Lesson Plan: Yeasted Breads
Description: French baguette, Ciabatta, Foccacia, etc.
Finally, we go onto breads. I love breads, especially the rustic types that is crusty on the outside. Living in a humid country doesn't allow us to have that crispness or lovely crumb texture so I find myself missing good breads.
First part of the course was actually a discussion on the ingredients of what makes a bread - yeast, flour, salt, water (liquid) and sugar. Very simple in terms of ingredients. But simple ingredients don't make a good bread as bread baking is a master all on its own. Several factors can cause one to screw up. It relies heavily on techniques including kneading, proofing, resting, punch down and timing. The type of flour used, a good mixer for kneading and right oven temperature all play a role in the outcome.
We tried kneading manually, through a Kitchen Aid as well as the commercial mixer including the Hobart. If you are doing breads on a commercial scale and have cash stashed, then invest in a Hobart. I did my small batch of foccacia in the KA and it took forever to knead that it had to be transferred in to the Hobart.
Hobart....the pimp daddy of all mixers.
Description: French baguette, Ciabatta, Foccacia, etc.
Finally, we go onto breads. I love breads, especially the rustic types that is crusty on the outside. Living in a humid country doesn't allow us to have that crispness or lovely crumb texture so I find myself missing good breads.First part of the course was actually a discussion on the ingredients of what makes a bread - yeast, flour, salt, water (liquid) and sugar. Very simple in terms of ingredients. But simple ingredients don't make a good bread as bread baking is a master all on its own. Several factors can cause one to screw up. It relies heavily on techniques including kneading, proofing, resting, punch down and timing. The type of flour used, a good mixer for kneading and right oven temperature all play a role in the outcome.
We tried kneading manually, through a Kitchen Aid as well as the commercial mixer including the Hobart. If you are doing breads on a commercial scale and have cash stashed, then invest in a Hobart. I did my small batch of foccacia in the KA and it took forever to knead that it had to be transferred in to the Hobart.
Hobart....the pimp daddy of all mixers.
