Introduction to Bread Making
By Arno Peters
Guiding principles
- Try it out. Have fun.
- Trust your senses.
- Unexpected things happen. Learn from them.
- Know your why.
- Start small.
- Make it a routine.
Bread? Simple!
- Mix flour, water, salt and yeast into dough
- Let it rest
- Bake it
- Let it cool down
- Eat it
Plenty of Learning moments
- Not cleaning utensils ASAP
- Forgot the salt
- Not sufficiently mixed
- Not enough rest
- Too much rest
- Baked too long
- Baked too short
| Ingredient | Function(s) |
|---|---|
| Flour | Calories |
| Water | Thermal mass / Stickiness |
| Salt | Tastiness |
| Yeast | Fluffiness / Digestion |
| Extra's | More tastiness / Use supply |
| Heat | Protective layer / Digestion |
| 20' | Flour + Water + Salt + Extra's | |
| Rest | 0' → 2h | |
|---|---|---|
| 10' | + Activated Yeast / Starter | |
| Rise (1x or 2x) | 45' → 12h+ | |
| 5' | + Heat | |
| Bake | 45' → 50' | |
| Cool down | 15' → 30' | |
| ~30' | ~2h → 15h+ |
My recipe
| Ingredient | B's % | g | Notes |
|---|---|---|---|
| Flour | 100% | 800g | Always 100% |
| Water (w/o Cl) | 75% | 600g | 50% → 75% |
| Salt | 1.5% | 12g | 1% → 2% |
| Yeast | 1% | 8g | 1% |
| Total weight | 178% | 1420g |
My recipe with starter
| Ingredient | was | becomes |
|---|---|---|
| Flour | 800g | 700g |
| Water | 600g | 500g |
| Salt | 12g | 12g |
| Yeast | 8g | - |
| Starter | - | 100g + 100g |