Esta é minha segunda postagem que nada tem a ver com cognição, linguagem ou música. A primeira foi sobre eletricidade, em maio de 2008, divulgando um livro sensacional sobre o assunto. E o assunto de hoje é o livro de Daniel T. DiMuzio, Cozinhando Pão: A Perspectiva de um Artesão. Como as notas da editoria são precisas e econômicas, aí vão:
" Bread Baking: An Artisan's Perspective inclui instruções passo-a-passo sobre mistura de ingredientes, fermentação, forma, proofing e retarding (ver abaixo), e cozimento. Escrito tanto para padeiros experientes como principiantes, o livro traz mais de 150 fotos e desenhos úteis que ilustram as técnicas e demonstram belos produtos artesanais de pão. Ele trata do negócio de fazer pão e traz conselhos práticos de padeiros artesãos bem sucedidos, assim como mais de 40 receitas artesanais de pão já testadas, incluindo ciabatta, pain au levain (ver abaixo), bagels, honey whole wheat, croissants e muitos outros. O padeiro artesão e professor Dan DiMuzio fornece valiosas informações sobre solução de problemas, ingredientes, massa laminada (folheada - ver abaixo) e sobre a criação de fórmulas de massas".
Proofing is defined as the period of fermentation between the shaping of bread loaves and the loading of the loaves into the oven. It differs from bulk fermentation because the main goal during proofing is simply to inflate the shaped dough. During the proofing phase of bread production, we increase the dough’s volume just enough that when the loaves are placed in the oven, they gradually achieve close to their maximum potential in height.
Retarding might be defined as the use of refrigeration to delay the process of proofing. It can take the simple form of covering a few trays of raw loaves and placing them in a reach-in refrigerator, or it may be as elaborate as using computerized proofers or proofer-retarders to hold entire racks of loaves waiting to be baked.
Definição de Lamination
When we say that we want to laminate bread dough, we mean we want to encase a large amount of butter in bread dough and put it through a series of folds that yield distinct alternating layers of dough and butter. You are probably familiar with some common applications of dough laminates, such as croissants and Danish pastries.
Pain au levain
The French use the term levain to identify a sourdough process, and that is the one we
use here. While the precise fl ours used may differ and the names vary even more
among nations, the underlying process is essentially the same, and the principles applied
are more similar than they are different.
As partes mais importantes e interessantes do índice:
A Brief History of Bread Making 2
Bread’s Impact on Basic Survival 2
A Cornerstone of Civilization 2
How Bread Began 3
Bread: An Accidental Creation 3
Ingredients for Baking Bread 14
The Most Important Ingredient: Flour 14
Other Grains 18
Water 19
Salt 20
Yeast 21
Sweeteners 23
Fats and Oils 23
Milk Products 24
Eggs 24
Nuts, Seeds, Grains, and Dried Fruits 25
The First 10,000 Years: Hand Mixing 42
Fermentation: A Process of Transformation 62
Does Fermentation Create or Destroy? 62
Giving Form to Dough 78
Baking Transforms Raw Dough 122
Recognizing When Loaves Are Ready to Be Baked 122
Baking Temperature 125
Using Steam 127
How to Judge the Doneness of Bread 130
Formulation: How Can We Design Our Own Reliable
Bread Dough? 156
Choose Your Ingredients 157
Create a Formula, Not Just a Recipe 159
Bread Baking: An Artisan's Perspective
Publisher: Wiley Pages: 272 2009 PDF 10 MB
