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Chemistry Behind Bread
Partners Project
eTwinning Project “Chemistry Behind Bread” 2019-2020
Empowering students
• Students involved: 130 • Teachers involved: 15 • Countries: 9 - Portugal, France, Greece, Jordan, Turkey, Spain, Romania, Armenia and Italy.
Bread all over the world
The Chemistry of Bread-making
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Though chemistry teachers might have to regularly field questions about the chemistry of ‘Breaking Bad’ these days, baking bread is probably more likely to figure on a list of their recreational activities. Bread-making is a process that seems simple, essentially involving the mixing of just four ingredients. However, there’s a lot more chemistry to it than meets the eye; here we delve into the science to work out what’s going on in your loaf. The process of making bread can be broken down at a very simple level into four steps. First, the ingredients are mixed; the four basic ingredients used to make a bread are flour, water, yeast, and salt. Combining these creates a dough, which is then kneaded before being left to rise, before being baked. Sounds pretty straightforward, right? Perhaps, but at a molecular level there’s a lot more happening. We start our examination of bread science with the flour. Amongst the most important components of the flour are proteins, which often make up 10-15%. These include the classes of proteins called glutenins and gliadins, which are huge molecules built up of a large number of amino acids. These are collectively referred to as gluten, a name we’re probably all familiar with. Without these proteins, making bread would be much more difficult; in the flour itself, they are inert, but as soon as water is added into the mixture the fun begins. The proteins are then able to line up with each other, and interact. They can form hydrogen bonds and disulfide cross-links between their chains, eventually forming a giant gluten network throughout the dough. Kneading the dough helps these proteins uncoil and interact with each other more strongly, strengthening the network.
Another ingredient that can affect the dough’s gluten network is salt. It can help strengthen the gluten network, making the dough more elastic, and of course adds flavour to the final bread. Ascorbic acid, a compound more commonly known as vitamin C, also helps to strengthen the gluten network. This network is vital for the bread to be able to rise, but of course the rising bread wouldn’t occur at all without one of the other ingredients. This is, of course, the yeast. Yeast contains enzymes that are able to break down the starch in the flour into sugars; first using amylase to break down the starch to maltose, and then using maltase to break down maltose into glucose. This glucose acts as food for the yeast, and it metabolises it to produce carbon dioxide and ethanol. The sugar produced by this process isn’t all metabolised by the yeast, however. It can also get involved in some other chemical reactions during the baking process. Specifically, it participates in the Maillard reaction, a series of reactions between sugars and amino acids that occur rapidly above 140˚C. These reactions produce a whole range of products, which can add flavour to the bread, and also help to form the brown crust of the bread. Back to the yeast though, and let’s look in more detail at the products of its sugar metabolism. Ethanol is of course simply the alcohol found in alcoholic drinks, but you don’t have to worry about getting a little tipsy as a result eating a loaf of bread because it’s expelled from the dough during the baking process. So is the carbon dioxide gas, but before the dough is baked, it simply diffuses through the dough and enlarges pre-existing tiny air bubbles. This is another reason that kneading the dough is important, as it ensures that a large number of these preexisting bubbles are present.
Exactly how the carbon dioxide is held in the bread has been a matter of some debate amongst scientists. The common explanation for a long time was that the gluten network helps to trap the carbon dioxide, and prevents it from escaping the dough. However, it’s become clear that the picture is a little more complicated than that. Though the gluten network is certainly involved, it turns out that proteins and lipids in the dough are also involved, and can help stabilise the gas bubbles. Of course, bread doesn’t always have to made with baker’s yeast. Sour dough breads are another way of producing a loaf. Sour doughs begin with a starter, which is begun by mixing flour and water. The natural microbes in the flour start to grow, and if this mixture is regularly ‘fed’ with more flour and water, you end up with a mixture containing a mix of bacteria and yeasts. These yeasts are wild yeasts, of a different variety to baker’s yeast. For starters, they have to be more acid tolerant, due to the acidic compounds produced by the bacteria, and they also differ in how they metabolise sugars. Whereas baker’s yeast will quite happily munch on maltose, converting it to glucose before converting that in turn to carbon dioxide and ethanol, the wild yeasts found in sour dough are unable to process maltose. Luckily for them, the bacteria in the sour dough mixture can, and since maltose is simply two glucose molecules joined together, it produces food for both the bacteria and the yeast. This help is eventually paid back by the yeast, as the bacteria are able to feed on any dead yeast cells. The ultimate result is still the same, but the taste can sometimes be altered by the bacterial metabolites; compounds such as lactic acid can sometimes add a sour flavour.
Sometimes, we might want to cheat a bit, and resort to quicker ways to get carbon dioxide into our bread. That’s where baking soda and baking powder can potentially help out. These both contain sodium bicarbonate, a basic compound that breaks down in the presence of acidity to produce carbon dioxide as one of the products. However, there is a slight difference between the two. Baking soda contains only sodium bicarbonate, which can leave a bitter taste in the bread if there isn’t enough acidity to completely break it down. Baking powder, on the other hand, also contains and acidic compound (commonly cream of tartar, potassium bitartrate) which helps break down the bicarbonate once mixed into the dough. You might well be wondering how this whole process works for gluten-free bread. After all, without the gluten network forming, your bread would be pretty flat-looking. For gluten-free breads, gluten-free flours such as rice flour must be used, to which xanthan gum is commonly added. This is a polysaccharide produced by a particular bacterium which can help provide a similarly elasticity to gluten.
Research work
Discussing bread chemistry
Quizz
Quizz – Chemistry Behind Bread
1 2 Activities
Field Trips/Workshops- Making Bread
Ă˜ Records - Visit of Greek students to a cooking professional school - making bread
Ă˜ Field Trip of portuguese students to Bread Museum in Seia Portugal
Ø Field Trip of portuguese students of Famalicão to the Museu de Ciências em Guimarães
Ă˜ Field Trip of Portuguese students to a bakery and a microbiology laboratory
Field trip to Avintes Bread factory 10 de outubro de 2019 Avintes | Portugal
How to carry out quality control of the Bread of Avintes – field trip to the microbiology
16deoutubrode2019 Porto|Portugal
Ø Field Trip of Jordan Students to a Bakery Link to the video: https://www.youtube.com/watch?time_continue=2&v=urXNzE0PJA&feature=emb_logo
Logo contest
Exchange of Christmas Cards
Project-inspired bookmarker
Online meetings
Bread made at home during hard days of
Funda Çıray Özkara During these hard days, my students, who were at home, made Turkish bread with their families.
Presentations of Regional Bread by different countries
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BROA DE AVINTES S I FA KIS E MMA NOU IL TS OUPAKI A MA RYLL IS 3 R D JOUN I OR HI G H S CHOOL OF R E T HYM NO
WHAT IS IT: Broa de Avintes is the farmhouse bread of Avintes, also known as Boroa of Avintes (particularly by the inhabitants of Avintes, parish of Vila Nova de Gaia - also called the "land of bread") is a type of bread with a long tradition in Portugal which is widely consumed in the northern part of the country.
ETYMOLOGY: The name "broa" or "boroa" likely comes from Germanic *brauda-, specifically Suebian. This type of bread existed in Gallaecia at least since Suebian times. Prior to the addition of corn to the mixture, the main ingredients of broa were rye and malt.
DEFINITION AND PRODUCTION: It is a dark brown, very dense bread with a distinctive and intense flavour, bittersweet, made with corn and rye flours. It has a particularly slow manufacturing process: it is baked for about five to six hours in the oven. Once cooked, it is sprinkled with flour. The bread generally has the shape of a bell tower.
RECENT HISTORY: Nowadays, the bread of Avintes is also produced outside its original parish with industrial source materials The old mills of Avintes no longer have economic relevance. However, for the sake of tradition, the people of Avintes have maintained its crafty production, which is well appreciated by consumers who increasingly seek genuinely traditional products.
ΤΗΕ ΜAKING AND EATING (PART 1): Connected to its production are many so-called "secrets" which, real or not, lay in the certitudes and knowledge gained from experience of many generations of Avintes' bakers as well as the judicious choice of materials used. There are, also, some superstitions related to its mixing and baking, involving prayers and blessings, as indeed in the rest of Portugal when making bread in the old fashioned ways.
ΤΗΕ ΜAKING AND EATING (PART 2): The "brôa" can also be served fried for example, during Christmas as part of typical dishes in some of the northerners'homes. It is also used as the basis for multiple meal starters, as, for example "Avintes brôa with coriander". It is also appreciated with ham (preferably, also produced by hand) and with traditional Portuguese "caldo-verde" or "green broth" .
ΤΗΕ ΜAKING AND EATING (PART 3): Every year, since 1988, the village of Avintes hosts the festivities celebrating their "brôa" bread during the last week of August.
RECIPE: Ingredients •5 ounces (142 g) white corn flour
•5 ounces (142 g) yellow corn flour •8 ounces (227 g) rye flour •1 tablespoon (12 g) malt flour (for darker color) •1 cup (237 ml) hot water (115F/46C), plus extra if needed •1 packet (7 g) dry yeast
•Pinch of salt
Instructions •Preheat the oven to 500F (260C) or to as hot •Pour the yeast into a bowl with the water and allow it to proof for 5 minutes. It should as possible. be foamy and creamy looking on top when •Shape the dough into a tall cylinder with a ready. rounded top, reminiscent of a bell tower. Place •Put the flours and salt into a bowl and knead the bread on a baking sheet and bake 45 minutes to an hour until a browned crust has together with the hot water. For denser formed. bread use less water, for a lighter bread use more. I used about ¼ cup more water just to •Remove the bread from the oven and allow it get it to come together. Once the bread is to cool 20-25 minutes and dust with white kneaded well, add in the yeast and a pinch flour on top. of salt and knead again for 1 to 2 minutes. Cover with a damp kitchen towel, place in a warm area and allow it to sit 1 ½ -2 hours to rise.
THANK YOU FOR WATCHING!!!
Recette de baguette franรงaise Ingredients (For 3 medium baguettes): 500g of flour (maybe a little more to reach the exact point of the dough). Preference for organic wheat flour, if not found, the common, but one that you trust and know is good. 15g of fresh yeast (one of the most common tablets out there). 380 ml of warm water 10g of salt 3 to 4 tablespoons extra virgin olive oil Butter to grease a container Method of preparation .
ďƒ˜ Dissolve the yeast in 4 tablespoons of warm water in a bowl, crumbling it, after dissolving all let it rest for 5 minutes. If you have the batter that beats dough, time to pick it up, if not, use your hands and a container to mix the ingredients. Put the wheat flour in the container (if using the mixer, already put in the bowl) and mix with the salt. Then drill a hole in the center and add the yeast, water and olive oil. If using the mixer just start beating (with the dough hook) at low speed for 1 minute, then turn off the mixer for a moment, wrap a spatula around the bowl and mix to ensure everything incorporates, and beat again at speed 1. After this time, put at speed 2 and beat for another 10 minutes. After this time make sure the dough has reached the point, which is the veil point: A point where you stretch the dough and it becomes almost transparent, but without tearing - that is, very elastic. If it has not reached this point, crumble a surface, put the dough, slightly disinfect
the hand and work the dough until it reaches the veil point and acquire that beautiful elasticity we want. Attention: Do not add more flour to make your work easier, the dough is soft and moist and you need to keep it, just shred your hand and surface to work the dough, without putting more flour into the dough. If you use your hands, follow the same times, but with your hands and energy: start stirring this mixture still in the container and if you prefer, start with a spatula, because in the beginning the dough can stick to your hands a lot - as I said, It is a very moist mass. Stir slowly for 1 minute until everything is incorporated, then continue less slowly for 5 minutes, and then with more energy (but no aggression) work it for 10 minutes. Do this until you reach the veil point (described above), when it does, stop moving. Put this beautiful soft dough (run your fingers and feel the softness) in a buttered container, cover it with a damp
cloth or plastic and leave in a warm place After resting, return the dough to the work surface (which should be floured) and knead it gently only a little, about 30 seconds (for this part do not use mixer, it needs to be gentle, human touch). In this part already divide the dough into three equal parts and begin to form the baguettes with each part: take the piece of dough, roll into a cylinder shape, gently stretching the dough from the middle to the ends, then make folds into the dough (grabbing the ends of the ends, taking it halfway and then rolling again, forming a new cylinder - the shape of the baguettes. This folding and rolling thing is important for interesting softness and air adhesion. Leave them the size and length of your choice. ďƒ˜ Place the baguettes in the baking pan (butter and flour if your pan is non-stick). If you have special baguette molds, it will be perfect. Cover them with a cloth and let stand for another 40 minutes. Just before the rest time is over, preheat your oven to 240
degrees.
ďƒ˜ After this rest time make the famous cuts on the baguettes (preferably with a razor or sharp knife). The cuts are the baker's signature, make as many as you like. They are usually transverse and the quantity an odd number. Do not make them very deep, shallow and simple - when baking they increase. After that bake directly (I like to sprinkle a mixture of wheat flour with semolina flour on top). Importantly: The moment you place the baguettes to bake, place a pan or other container of water inside the oven, under the
rack where the baguettes will be - water vapor will make the baguettes get that delicious crispy cone. ďƒ˜ Bake at 240 degrees for 15 minutes, then lower to 220 degrees and bake until golden and beautiful - a total of about 40 minutes in the oven.
BAGUETE FRANCESA Gonรงalo Neves Nยบ9 7F Diogo Vieira Nยบ7
RECETTE DE BAGUETTE FRANÇAISE
50g de farine 50ml d'eau 10g de levure La préparation Bien mélanger les trois ingrédients dans un bol, couvrir avec du ruban adhésif et laisser reposer 12 heures ou jusqu'à ce que le volume ait doublé.
PÂTE À BAGUETTE 500g de farine
110g de vernis 100g de sel 8g d'activateur (renforçant) 300ml d'eau 6g de soja hydraté 10g de graines de tournesol 10g de lin
LA PRÉPARATION Pétrir tous les ingrédients sauf les haricots. Après la pâte lisse et maigre ajouter les haricots. Coupez-le au poids souhaité (dans notre recette, ils ont été coupés avec 320g). Pré-forme en forme rectangulaire et laisser reposer pendant 20 minutes recouvert de ruban adhésif. Modèle baguette et format léger à fermenter jusqu'à doubler de volume, durée estimée à 60 minutes. Lumière à cuire aux températures suivantes: four industriel à 230 degrés; Four résidentiel, four maximum pour 15-20 minutes.
Conseil: Dans le four à usage résidentiel, laissez une plaque de cuisson vide au fond, une fois celle-ci réchauffée. Lorsque vous mettez le pain, à l’aide d’une tasse, remuez sur le plat à four + ou - 50 ml et fermez rapidement (veillez à ne pas brûler).
Pas à pas
Ingrédients Ingredients
500 g de farine de blé blanche (T55) 300 g d'eau 2 c. à c. de levure de boulanger 2 c. à c. de sel ou sel fin 1 pincée de sucre
500 g white wheat flour (T55) 300 g of water 2 tbsp. to c. baker's yeast 2 tbsp. to c. salt or fine salt 1 pinch of sugar
Préparation Preparation Première étape Dans votre machine mélangez 300g d'eau, 500g de T55, levure dans un coin, et le sel dans un autre. Lancez le pétrissage en programme pâte.
First stage In your machine mix 300g of water, 500g of T55, yeast in one corner, and salt in another. Start kneading in a dough program.
deuxième étape second step
Divisez la pâte en 2 morceaux. Façonnez les pâtons en boule, recouvrir d'un linge humide et laissez lever pendant 40 minutes.
Divide the dough into 2 pieces. Shape dough into balls, cover with a damp cloth and let rise for 40 minutes.
troisième étape third step
Façonnez les boules en forme de baguette. Couvrez de nouveau d'un linge humide et laissez lever pendant 1h30.
Shape the balls into a baguette shape. Cover again with a damp cloth and let rise for 1h30.
quatrième étape fourth step
Préchauffez le four à 220°C (thermostat 7/8) avec un ramequin
Preheat the oven to 220 ° C (7/8 thermostat) with a ramekin
cinquième étape fifth step
Incisez, et enfournez dans un four très chaud + embuage. Laissez-les cuire pendant 20 à 25 minutes. (Au moins jusqu'à ce que le pain sonne creux lorsque vous tapez sur sa base.)
Incise, and bake in a very hot oven + misting. Let them cook for 20 to 25 minutes. (At least until the bread rings hollow when you tap on its base.)
Recette baguette franรงaise Le recette de la baguette
Isaac, David 7F
Ingrédients • 500g farine T65 • 7g Levure fraîche • 34cl Eau • 9g Sel fin
Mode de préparation • Insérez le crochet dans le batteur. Mettez la farine et le sel et commencez à pétrir à vitesse lente 2 minutes. Ajoutez la levure et pétrissez à vitesse lente tout en incorporant petit à petit l'eau tiède. Pétrissez 3 minutes environ.
• Pétrissez 3 minutes environ. Augmentez légèrement la vitesse et pétrissez 3/4 minutes supplémentaires. La pâte doit avoit une consistance souple encore légèrement collante.
Mode de préparation • Dans la cuve du robot, saupoudrez de farine tout autour de la pâte et avec une corne, sortez la pâte. Déposez-la sur une planche en bois et laissez reposer sous un torchon propre 30 min environ afin qu'elle se relâche. Puis retournez-la, repliez les bords vers le centre pour lui donner de la force, puis former une boule et laissez reposer encore 30 minutes sous le torchon.
• Découpez la pâte en quatre parties égales. • Enroulez chaque morceau en faisant des pliages successifs et former des boudins.
Mode de Préparation • Disposez la soudure des boudins côté plaque. Avec l'aide d'un petit couteau pointu, faites des incisions en biais. Laissez pousser 30 minutes environ sous un torchon. • En attendant, faites chauffer votre four à 230 °C chaleur traditionnelle.
• Déposez une plaque en bas du four avec quelques glaçons. Mettez la plaque avec les baguettes au four en vaporisant de l'eau au brumisateur juste avant de fermer la porte.
Mode de préparation • Faites cuire les baguettes environ 15 minutes jusqu'à ce qu'elles soient bien développées et dorées.
* Feito por : Sara Carvalho e Lara Rodrigues
* Bateu aquela vontade de uma baguete
fresquinha e a padaria está fechada? Então experimente fazer em casa esta receita fácil de pão express. A casca ficará crocante e o miolo bem macio. Saboreie com manteiga ou geleia, no seu pequeno almoço ou lanche da tarde. Todos vão adorar. Este pão caseiro entrará no seu livro de receita. Vamos a paço a paço
* NĂşmero de doses: 6 * 375 gr de farinha * 8 gr de sal * 12 gr de fermento padeiro fresco * 300 ml ĂĄgua morna
*
*Baguette
Recette de Baguette
Réalisé par :Daniela silva e Inês Silva 7ºF
Baguette : recette Ingrédients : 500 g de farine boulangère 300 g d’eau 1 cuillère à soupe de sel 1 sachet de levure boulangère (déshydratée)
Préparation de la baguette
Mettez la farine, l’eau et le sel dans la cuve de votre robot (vous pouvez également faire le tout à la main), et pétrissez (crochet) pendant 3 minutes, jusqu’à ce que vous obteniez une boule. Couvrez votre cuve et laissez reposer 30 minutes. Ajoutez la levure déshydratée, et pétrissez à nouveau à faible vitesse d’abord, puis à moyenne jusqu’à que la boule se réforme à nouveau. Huilez et farinez légèrement un bol et déposez-y votre boule de pâte. Laissez reposer pendant 2 a 3 heures dans un endroit sec. La pâte va doubler de volume. Une fois le temps de pousse écoulé, faites deux pâtons de pâte, et sur un plan de travail fariné, dégazez (travailler la pâte avec la paume de la main pour enlever l’air) et façonnez vos baguettes. Disposez-les sur une plaque, faites des petites entailles sur le dessus et laissez reposer de nouveau 15 a 20 minutes le temps de préchauffer le four. La cuisson est une étape importante… Pour avoir un beau résultat et un croquant/craquant, préchauffez votre four à 200° en pensant à mettre de l’eau dans votre lèchefrite. Une fois le préchauffage effectué, remettez de l’eau dans le lèche frite, et enfournez vos baguettes à mi hauteur pendant 25 a 30 minutes.
Wand: recipe
Ingredients: 500g baking flour 300g water 1 tablespoon salt 1 packet of baking powder (dehydrated)
baguette preparation 
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Put the flour, water and salt in the bowl of your food processor (you can also do it by hand), and knead (hook) for 3 minutes, until you get a ball. Cover your tank and let stand for 30 minutes. Add the dehydrated yeast, and knead again at low speed first, then medium until the ball reforms again. Oil and lightly flour a bowl and place your dough ball in it. Leave to rest for 2 to 3 hours in a dry place (ideal for me is your oven), the dough will double in volume. Once the push time has elapsed, make two dough doughs, and on a floured worksurface, degass (work the dough with the palm of your hand to remove the air) and shape your chopsticks. Arrange them on a baking sheet, make small cuts on top and let stand again 15 to 20 minutes to preheat the oven. Cooking is an important step... For a nice result and a crunchy/crunchy, preheat your oven to 200 degrees, thinking about putting water in your pan. Once pre-heating, put water back in the fried lick, and bake your chopsticks halfway up for 25 to 30 minutes.
TRABALHO DE FRANCÊS
FEITO POR: ÉRICA E LETÍCIA
INGRÉDIENTS: 250g of farine
150 ml d'eau 20g of levure fraîche 5g of sel
2g of sucre
RECIPE: Dissolve yeast in warm water with sugar Mix the salt in the flour and gradually incorporate it into the mixture of water, yeast and sugar. Soak the dough for about 10 minutes until smooth, smooth. Leave the dough in a floured container, with a wet dishcloth on top, in a warm place until the dough is twice the size. Baguette the dough by opening it in a rectangular (not too long) shape, and roll it up like a roll, closing tightly by gluing it so that it does not open Fold the volume again in a greased pan with a damp dishcloth Cut the baguette diagonally and bake it in a preheated oven at 180ยบC to a beautiful golden color.
Wait for it to cool slightly before cutting it.
RECETTE: Dissoudre la levure dans de l'eau tiède avec du sucre. Mélangez le sel à la farine et incorporez-le progressivement au mélange d’eau, de levure et de sucre. Faire tremper la pâte pendant environ 10 minutes jusqu'à obtenir une pâte lisse et lisse. Laissez la pâte dans un récipient fariné, avec un torchon humide au-dessus, dans un endroit chaud jusqu'à ce que la pâte soit deux fois plus grosse. Baguette la pâte en l’ouvrant dans une forme rectangulaire (pas trop longue), et la roule comme un rouleau en la fermant bien en la collant pour qu’elle ne s'ouvre pas
Replier le volume dans une casserole graissée avec un torchon humide. Coupez la baguette en diagonale et faites-la cuire au four préchauffé à 180ºC jusqu'à l'obtention d'une belle couleur dorée. Attendez qu'il refroidisse légèrement avant de le couper.
Zea Bread Recipe & history Zea bread recipe, how to do it and his history Made by Isaac
Zea Bread Ingredients • 450 gr of zea (triticum dicoccum or emmer not dinkel!!) flour • 300 gr of warm water • 1 tsp of himalayan pink salt or sea salt • 1 tbsp of olive oil + 1 more tbsp • 1 sachet of dried yeast (7 gr)
Zea Bread – How to do Step by Step • In a large bowl, simply put all the ingredients together and mix well with your hands. • You should have a slightly sticky, soft dough. • Add 1 tbsp of olive oil inside the bowl, making sure that the back and the sides of the bowl are oily.
Zea Bread – How to do Step by Step • Place the dough inside, cover it with a clean towel, and leave it rest for 1 hour (or a bit more) in a warm place (i.e. inside the oven while it is turned off of course). • After 1 hour, the dough should have doubled in size.
Zea Bread – How to do Step by Step • Preheat your oven to 185 degrees Celcius (365 degrees Fahrenheit). • Use a bread tin to make a loaf by placing the dough inside. If you don't own a non-stick tin (like me), you can cut a piece of parchment paper and put it your tin to bake the dough.
Zea Bread – How to do Step by Step • Bake your bread for approximately 30'. You can see if it's ready when you place a knife or a toothpick inside the bread. If it comes out clean, then it's ready. If it comes out sticky from the dough, then leave it to bake for a few more minutes, when it were done enjoy!
Zea bread Inês Evaristo Gonçalves Nº12 7ºF
The Zea Bread  The bread is generally chewy and lightweight, with higher dietary fiber content than wheat bread.  Here's an easy bread recipe to make at home with the oldest cereal in the world.
Ingredientes:  450 gr of zea (triticum dicoccum flour) 300 gr of warm water 1 tsp of himalayan pink salt or sea salt 1 tbsp of olive oil + 1 more tbsp1 sachet of dried yeast (7 gr)
Instructions In a large bowl, simply put all the ingredients together and mix well with your hands. You should have a slightly sticky, soft dough. Add 1 tbsp of olive oil inside the bowl, making sure that the back and the sides of the bowl are oily. Place the dough inside, cover it with a clean towel, and leave it rest for 1 hour (or a bit more) in a warm place (i.e. inside the oven while it is turned off of course). After 1 hour, the dough should have doubled in size. Preheat your oven to 185 degrees Celcius (365 degrees Fahrenheit). Use a bread tin to make a loaf by placing the dough inside. If you don't own a non-stick tin (like me), you can cut a piece of parchment paper and put it your tin to bake the dough. Bake your bread for approximately 30'. You can see if it's ready when you place a knife or a toothpick inside the bread. If it comes out clean, then it's ready. If it comes out sticky from the dough, then leave it to bake for a few more minutes.
Finally ready
ZEA BREAD RÉCIPE (GREEK BREAD)
Ingredients: • 450 gr of zea (triticum
dicoccum or emmer not dinkel!!) flour • 300 gr of warm water • 1 tsp of himalayan pink salt or sea salt • 1 tbsp of olive oil + 1 more tbsp • 1 sachet of dried yeast (7 gr)
Instructions: • n a large bowl, simply
put all the ingredients together and mix well with your hands. • You should have a slightly sticky, soft dough. • Add 1 tbsp of olive oil inside the bowl, making sure that the back and the sides of the bowl are oily.
Instructions: • Place the dough inside,
cover it with a clean towel, and leave it rest for 1 hour (or a bit more) in a warm place (i.e. inside the oven while it is turned off of course). • After 1 hour, the dough should have doubled in size. • Preheat your oven to 185 degrees Celcius (365 degrees Fahrenheit)
Instructions: • Use a bread tin to make a
loaf by placing the dough inside. If you don't own a non-stick tin (like me), you can cut a piece of parchment paper and put it your tin to bake the dough. • Bake your bread for approximately 30'. You can see if it's ready when you place a knife or a toothpick inside the bread. If it comes out clean, then it's ready. If it comes out sticky from the dough, then leave it to bake for a few more minutes.
history of greek bread • espite its probable popularity in
ancient times, zea was most likely replaced by barley in the classical period. Eventually, durum and wheat became the predominant forms of bread. In Greece, there is an urban legend that zea bread was banned in the 1930s, so that the wheat market would not suffer. However, the reality may have been that wheat was easier to produce, so there was little incentive to be a zea farmer.[2] For many years, zea bread was largely neglected. The closest version to zea food culture was farro in Italy.[2]
ZEA BREAD
RECIPE (Ingredients): • • • • • • • • • • •
2 teaspoons dry yeast (or 15g fresh) 350 g of Walter 350 g white flour 75 g of whole flour 75 g of fine cornmeal 1 teaspoon salt 1 tbsp olive oil 1 tbsp honey 1 tbsp milk Sesame seeds for decoration Brush milk
PREPARATION: • Add the yeast to 100g of warm water. After 5 minutes stir to dissolve. • Pour the flours and salt into the Thermomix cup, make a pit and pour the yeast water. With the spatula stir the liquid by removing some flour from the walls of the cup. Tap and wait 20 minutes. This is called the "sponge" method. • Pour the olive oil, honey, milk, remaining water into the pit and mix at speed 5 for 15 seconds. Then set in ear mode for 2 minutes. • Place the dough in a glass container and cover with a cloth away from drafts. • When doubled in size, pour the dough by pressing with the handle and wait 10 minutes (to remove the air). Remove and divide into 6 equal parts, tending each one in a long shape. • Arrange them in a row on a floured tray and cover again with the cloth to the last to double in size. • Brush with milk and sprinkle with sesame seeds. • Bake in preheated oven.
INGREDIENTS: 450 gr of zea (triticum dicoccum or emmer - not dinkel!!) flour 300 gr of warm water 1 tsp of himalayan pink salt or sea salt 1 tbsp of olive oil + 1 more tbsp 1 sachet of dried yeast (7 gr)
INSTRUCTIONS: 1-In a large bowl, simply put all the ingredients together and mix well with your hands. 2-You should have a slightly sticky, soft dough. 3-Add 1 of olive oil inside the bowl, making sure that the back and the sides of the bowl are oily. 4-Place the dough inside, cover it with a clean towel, and leave it rest for 1 hour (or a bit more) in a warm place (i.e. inside the oven while it is turned off of course). 5-After 1 hour, the dough should have doubled in size. 6-Preheat your oven to 185 degrees Celcius (365 degrees Fahrenheit). 7-Use a bread tin to make a loaf by placing the dough inside. If you don't own a non-stick tin (like me), you can cut a piece of parchment paper and put it your tin to bake the dough. 8-Bake your bread for approximately 30'. You can see if it's ready when you place a knife or a toothpick inside the bread. If it comes out clean, then it's ready. If it comes out sticky from the dough, then leave it to bake for a few more minutes.
SO, WE HAVE: Calories: 233,1 Kcal Total Carbohydrates: 43,5 gr Fiber: 4,8 gr
Protein: 9 gr Total fat: 3,5 gr
Zea Bread Récipe David Santos nº6 7F
Ingredients O 450 gr of Zea (tritium O O O O
dicoccum flour) 300 gr of warm water 1 tsp of Himalayan pink salt or sea salt 1 tbsp of olive oil + 1 more tbsp 1 sachet of dried yeast (7 gr)
Instructions: O 1-In a large bowl, simply
put all the ingredients together and mix well with your hands. O 2-You should have a slightly sticky, soft dough. O 3-Add 1 tbsp of olive oil inside the bowl, making sure that the back and the sides of the bowl are oily.
Instructions: O 4-Place the dough inside,
cover it with a clean towel, and leave it rest for 1 hour (or a bit more) in a warm place (i.e. inside the oven while it is turned off of course). O 5-After 1 hour, the dough should have doubled in size. O 6-Preheat your oven to 185 degrees Celsius (365 degrees Fahrenheit).
Instructions: O 7-Use a bread tin to make a
loaf by placing the dough inside. If you don't own a nonstick tin (like me), you can cut a piece of parchment paper and put it your tin to bake the dough. O 8-Bake your bread for approximately 30'. You can see if it's ready when you place a knife or a toothpick inside the bread. If it comes out clean, then it's ready. If it comes out sticky from the dough, then leave it to bake for a few more minutes.
História O
Apesar de sua provável popularidade nos tempos antigos, a zea provavelmente foi substituída pela cevada no período clássico. Eventualmente, o trigo duro e o trigo tornaram-se as formas predominantes de pão. Na Grécia, existe uma lenda urbana de que o pão com zea foi proibido na década de 1930, para que o mercado de trigo não sofresse. No entanto, a realidade pode ter sido que o trigo era mais fácil de produzir, por isso havia pouco incentivo para ser um produtor de zea. [2] Por muitos anos, o pão de zea foi amplamente negligenciado. A versão mais próxima da cultura alimentar de zea foi o farro na Itália.
InĂŞs Silva n13 7f
5-6 cups Zea flour 2 cups warm water (about 100-110 degrees F) 1 packet active dry yeast 1 tablespoon honey 1 tablespoon Greek sea salt Greek extra virgin olive oil
ď ˝
ď ˝
ď ˝
The grain is thought to have an ancient, if not prehistoric, history in the region. Excavations have found farro beans at prehistoric sites, including an Anatolian site. Despite its likely popularity in ancient times, Zea was probably replaced by barley in the classical period.
1-In a large bowl, simply put all the ingredients together and mix well with your hands. 2-You should have a slightly sticky, soft dough. 3-Add 1 tbsp of olive oil inside the bowl, making sure that the back and the sides of the bowl are oily. 4-Place the dough inside, cover it with a clean towel, and leave it rest for 1 hour (or a bit more) in a warm place (i.e. inside the oven while it is turned off of course). 5-After 1 hour, the dough should have doubled in size. 6-Preheat your oven to 185 degrees Celsius (365 degrees Fahrenheit). 7-Use a bread tin to make a loaf by placing the dough inside. If you don't own a non-stick tin (like me), you can cut a piece of parchment paper and put it your tin to bake the dough. 8-Bake your bread for approximately 30'. You can see if it's ready when you place a knife or a toothpick inside the bread. If it comes out clean, then it's ready. If it comes out sticky from the dough, then leave it to bake for a few more minutes.
INGREDIENTS 1 Tablespoon Dry Biological Yeast 1 tablespoon sugar ⅔ cup of warm water ½ cup of milk 1 and ½ tablespoon olive oil 1 teaspoon salt
+ or- 3 cups of Traditional Wheat Flour
INSTRUCTIONS In a small bag put the chicken and all the spices on the list, mix well and marinate for 30 minutes. In a bowl put the yeast, sugar and warm water and mix well, add the milk, salt, olive oil, and add the flour gradually and mix until you get a dough that loosens from hands, knead for 15 minutes and let the resting dough covered with a cloth in a warm place for 30 minutes or until it doubles in volume. Divide the dough into balls of the same size and open so that it is 0.5cm high, put in a greased and light baking dish preheated at 200 ° C for 7 minutes or until inflated and golden. Grill the chicken fillets, cut into strips and roll the sandwich with a bed of lettuce, chicken, tomato, red onion and some contro, top with yogurt sauce or whatever you want and you're done.
COMMENTS Yeast: Use fresh if desired, in which case use only 1 tablet and always let the dough rest until doubled in volume to make it soft. Chicken: Can be replaced by beef or pork. Seasonings: Here we are giving suggestions, but you can add any spices you have at home. Preservation: Only assemble the sandwich when it is consumed, and the breads should be kept well packed at room temperature for up to 4 days or can be kept refrigerated for 15 days or frozen for up to 3 months. MARINADE: If you wish you can leave the chicken in this marinade for up to 2 hours, so it is even tastier.
BROA DE AVINTES
-The broa de avintes is also called "bread land". It is a type of bread with a long tradition in Portugal that is widely consumed in the north of the country.
Designation - Apart from the similarity of the Portuguese and German words Broa and Brot, there is a very strong similarity between this very traditional Northern Portuguese bread and the German Roggenbrot (rye bread). Some have suggested that the name "Broa" could be derived from the word broga = "limit, field"
Definition and production It is a dark brown, very dense bread with a strong and intense taste, sweet and bitter, made with corn flour and rye. It has a very slow production process: it is baked for about five to six hours in the oven. Once cooked, sprinkle with flour. Bread is generally bell-shaped.
The food BrĂ´a can be served during Christmas as part of typical dishes in some of the northern countries. It is also used as a
base for multiple meal starters, such as "Avintes brĂ´a with coriander". It is also appreciated with ham (preferably also produced by hand) and with the traditional Portuguese "caldo-verde" or "green broth").
Feast Every year, since 1988, the village of Avintes has been hosting celebrations celebrating their "brĂ´a" bread during the last week of August.
Marina Tzagaraki 3rd Junior high school of Rethymno Crete
HOME BREAD
Inês Evaristo Gonçalves Nº12 7ºF
INGREDIENTS:
1 package (1/4 ounce) active dry yeast2-1/4 cups warm water (110° to 115°)3 tablespoons sugar plus 1/2 teaspoon sugar1 tablespoon salt2 tablespoons canola oil6-1/4 to 6-3/4 cups bread flour
INSTRUCTIONS:
In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt, and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 to 2 hours. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 to 1-1/2 hours. Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
FINALLY IS READY
HOME BREAD RECIPE AND HOW TO DO IT Home bread recipe and how to do it Step by Step Made by Isaac
Home bread ingredients • get 500 grams (circa 1
pound) of spelt flour (triticum spelta) • 350 ml (1 1/2 cup) of water • a little salt • 1 1/2 tablespoon of olive oil
Home Bread how to do Step by Step • Preheat an oven to
180o C (350 F).
In a large bowl, add the spelt flour along with a little salt.
• Gradually add the
water and continue mixing until you get a dough that isn't too sticky or floury.
Home Bread how to do Step by Step • Knead the dough
and make it into a circular shape. Make marks on the top of the dough with a knife dividing it into 8.
Home Bread how to do Step by Step • Bake for 45 mns in the
oven. If you can cover it with a lid. Your Roman bread is ready to be served. Please note that since no yeast is being used, the bread won't have risen much if at all.
Results of the home bread • Our bread actually looks similar to the one found
in Pompei:
INGREDIENTS 540g of type 65 flour - 240ml of milk - 50g of melted butter - 30ml of oil - 1 teaspoon vanilla aroma - 1 teaspoon salt
- 80g of sugar - 1 egg - 12g of fresh baker's yeast - 1 tbsp milk
INSTRUCTIONS Dissolve the yeast in the milk spoon. Place in the MFP bowl first the liquid ingredients and then the dry ones, ending with the salt. Program "knead and leaven" that lasts about 1: 50h. At the end of this time, divide the mass into 4 equal parts. Place a rim on a tray lined with parchment paper (use the rim on a removable bottom). Stretch one of the dough pieces and cover the bottom of the rim. With the remaining dough, make 3 long rolls and form a braid. Put this braid around the rim (inside the rim), thus forming a kind of dough bowl. Let rise for another 40 minutes. After leavening, pour the filling into the center of the batter and bake, preheated to 190ยบC, for 15 minutes. Then lower the temperature to 170ยบC and let it cook another 45 minutes or until it turns golden and the filling slightly firm. Remove from oven, remove rim and brush dough with honey. Allow to cool completely before serving.
Home Bread
InĂŞs Silva n13 7f
Ingredientes 1 package (1/4 ounce) active dry yeast 2-1/4 cups warm water (110° to 115°) 3 tablespoons sugar plus 1/2 teaspoon sugar 1 tablespoon salt 2 tablespoons canola oil 6-1/4 to 6-3/4 cups bread flour
Récipe 1 - In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt, and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. 2 - Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 to 2 hours. 3 - Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 to 1-1/2 hours. 4 - Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
z
jordan bread.
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Typical bread of Jordan
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Ingredients of bread khobez -500 gr. of force flour -200 gr. whole wheat flour -2 teaspoons of sugar -1 teaspoon and 1/2 of salt -2 envelopes of dry baker's yeast
-220 ml warm milk -3 teaspoons roasted sesame seeds -4 teaspoons anise seeds.
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khobez bread making
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1. If you have a kneader it will be lighter to make, on the contrary it can be done by hand without problems following the same steps. 2. In the bowl of the kneader we will add the flours, and we will cup to add the water along with the diluted yeast in it and the spoonful of salt. We will knead at medium speed (3-4), until unifying. If the elaboration is by hand we will knead until obtaining a homogeneous mass.
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3. We will remove the dough from the bowl and spread a little oil on its surface and bolear letting stand 30 minutes covered with a damp cloth.
4. After the time we will degas and we will weigh balls of 220 gr approx. Rest 5 minutes.
5. We will stretch the balls carefully giving it the shape of a cake sprinkling so that the wheat bran is integrated on the surface, until they are 1cm thick. Prick the surface with a fork and bake at 180ºC for 15-20 minutes.
ď‚ž During
the centuries, economy has based on agriculture and livestock. In Turkey -Its concept of kebab was what led them to develop this type of bread a long time ago. - Lamb meat and bread loaf of pita (pita bread)
-500 grams of strength flour -30 grams of fresh yeast -20 centiliters of olive oil -1 spoon (small) of sugar -10 grams of salt -25 centiliters of warm water
Simit -Pat of Turkish people
335 g of force flour. 10 gr of fresh yeast 165 cl of warm water 85 cl of warm milk 1 teaspoon of sugar A pinch of salt. 1 tablespoon of molasses and a little water to rinse it if it is too thick. Sesame seeds. of butter (optional)
450 grams of force flour 300 mls of water 1 and 1/2 teaspoon salt 1 teaspoon white sugar 7 grams of dry baker's yeast 2 tablespoons olive oil 1 tablespoon poppy seeds Olive oil to grease and brush
Turkish bread Pita-bread
Classic Turkish bread
Meals related to Bread
GrĂŠcia CRETAN NTAKOS
Ingredients: 4 large round barley rusks 3 large mature tomatoes (pilled and mashed) 8 tbsps extra virgin olive oil 150 g feta cheese (5.5 ounces) 50g myzithra or ricotta cheese 10-15 black olives 1-2 tbsps capers oregano salt and freshly ground pepper Instructions: Moisten the rusks ( paximadia ), with 4 tbsps of water each, and drizzle with the olive oil. Use a grater to grate the tomatoes, into a colander and leave for 5 minutes to drain. Crumble the feta cheese and myzithra (soft cheese) with a fork, or grate it with a grater. To put the dish together, spread the grated tomato on the rusks and add the crumbled cheese. Top with the olive oil and capers. Sprinkle with the oregano and drizzle with some extra olive oil.
Franรงa
Breakfast: Bread for my breakfast with butter and jam.
GrÊcia CRETAN HONDROS Ingredients: 3 liters of goat's or sheep's milk 2 tablespoons salt 800 grams coarse-grained singlegrain wheat and barley 1 cup of Greek olive oil Instructions: Keep fresh goat's and / or sheep's milk at room temperature until it begins to sour. Stir once or twice a day‌ we are interested in sour milk not to spoil it. Transfer sour milk to a saucepan. After a couple of boils, gently add 1cup coarse-grained singlegrain wheat and barley tbsp to 3 1/2 -4 milk. Lower the heat and start stirring constantly. Once set - and the spoon rests in the center of the pan - remove the tartar from the heat. Let the tartar overnight and then spread it on a baking tray or a board, cut into squares or spoonfuls. Cover it with tulle and let it in the sun until it is completely dry. When completely dry, keep it in a well-closed bowl to prevent moisture.
Recipe: Snails with Cretan Hontros (wheat) Ingredients: 30-40 cracked snails 1 onion 3/4 - 1 cup olive oil 2 mugs of chickpeas (or carolina or rice noodle) 6 mugs of water 1-1.5 mug of grated tomato or equivalent quantity of canned tomatoes Salt Pepper On the project: Put in a saucepan of water with a teaspoon of salt and boil the snails after examining whether they are alive as I say here, and clean their shells with a knife. When they boil for five to ten minutes, pour them in cold water and rinse them thoroughly. In a saucepan, cut the onion and lightly fry with oil. Add the nuts and turn them into a couple of walks to get some oil. With
a spoon, put them on a plate making sure not to get - as much as possible - the onion. This process is always done when cooking nuts in the pot. It takes over half an hour and you might need a little more water. In the last quarter, we put the boilers to boil with the rest. In the end it must be juicy (we call it blush here). Leave it covered with a towel and absorb its fluids. In the end we serve it with freshly ground pepper. It is very tasty when it is kept at room temperature.
Jordânia many traditional meals in jordan depend on bread like mansaf ,arayes, msakhan, manaqeesh,
mansaf is our traditional meal in jordan we use shrak bread under rice , we eat it usually on friday or in big events
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msakhan is another traditional meal we use taboon bread to prepair it , people eat it in winter in olive oil season
manaqeesh is one of meals where we use kmaj bread , we eat it on breakfast
arayes is one of our traditional meals we use kmaj bread when prepair it
Portugal Francesinha do Porto
INGREDIENTS • 2 slices of loaf of bread with crust • 1 slice of ham • 1 hotdog type sausage • 1 veal steak • ½ c. salt tea • black pepper • 1 c. butter tea • 1 egg M • 1 c. oil soup
FOR SAUCE • 1 small onion • 1 c. oil soup • 1 clove of garlic • 1 bay leaf • ½ red hot chilli • ½ small can of diced peeled tomatoe • 100 ml beer • 50 ml white wine • 100 ml water • 1 c. Worcestershire sauce • 1 bouillon cube • ½ c. salt tea • 1 c. corn starch tea • 1 c. port wine tea
Açorda Alentejana
Number of servings: 4 • • • • • •
1 good coent sauce 2 to 4 garlic cloves 1 tablespoon well filled with salt 4 tablespoon of olive oil 1.5 liter of boiling water 400 gr of homemade bread
Roménia Sarmale (Cabbage Rolls) to eat with Bread This is a real comfort food that you can find at every traditional Romanian wedding, or that you can smell on the street during Christmas and New Year holidays. It is made of minced meat (usually pork or in combination with poultry) mixed with spices, rice, and onions, then rolled up in sour (fermented) cabbage leaves, and boiled for hours in a special sauce made of sauerkraut juice, tomato juice, and other secret ingredients. In some Romanian regions they use vine leaves instead of cabbage. For fasting or for a vegan choice, the minced meat can be very successfully replaced with a mixture of ground nuts, grated carrots, and chopped mushrooms. Sărmăluțe, as you can find them on restaurant menus, are served with sour cream and hot mămăligă.
PASCA – Romanian Easter Bread
Typical bread eaten at Easter
Torrijas, a spanish traditional dessert related to bread, cooked by Eva, our spanish partner.
Turquia Meal Name:
Kapuska
How can we do a Kapuska? Materials: - Half of cabbage (1 kg) - 1 large onion - Half a glass of oil - 1 tablespoon tomato paste - 1 tablespoon of pepper paste - Salt, pepper - 2 tablespoons of rice - Water
Sharing experiences
1 4
Safe Internet Day 2020!
Portugal
Safe Internet Day
What does online identity mean to you? Classes 5I and 7F discussed the topic together with ICT teacher and left us some ideas. We got to know them a little better as well!
TurKey
World Food Day
We've celebrated World Food Day! In 2019, Healthy Eating Matters is the topic discussed.
Why bread making is a female action around the world? Link to the video made by Jordan Students: https://www.youtube.com/watch?time_continue=25 &v=qEfWZzq7Z00&feature=emb_logo
Woman's Day
Celebrate women day
Carnival
1 5 Project evaluation
The End