In fact, I am a lazy person, but at the same time I am also a foodie. More tragically, I gave birth to another foodie, and finally I mastered the skills of making all kinds of delicious food and encyclopedia of life. Only in this way can we satisfy a little baby who is full of curiosity and questions about everything in this world. This is why I read this book. This book is about 100,000 whys of bread. It gave me almost all the answers. I am no longer afraid that when I am cooking, the baby will ask: Mom, why are you doing this? Mom, why are you kneading dough? After reading the Science of Bread Making, I know how to answer her. I'm biang's mother.
All the friends who have got this book, do you want to admit that you are attracted by the cover of this book? Are you drooling? Do you have the urge to take a bite?
Although there is no rigid tutorial such as recipes in this book, you don't have to worry about reading this book for nothing, because its portable way is to integrate scientific theory into the detailed production process, so that you don't miss knowledge in every step and link and make delicious bread. So friends who want to try to make their own bread can take a closer look at the third chapter of this book: the process of making bread. The book also uses a lot of pictures to show, which is clear and easy to understand.
The following is the flow chart of bread making:
Seeing this process reminds me of a theory about bread making mentioned in the book: destruction and reconstruction (scrap? And then what? In fact, making bread is repeating this s&; B (destruction and reconstruction) process. Fermentation is reconstruction, and other manual or mechanical operations are destruction. Through continuous destruction and reconstruction, the suitable fermentation strains and dough texture can be finally obtained.
Before we start mixing and stirring the ingredients into balls, which is the first step shown in the process, we still have a lot of preparatory work to do: temperature measurement, weighing and batching, which are all very important prelude preparations. So I remember that when a friend of mine majoring in baking made bread, she prepared many tools, and each tool had different functions. Including the order of adding materials, are very strict. I remember that when she was making a bread, she added the egg white and yolk in the wrong order, so she started the whole work from scratch. I was still curious, and the layman asked, what does it matter? This should be no problem. Don't waste it. She answered seriously at that time: Of course it will be much worse, and the taste will be much worse. As for the reason, she didn't explain. I think I'll study it through this book.
Maybe many friends will ask, do you have any necessary tools for making bread at home? Don't worry, the list will be presented soon, so buy it quickly.
Back to our mixing and stirring, the author also mentioned that the process of kneading dough is divided into four stages:
Mixing of materials; Hydration of wheat flour; The formation of gluten tissue; Finish the dough making. See, any stage can't be reversed from other stages, otherwise you can't make dough suitable for making bread.
It is said that a good beginning is half the battle. After the dough mixing step is completed, it can be carried out-fermentation, fermentation, dough beating and venting, rounding, fermentation, proofing, molding, secondary fermentation and final fermentation-and finally it can be baked in the oven. The process seems simple, but there are many precautions in each step. You must try to work it out yourself in the reference book.
Delicious bread is ready, and it's time to solve the children's problems. I can pick out some interesting questions and answers here Let's take a look at popular science.
How to distinguish high gluten flour from low gluten flour?
There are two ways: one is to touch by hand, high-gluten flour feels slightly rough, and low-gluten flour feels delicate. This is because the raw material of high gluten flour is hard wheat, and the particles of flour are coarse, while the raw material of low gluten flour is soft wheat, and the particles of flour are fine. The other is water-soluble method, in which 30 grams of flour is poured into a container, 20 ml of water is added and rubbed by hand. If flour sticks together quickly and becomes as elastic as rubber, it is high-gluten flour. Low gluten flour is soft and sticky when it sticks slowly, because high gluten flour can produce more gluten than low gluten flour.
What if the baked bread doesn't swell enough?
The author lists several typical reasons that lead to insufficient bread expansion for your reference: the dough is too hard or too soft; Too little yeast; The dough temperature is too low; The fermentation time is too short; Insufficient secondary fermentation, etc. There are no specific methods in the book, but if you know these principles, you can compare them with your own operation. After finding out the problem, you can avoid it next time. After all, the author also said that it takes a lot of practice to make very delicious bread.
Where does the smell of bread come from?
The aroma of bread crust can be roughly divided into two kinds. One is the aroma produced by caramelization (carbonization) of sugar in the epidermis. The other is the aroma produced by Maillard reaction. This is a unique flavor produced by the reaction of amino acid compounds or carbonyl compounds such as glucose or fructose in dough.
Do you feel a lot of postures when you see these questions and answers? Yes, The Science of Bread Making is a book that makes you stand in bread, and it is a book about 100,000 whys of bread. Foodies should not eat naked, but also learn why bread is so delicious.