Download e-book for iPad: Bread Science: The Chemistry and Craft of Making Bread by Emily Buehler

By Emily Buehler

ISBN-10: 0977806804

ISBN-13: 9780977806805

Filenote: epub made out of retail azw3 utilizing
Publish yr note: First released in 2006

Bread Science 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 in 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 ebook is a supplement to any bread recipe e-book and a needs to for the house baker.

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Additional resources for Bread Science: The Chemistry and Craft of Making Bread

Example text

MCI Job Aid Pastry Baking 2-12 Chapter 2 CHAPTER 3 COOKIES AND QUICK BREADS Cookie Baking Condition You will be provided facilities and the appropriate material. Standard All personnel must know how to bake cookies. Kinds of Cookies There are two basic kinds of cookies, hard and soft. • • Types of Cookies Whether preparing hard or soft cookies, there are three basic types of cookies: • • • Drop Cookies Hard cookies • Crispness • Brittleness • Contain a minimum amount of moisture Soft cookies • Moisture • Softness • Contain a maximum amount of moisture and may require a greater percentage of eggs to produce the necessary structure Drop cookies Sliced cookies Bar cookies This type of cookie is made from soft dough.

This section covered cookie baking. The next section covers cookie faults and possible causes. MCI Job Aid Pastry Baking 3-3 Chapter 3 Cookie Faults and Possible Causes Condition You will be provided the facilities and the appropriate material. Standard Know the cookie faults and possible causes. Category When preparing cookies or other pastry items, there is always a chance that something may go wrong in the process. A few common cookie faults are lack of flavor, darkening of cookies, too much spread, and salty taste.

DO NOT flatten cookies too much. The table below shows problems associated with a spread fault and the possible causes. Problem Too much spread • • • • • Not enough • spread • • • • Eating Qualities The key to making cookies with good eating quality is to select the best recipe and to follow it carefully, using the correct ingredients of the best quality. The table below shows problems associated with the eating qualities fault and possible causes. Problem Too sweet Soapy taste Brittle Summary Cause Too much leavening Baking soda used for baking powder Flattened too much Wrong sugar Coarse sugar Not enough leavening Baking powder used for baking soda Wrong sugar Sugar too fine Pan ungreased Cause • • • • • • • • • • Too much sugar Not enough flour Too much baking soda Baking soda used for baking powder Baking soda used for baking powder Too much leavening Too much sugar Too much shortening Over-baked Flattened too much This section covered cookie faults and possible causes.

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Bread Science: The Chemistry and Craft of Making Bread by Emily Buehler

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