- Hello from Wellington NZ
- Cheesecake - Raspberry/White Chocolate and cheesecake tips
- Converting commercial yeast to sourdough?
- Pro Tip: Never trust a pan on the stove
- Sous Vide Question: Vacuum Seal -vs- Ziploc Bags
- Greetings From Downunder , Brisbane Queensland
- Greetings From Florida
- Anova & Sous Vide Cooking Temps / Times
- Chicken A La King Recipe
- Large Baguette tray
SCS 18| Four Pillars Of Bread
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In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series with a lesson on the four ingredients needed to make bread. We discuss the science behind flour, water, yeast and salt and how it will affect your overall bread dough recipe.
In this episode:
The baker's percentage and why it's important.
Gluten and what role it plays in producing a great loaf of bread.
The difference between cake, active dry and instant dry yeast.
Salt's effect on gluten networks and yeast.
The role acidic, alkaline and hard waters play in dough development.
The different types of flour used for bread baking.
Books mentioned in the culinary quick tip (non-affiliate links):
Crust and Crumb by Peter Reinhart
The Bread Baker's Apprentice by Peter Reinhart
Tartine Bread by Chad Robertson
The Bread Builder's: Hearth Loaves and Masonry Ovens by Daniel Wing and Alan Scott
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.