European Institute

In our time of student at the European Institute of bread, are taught us the pride of being Baker, and the immense responsibility of transforming wheat food palatable and consumable humanity more important cereal grain: in bread. The milled wheat turned into bread was formerly a food similar to today’s cookie, was flattened, hard and crunchy, which serbia as a covered, according to the evidence in the indigenous cultures of the Middle East. Humans consumed wheat since antiquity, but it was 4,500 years ago when Egyptians developed the spongy bread like that you consume today. The process in which grows the bread dough and baking, is soft and spongy, was discovered by chance when an Egyptian Baker bake a bit of bread dough that was prepared and forgotten for several days and due to the elapsed time had fermented by yeasts and bacteria present in the environment, leading to the growth of the mass and texture is spongy bread baking. The Greeks developed kilns of stones; the Romans developed the processes of milling wheat, kneading with which they could produce a loaf more white, soft and of better quality. The modern era of industrialization brought roller mill that allowed separate germ and bran wheat automatically.

New flour could be stored longer without that it became stale. Ovens heated by oil or gas were also developed and invented the intensive kneading machines. Breads and pastries (cakes, small pieces, etc.) are considered common and basic food, however their production is one of the skills more difficult and complex, within the universe of professions culinary. Not coincidentally, the elaboration of quality breads is recognized as an art. In Europe the tradition of artisanal bakeries, is something very serious, which passed from generation to generation. The process for the development of a world class bread involves: preparing and heavy ingredients, kneading, the initial fermentation, manipulation of the mass, division into pastures, preformed, fermentation at table, formed, final fermentation or maturation, cutting, baking and finally cooling. Most of the problems that generate a low-quality bread, originates in the bad execution of procedures.

A world class bread requires a careful, at each stage of its workmanship. There are a wide variety of types of bread, they vary according to country, culture and other factors. However there are universally known breads, which is wherever you are. So we have: white French bread (Baguette); Rustic breads (peasant, Gallego, Ciabatta, Campagna); Pan breads (Sandwich, Integral, fruits); Breads cereal (Musli, Integral, 8 grains); Rye breads (peasant, German, Pumpernickel, black Russian); Festive bread (Brioche, Jala, Panettone, Stollen); Hojaldrados breads (croissants, Danish); Flat breads (Pizza, Pita, Fougasse, Naan); Unfermented breads (Muffins, Soda Irish); Typical breads (Pan Andean, Cachito, ham bread, Pan de Bono, cassava bread, bread cheese and many others). To prepare breads we need primary ingredients (flour, water, leavening and salt); Enriching ingredients (sugar, fat, dairy products and eggs); Complementary ingredients (nuts, herbs, olives, anise, cinnamon, Chocolate and others); Additives (acid Ascorbic, oxidizers, enzymes, bleach, fermenters, Maduradores, oxidizers). Finally we must know that the flavor of the bread depends on the equation: procedure + knowledge + quality ingredients, in that order. The determined quality: taste, Aroma, Crumb texture, freshness, life, shape, bark and Color. We are lovers of a good French bread and hot much better, why the recipe of the week is the French Baguette. Until soon friends.