Breadmaking – The Science

Breadmaking – The Science

A short presentation on the science of breadmaking. This presentation will concentrate on the interaction of the main ingredients in bread : flour, salt, water and yeast and how they all interact to produce a loaf of bread.  We will also look at adding ingredients to bread to improve their taste and texture and how they interact with the end product and will investigate the addition of seeds, fat/oil, milk, sugar, and malt and how the judicial addition of these ingredients can affect the performance of fermentation and gluten development/breakdown.  The information presented will enable participants to bake better bread at home and help them to achieve a loaf that fits in with their needs.

Wed 2nd Oct 2019
19:00 – 20:00
Cirencester College
1 hour

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What topics are covered?

Flour and enzymes

How they interact to produce gluten and other essential components of a loaf

The importance of salt in the process both as a preservative, strengthener and brake on fermentation

Water and its properties: how this effects the end appearance of the loaf

Yeast: comparing fast action, dry and fresh yeast and how they behave including a short discussion on wild yeasts and how they can be utilized in breadmaking.

We will then quickly discuss the effects adding ingredients to the mixture to enrich the dough, such as seeds, sugar, fat/oil, milk and malt, have and their impact on the dough.

The final, vital, ingredient of time is also discussed and how this makes all the difference between mediocre and amazing bread

How will I learn?

This will be a powerpoint presentation made as interactive as possible.

What do I need to bring?

Nothing other than pen and paper. Handouts of the lecture will be distributed to all participants via email after the presentation