The Art & Science of Bread
Discover the fascinating science of bread making for your best results yet, with baking instructor and cookbook author Michael Kalanty as your guide. First, become familiar with the four basic ingredients used to make bread and get to know the role that each plays in the dough system. Then, find out how salt and water affect the formation of gluten in your dough, and master Michael's go-to methods for development. Walk through each step of fermentation next, and find out how to control this process for flavorful results. Plus, understand the physics behind proper shaping, and learn how to create your own proof box to control temperature and humidity. Finally, learn what happens during the three stages of baking for consistently rewarding results.
Michael Kalanty has more than 20 years of baking and cooking experience. He is the author of "How to Bake Bread: The Five Families of Bread" and teaches at the International Culinary School at the Art Institute of California-San Francisco. Michael is also the director of education for the California Culinary Academy.
Materials: What you Need
Lesson Plan: What you Learn
Meet Chef Michael Kalanty and explore the basic four ingredients used to make bread. Michael will introduce you to the characteristics of these ingredients and the general roles they play in the dough system. And, you'll see how to properly mix ingredients as you begin to create your dough.
Begin exploring the world of gluten. From glutenin to gliadin, Michael breaks down the science of it all and explains how salt and water affect the formation of the gluten you love so much. And, learn Michael's go-to methods for development that ensure the best results every time.
It's time to get to know yeast better. Michael will walk you through the stages of fermentation and explain what is happening to the dough structure during each step of this process. Plus, you'll find out how to control fermentation for your tastiest bread yet.
Shaping is more than just turning your dough into a round or a cylinder. Good shaping requires achieving proper surface tension as you move the dough on the bench. Learn proper bench ergonomics to get the shape you want and see in slow motion how geometry and the direction of applied force can make the difference between a good-looking loaf and a great-looking one, whether you're making a baguette, a boule or dinner rolls.
Considered by many bakers as the most important phase, proofing your dough pumps it up with CO2 one last time before it goes into the oven. Learn to control the three aspects of proofing: time, temperature, and humidity and experiment with them to see how each changes the final bread. Plus, Michael shares tips for making a reliable proof box in your own kitchen.
Finally, get that dough in the oven! Get an inside look at what happens to the dough system during the three stages of baking. See why scoring and decorating are essential, beyond the aesthetic appeal, and learn the importance of cooling.