De-mystify the science behind bread baking! Combining science and practical elements in an easier to understand way, this book has been designed and written for bakery students and bakers from a practical background who want to develop their understanding of basic ingredient functionality that bakers use each day, before progressing further.
With the above in mind, this book has been specifically designed to be more engaging than normal text books on this subject, and to offer information in smaller sections that are to the point. Key areas include bread terminology, functionality of flour, salt, fermentation and water, as well as bakery processes related to bread production such as bulk fermentation, mechanical dough development, Chorleywood bread process and prefermented dough. Dough temperature calculations and bakers percentage are also discussed, along with key points on proving, baking and cooling.