Fancy some light reading?
The whole point of Breaducating is to share our baking journey, so we thought that it would be useful to share what we have learnt during our journey so far, in a slightly different way to other text books on these subjects. This book has been written and designed from scratch, with bakery students and practical bakers in mind, to help support more scientific understanding of the bread making process. Its not a recipe book, but a book to help understand the basic ingredients functionality in your dough. We hope you enjoy it!
This ebook aims to de-mystify the science behind baking, by combining both science and practical elements in an easier to understand way. It is suitable and written for both bakery students and bakers from a practical background that want to further understand the science behind basic ingredients that we as bakers use everyday.
With the above in mind, I wanted this book to be something different to the normal text books on the subject, and create something more engaging and to the point. The printed version will be available soon, but if you cant wait until then, why not download the ebook version instead?
Overview:
With the above in mind, I wanted this book to be something different to the normal text books on the subject, and create something more engaging and to the point. The printed version will be available soon, but if you cant wait until then, why not download the ebook version instead?
Overview:
- Bakery Terminology
- Flour Functionality - Milling process, Wheat Berry, Gluten & Dough Development
- Fermentation Functionality - Yeast and Bacterial
- Salt Functionality - Osmotic Pressure
- Water Functionality
- Bakers Percentage
- Dough Temperature Calculation
- Baking Process Overview - Including Bulk Fermentation, Mechanical Dough Development, Chorelywood Bread Process and Prefermented dough
- Proving
- Baking
- Cooling
This is the printed version of the ebook. This book aims to de-mystify the science behind baking, by combining both science and practical elements in an easier to understand way. It is suitable and written for both bakery students and bakers from a practical background that want to further understand the science behind basic ingredients that we as bakers use everyday.
With the above in mind, I wanted this book to be something different to the normal text books on the subject, and create something more engaging and to the point. The printed version will be available soon, but if you cant wait until then, why not download the ebook version instead?
Overview:
With the above in mind, I wanted this book to be something different to the normal text books on the subject, and create something more engaging and to the point. The printed version will be available soon, but if you cant wait until then, why not download the ebook version instead?
Overview:
- Bakery Terminology
- Flour Functionality - Milling process, Wheat Berry and Gluten
- Fermentation Functionality - Yeast and Bacterial
- Salt Functionality - Osmotic Pressure
- Water Functionality
- Bakers Percentage
- Dough Temperature Calculation
- Baking Process Overview - Including Bulk Fermentation, Mechanical Dough Development, Chorelywood Bread Process and Prefermented dough
- Proving
- Baking
- Cooling