Introduction to Artisanal Bread Making

Transcript

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

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

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

4. 4 YouTube videos explain technique 4 Available on amazon 4

   https://www.youtube.com/ user/KensArtisan

5. Types of Bread 4 Straight Dough 4 Poolish 4 Biga

   4 Pure Leaven 4 Hybrid Leaven

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

7. Prerequisites

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

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

10. Basic Steps 1. autolyse (let flour absorb water) 2. mix

    in salt and yeast 3. bulk ferment 4. shape 5. bake

11. The secret to bread ύϯ࡞Γͷٕ

12. Steam !

13. Steam is what makes your crunch

14. Steam is life Baking in dutch oven captures steam

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

16. 2.Add Salt and Yeast

17. 3. Bulk Ferment

18. 4. Shape

19. 5. Bake

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)

21. Enjoy

22. Thank you

23. Questions?