Introduction to Artisanal Bread Making

A small talk given at BeProud Learning Lunch (BPLL) about making artisan bread.

Transcript

1. Introduction to Artisanal Bread
   Making
   ৬ਓٕύϯ࡞Γͷೖ໳
   James Van Dyne
   

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2. Why make your own bread?
   Ͳ͏ͯ͠ύϯΛ࡞Γ·͔͢ʁ
   

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3. 4 It's a hobby that doesn't involve computers
   ίϯϐϡʔλʔʹؔ܎ͳ͠ͷझຯ
   4 There's always more to learn
   श͏͜ͱͷݶΓ͕ͳ͍
   4 Plan B, if the world stops using computers
   ίϯϐϡʔλʔੈք͕ऴΘͬͪΌͬͨ৔߹ͷϓϥϯB
   4 Make what you can't buy
   ങ͑ͳ͍΋ͷ͸࡞Δ͔͠ͳ͍
   

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4. 4 YouTube videos explain
   technique
   4 Available on amazon
   4 https://www.youtube.com/
   user/KensArtisan
   

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5. Types of Bread
   4 Straight Dough
   4 Poolish
   4 Biga
   4 Pure Leaven
   4 Hybrid Leaven
   

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6. A Word on Flour
   4 Bread Flour vs All Purpose
   Flour
   4 Protein around 12 - 13g is great
   4 Flour type will change water
   requirements
   

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7. Prerequisites
   

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8. Baker's Ratios
   4 Ratios are very important in baking
   4 Recipes are all 1000g flour (2 loafs)
   4 Expressed as a percent of flour
   Hydration: Ratio of flour to water e.g. 1000g flour 760g water is 76% hydration
   

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9. requirements.txt
   flour==500g
   salt==11g
   yeast==1.5g
   water==360g
   

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10. Basic Steps
    1. autolyse (let flour absorb water)
    2. mix in salt and yeast
    3. bulk ferment
    4. shape
    5. bake
    

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11. The secret to bread
    ύϯ࡞Γͷٕ
    

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12. Steam !
    

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13. Steam is what makes your crunch
    

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14. Steam is life
    Baking in dutch oven captures steam
    

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15. 1. Mix Flour and Water
    sleep(20 - 30 minutes)
    

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16. 2.Add Salt and Yeast
    

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17. 3. Bulk Ferment
    

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18. 4. Shape
    

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19. 5. Bake
    

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20. 5. Bake
    1. Preheat oven 240c with dutch oven inside (min 45
    minutes)
    2. Put bread into hot dutch oven
    3. Bake with lid ON (20 minutes)
    4. Take lid off
    5. Bake for 20 minutes (until dark)
    

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21. Enjoy
    

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22. Thank you
    

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23. Questions?
    

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