Magazine F: Bread (Issue 26)
Magazine F: Bread (Issue 26)
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Bread is made by fermenting and baking dough that contains water, yeast, and salt to grain flour. The raw material is simple, but depending on how you control the time, temperature, fermentation process, etc., endless taste and shape of bread are created. The history of bread, which dates back to more than 10,000 years ago, started as a staple food and has expanded its role to snack bread and dessert bread with side ingredients such as fat, butter, egg, and sugar. Now, we are developing baking techniques and recipes that match each person’s preferences and taste by adding from specialized bakeries to food companies, fine dining restaurants.
