1. Advanced Bread
WINTER 2018

2. Perform various methods of scaling, baking and testing breads.
Understanding of the difference between sours, flours and baking methods.
Understanding of recipe conversions.
Demonstrate how to use various ovens and how they affect final product.
Course Objectives

3. Terms to Know
Leaven: Refers to the production of a gas in a dough batter using an agent like baking powder, yeast, baking soda, or even eggs.
Fermentation: Fermentation (proofing) is the chemical change in a food during the baking process in which enzymes leavens a dough and helps add flavor. In baking it is the first stage in which bread dough is allowed to rise before being shaped.
Starter: Starters are mixtures of sugar, water, yeast, and flour that are permitted to ferment in a warm location until they are foamy (ex. Sourdough, biga, preferment)
Wheat: Widely cultivated for its seed, and ground to make flour.
Yeast: Yeast converts carbohydrates into alcohol, producing carbon dioxide in the process, which is a leavening gas.
Crumb: Interior texture and appearance of a baked product (loose or tight)
Pull a Window: Used to determine the development of gluten. A small bit of dough is gently pulled and stretched. If it can create a thin membrane without tearing, the gluten is fully developed.

4. 10,000 B.C., man first started eating a crude form of flat bread - a baked combination of flour and water.
Ancient Egyptians are believed to be the first to have baked leavened bread.
3,000 B.C., they started fermenting a flour and water mixture by using wild yeast which was present in the air.
An alternative theory, and even more likely is that on occasion ale instead of water was used to mix the dough, acting as a starter.
History of Bread

5. History of Bread
Top Image: Ancient Egyptian ovens, stone was heated by embers in the bottom of the oven and flatbreads were placed on the sides of the oven, it was determined done when the bread fell off of the wall (3000 B.C.)
Bottom Image: Oven discovered in Ostia, Italy. Note the size difference, shape, allowed for more items to be baked at a time (250 A.D.)

6. Egyptians developed ovens to hold multiple loaves of bread at a time.
In 150 B.C., the first bakers' guilds were formed in Rome.
1202 A.D., England adopted laws to regulate the price of bread and limit bakers' profits
Creation of the first “trademark” the Bakers’ Mark, to regulate breads and determine who created a loaf.
Prosecution of bakers for non conforming to the regulations was determined by the Bakers Mark.
History of Bread

8. History of Bread By the 1850's, the United States had 2,017 bakeries.
The 1928 invention and introduction of the commercial bread slicer was soon followed by the introduction of the automatic toaster.
In 1910, Americans were each eating about 210 pounds of wheat flour each year.
During WW2 ( ) bread was chosen as the foundation for an enrichment program in the United States to combat disease associated with a lack of B-vitamins and iron.
Iron, thiamin, niacin, and riboflavin were added to white flour, folic acid followed in the late 1990’s.
History
of Bread

10. History of Bread 20th century focused on more uniform, sliced, breads.
2000’s there has been a transition back to artisan breads and a move away from sliced white bread.
“Modern” bread is a transition back to hearty grain breads, color and flavor depth, higher hydration, loose crumb, irregular shapes, and a sense of craftsmanship.
History
of Bread

11. “We might be living in the age of gluten-free everything, but the quality of artisanal bread baking in America has never been higher.”
BON APPÉTIT MAGAZINE

13. Starters
Sourdough Starter: Most commonly used starter, it is a fermentation of dough using naturally occurring bacteria and yeast. Sourdough bread has a mildly sour taste not present in most breads made with quick yeast and a better keeping ability due to the lactic acid that is produced by lactobacilli. Sourdough bread has a certain tanginess, crumb, and chew.

14. Starters
Biga: Biga is a type of pre- fermentation used in Italian baking. Many Italian breads (ex. ciabatta) are made using a biga, it is similar to a sour starter, which adds complexity, depth in flavor, preservation of product do to lactobacillus, and texture. A Biga is a drier starter than a sourdough or a poolish.
Poolish: Poolish is a wet, loose sponge, similar to a biga.

15. Starters
Pâte Fermenté: Old dough may be made with yeast or sourdough cultures, and consists of a piece of dough reserved from a previous batch, more flour and water is added to feed the remaining dough. Because this is a piece of old dough, it has salt from the previous finished dough to distinguish it from other starters.

16. Artisanal Baking
Artisan bread refers to how the bread is made versus what ingredients used, it takes a skilled baker to make a bread artisan. Skilled artisan bakers usually make distinguished breads that are fermented longer, created using traditional techniques, smaller batches, and distinct textures. More care and attention is put into this style by an artisanal baker. There is conflict about where the line is drawn between artisanal bread and artisanal-style bread. The bakers who do everything by hand draw the line differently than the bakers who rely on advanced technology.

18. Enriched Dough
In the bread world, the term "enriched" means that these doughs are made with milk, butter, eggs, and/or sugar. This includes breads like challah, brioche, and laminated doughs such as croissant, danish.

19. Flavored Breads
Include ingredients that simply add flavor to the bread, for example: herbs, spices, sugar, honey, nuts, whole grains, seeds, fruits, vegetables, and even meats and cheeses. Some breads contain both enriching ingredients and flavor enhancers.

20. Hearty Grain Breads
Refers to breads that are made with whole grain flour, added seeds, flours, and grains. This gives the bread added texture, flavor, and fiber.

21. Flat Breads
Breads that are made with flour, water and salt, and then rolled into flattened dough. Sometimes flatbreads are unleavened, ex. Tortillas, roti, phulka, crepes, lavosh. Although some are slightly leavened, such as pita bread.

22. Italian Bread
Italian bread differs by ingredients, shape, size, and textures. Italian breads typically contain more moisture, oil, and fat, and are known for their savory breads. Ex, ciabatta, foccacia, pane siciliano.

23. Breakfast Breads
Breakfast breads are usually filling, they can classify by anything from quick breads (ex. Biscuits, scones, banana bread, coffee cake) to yeasted doughs (ex. english muffins, bagels, cinnamon rolls, danish pastry) either chemically leavened or naturally leavened with yeast.