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Introduction to Artisanal Bread Making

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

  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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