The Science of Bread

Oct 2020

12 Mon

13 Tue

14 Wed

15 Thu

16 Fri

17 Sat

18 Sun 07:00 PM – 08:30 PM IST

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This talk is for people who are not very familiar with baking but want to start baking their own bread. The talk will cover basic food science principles of doughs, fermentation and convection ovens, including:

Introduction to baking - differences between cooking methods.
Bare minimum list of tools and appliances required.
Introduction to flours - maida/atta, all-purpose, bread flour, pizza flour, whole wheat - and the role of gluten
Introduction to yeast and fermentation
Flour + Salt + Water + Yeast = Basic bread method
Enriched breads - Pav/Buns
Flat breads - Foccacia, Pizza, Naans, Kulchas
Industrial yeast vs Wild yeast - introduction to Sourdough baking

About the speaker: Krish Ashok is a techie, amateur musician. Ashok is the upcoming author of Masala Lab: The Science of Indian Cooking to be published in Dec 2020 by Penguin RandomHouse.

Participation: Registered participants will be notified of the Zoom link to join the session. Or, you can watch the livestream on this page.

Questions and comments: Leave questions and comments for the speaker by posting them on the Comments page.

Know more about Kilter by following us on Twitter and by watching talks from previous sessions on food science on https://hasgeek.com/kilter

Contact: For further queries, contact info@hasgeek.com or call +91-7676332020

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Kilter

Kilter is a group for geeks and enthusiasts who want to discuss nutrition, diet, fitness and lifestyle. Follow Kilter on Twitter more

All submissions

This submission has been added to the schedule

Submitted Sep 21, 2020

A talk for people who are not very familiar with baking but want to start baking their own bread that will cover the basic food science principles of doughs, fermentation and convection ovens. The talk will cover a whole range of basic leavened breads from a simple loaf, Pav/buns, Foccacia/Pizza, Sourdough, Naans and Kulchas

Outline

The talk’s outline is as follows
* Introduction to Baking (differences between cooking methods)
* Bare minimum list of tools and appliances required
* Introduction to Flours (Maida/Atta, All-Purpose, Bread flour, Pizza flour, Whole wheat, the role of Gluten)
* Introduction to Yeast and Fermentation
* Flour + Salt + Water + Yeast = Basic bread method
* Enriched breads - Pav/Buns
* Flat breads - Foccacia, Pizza, Naans, Kulchas
* Industrial yeast vs Wild yeast - introduction to Sourdough baking

Requirements

An open, curious mind, an active inclination towards getting your hands dirty (and really sticky) and wholehearted love for the aroma and flavour of fresh baked bread

Speaker bio

Krish Ashok is a techie, amateur musician and the upcoming author of Masala Lab: The Science of Indian Cooking to be published in Dec 2020 by Penguin RandomHouse.