Important because they absorb moisture ★ Because they are eventually broken down into sugars by naturally occurring enzymes to feed yeast.

Water! Water! ★ hydration=higher rise ○ Unravels glutenin and gliadin ○ Saturates starches ○ Increases elasticity of dough

Salt! Salt! ★ Flavor enhancer blocks gluten development!

Yeast! 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

Instant/ rapid rise 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 ■

Yeast Yeast Eat: sugar Excrete: CO2 + EtOH

Malt Sugars! Malt Sugars! ★ Comes from sprouted barley ○ “Malted” ★ Usual additive to “bread” flowers ○ Added nutrition for yeast

“Enriched” Breads! “Enriched” Breads! ★ Breads with egg or added fat Longer shelf life ○ Softer, finer consistency ○

Let’s Get Started! Let’s Get Started!

Ingredients! 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

Equipment! 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 ●

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Have questions? Have questions? Don’t hesitate to email any questions or concerns! stuffyoukneadnyc@gmail.com