Bread Matters (40 page)

loaf volume, 82

milling, 22

mineral content, 39

oat bran, 86

brazil nuts: fruit and nut leaven bread, 188-90

rice, brazil nut and linseed bread, 317-20

bread: consumption in Britain, 3

freshness, 28-9, 331-6

proportion in diet, 34

reviving old bread, 335-6

stale bread, 331-2

symbolism, 46

uses for old bread, 336-49

bread: consumption—
cont.

see also
breadmaking; dough;

industrial bread; sourdough

bread and butter pudding, 336—7

breadcrumbs, 340-1

breadmaking: bread machines, 55, 56-7, 83

cutting top surface, 120

fats and oils, 96—8

gluten-free baking, 295—328

illogical instructions, 101-3

ingredients, 73—98

malt, 94-5

measures, 65-72

preliminary yeasted doughs, 123-7

salt, 95-6

stages of, 103—23

sugar, 93—4

time, 54-5

tools and equipment, 57—65

volume, 82

water, 88-9, 229-30

yeast, 89-93

brewer’s yeast, 93

brick ovens, 64, 147, 240-1

brioche, 235-40

British Baking Industries Research Association, 7

British wheat, 80-1, 82

Broon Geordie, 188

Brostoff, Jonathan, 4

brown bread ice cream, 345—7

‘brown’ flour, 22, 76, 77

bruschetta, aubergine and red pepper, 337-9

buckwheat flour, 303—5

pizza bases, 322—3

bun loaf, 258-9

buns: hot cross buns, 121, 253, 255-8

sweet bun dough, 253—5

butter, 97

brioche, 235-40

enriched breads, 235

butyric acid, 333

cabbage, pirozhki, 274—6

cakes, gluten-free, 325—8

calcium: fortified flour, 25, 36, 37

milling methods and, 23

preliminary yeasted doughs, 125

calcium propionate, 11, 40

calzoni, 273, 276—7

Canadian wheat, 80, 81

cancer: carcinogens, 11, 14, 27 and fortified foods, 36

Candida,
89

Candida albicans,
5, 89

Candida milleri,
89

candied peel: kulich, 261—3

stollen, 265-7

caramelisation, 121, 336

caraway rye bread, 172—4

carbon dioxide, 25, 26, 38, 89

carcinogens, 11, 14, 27

Carême, Antonin, 344

carrots, trenchers, 278—80

cassava flour, 312

ceci,
306

cereals
see individual types of cereal

chaffing, cob loaves, 116

challah, 259

Charlotte Russe, 344-5

cheese: aubergine and red pepper bruschetta, 337-9

calzoni, 276—7

cheese bread, 221-2

green salad with croûtons, 339-40

paskha, 263-4

toppings, 247

chestnut flour, 303—5

gluten-free pastry, 324-5

pizza bases, 322—3

potato and quinoa bread, 321—2

yeasted gluten-free bread, 315-16

chickpea flour
see
gram flour

chilli powder, crispbread, 244-6

chlorine, in water, 88—9

chlorine dioxide gas, 9

chocolate: luxury chocolate cake (gluten-free), 327-8

pain au chocolat, 281, 283, 285—6

Chorleywood Bread Process (CBP), 29, 53

bioavailability of minerals, 40

ingredients and additives, 7—19

kneading, 106

rising time, 27

yeast, 26

Christianity, 46

chromium, 23

chymosin, 14

ciabatta, 96

folding, 114-15

recipe, 230—3

shaping, 116

cloche method, baking bread, 249-50

cloths, proving, 61, 62

cob loaves, 116

cobalt, 23

Cobbett, William, 347, 356

cod, fishcakes, 342—4

coeliac disease, 4

and einkorn, 88

gluten-free bread, 295-328

lactic acid bacteria and, 41—3

and oats, 86

and organic yeast, 93

transglutaminase and, 12, 282, 297

colour: baking and, 121

problems, 136—7

Continental flour classification, 77-8

conversion tables, 69—72

copper, 23

coriander seeds, Borodinsky bread, 168-71

corn starch, 306

cornflour, 306-8

glazes, 249

pizza bases, 322-3

potato and quinoa bread, 321-2

yeasted gluten-free bread, 315-16

craft bakeries, 53

cream and honey glaze, 249

crispbread, 244-6

croissants, 273, 280-5, 287-8

Cromarty cob, 198-200

croûtons, green salad with, 339-40

crumbs, 340-1

brown bread ice cream, 345—7

Charlotte Russe, 344-5

fishcakes, 342-4

stuffing, 341-2

crumpets, 233-5

crust, 240-2

colour, 121, 136-7

crispbread, 244-6

cutting, 120

glazes and toppings, 246-50

malt flour and, 94

problems, 136-8, 171

proving dough, 118

reviving old bread, 335-6

salt and, 95

and steam, 121—2

storing bread, 334

stotties, 242-4

curd cheese, paskha, 263-4

currants, paskha, 263-4

cutting loaves, 120

Danish pastries, 280, 281, 288-91

dates, fruit and nut leaven bread, 188-90

David, Elizabeth, 1, 233, 285-6

Davidson, Silvija, 337, 342

dextrinogenic amylase, 94

diabetes, 40, 125

diacetylated tartaric acid esters, 10

diastatic malt, 94, 121, 333

digestive problems: fresh bread, 332

see also
coeliac disease

dipping loaves, 247

Dodd, William, 85

dough: all-rye breads, 163

baking, 120-3

extending fermentation time, 131-5

folding, 114-15

gauging development, 111—12

kneading, 106—12

knocking back, 114

mixing, 104-6

no-time dough, 130-1

pre-soaking, 105-6

preliminary yeasted doughs, 123-7

proving, 118—20

resting, 112

rising, 112—14

shaping, 115-17

sourdough, 155

temperature, 129—30

Dresden stollen, 265

durum wheat, 79, 87

dusting crust, 247

East Indies, 157

Easter: hot cross buns, 253, 255

kulich, 261-3

paskha, 263-4

Edlin, Abraham, 153, 157

eggs, 67

glazes, 248, 249

pirozhki, 274—6

einkorn, 20, 88

emmer, 20, 88

emulsifiers, 10—11, 14

endosperm, 22, 79

enriched breads, 121, 235-40

enzymes: allergens, 15, 16

bread machine mixes, 83

Chorleywood Bread Process, 11-18

and coeliac disease, 282, 297

fermentation, 25

keeping bread fresh, 332—3

laminated dough, 281-2

pre-soaking, 105-6

preliminary yeasted doughs, 125

yeast and, 89

equipment, 57—65

Espe Brown, Edward, 86

ethical issues, 16-17

Ethiopia, 88

Eucharist, 46

European festival breads, 259-70

European Union, 92

extraction rate, flour, 76-8

Fairley, Josephine, 271

farina dolce,
303

farine de sarrasin,
303

fats, 96-7

Chorleywood Bread Process, 9

enriched breads, 235-6

fractionated fats, 281

laminated dough, 280—93

pastries, 273

reducing staling, 333

fécule,
309

‘feeding’ sourdough, 204-5

fennel seeds: arkatena bread, 193

semolina, raisin and fennel bannock, 224-6

ferment, 124, 125-6

fermentation, 25—6

coeliac disease and, 41—2

extending fermentation time, 131-5

kvas, 347-9

length of, 113-14

preliminary yeasted doughs, 124-5

sourdough, 39, 159-60

speeding up, 27

yeast, 89-90

fertilisers, 20, 44

festive breads, 253—70

basic festive bread dough, 260-1

European, 259-70

hot cross buns, 253, 255—8

kulich, 261-3

schiacciata di uva
(Tuscan harvest bread), 267—70

stollen, 265-7

fibre, 34, 37, 86, 125

figs (dried), fruit and nut leaven bread, 188-90

fishcakes, 342-4

flavour, 81-2, 95

flavoured breads, 211—26

Altamura (semolina) bread, 222-4

cheese bread, 221—2

mushroom and garlic bread, 219-20

olive and pumpkin seed bread, 218-19

semolina, raisin and fennel bannock, 224—6

flour: barley flour, 85-6

bread machine mixes, 83

changes to modern loaves, 19

Chorleywood Bread Process, 8

flour: barley flour –
cont.

cleaning hands with, 110—11

dusting crust, 247

extraction rate, 76-8

fats and, 97

flavour, 81-2

fortification, 24, 36

gluten, 299-300

gluten-free baking, 301-14

and kneading, 108

loaf volume, 82