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Introduction to Artisanal Bread Making
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James Van Dyne
April 17, 2018
How-to & DIY
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Introduction to Artisanal Bread Making
A small talk given at BeProud Learning Lunch (BPLL) about making artisan bread.
James Van Dyne
April 17, 2018
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Transcript
Introduction to Artisanal Bread Making ৬ਓٕύϯ࡞Γͷೖ James Van Dyne
Why make your own bread? Ͳ͏ͯ͠ύϯΛ࡞Γ·͔͢ʁ
4 It's a hobby that doesn't involve computers ίϯϐϡʔλʔʹؔͳ͠ͷझຯ 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 ങ͑ͳ͍ͷ࡞Δ͔͠ͳ͍
4 YouTube videos explain technique 4 Available on amazon 4
https://www.youtube.com/ user/KensArtisan
Types of Bread 4 Straight Dough 4 Poolish 4 Biga
4 Pure Leaven 4 Hybrid Leaven
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
Prerequisites
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
requirements.txt flour==500g salt==11g yeast==1.5g water==360g
Basic Steps 1. autolyse (let flour absorb water) 2. mix
in salt and yeast 3. bulk ferment 4. shape 5. bake
The secret to bread ύϯ࡞Γͷٕ
Steam !
Steam is what makes your crunch
Steam is life Baking in dutch oven captures steam
1. Mix Flour and Water sleep(20 - 30 minutes)
2.Add Salt and Yeast
3. Bulk Ferment
4. Shape
5. Bake
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)
Enjoy
Thank you
Questions?