Something about bread

To this day Tortoise is also an amateur in most cakes, including bread of course. So, even if I try to rewrite what I know, this article should only be labeled “reference” (written when I’m very confused :P, because I don’t think I’m good enough to have confidence in the field 😛 this). The most valuable experience must be experienced in practice or through a person who can communicate very well. Hope everyone can draw a few points, to make their own delicious breads, whenever they like.

In addition to the old baguette recipe from the past, Turtles often make by incubating sourdough and gradually using it. However, brew the dough in a separate way, without any standards, so it seems difficult to rewrite it, because I am not a professional recipe writer. Called arbitrarily, making cakes in this way also happens day after day, like the weather changes hourly.

Well, if anyone is interested in bread and wants to learn, just read through it…

Bread, the staple food of half of humanity, cannot be replaced. How many cruel wars over the wheat fields. Bread is the main cause of the split between Orthodoxy and Christianity. In the 3rd and 4th centuries, the Bizantin people ruled the Eastern church. In order to gain the support of Russia, the leaders of Bizantin decided to use rye bread in place of the host in ceremonies. With this decision, Bizantin opposed the Roman Church and since then split from the Roman Church to establish Orthodoxy.

In 1736, bread was also the cause of a historical event. In the midst of the fierce Russian-Turkish war, Russian soldiers were deprived of their supply of rye bread, they lost all their morale and could not continue to fight, because they did not accept other types of bread instead.

From the distant past, the people of the Middle East and the West knew how to make bread and made it at home just as the rice-eating peoples knew how to cook rice.

More complicated than cooking rice but not very difficult, people mix flour with a little silage. Knead with water, allow time for the dough to expand 2-3 times. Squeeze each grater to bake, we will get delicious burnt golden loaves.

But the reality is quite precarious, male and female meals: sometimes the sourdough is not at the right level, the baked goods do not swell as required; there are times when too much sourdough is too acidic and sour; Sometimes the dough does not rise and the cake becomes hard.

For thousands of years, no one understands why. It wasn’t until 1767, by chance, that a baker forgot to brew sourdough, and mixed it with yeast residue. Rather strange! The dough rose very well, the muffins were delicious, every batch was a success. Then the wine yeast gave the same result. The technique of making bread is said to be stable. Since then, the demand for yeast and beer has increased rapidly. In 1850, a yeast factory was built in France to supply bakeries. Brewer’s yeast is brewed in tanks with a volume of 20-50m3, with inexpensive nutrients such as molasses, radish and a little protein salt. But people just follow that experience to make bread, not understanding what yeast is and how it works. There was a time when the factory had problems that damaged tons of yeast that had to be dumped, without knowing why. The problem was posed with the young scientist Louis Pasteur, then a professor of chemistry, dean at the University of Lille (France). After 3 years of research, Pasteur discovered that all yeasts have the ability to regenerate. and a sugar solution can be converted into different products when different yeasts are added: this is a biological, not a chemical, phenomenon. So Pasteur had to deal with the prevailing “spontaneous theory of life”, which he overturned in 1861, when he proved that the factors causing fermentation and decay were caused by organisms from the outside. .

Pasteur explained: silage is possible because in the dough there are some microorganisms carried by the air. Meeting with water, microorganisms multiply and sour the dough. When kneading flour with silage, microorganisms continue to multiply. Microorganisms convert starch into sugars and alcohols and release carbon dioxide. Part of the carbon dioxide is released into the air, part cannot escape because it is trapped in the gluten bags of the dough and forms countless small lithium balls that cause the dough to swell. When baking the dough, carbon dioxide escapes leaving a lot of space to create porosity for the bread.

With this point, Pasteur elucidated the cause and process of fermentation, which manifests itself in the formation of loaves, and has since made a fundamental contribution to stabilizing the bread industry. Microbiology has brought mankind a great happiness, which is deliciousness. And it was the microorganisms in the yeast that created the opportunity for Luis Pasteur to become a great biologist.

Since the yeast used in making bread are microorganisms, we need to “treat” our batches of bread like living organisms. Because when activating yeast from dry form into organisms, their development (as well as other organisms) depends on the surrounding environment.

There are 3 types of yeast: Fresh Yeast (packed in blocks, stored in the refrigerator) – Active Dry Yeast (granular form)

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