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All About Bread
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All About Bread



Additional information about bread

Additional information about bread



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  • SOURCE: Wikipedia,
  • SOURCE: http://kck.st/yaoXcX
  • http://www.thinkdesignmagazine.com/Eat-Drink/Food-for-Thought/food-porn-the-rise-of-the-food-blog

All About Bread All About Bread Presentation Transcript

  • Slice ofKnowledge
  • bread has beenprepared for atleast 30,000years
  • Bread Conspiracy Thousands abandon bread… Celiac disease affects 1 in 100, but gluten sensitivity is detectable in as many as 1 in 5 The “Green revolution” spawned new high-yielding varieties of wheat with artificial fertilizers and pesticides used in intensive farming. But this new wheat has fewer vitamins. The Chorleywood Bread Process (CBP) started in 1961 turned into a digestive disaster. Traditionally most bread was allowed time to ferment (rise) for many hours, often overnight. The CBP used a slew of chemicals to make very white loafs in a fraction of the time. Only if you let the dough ferment long enough can naturally occurring beneficial bacteria work to make the bread more digestible, nutritious and tasty.
  • Quick Facts
  • “Having that satisfaction of having Trendy Breadhome made bread and that personal connection with the person who Under-the-Table Bread Co. baked it for you.” proposes to take the CSA Sara Walton Andrews model of food commerce and apply it to that satisfying but elusive thing: a truly decent loaf of real bread. Customers subscribe and get bread deliveries per their particular subscription; weekly, bi- weekly, and other arrangements are possible, as well as special orders. Bread arrives at your doorstep, often still warm, often by bicycle: fragrant, hearty loaves of goodness, made with mostly organic and local ingredients.
  • “Tell me what youeat, and I will tell youwhat you are.”Jean Anthelme Brillat-Savarin, 1825
  • How to bake a loaf1. Overnight sponge5g fresh yeast (or 3g dried yeast)130g water (at about 20°C)150g stoneground wholemeal flour[285g total]Dissolve the yeast in some of the water and add it to the flour with the rest of the water. Mix until the dough has "cleared",that is, all the ingredients are thoroughly combined. There is no need to knead the sponge, since time will develop the glutensufficiently. Put the sponge in a bowl large enough to allow it to expand to at least three times its original size. Cover with alid or polythene bag and leave it at room temperature for 12-18 hours.2. The final dough285g overnight sponge (from above)450g flour (wholemeal or a mix of white and wholemeal)5g salt270g water (warm to the hand, i.e. 30-35°C)15g butter or olive oil (optional, but makes rolls a bit softer)[1,025g total]Mix all the ingredients into a soft dough. Knead without adding extra flour until it is silky and slightly stretchy. Cover andleave to rise for 1 hour. Divide into 12 pieces (or two for small loaves), shape into rolls, dip into wholemeal flour to get a goodcovering, and place on a baking tray with about 2cm separating them. Cover with a large polythene bag but dont let it touchthe rolls. Let them rise until they are just touching each other, then bake in a hot oven (220°C) for 10-15 minutes. Theyshould have a thin floury crust and feel soft after they have cooled.© Andrew Whitley 2008.