Actually, I'm a lazy guy, but at the same time I'm a foodie. What's more tragic is that I gave birth to another foodie, which eventually led me to master the skills of making all kinds of food and all kinds of life encyclopedias. Only in this way can I satisfy a little baby who is full of curiosity and questions about everything in this world. That's why I read this book. This book is a hundred thousand whys about bread. It gave me almost all the answers. I'm no longer afraid that while I'm cooking, my baby will ask: Mom, why did you do this? Mom, why are you beating the dough? After reading this book "The Science of Bread Making", OK, I know how to answer her. I am a mother of biang.
All the friends who have got this book, do you want to admit that you are attracted by the cover of this book? Did you drool? Do you have the urge to take a bite?
Although this book doesn't have a rigid tutorial like a recipe, 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 can make delicious bread without missing knowledge in every step and link. So friends who want to try to make their own bread can take a detailed look at the third chapter of the 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? build)。 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, suitable fermentation strains and dough texture can finally be obtained.
Before we start to mix and stir the ingredients into a ball, which is the first step shown in the process, we still have a lot of preparatory work to do: temperature measurement, material weighing and proportioning, which are very important prelude preparations. So I remember that when a friend of mine who studied professional baking made bread, there were many tools for her preparation, each of which had different functions. Including the order of material addition, is very strict. I remember when she was making a loaf of bread, the order of adding egg whites and egg yolks was wrong, so she started the whole work from scratch. I was still curious, and the layman asked, what does it matter? It should be okay to do so, so don't waste it. She replied very 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'm going to study it through this book.
Perhaps many friends will ask, do you have any necessary tools to make bread at home? Don't worry, the list will be presented right away, so make a quick purchase.
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 with 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 done-fermentation, fermentation, beating the dough to exhaust air, dividing and rounding, fermentation, proofing, forming, 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 figure it out by yourself in a reference book.
The delicious bread is ready, so it's time to solve the children's various questions. 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 methods: one is by hand, high-gluten flour feels slightly rough, and low-gluten flour feels fine and smooth. 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 kneaded by hand. Flour is high-gluten flour if it sticks together quickly and becomes elastic like rubber. Low-gluten flour is soft and sticky when it sticks slowly, because high-gluten flour can produce more gluten than low-gluten flour.
What should I do if the baked bread doesn't swell enough?
The author lists several representative 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 is no specific method in the book, but if you know these reasons, you can compare yourself with your own operation. After finding out the problems, you can pay attention to avoiding them 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 skin can be roughly divided into two types. One is the aroma produced by the caramelization (carbonization) of the sugar in the epidermis. The other is the aroma produced by Maillard reaction. This is a unique aroma produced by the reaction of amino acid compounds or carbonyl compounds such as glucose or fructose existing in dough by heating.
Did you feel a lot of postures when you saw these questions and answers? Yes, "The Science of Bread Making" is a book that makes you stand up 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.