Bread Baking -Summary

Bread is one of the most simple food stuffs within our diet and we take it for granted. If you’re reading this from the UK then your idea of bread will be the horrible mass produced plastic wrapped loaf of sliced white bread that is full of additives and preservatives. Even if you don’t buy the packet sliced white loaf the chances are that you buy your bread from a supermarket but go for the more over priced mass produced specialty breads that British super markets now sell. get redirected here is one of the authority sites on this topic. Very few people in the UK now buy their daily bread from a baker and because of this the village or town bakeries are closing down. If you are lucky enough to have a small bakery near you ensure that you support it, I assure you that the produce that you buy from there will be infinitely better than that of a super market.

Bread has had a bad press over the last few years, many people now see eating bread as one of the slimming deadly sins, but if you chose the correct bread, made using un-bleached white flour, yeast, water, sugar and salt or even the wholemeal version, and ensure that you don’t eat too much of it you’ll be fine. Good fresh wholesome bread is a lot better for you than many food stuffs that people substitute into their diet.

Bread is the most widely used staple of all, but the home-baked variety is a rare commodity. Making bread is much simpler than you might imagine and is much more an enjoyable process than buying it in the super market.

Bread fills me with excitement and anticipation and for these reasons I want to talk about it and share it with everyone I meet. Bread is a simple pleasure. In Italy no table is laid without it and no meal complete. Made well with good basic ingredients and left to rise for the correct length of time, bread is highly nutritious; a complex carbohydrate that helps to release energy more slowly through our blood system. Bread and extra virgin olive oil have to be one of life’s greatest food combinations. Well taught, all the various stages of bread making are accessible and easy. Any good cook book with a baking section will teach you the basics of bread baking, and as long as you’ve got the correct ingredients, equipment and an oven you should be able to get pretty decent results.

Basics of Cake Making

Image result for Cake MakingFORMULAS AND MEASUREMENT
Bakers generally talk about formulas rather than recipes. If this sounds to you more like a chemistry lab than a food production facility, it is with good reason. The bakeshop is very much like a chemistry laboratory, both in the scientific accuracy of the procedures and in the complex reactions that take place during mixing and baking. check this link right here now

Ingredients are almost always weighed in the bakeshop, rather than measured by volume, because measurement by weight is more accurate. Accuracy of measurement, as we have said, is essential in the bakeshop. Unlike home baking recipes, a professional baker’s formula will not call for 6 cups flour, for example.

To demonstrate to yourself the importance of weighing rather than measuring by volume, measure a cup of flour in two ways:
(a) Sift some flour and lightly spoon it into a dry measure. Level the top and weigh the flour.
(b) Scoop some unsifted flour into the same measure and pack it lightly. Level the
top and weigh the flour. Note the difference.No wonder home recipes can be so inconsistent!

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The baker’s term for weighing ingredients is scaling.
The following ingredients, and only these ingredients, may sometimes be measured by volume, at the ratio of 1 pint per pound or 1 liter per kilogram:
o Water o Milk o Eggs
Volume measure is often used when scaling water for small or mediumsized batches of bread. Results are generally good. However, whenever accuracy is critical, it is better to weigh.This is because a pint of water actually weighs slightly more than a pound, or approximately 16.7 oz. (This figure varies with the temperature of the water.)
For convenience, volume measures of liquids are frequently used when products other than baked flour goods-such as sauces, syrups, puddings, and custards-are being made.