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By Joseph Amendola, Nicole Rees
The essential-and accessible-guide to the technological know-how of baking.
Baking is as a lot a technology as an paintings. That's why, as well as getting to know simple recommendations and recipes, each baker should also know about the technological know-how that underlies the baking craft. Guided by way of modern baking and pastry examine and perform, this new version of Joseph Amendola's worthwhile reference supplies readers wisdom that they could observe to their very own baking-whether it's choosing the right flour, knowing how assorted leavening brokers paintings, or studying approximately utilizing new baking constituents and ingredients to augment favourite recipes. Written in a transparent, easy-to-understand type, realizing Baking is a necessary better half for a person who's fascinated with baking.
Read or Download Understanding Baking: The Art and Science of Baking (3rd Edition) PDF
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Additional resources for Understanding Baking: The Art and Science of Baking (3rd Edition)
Example text
YEAST EQUIVALENTS 2 TS P. ( . 2 2 OZ . ) C R U M B LE D F R E S H YE A S T ϭ 1 TS P. ( . 1 1 OZ . ) A C T I V E D RY YE A S T ϭ 3 ⁄4 TS P. ( . 0 8 OZ . ) I N S TA N T A C T I V E D RY YE A S T O R O S M OTO LE R A N T I N S TA N T ACTIVE DRY YEAST There is no rule of thumb for how much yeast to use, since that is determined by the length of fermentation time desired (for development of complex flavors) and whether lots of sugar and fat are in the dough. Yeast will multiply as long as good conditions prevail, so even a pinch will leaven several loaves—if you give them time.
Ice crystal formation poses the greatest threat to yeast cells, as the asymmetrical hard edges can rupture the cell walls. Fast freezing dough at 20°F is best for symmetrical crystal formation and for the yeast. Remember that pure water freezes at 32°F, but it must be colder to freeze dough. Obviously, keeping the freezer at a steady temperature will preserve yeast cells, while slight variations could destroy them. All frozen doughs should be thawed gradually, in the refrigerator, before being brought to room temperature.
Thus, the ash content of the flour is directly related to the amount of bran particles in the flour. High-extraction flours generally have a high ash content. 48 percent of ash in bread flour is viewed as favorable, and many artisan bread bakers prefer higher values. High ash content ensures the presence of minerals that cause the gluten formed to be more tensile. F L O U R VA R I E T I E S HOW TO CHOOSE AND Flour performs a number of functions in baked goods: It provides structure; it binds and absorbs; it affects keeping qualities; it affects flavor; it imparts nutritional value.