• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
scott123

Bread Science Books

3 posts in this topic

I'm a huge fan of Harold McGee, Shirley Corriher, Robert L. Wolke and Alton Brown. I've read everything they've written, and most more than once.

I'd like to delve further into bread, specifically dough rheology as well as enzymes. I've been able to amass a decent amount of knowledge on yeast from books on brewing, but a good book on that would be great too.

Are there any books you'd recommend?

Share this post


Link to post
Share on other sites

They exist but are hard to find outside of technical institutions. I'd suggest contacting the American Institute of Baking (AIB) in Manhattan, Kansas--they have some great technical bulletins and a few heavy hitting books. Also, the Bread Bakers Guild of America has some great technical pieces (but not overly so) that you can purchase by contacting them at www.bbga.org. Finally, try www.sfbi.org, the SF Baking Institute. They've been putting out a series of newsletters with terrific technical info.

JUST IN: Jeffrey Hammelman's wonderful new book, "Bread," has some good science in it too.

Share this post


Link to post
Share on other sites

Thanks! I will definitely seek those out.

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • "Modernist Cuisine: The Art and Science of Bread"
      By Lisa Shock
      The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
    • Modernist Bread - Forthcoming March 2017
      By Chris Hennes
      The folks behind Modernist Cuisine have announced a projected publication date of March 2017 for their new five-volume set on bread (previously discussed here). Start saving up now!
    • Rou Jia Mo 肉夹馍
      By liuzhou
      These have been mentioned a couple of times recently on different threads and I felt they deserved one of their own. After all, they did keep me alive when I lived in Xi'an.
       
      Rou jia mo (ròu jiá mò; literally "Meat Sandwich") are Chinese sandwiches which originated in Shaanxi Province, but can be found all over China. Away from their point of origin, the tend to be made with long stewed pork belly. However in Xi'an (capital of Shaanxi), there is a large Muslim population so the meat of choice is more usually beef. In nearby Gansu Province, lamb or mutton is more likely.
       
      When I was living in Xi'an in 1996-1997, I lived on these. I was living on campus in North-West University (西北大学) and right outside the school gate was a street lined with cheap food joints, most of which would serve you one. I had one favourite place which I still head to when I visit. First thing I do when I get off the train.
       
      What I eat is Cumin Beef Jia Mo (孜然牛肉夹馍 zī rán niú ròu jiá mò). The beef is stir fried or BBQd with cumin and mild green peppers. It is also given a bit of a kick with red chill flakes.
       
      Here is a recipe wrested from the owner of my Xi'an favourite. So simple, yet so delicious.
       

      Lean Beef
       
      Fairly lean beef is cut into slivers
       

      Chopped Beef (sorry about the picture quality - I don't know what happened)
       

      Chopped garlic
       
      I use this single clove garlic from Sichuan, but regular garlic does just fine.
       
      The beef and garlic are mixed in a bowl and generously sprinkled with ground cumin. This is then moistened with a little light soy sauce. You don't want to flood it. Set aside for as long as you can.
       

      Mild Green Chilli Pepper
       
      Take one or two mild green peppers and crush with the back of a knife, then slice roughly. You could de-seed if you prefer. I don't bother.
       

      Chopped Green Pepper
       
      Fire up the wok, add oil (I use rice bran oil) and stir fry the meat mixture until the meat is just done. 
       

      Frying Tonight
       
      Then add the green peppers and fry until they are as you prefer them. I tend to like them still with a bit of crunch, so slightly under-cook them
       

      In with the peppers
       
      You will, of course, have prepared the bread. The sandwiches are made with a type of flat bread known as 白吉饼 (bái jí bǐng; literally "white lucky cake-shape"). The ones here are store bought but I often make them. Recipe below.
       

      Bai Ji Bing
       
      Take one and split it. Test the seasoning of the filling, adding salt if necessary. It may not need it because of the soy sauce. 
       

      Nearly there
       
      Cover to make a sandwich  and enjoy. You will see that I have used a bunch of kitchen paper to hold the sandwich and to soak up any escaping juices. But it should be fairly dry.
       

      The final product.
       
      Note: I usually cook the meat and pepper in batches. Enough for one sandwich per person at a time. If we need another (and we usually do) I start the next batch. 
       
       
      Bread Recipe
       
       
      350g plain flour
      140ml water
      1/2 teaspoon instant yeast

      Mix the yeast with the flour and stir in the water. Continue stirring until a dough forms. Knead until smooth. Cover with a damp towel or plastic wrap and leave to rise by about one third. (maybe 30-40 minutes).
       
      Knead again to remove any air then roll the dough into a log shape around 5cm in diameter, then cut into six portions. Press these into a circle shape using a rolling pin. You want to end up with 1.5cm thick buns. 
       
      Preheat oven to 190C/370F.
       
      Dry fry the buns in a skillet until they take on some colour about a minute or less on each side, then finish in the oven for ten minutes. Allow to cool before using.
    • Perfect Pita: The secret to thin pita with good puff
      By A Patric
      Hi all,
      I'm looking for the secret. Obviously the pita has to be rolled out thinly, but is there also a special preparation that leads to thinner pita with a very large diameter, like I've had at some falafel places? I think it is Lebanese style.
      I tried Foodman's recipe and it tastes great, but as he mentioned, they are just a little bit too thick. Also, I personally had trouble getting them to puff. My first one puffed beautifully, but the others only puffed on one side or the other (left or right). I'm wondering if I should add more water next time and simply use more flour on the board I roll it out on in order to keep it from sticking. That might result in perfect puffing due to the extra steam. Any thoughts? In terms of the thickness, should I try adding a little cake flour in with the all-purpose flour to allow them to roll out finer?
      Also, I've seen recipes with and without olive oil as an addition. Does anyone know, aside from flavor, how olive oil impacts the pita. Does it help or hinder the puffing?
      Thank you for any tips.
      Best,
      Alan
    • The Bread Topic (2014 –2015)
      By Shelby
      Host's note: this topic is continued from The Bread Topic (2009 - 2014)
       
       
      I made white bread from from The Bread Baker's Apprentice by Peter Reinhart.  I used variation #1.  Best white bread I've ever made.
       

       

  • Recently Browsing   0 members

    No registered users viewing this page.