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
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What Is The Baker's Percentage | Video
How to Make A Basic Baguette | Video
Stella's Bread Video Index
SCS 18| The Four Pillars Of Bread | Audio Lecture
SCS 19| Twelve Steps of Bread Baking | Audio Lecture
Sources Reviewed for this Episode
The Bread Baker's Apprentice by Peter Reinhart
Whole Grain Breads by Peter Reinhart
On Food and Cooking by Harold McGee
For our complete list of audio lectures you can view The Stella Culinary School Podcast Index. For a list of video techniques, please visit our How To Cook Video Index. You can also subscribe to the Stella Culinary School Podcast feed through traditional RSS or iTunes.
@ Nesty: If I'm correct, I don't think that the resulting dough will develop gluten like a lean dough. Hence the word 'shortening' (it is meant to shorten the gluten strands).
I just listened to this chef- thanks for answering my question about proofing.
Chef Jate is correct. Adding fat to a dough will shorten the gluten strands giving you a tender, even crumb. Think white bread (which has fat) compared to an airy baguette which has no fat.
Chef Jacob/Chef Jate, thanks for the clarification. :)