- Triple cooked French Fries
- The benefit of understanding the Baker's Percentage system...
- Ask Chef Jacob - No Really, Ask Me A Question ...
- Cleaning a commercial slicer
- Vacuum packing
- Holding cabinets
- Gelee/Gelatin/Gel, How to get it & How use it
- Best equipment for confit & sous vide applications
- The Science of Freezing
SCS 20| Bread Classifications
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In this episode we discuss the various ways breads are classified and take a more detailed look at the science behind the bulk fermentation process.
In the featured segment of this podcast, we discussed the different ways that breads are classified and how it can help you better understand the techniques at play when developing your own bread recipes. Most classifications are mixed and matched. A sourdough boule, as shown in the picture above, can be classified as a rustic, lean dough bread utilizing the indirect method and a natural yeast culture (AKA natural levain or sourdough starter). Remember, technique and mixing "formula" can expressed as:
Classification + Technique + Flavors = A Specific Type of Bread
The chart below will be helpful in refreshing your memory after listening to this lecture. Click on the image to view a larger version or simply right click to save to your personal notes.
Sources Reviewed for this Episode
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