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SCS 19| Twelve Steps of Bread Baking

SCS Episode 19 The Twelve Steps Of Bread

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In this episode of The Stella Culinary School Podcast we discuss the twelve steps of the bread baking process.

Links and Information:
Recommended Books For Further Study
Also, check out this beautiful speech that Peter Reinhart gave at TedX concerning the 12 steps of bread.



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.

10 comments

January 23, 2012 - 2:35pm
#2
Nina
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Loved the podcast and video ( way cool music).  I hope that this encourages people to try  bread baking.
 Thanks Chef 
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January 23, 2012 - 5:33pm
#3
Jacob Burton
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Thanks Nina. Glad you enjoyed the podcast, it was way over-due. I was out of practice and had to re-record this episode 3 times before I was even somewhat happy with it. Finally I just had to say "good enough is good enough" and hit the publish button. The next episode will come much more quickly, hopefully allowing me to create some momentum.
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January 23, 2012 - 7:55pm
(Reply to #3) #4
esavitzky
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Jacob.

Listened to it tonight and really enjoyed it.  Put everything I have been learning from you and others in one place.  I can tell you really wanted to go off on a "pizza rant" and were able to successfully contain yourself.smiley

 I cant wait for that episode and more.
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January 23, 2012 - 8:33pm
#5
Jacob Burton
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Yes, I love the pizza. I think that's how we're going to end the bread series. I really can't wait, but I think it will be beneficial for everyone to understand some of the other techniques in bread baking before I start geeking out on pizza.

Glad you enjoyed the podcast.
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January 24, 2012 - 6:57am
#6
Wisconsin Limey
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Loved the Podcast!  

Keep on baking!

I love pizza, I make at least eight (8) different styles!  Can't wait...
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January 24, 2012 - 10:58pm
#7
Jacob Burton
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Thanks Limey. Looking forward to geeking out on pizza in a few more episodes. 
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January 26, 2012 - 6:37pm
#8
skflyfish
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Good job again Chef Jacob.

I especially appreciate your tips on the home use stand mixer. Probably my only negative comment about Jeffrey Hammelman's book 'Bread' was his mixing times were for a professional mixer. I have read that a standard Kitchen Aide mixer needs about 8 minutes to accomplish what a professional model will do in about 3 minutes.

I do have a question. Hammelman and Mark Sinclair talk about final dough temperature after mixing. Sinclair even explains how to measure the flour temp and then calculate the temp of the water needed to get the desired final dough temp. This is one area I have been quite lax in and may explain some of the variations in my breads. What is your take on the final dough temp?

Thx again.

Jay
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January 26, 2012 - 10:09pm
#9
Jacob Burton
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During fermentation you can insert a probe thermometer into your dough to check the internal temperature. Most books will recommend that the dough have an internal temp of high 70s to low 80s Fahrenheit. Instead of doing complex calculations, if you feel your dough isn't proofing correctly in your environment, then just take the temperature of your water before mixing and then the temperature of your dough about 20 minutes into fermentation. If your dough temp seems a little low, or if your bread is proofing too fast, you can simply adjust the water temp next time around.

I don't overly concern myself with the dough temperature. Just pay attention to the visual cues that dough gives you in your environment and adjust accordingly.
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January 31, 2012 - 12:49pm
#10
skflyfish
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@Chef,

After thinking about this podcast I realized I had quit doing the autolyse step in my bread baking. I originally found Hamelman's recipe(s) here and they added the autolyse step to his recipes. When I got his book it is not listed in his recipes.

So the final dough temp really had little to do with my variations, but the autolyse definitely did. I just added the autolyse step back into my everyday white bread and it had great gluten development and crumb. 

Thx!
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January 31, 2012 - 12:52pm
#11
Jacob Burton
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Glad I was able to help. The autolyse step is commonly overlooked but an important part of the bread making process.
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