This document outlines the 12 steps of yeast dough production for bread making. It includes scaling ingredients, mixing, kneading, fermentation, punching or folding, scaling to size, rounding, resting/benching, shaping, proofing, baking, cooling, and storing. The document also discusses artisanal bread baking techniques like using whole grains, wild yeast, high hydration, and slow fermentation to develop flavor. It provides instructions for developing a liquid levain culture over multiple feedings.
Presentation during the Bureau of Agricultural Research (BAR) 13th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 9, 2017 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Comenius UE-g(old)en future 2012-2014, 4th reunion – Turkish traditional recipesStamatachi Anca
Multilateral Comenius Project ”The fairytale of the European G(old)en future” 2012-2014
Presentation of traditional recipes that meets the criteria of a healthy life.
This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
Presentation during the Bureau of Agricultural Research (BAR) 13th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 9, 2017 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
Comenius UE-g(old)en future 2012-2014, 4th reunion – Turkish traditional recipesStamatachi Anca
Multilateral Comenius Project ”The fairytale of the European G(old)en future” 2012-2014
Presentation of traditional recipes that meets the criteria of a healthy life.
This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
Yeast Bread uses yeast as a leavener. The yeast causes the formation of carbon dioxide gas through fermentation of the sugar in the bread dough. This causes the bread to rise, making it light and airy. Yeast bread is formed into countless shapes and sizes.
Doughnut is the original, generally preferred
spelling of the word. It is more common in the
United States and vastly more common
internationally. Donut is an Americanized,
shortened version of donut that isn't incorrect,
but it is much less common.
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In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
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Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
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One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
4. KneadingKneading
This is when you push and fold the
dough into the table with the heel of
your hand to create gluten. Can be
done in a mixer with a dough hook.
5. AutolyseAutolyse
This is the resting period
after the kneading.
Not every recipe
uses it, but it helps to
strengthen the gluten.
6. 33RDRD
STEPSTEP
FermentationFermentation
This is when you place it in a
greased bowl in a warm area so
that the humidity can double
it’s volume (make it rise). You
know it’s done when you push
down and it doesn’t bounce back
as fast.
8. 55THTH
STEPSTEP
Scaling to SizeScaling to Size
This is when you divide it up
into the sizes they will bake
in. it needs to be done fast,
because fermentation is
still going on!
16. ARTISANAL BREAD BAKING
• Bread made by a craftsperson using largely traditional techniques.
• My Philosophy in baking artisanal breads is to go:
• Whole
• Wild
• Wet
• Slow
• Bold
17. GO WHOLE !!GO WHOLE !!
Wholegrain provides more nutrition and
flavor to the bread and gives
TEXTURE !!!
18. GO WILD !!GO WILD !!
Use wild yeast !! Yeast is present in the air , surroundings as well
in the flour . Liquid Levain or Sourdough is a living culture of
yeast and Lactic Acid bacteria that produces CO2 , Alcohol and
Acetic Acid which help leaven and provide a distinct …
FLAVOR !!
19. GO WET!!GO WET!!
Very High Hydration Bread Formula is very distinct in
artisanal breads . The sourdough culture can only thrive in
a very wet medium. So that would mean that your culture
should be …
Bubbly
20. GO SLOW !!GO SLOW !!
Slow fermentation is the key to produce
high quality artisanal breads bursting
with…
FLAVOR !!!
21. GO BOLD !!GO BOLD !!
Bake it boldly , with dark crust color to
induce the caramelization of sugars in the
crust .. Again to have better …
Flavor !!
22. DEVELOPING A LIQUIDDEVELOPING A LIQUID
LEVAIN CULTURELEVAIN CULTURE
Ingredients Quantity Unit
Whole – rye flour 300 G
Water 375 G
Honey 10 G
Method:
Mix the ingredients well, cover with plastic and let stand in a
warm area (75° to 80°F0 for 24 hours. Medium rye flour can be
used in place of whole rye, but avoid using white rye flour.
23. Ingredients Quantity Unit
Initial mix 800 G
Whole – rye flour 90 G
White flour 90 G
Water, 90°F 225 G
Method:
Mix the ingredients well, cover with plastic and let stand in a
warm area (75° to 80°F0 for 24 hours. Ideally, the 2 feedings
should be 12 hours apart. The white flour should be an unbleached
bread flour with 11 to 12 percent protein.
24. Ingredients Quantity Unit
Initial mix 200 G
White flour 180 G
water 225 G
Method:
Mix the ingredients well, cover with plastic and let stand in a
warm area (75° to 80°F0 for 24 hours. Ideally, the 2 feedings
should be 12 hours apart. By the six, the culture should have
enough ripeness to be used for bread production. In order to
continue developing strength and complexity (heterofermentative
bacteria), however, it may be fed for 2 or 3 more days before
beginning to use it. In that case, follow the same feeding schedule
as for days three, four, and five.