Wheat Flour become bread

In our time student at the European Institute of Bread, we teach the "Proud of the Baker" and the immense responsibility of transforming the wheat grain cereal - digestible food and consumable most important of humanity -: In The Pan .

Formerly the ground wheat bread was turned into a food like cookies today, was flat, hard and crunchy, which Serbs as a cover, according to the evidence in the original cultures of the Middle East. Humans wheat consumed since ancient times, but it was done 4,500 years ago when the Egyptians developed sponge-like bread that we eat today. The process in which the bread dough to be baked grows, it is soft and spongy, was discovered by chance when an Egyptian baker bake some bread dough was prepared and forgotten for several days and was due to fermentation time yeast and bacteria in the environment, causing the growth of the mass and the spongy texture of bread baking. The Greeks developed the stone oven, the Romans developed the process of milling wheat, kneading thus could produce a whiter bread, soft and better. The modern era of industrialization brought the roller mill that allowed separate the germ and wheat bran automatically. The new flour could be stored for longer without being put stale. Also developed ovens heated by oil or gas and machines were invented intensive kneading.

The breads and bakery products (cakes, chunks, etc..) Are considered basic and common food, but its production is one of the most difficult and complex skills, within the universe of culinary professions. Not coincidentally, the production of quality bread is recognized as an art. In Europe the tradition of the bakeries, is very serious, that pass from generation to generation.

The process for developing a world-class bread involves: preparation and weighing ingredients, kneading, the initial fermentation, the dough handling, dividing pastures, preformed, fermentation in table formed, maturation or fermentation end, cutting, baked and finally cooling. Most of the problems that generate a low-quality bread, originates in the poor execution of procedures. A world-class bread requires careful execution in each of its phases.

A wide variety of breads, vary by country, culture and other factors. However, there are breads universally known, which is wherever you are. Thus we have: White French Bread (Baguettes) Rustic Breads (Campesino, Gallego, Ciabatta, Campagna) sliced bread (sandwich, Integral, Fruits) Grains Breads (Musli, Integral, 8 Grain), Rye Bread (Campesino , German, Pumpernickel, Black Russian) Festive Bread (Brioche, Jala, Panettone, Stollen) flaky breads (Croissant, Danish) Flat Bread (Pizza, Pita, Fougasse, Naan) Bread Not Fermented (Muffins, Irish Soda) ; Typical Bread (Pan Andean Cachito Ham Pan, Pan de Bono, Cassava Bread, Cheese Bread and many others). We need to prepare bread primary ingredient (flour, water, leavening and salt) enrichers ingredients (sugar, fat, dairy and eggs); complementary ingredients (nuts, herbs, olives, anise, cinnamon, chocolate and other), Additives ( ascorbic acid, oxidizers, enzymes, whiteners, Fermenters, matured, oxidizers).

Finally we know that "The Taste of Bread" depends on the equation: Procedure + Knowledge + Quality Ingredients, in that order. Quality of checks: The Flavor, Aroma, Texture Miga, Freshness, Service Life, Shape, and Color Bark. We are lovers of good French bread and a lot better if it's hot, so the recipe of the week is the French Baguette. Hasta pronto Amigos.