1. Introduction to Bread baking Use your loaf!

2. What will we be talking about Why bake your own Ingredients – Flours Grinding your own DIY unleavened flatbread Ingredients ◦Raising agents ◦Sweeteners ◦Fats and oils ◦Liquids ◦Salt General baking procedure

3. Why bake your own? Personal satisfaction & Fun You know what goes into it Use organic/ethical ingredients Taste Freshness Self reliance Reduced carbon footprint

4. Ingredients - Flours Wheat flours ◦Gluten ◦Bakers flour ◦Wholemeal flour ◦White/plain/self raising Other flours ◦Barley ◦Rye ◦Besan (chickpea) ◦Spelt ◦Buckwheat

5. Grind your own – Manual Vs Electric Manual – ◦low chance of nutrient-damaging heat build up. ◦Cheaper ◦Require some considerable effort Electric ◦Noisy and expensive ◦Quicker, little effort required ◦Can’t be used in a blackout

6. Grind your own – Samap

7. Grind your own – Steel Vs Stone Stone Grinder ◦Made of natural or artificial stones ◦Crush the grain ◦Result in a finer product Metal Burr Grinder ◦Made of hardened steel ◦Break and shear the grain ◦May take several runs to get flour fine enough

8. Making an Unleavened Flat Bread - recipe Wholemeal flour 1 cup Bakers flour 1 cup Salt ¾ tsp Olive oil 3 Tbsp Water (warmed) 2/3 cup

9. Making an Unleavened Flat Bread - process Mix the flours, oil and salt in a bowl and then slowly add the water while mixing it in with your fingers. Keep adding the water and mixing until it comes together into a dough, turn out and knead for a couple of minutes. Put back into the bowl and let the dough rest for 20 minutes. Cut the dough into 8 equalized wedges and then form into balls. Roll out each ball into a thin disc. Place into a lightly oiled man on medium heat and let it cook until bubbles form

10. Ingredients – Raising Agents Compressed yeast Dried yeast Sourdough Bicarb Baking powder None!

11. Ingredients – Sweeteners White Sugar – Feeds the yeast and gives the loaf a white colour Honey Treacle Brown sugar Molasses Golden syrup Add colour and some flavour to the bread

12. Ingredients – Fats and oils Butter – give moist flakey texture Margarine – enriches dough but not as much as butter Lard – rarely used Olive oil – enriches, softens & flavours breads Sunflower oil – enriches but with not as good a flavour as olive oil Sesame oil – adds rich nutty flavour in small amounts

13. Ingredients – Liquids Water – gives a crisp crust Milk – creates a softer crust Beer – enhances flavour – slightly bitter Vegetable juices – add colour and flavour Fruit juices – enrich sweet breads & add colour Eggs – enrich and soften the bread

14. Ingredients – Salt Salt ◦Essential in all breads ◦Add fine salt to other ingredients, pre-dissolve coarse salt ◦Keep it away from the yeast ◦Salt affects dough texture, making it stronger and less sticky, ◦Salt reduces oxidation of the dough during mixing, oxidation degrades flavour and crumb colour. ◦Salt regulates yeast activity, causing fermentation to progress at a more consistent rate. ◦Salt affects shelf life. ◦Improves flavour

15. The General Process Mix the ingredients – The Claw! Knead to develop gluten Raise (prove) the dough Punch down & second knead Shape the dough Second rise Bake!

16. What we talked about Why bake your own Ingredients – Flours Grinding your own DIY unleavened flatbread Ingredients ◦Raising agents ◦Sweeteners ◦Fats and oils ◦Liquids ◦Salt General baking procedure

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