quarta-feira, 21 de outubro de 2009

Fazendo pão...


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