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The Bread-Making Process from Mixing Through Baking
Appears in
Published 2004
From the womb of the Earth to the mill— and beyond—the seed that makes bread is a living creature.
—H. E. Jacob, from Six Thousand Years of Bread
In the Discussion that Follows, we will look at each phase of the bread-making process, from the scaling of ingredients through the cooling of the baked loaves. Each step of the way we will examine not only the importance of the individual step, but also try to see how each step affects the ensuing steps.
Volumes could be written on many of these individual steps, but for our present purposes, we will endeavor to present a clear overview and confine the discussion to those aspects of bread production that have a direct impact on the daily life of the baker. Some of the information presented will be scientific; I am, however, a baker and not a scientist, and the goal is to undertake explanations that are useful and applicable to the daily reality of the baker.
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