The participants learned the art of bread making in the ‘Bake a Bread’ online workshop organised by Jawahar Kala Kendra (JKK) today. Over 80 persons registered for it. The workshop was conducted over Zoom by food stylist and consultant, Arpita Mehta Paliwal. On the first day of the workshop ‘Basic Dough Mastery’, participants learned the theory of bread and yeast and creating the right environment for soft bread.
The session began with an introduction to the significance of different baking utensils like weighing scale, oven thermometer, measuring cups and gram-measurement system. The instructor discussed in detail the different ingredients needed to make basic bread dough like – yeast, flour, water, salt, oil, sugar and milk powder. After this, she taught how to calculate the percentage of flour to water to get the perfect dough. She explained that measurements vary on the temperature, humidity and quality of the dough among other factors. “The optimum temperature to kick-start bacterial activity is between 26 to 32 degrees Celsius. If it is colder, a longer time may be needed to get the required rise, and if it is warmer one may even need a cold retard”, she said.
Tomorrow (2 June), the participants will be baking Pao, burger buns, and pizza muffins. They will learn the recipes of each type of bread along with tips and tricks to perfect these recipes.