Bread technology is a pragmatic consultant to bread-making that explores either the stairs of the method (mixing dough, utilizing preferments and sourdough starter, shaping dough, baking, and extra) and the technological know-how at the back of it. The technology is gifted intimately yet in a language appropriate for all bread makers. With over 250 images and drawings, references, a bibliography, a thesaurus, and an index, Bread technological know-how makes bread-making approachable and enjoyable. This e-book is a supplement to any bread recipe publication and a needs to for the house baker.
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Extra resources for Bread Science: The Chemistry and Craft of Making Bread
The dough had dried out in the course of proofing and will now not extend. retain it lined and money it periodically. rainy it if it begins to dry out. • The dough dried out too speedy as soon as it was once within the oven. Use extra steam as defined in bankruptcy seven. The bread tastes odd—bland and ugly. • the main most probably rationalization is that you simply forgot the salt! The bread is particularly dense within the heart or perhaps doughy. • The dough used to be now not totally proofed while it was once baked. Wait longer prior to baking to permit it to upward push extra. • The dough used to be no longer absolutely proofed despite a protracted evidence time as the yeast was once no longer energetic sufficient. fee the job of your yeast or purchase new yeast. • The dough was once now not totally proofed regardless of a protracted evidence time as the yeast ran out of sugars to ferment. The dough used to be not able to upward thrust the ultimate time ahead of coming into the oven. in case your dough rose in a short time after kneading yet didn't upward push after shaping, test utilizing much less yeast or shaping the dough , earlier than all of the yeast-food is used up. • The dough was once no longer totally proofed even with an extended facts time since it used to be too chilly. continue the proofing dough someplace hot. The bread collapses within the oven. • The dough had over-proofed. It had now not collapsed but in the event you baked it, however it was once so mammoth and poofy that it can now not continue its form as soon as within the oven. Bake the dough quicker or use much less yeast, chillier dough, or a less warm atmosphere in the course of proofing to decelerate its emerging. The loaf rises too excessive excessive of the pan. • The pan is simply too small. Use an even bigger pan or much less dough. The insides are jam-packed with gaping holes. • you probably did no longer get adequate fuel out in the course of shaping. you probably did now not form the dough tightly sufficient. Be extra cautious to take away gasoline and make tight folds if you happen to form the loaf as defined in bankruptcy six. The bread is improperly ripped at the aspects. • The dough used to be under-proofed. enable it upward thrust longer sooner than baking it. • The dough used to be scored too shallowly or no longer adequate. ranking the dough extra deeply and in all places its floor. The crust is just too delicate. • For more durable crust, use extra steam in the beginning of the bake, yet ensure there's none left for the final 10 mins. The crust is just too demanding. • For softer crust, use steam during the bake. A cup of ice water or an immense sufficient cup of water will offer steam for the total bake time. The crust is simply too faded however the bread is completed within. (If you retain baking it, it is going to begin to dry out. ) • there has been no longer right steam. Use extra steam. you may also brush the dough with crushed egg or malt syrup rather than steaming it to get a browner crust. • The oven temperature used to be too low. Use a thermometer to ascertain its accuracy. the next temperature may still brown the crust in time. The crust is just too darkish however the bread isn't really performed within. (If you retain baking it, it's going to burn. ) • The oven temperature used to be too excessive. Use a thermometer to examine its accuracy. A reduce temperature may still brown the crust extra slowly, giving the center time to bake. • you could try and hold baking the center of the darkish loaf with no additional browning by utilizing a low oven temperature.