Index

A Bacterial , 65–66 Acetic acid, 237 Bagel board, 114 production, 68 Bagels, 198–199 Active decorative , 237 dough, requirements, 79 usage, 189 measurements, 198 Active dough, decorative white, 235 Baguette dough Active dry , 22, 237 formulas, 34, 39 example, 64f ingredients usage, 142 poolish, inclusion, 182t ADA. See Azodicarbonamide usage, calculations, 35t Additives, 237 recipe/formula, contrast, 159t Albumin, air capture, 139 salt, adjustment, 34 , 21, 237 usage, 9 production, 64–65 yeast percentage, 34 rate, decrease, 68 Baguettes, 82, 237 All-purpose fl our, selection, 157 back-and-forth pinching motion, 87 Almonds, toasting, 25 , 197 Alveograph, 237 completion, time (reduction), 45–46 dough infl ation, 175f direct method, measurements, 199 Alveoli, 237 liquid levain, usage, 200 presence, 47 making, time (reduction), 182 Amino acids, chains, 174 mixing methods, selection, 195 Amylase, 66, 187, 237 old dough, usage, 201 usage. See Starch poolish, usage, 202 Amylopectin, 237 pre-shape, 82t Antoinette, Marie, 242 proofi ng, 196–197 brioche comment, 2–3 scaling, 196 Ascorbic acid, 177, 237 scoring, examples, 124f Ash content, 237 shape, 86 determination process, 175–176 COPYRIGHTEDshaper, MATERIAL experience, 86 Ash weight, division, 175 shaping procedure, 86–88 Autolyse, 18, 237 ingredients, usage, 181t advantages/disadvantages, 49 Bakers, international language, 32 defi ning, 48–49 Baker’s bench setup, example, 79f incorporation, exceptions, 52 Baker’s math, 238 usage, 142 Baker’s percentage, 181, 238 Auvergnat, 92, 92f determination, 36t Azodicarbonamide (ADA), 177–178, 237 relationship. See Formula Baking, 197 B complications, 126 Bacteria, 237 determination, 161–162 Bacterial activity indentation, spring-back (judging), control, 186–187 106f time/temperature/hydration, 186–187 , usage, 127–130 water levels, impact, 186–187 temperature, 125–127

bbindex_4p.r.inddindex_4p.r.indd 224949 111/19/081/19/08 33:55:05:55:05 PPMM 250 INDEX

Banneton, 83–84, 115, 238 interest, renewal, 11 usage, 114 leavening, 70 Barley, malted process, 176 loaves, proofi ng (equipment), 113–116 Barm, 70 loaves, retarding, 111–113 Base dough, 141, 238 equipment, 113–116 mixing, 142 reasons, 111 Baskets, usage (examples), 114f making. See Mechanized making Bâtard, 82, 238 mold. See Brotform baking, 197 Pullman (pain de mie), 229–230 pre-shape, 82t retarding, challenges, 111–113 proofi ng, 197 rising, 4 scaling, 196 rosemary olive oil, 230 Batch size San Francisco-style , 232 determination, 35–36 shapes discrepancies, 38 impact, 126 ingredient weights, list, 37t meaning, 91 percentages, 37t Sicilian semolina, 233–234 Batch sizing/formulation, 194 steam hearth, usage, 197 Bench proof. See Intermediate proof strength (addition), eggs (usage), 24 Bench proofi ng, (production), 107–108 Bread Bakers Guild of America, 238 Benzoyl peroxide, 238 establishment, 11 Beta carotene, 18, 238 Bread dough , 69, 238 bulk fermentation time, 112 Bleaching agent, 177, 238 fermentation, 63–64 Bleu cheese bread, toasted walnuts (inclusion), formulation/design process, 156 203–204 goal temperatures, 108 Blow-out, 238 lactic bacteria, presence, 186 Boule, 82, 238 overmixing, impact, 43 baking, 197 representation, 38–39 pre-shape, 82t usage, problems, 189 proofi ng, 197 Brick ovens, 129 scaling, 196 Brioche Boulot, 82, 238 liquid levain, usage, 204–205 bâtard, contrast, 84 mixing, 50 pre-shape, 82t varieties, 95, 139 Braided loaf. See Four-strand braided loaf; Three-strand Brotform (bread mold), 83–84, 115, 238 braided loaf Brotformen, usage, 114 Braiding, 95–99 Bulk fermentation, 44, 63 Bran, 238. See also Wheat carbon dioxide, production, 107–108 addition, desirability, 176 reduction, 8 appearance, 16 shortening, strategies, 68–69 Bread Butter appearance, change, 46 impact, 52 baking, ovens (usage), 127–130 incorporation, 141 beginnings, 3 usage, 23–24 bleu cheese, toasted walnuts (inclusion), 203–204 Butter block, 141, 238 change, 5 creation, 143–145 cooling, importance, 131–132 enclosing, procedure, 145 creation, accident, 3–6 forming/plasticizing, procedure, 143, 144 density, reduction, 46–47 Buttercup, 93f doneness, judging process, 130–131 Byproducts, 64, 238 double raisin, toasted walnuts (inclusion), 218 enjoyment, 132 C fl our, selection, 157 Calvel, Raymond, 9, 11, 47 honey whole wheat, 222 hybrid mix development, 48 ingredients, 14 Caramelization, 125, 238

bbindex_4p.r.inddindex_4p.r.indd 225050 111/19/081/19/08 33:55:06:55:06 PPMM INDEX 251

Carbon dioxide (CO2), 21, 238 Dark active dough, decorative, 215 accumulation, deceleration, 113 Dead dough, 239 gas, 64, 185 category, 189 overinfl ation, 107 decorative rye, 231 production, 64–65, 107–108 decorative white dead, 236 suffi ciency, 108 pieces, usage, 190 Carotenoid pigments, impact, 47 syrup, usage, 234 Challah, 95 Dead yeast, glutathione (presence), 24 baking temperature, 130 Decimal ounces, U.S. measurements, 195 dough Deck , 128 requirements, 79 Decorative dark active dough, 215 usage, 98 Decorative dough, 239 normal, 206 coloration problems, long fermentation (absence), sweet, 207 190 Child, Julia, 9, 11 dryness, 190 Chlorine dioxide, 238 fi nished product, rear view, 191f, 192f Christmas , 208–209 formulation, considerations, 189–190 Ciabatta, 51 rooster pieces, 192f biga, inclusion, 210–211 types, 189–190, 192 Civilization, beginnings, 2–3 usage, 189 Clear fl our, 178–179, 238 Decorative rye dead dough, 231 Combination oven (combi oven), usage, 127 Decorative white active dough, 235 Commercial ovens, construction, 130 Decorative white dead dough, 236 Compressed yeast, 22, 239 Degradation, 113, 239 example, 64f Degraded gluten bonds, 107 usage, 142 Deli-style , 216–217 Conditioning, 178, 239 Direct method, 239 Conduction, heat, 128 Direct mixing method, 7 Conductive heat, 129 Double fold (four-fold / book-fold), 147, 239 Convection ovens, usage, 115–116, 127–128 performing, procedure, 147 Cooling, 198 Double-fold laminating technique, 147 importance, 131–132 Double hydration, 239 Cornmeal, usage, 115 method, 51 Couche, 92, 115, 239 Double raisin bread, toasted walnuts (inclusion), Couronne, 93–94 218 Couronne de Bordelaise, 93f Dough. See Base dough; Bread dough; Dead dough; Cream yeast, 239 Old dough Croissants active decorative, 237 creation, 6 bulk fermentation, 44 dough, danish dough (contrast), 148 cutting, 79 formation, steps, 149f cylinders, 87 liquid levain, inclusion, 212–213 decorative, 239 origins, 141 division process, 78–82 shaping, 149–150 eggs, impact, 138 Crumbled yeast, 22, 239 activity, level (control), 187 fat D addition, reasons, 139–140 Damaged starch, 173, 239 impact, 138 Danish diamond, formation (steps), 150f fermentation, 49 Danish dough folding, 146–147 croissant dough, contrast, 148 form, giving, 78 liquid levain, inclusion, 214–215 holding, 79 shaping, 149–150 hydration, 109–110 Danish pinwheel, formation (steps), 149f ingredients, impact, 138 Danish pocket, formation (steps), 149f mixing process, stages, 42–43 Danish snail, formation (steps), 150f pizza, biga (inclusion), 228–229

bbindex_4p.r.inddindex_4p.r.indd 225151 111/19/081/19/08 33:55:06:55:06 PPMM 252 INDEX

Dough. (Continued) F portions Faber, Abe (artisan baker profi le), 163–164 coverage, importance, 81–82 Falling number, 240 division, 80 amylase level indicator, 176 pre-shaping, 80–81 , 174–175, 240 pre-ferment, usage, 54t dough mixer, 175f pre-shaping, 79 Faro, 240 proofi ng, 108 Fat rollout, 146–147 addition. See Rich dough straight, 244 impact. See Dough strips, division, 80 selection, 158 structure, degradation, 110–111 usage, 23–24 , impact, 138 Fendu, 91, 91f temperature. See Retarding Fermentation, 15, 22, 240 change, 108–110 amount, 160–161 control, 53 control, 185 decrease, 68 creation/destruction, discussion, 62 increase, 186 deceleration, salt (impact), 20–21 transformation, 43 evolution, 3 tub, fl ipping, 80 hydration, change, 68 water levels, impact, 186–187 manipulation, 67–68 wetness, importance, 78 procession, 63 yeast quantity, 110 shortening process, 68–69 Dough-making process, fermentation stages, 63–64 (procession), 63 temperature, change, 68 Dried fruits, usage, 25 time, change, 67 Dry instant yeast, 113 transformation process, 62 Durum, 239 Fertile Crescent, 2, 240 fl our, 18 Filled croissant, formation (steps), 149f grinding, 4 Final proof, 240 Final proofi ng, 63 E Finished rolls, egg-washing, 99 École Française de Meunerie, 9 Firm levain, 70, 240 Egg bread, 95 Firm sourdough culture, generation/maintenance Eggs (schedule), 72t impact. See Dough First break, 240 options, 24–25 First break rollers (corrugated rollers), 178 usage, 24–25 Flip-board, 115, 240 Einkorn, 4 , 240 Elaboration, 70, 239 ADA, 177–178 Elasticity, 239 additives, 176–178 tenacity, contrast, 43 bleaching agents, 177 Electric mixers, appearance, 6, 44 composition, 173 Emmer, 4 damaged starch, impact, 173–174 Endosperm, 239 defi ning, 14–15 components, 16 enrichment process, 176–177 Enrichment, 239 enzyme level, measurement, 176 process, 176–177 extraction rate, 178–179 , 66–67, 187, 239 falling number, 176 deceleration, salt (impact), 20 fraction, 33 development, 142 importance, 14–15 Esters, 66–67, 239 milling technology, 173 Extensibility, 239 mixing, 38–40 ensuring, 142 oxidizers, 177 Extraction rate, 239 proportion, 33

bbindex_4p.r.inddindex_4p.r.indd 225252 111/19/081/19/08 33:55:06:55:06 PPMM INDEX 253

selection, 157 Glutenin, 42, 67, 241 usage, amount (advice), 78–79 wheat dough strength/elasticity characteristics, variation, 50–51 174 weights, usage, 194 Grains, 18–19. See also Variety grains Floured proofi ng basket, usage, 92 characteristics, 16 Focaccia, biga (inclusion), 219–220 crushing (Zambia), 3f Folds, number (decision), 148 impact, 52–53 Formula, 240 usage, 25. See also Whole grains creation, 159–172 Granules, 241 pre-ferments, usage, 181–182 Green fl our, 177, 241 introduction, 194 Guilds, 241. See also Romans weights, baker’s percentages (relationship), 194 apprenticeship system, 6 Fougasse example, 94f H shapes, creation, 94 Hand mixing, history, 42 Four-strand braided loaf, 97–98 Hand , 115 procedure, 97–98 Hard red spring wheat, 17 Fox, Dave (artisan baker profi le), 55 Hard red winter wheat, 17 France Hard wheat, 16–17, 241 apprenticeship system, 6 Harvest season, 17 bread, modernization, 7–8 Hazelnuts, toasting, 25 Free-spinning mixer, example, 45f Hearth loaves Free water, 240 crust, quality (enhancement), 130 French bread, mixing methods (comparison), 49t preparation, 114–115 French-style Hearth loaves, sale, 50 improved mix method, 196 Hearth oven, usage, 129 intensive mix method, 196 Hearty sourdough rye, 220–221 mixing methods, 195 Herbs, usage, 27 short mix method, 195–196 Heterofermentative bacteria, 65, 241 Fresh compressed yeast, 113 increase, temperature (impact), 186 Fresh yeast, 22, 240 preference, 66 Frozen spinach, usage, 190 Higher-extraction wheat fl our, usage, 7 Fungal amylase, 176, 240 Higher-protein fl ours, gluten formation, 50 High-gluten fl our, selection, 157 G High-heat dried milk, 24, 241 Gas production. See Proofi ng; Retarding Hitz, Ciril (artisan baker profi le), 100–101 excess, 107 Homofermentative bacteria, 65, 241 level, obviousness, 71 increase, temperature (impact), 186 rate, reduction, 68 preference, 66 Gelatinization, 240 Honey , 222 Germ, 240 Hydrate, dough mixing stage, 42 Gliadin, 42, 67, 240 Hydration , 240 change, 68 Glutathione, 22, 142, 240 determination, 157 presence, 24 Hydration rate, 33, 241 production, 113 decimal expression, 33 Gluten, 240–241 usage, 33–34 bonds. See Degraded gluten bonds Hygroscopic, 52, 241 development, 42f, 44, 48 nature, 20 occurrence, 49 network, establishment, 140 I protease, impact, 67 Improved mix, 241 tightening, salt (impact), 20 comparison, 49t web/fabric formation, 174 method, 9, 11, 47 Gluten-forming proteins, bonding, 49 Incorporation stage, 42

bbindex_4p.r.inddindex_4p.r.indd 225353 111/19/081/19/08 33:55:06:55:06 PPMM 254 INDEX

Ingredients baking incorporation, 42f, 48 readiness, recognition, 122 relative percentages, determination, 36 time, determination, 162 selection, 157–159 collapse, overproofi ng (impact), 107 weight/percentage, contrast, 33t loading/scoring, 197 weights physical size/shape, impact, 125 calculation, 39t pre-shapes, 82t list, 37t proofi ng, length, 161–162 Insoluble protein, 42, 174, 241 round shape, 82–83 Instant dry yeast, 22, 241 scoring, 122–124 example, 64f examples, 123f usage, 142 shape, impact, 126 Intensive mix, 8, 45, 241 shaping, 82 comparison, 49t size, determination, 162 method, 8–9, 44–47 spacing, example, 132f Intermediate proof (bench proof), 63, tapered/oblong shape, 84 241–242 temping, 131 stage, 79 weight, impact, 125–126 Intermediate proofi ng, 63 Log loaf, shaping procedure, 85 Log shapes, 85 K Lower-protein fl ours, performance, 50 Kamir, Basil, 11 Low-stress dividers, usage, 80 Kamut, 18 Kayser, Eric, 11, 72 M Kernel, color, 17 Maillard browning, 125 Kugelhopf, 139 Maillard process, 24, 242 Malt, 242 L Malted, 242 Lactic acid, 242 process, 176 accentuation, 48 Manufactured yeast production, 68 action, 110 Lactic bacteria, 65, 242 examples, 64f presence, 186 usage, features (comparison), 65t Laminate, 242 Maturity, 242 Laminated brioche, 141–142 achievement, 44 Laminated dough products, 141–142 Mechanization, arrival, 44 advice, 149 Mechanized bread making, 6–7 Lamination Mechanized mixing, precursors, 43–44 defi ning, 140–142 Metal pans, examples, 115f process, 142–148 Metric quantities, usage, 194–195 Leader, Dan (artisan baker profi le), 133 Milk products, usage, 24 Lean dough, 160 Milling, 242 mixing methods, choice, 195 machinery, 43–44 Leonard, Thom (artisan baker profi le), 26 process, 178–179 Letter fold. See Single fold technology, 173 Letters, making, 191f Mixers, usage (advantages), 47 Levain. See Firm levain; Liquid levain Mixing. See Post-mixing sour starter, 71 length, 159–160 types, 70 procedures, 195 usage, 5 research, 47 Lievito naturale, 70 Mixing methods Liquid levain, 70, 72, 242 comparison, 49t poolish, comparison, 70 selection, 48–50 Loaves. See Four-strand braided loaf; Three-strand special circumstances/exceptions, braided loaf 50–53

bbindex_4p.r.inddindex_4p.r.indd 225454 111/19/081/19/08 33:55:06:55:06 PPMM INDEX 255

N Pain de campagne, 225 Native starch, 173, 242 sale, 50 Natural pre-ferment, 70, 72, 242 Pain rustique, hand method, 226 Neolithic man, 242 Pain viennoise, 7, 243 Nonliving organic substances, 66–67 Pancakes, 4 Normal challah, 206 Pan’doro, 139 No-stress dividers, usage, 80 Pane Pugliese, 51 No-time dough, 63 biga, inclusion, 227–228 Nuts Pan loaves impact, 52–53 baking, 197 usage, 25 scaling, 196 Pannetone, 139 O Pâte fermentée, 9, 47, 243. See also Old dough Oblique mixer, example, 45f usage, 48 Oblong loaf, 84 Patent fl our, 178, 243 shaping procedure, 84 Pecans, toasting, 25 Oils Pentosans, 174, 243 impact, 52 presence, 51 usage, 23–24 Percentages, 32–35 Old dough (pâte fermentée), 69, 242 content, importance, 34–35 Olive oil, usage, 27 Percentage sum, 243 Organic acids, 242 usage, 36–37 impact, 47 Perforated baguette pans, advantages, 88 production, 65–66 Petit pain, scaling, 196 sources, 47 Pétrissage amelioré, 47 strength/fl avor, providing, 65–66 Pétrissage intensifé, 45 types, 65 Pizza dough, biga (inclusion), 228–229 Osmotolerant yeast, 23, 242 Planetary mixer, example, 45f Oval-shaped loaves, proofi ng, 116 Plaque, pieces (usage), 191f Oven peel, 242 Plasticity, 243 size, differences, 115 meaning, 144 Ovens Pleated couche, 84, 85 heat, collection, 129 Poilâne, Lionel/Max, 11 usage, 5, 127–130 Politics, bread (impact), 3 Oven spring, 242 Ponsford, Craig (artisan baker profi le), 150 Oven spring (oven kick), 122 Poolish, 7, 69, 243 Overbaking, 242 inclusion, 182t. See also Baguette dough occurrence, 126 selection. See Pre-ferment Overmixed dough, appearance, 43f Post-mixing, 196 Overmixing, 43, 243 Potassium bromate, 177, 243 Overoxidization, 47 Poujauran, Jean-Luc, 11 Overproofed, 106, 243 Pounds, U.S. measurement, 195 dough, collapse, 107 Powered mixers, usage, 6–7 occurrence, 185 Pray, Alison (artisan baker profi le), 72–73 Overproofi ng, impact, 107 Pre-ferment, 68–69, 243 Oxidizers, 177, 243 calculations, 183 discrepancies, exception, 38 P increase, 68 Pain au levain manufactured yeast, inclusion, 69, 243 fi rm levain, inclusion, 223 necessity, 160–161 liquid levain, inclusion, 224–225 poolish, selection, 182 mixing methods, selection, 195 risks, reduction, 112 sale, 50 slurry, 7 Pain blanc, 8 temperature, increase, 186 Pain chaux, 8–9 timing, 194

bbindex_4p.r.inddindex_4p.r.indd 225555 111/19/081/19/08 33:55:06:55:06 PPMM 256 INDEX

Pre-ferment (Continued) Roasted grains, roasted grass seeds (relationship), 3 usage, 181–182 Rolls selection, 183 baking, 197 Pre-fermentation, 63, 243 time, determination, 162 Primary effect, 7, 243 buttercup shape, 92–93 Primary fermentation, 243 dividing machines, usage, 88 Procedure, determination, 159 elegance, 98 Proofed. See Overproofed; Underproofed physical size/shape, impact, 125 Proofed loaves, readiness (judging), 106–107 procedure. See Single-knot roll Proofer, 109, 243 proofi ng, 197 Proofer-retarder, 109 shaping, 82. See also Small rolls Proofi ng, 244 motion, circular process, 90 basket, usage. See Floured proofi ng basket size, determination, 162 board, 114 weight, impact, 125–126 bulk fermentation, contrast, 107 Romans, 244 defi ning, 106 , ruins, 5f gas production, 107–108 bread and circuses, 2 location/process, 109 empire, change, 5 method, consideration, 126–127 guilds, 4 process, spring-back (judging), 106f Rooster, decorative dough, 192f usage, 196–197 Rosada, Didier (artisan baker profi le), Protease, 66–67, 187, 244 116–117 activity, 82 Rosemary olive oil bread, 230 augmentation, nonrequirement, 187 Round loaf (rounds) Protein, 174, 244. See also Insoluble proteins; proofi ng, 116 Soluble proteins shape, 82 coagulation, 126, 131 shaping procedure, 83 content, 16–17 Rye, 18–19, 244 structure (degradation), protease (impact), 187 bread, deli-style, 216–217 Pullman bread (pain de mie), 229–230 dead dough, decorative, 231 Pullman pan, 116 fl our, variation, 50–51 hearty sourdough, 220–221 R marketing, 18–19 Rack ovens, usage, 115–116, 128 pentosans, presence, 51 Radiant heat, 129 Radiation, heat, 127 S Raisins, impact, 52–53 , 21–22, 64, 244 Range oven, usage, 127 strains, isolation, 66 Raw dough, transformation, 122 Salt Red wheat, 17, 244 addition, history, 21 Retarding, 111–113, 244 determination, 157–158 bulk fermentation time, 112 impact, 51–52 challenges, 162 percentages, calculation, 34t dough source, 21 degradation, 113 usage, 20–21 hydration, 113 San Francisco-style sourdough bread, temperature, 112 232 gas production, 111–112 sale, 50 methods, consideration, 126–127 Sauerteig, 70 process, control, 111 Scaling, 194–195 yeast quantity, 113 usage, 196 Revolving oven, 128 Scherber, Amy (artisan baker profi le), 10 Rich dough Scoring, 122–124, 244 creation strategies, 139 carelessness, impact, 124 defi ning, 138 origins, uncertainty, 123 sugar/fat, addition, 139 Secondary effect, 244

bbindex_4p.r.inddindex_4p.r.indd 225656 111/19/081/19/08 33:55:06:55:06 PPMM INDEX 257

Seeds Straight dough, 244 impact, 52–53 creation, ingredients, 181t usage, 25 formulas, 33t Semolina, 244 mixing, timing, 194 usage, 115 water temperature, 54t Sesame seeds, usage, 25 Straight fl our, 179 Sheet trays Straps, 116 placement, wet towels (usage), 110 Streams, 245 usage, 88 Sugar. See Simple Shortening, impact, 52 addition. See Rich dough Shortening effect, 23, 244 content, impact, 125 Short mix, 244 hygroscopic characteristic, 52 comparison, 49t impact, 52 method, 6, 44 presence, 125 Sicilian semolina bread, 233–234 selection, 158–159 Simple sugars, 64, 66 usage, 23 Single-fold laminating technique, 146 Sumerians, 2, 245 Single fold (three-fold / tri-fold / letter-fold), 140, 147, Sunfl ower seeds, toasting, 25 244 Superhydrated, 245 performing, procedure, 146 , 51 Single-knot roll, procedure, 99 Survival, bread (impact), 2 Slurry, 244 Sweet challah, 207 Small rolls Sweeteners, usage, 23 scoring, absence, 124 shaping, 88, 91–95 T procedure, 89–90 Tabatière, 91, 94–95 Soaker, 25, 244 example, 95f Soft wheat, 16–17, 244 Tapered loaf, 84 Soft white winter wheat, 17 shaping procedure, 84 Soluble proteins, 244 Temperature, change, 68 Sound, 244 Tempering, 178. See also Wheat grains Sourdough Tenacity, 245 bread, San Francisco-style, 232 elasticity, contrast, 43 holding back, 70 Three-strand braided loaf, 95–96 rye, hearty, 220–221 procedure, 96–97 Sourdough culture Timon, Christy (artisan baker profi le), 163–164 fermentation procession, example, 70f Total fl our, 245 generation/maintenance, 71–72 weight, determination, 36–37, 38t schedule. See Firm sourdough culture Traditional method, 6 maintenance, temperature (impact), 71 Traditional mix, 245 Speed rack arrangement, loaf proofi ng, 109–110 Turns, 245 Spelt, 18, 244 series, 140 Spices, usage, 27 Spiral mixer, example, 46f U Sponge, 69, 244 Underproofed, 106 Spring-back, judging, 106f Universal Exposition of 1867, mechanical mixers Spring wheat, 17, 244 (introduction), 44 Starch, 244 U.S. measurements, 195 breakdown, amylase (usage), 66, 173 function, 173–174 V gelatinization, 126, 131 Variety grains, 19 purpose. See Wheat berry Verbron, Dominique, 11 wheat composition, 173 Viscoelastic, 245 Steam, usage, 127, 130 Viscosity, 245 Stollen, 91, 139. See also Christmas stollen Vitamin C, synthesized form, 177 Stone ovens, 129 Vollkornbrot, mixing, 50

bbindex_4p.r.inddindex_4p.r.indd 225757 111/19/081/19/08 33:55:06:55:06 PPMM 258 INDEX

W Wood-fi red ovens, usage, 129 Walnuts, toasting, 25 Words, assembly, 191f Water Workfl ow, effi ciency (promotion), 79 absorption, 51 World War II, impact, 7–8 evaporation, 132 source, 19–20 Y temperature, calculation (methods), 53, 54t Yeast, 21–23, 245 usage, 19–20 activity Weight/percentage, contrast. See Ingredients control, 185–186 Weights, determination, 37 deceleration, 110–111 Wheat amount bran, 245 determination, 158 classifi cation, 16–18, 17t reduction, 110–111 dough, infl ation, 15 cells, carbon dioxide (capture), endosperm, elements, 173–178 107 grains, tempering, 178 choices, 71 harvest season, 17 classifi cations, 22–23 kernel, color, 17 examples, 64f protein content, 16–17 fermentation, 64–65 varieties, alternatives, 18 byproducts, 185 Wheat berry, 15–16, 245 control, 185 amylase level, increase, 176 percentages, 34–35 cross-section, 16f calculation, 34t starch, purpose, 173 quantity. See Dough; Retarding Wheat bread, honey whole, 222 time/temperature/hydration, 186 White rye, 245 type, selection, 158 usage, 189–190 Yeasted decorative pieces, baking, White wheat, 17, 245 190 Whole grains, usage, 25 Yeasted dough Whole rye, selection, 157 pieces, proofi ng, 190 Whole wheat fl our, 245 reaction, 54t selection, 157 Winter wheat, 17, 245 Z heads, 15f Zymase, 66–67, 245

bbindex_4p.r.inddindex_4p.r.indd 225858 111/19/081/19/08 33:55:07:55:07 PPMM