دانلود کتاب Bread Baking: An Artisan's Perspective

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bread baking: An Artisan\'s Perspective
Contents
Preface
Text Features for Students
Flexibility for Instructors
Acknowledgments
Chapter 1: The History of Bread Making
Bread’s Impact on Basic Survival
A Cornerstone of Civilization
How Bread Began
Bread: An Accidental Creation
Mechanized Bread Making
Direct Mixing Method
World War II and Its Aftermath
The Intensive Mix Method
Rescue Arrives—The Improved Mix Method
Renewed Interest in Great Bread
Chapter 2: Ingredients and Their Effects
The Most Important Ingredient: Flour
Wheat Dough Can Inflate
The Wheat Berry
Wheat Classification
Other Grains
Water
Salt
Yeast
Sweeteners
Fats and Oils
Milk Products
Eggs
Nuts, Seeds, Grains, and Dried Fruits
Using Whole Grains
Herbs and Spices
Chapter 3: Basic Baker’s Percentage (Baker’s Math)
It’s All in the Percentages
Changing Batch Sizes
Find the Total Flour Weight: Using the Percentage Sum
Discrepancies in Batch Size
When You Have Two or More Flours
Chapter 4: Mixing Methods
Two Stages in the Dough Mixing Process
Dough Transformation During Mixing
Precursors to Mechanized Mixing
Mechanization Arrives: The Short Mix Method
Intensive Mix Method
The Improved Mix Method
Is There a Best Mixing Method?
Special Circumstances or Exceptions
Chapter 5: Fermentation
Does Fermentation Create or Destroy?
Fermentation of Bread Dough
Yeast Fermentation: Produces Carbon Dioxide and Alcohol
Bacterial Fermentation: Produces Organic Acids
Nonliving Organic Substances: Esters and Enzymes
Manipulating Fermentation: Time, Temperature, and Hydration
Pre-Ferments: How to Shorten Fermentation Time While Increasing Strength and Flavor
Natural Pre-Ferments
Chapter 6: Division and Shaping of Loaves and Rolls
The First Step: Division
Shaping Loaves and Rolls
Chapter 7: Proofing and Retarding
Judging the Readiness of Proofed Loaves
Proofing versus Bulk Fermentation
Collapse of Overproofed Dough
Gas Production in Successful Proofing
Changing the Temperature of Dough
Yeast Quantity in Dough
The Degradation of Dough Structure
Retarding Loaves of Bread
Dough Degradation in Retarding
Specialized Equipment for Proofing and Retarding Loaves of Bread
Chapter 8: Baking
Recognizing When Loaves Are Ready to Be Baked
Scoring Loaves
Baking Temperature
Using Steam
How to Judge the Doneness of Bread
The Importance of Cooling Bread after Baking
Chapter 9: Rich and Laminated Doughs
Why Not Just Add the Fat to the Dough?
Lamination Defined
The Lamination Process
Differences Between Croissant Dough and Danish Dough
Some Caveats in Working with Laminated Dough Products
Shaping Croissants and Danish
Chapter 10: Creating Dough Formulas
Choose Your Ingredients
Create a Formula, Not Just a Recipe
Elements of the Wheat Endosperm
The Milling Process
Using Pre-Ferments in Formula Creation
Which Pre-Ferment Should You Use?
Controlling Yeast Activity
Controlling Bacterial Activity
Enzymes: Amylase and Protease
Working with Decorative Dough
Types of Decorative Dough
Appendix of Formulas
Batch Sizing and Formulation
Mixing and Other Procedures
Glossary
Bibliography
Index
Photo Insert