VIDEO BREAD 101
- Introduction to Bread Baking (120min
baking has become a lost art. A generation or two ago your mother or grandmother
made bread for the family. Today we just don’t know how anymore. We forgot!
I would like to teach you how
to make bread at home in your spare time and at your own pace. VIDEO BREAD 101
shows how to make white bread, shape dough into buns, rolls, free form loaves
and treat your crust in a variety of ways. Make French bread, Italian bread,
stone ground whole wheat bread and caraway rye bread. VIDEO BREAD 101 is a take
at home baking class.
Bread baking is something you
really need to be shown how to do. It lends itself well to video. VIDEO BREAD
101 is visual step-by-step instruction. It is like having a private tutor in
A formula approach takes the
magic and guess work out of the baking process. The science of baking, nutrition
and cost/source of ingredients is covered in detail.
VIDEO BREAD 101 thoroughly
describes “working with yeast”. This secret will allow you to master the art of
bread baking. Learn how different types and combinations of flour affect the
texture, taste and size or density of breads and much more.
In the first and longest segment, the
viewer learns how to bake a "basic" loaf of bread. A formula approach takes the
magic and guess work out of the bread baking process. The viewer receives science and
background information on yeast and flour and a good understanding of their function in
As an example, yeast is an organism grown
commercially in large vats and then dehydrated. The water is removed. The yeast goes into
a dormant state like a seed. We need to rehydrate the yeast, add the water back, to bring
it back to life. We "soak" the yeast, let it sit in the water at 110 degrees for
seven minutes. Temperature is important. Yeast will come alive between 70 and 140 degrees,
but at 140 degrees we will start to kill the yeast - too hot. At 70 degrees, the yeast
will start to come alive, but too slowly. We want to time the release of the gas into the
bread baking process. It is our window of opportunity.
Once the viewer knows how to
bake a "basic" loaf of bread, we go on to bake a variety of yeast products.
Start baking today and may your bread rise to the occasion!
(DDS - Cataloging
Information/Call Number DVD/VC 641.815 V65r)