Chapter 4: The Art of Advanced Bread Chemistry
Now that you've mastered the basics, it's time to take your bread-baking skills to the next level. In this chapter, we'll explore the science behind bread chemistry, covering topics like:
- Leavening: The art of introducing yeast into your dough
- Glazing: The science behind the perfect egg wash
- Crustology: The study of bread crust formation
- Flavor chemistry: The art of infusing your bread with exotic spices and herbs
By mastering these advanced bread chemistry techniques, you'll be able to create breads that are truly works of art. But be warned: the line between genius and catastrophe is thin indeed. Proceed with caution.
Remember, practice makes perfect. And also, practice makes imperfect. And also, practice makes slightly-better-but-still-pretty-bad.
The Effect of Over-Mixing on Your Dough | Advanced Bread Techniques