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Leavening. Leavening means to make it rise. And what makes a bread rise or grow? The yeast. So leavened bread is basically breads which are having raising agents. What are the raising agents? Or rising agents? What makes a bread grow or rise? You just answered me. The yeast. So yeast is a

It's a braising agent. It's an agent. You know what's an agent? You guys have all agents. You come to overseas. Someone who works on behalf of you. Or helps you to work on. Similarly, the braids as well. The yeast makes the work for the braids and then gives it a height and volume. So that's the rising agent. What other rising agents can you think of that we usually add in braids and cakes? What other things that you've added in your sticky date pudding, carrot cake? What is it that you-- where do you have to add?

Where does the fluffiness come from? We don't have yeast. Baking powder. Baking powder. Baking soda. These are all your leavening agents or raising agents. Unleavened bread. Unleavened means there is no. No yeast. No yeast. No rising agent. It's flat. So your flatbreads, you have a flatbread. Yeah? Tortilla, lavash. Lavash. These are all your unliving. Guys, am I making sense?

Yeah, are we taking notes? Right, so bread's of case can be segregated into . Let's have a quick look what exactly is bread products all about.

use to create absolutely everything from a perfect crust all right today we're pulling back the curtain on what it really takes to be a professional Baker we're going to dive into the exact blueprint that chefs use to create absolutely everything from a perfect crusty baguette to a ridiculously rich and buttery brioche you know that feeling right you follow a recipe down to the last gram you do everything it says and your love comes out well it's just okay it's not that loaf so you have to wonder what's the big secret what did they know that we don't well

Well, let me tell you, the answer isn't some magical secret ingredient nobody's ever heard of. Nope. The difference is a method. It's a precise, scientific, and repeatable blueprint that guarantees a perfect result every single time. Okay, so let's get right into it. At the absolute heart of all professional baking with yeast is a standardized 11-step process. And listen, this isn't just some loose guideline. It is the fundamental sequence for building any great bread. Yep, that's the magic number, 11. And I mean it. From the simplest little dinner roll to a super complex and rich dough like brioche, every single loaf made by the pro follows these exact same steps. It's the absolute core of their craft.

So the process doesn't begin with artistry or a creative flourish. It begins with pure science and cold, hard numbers. This is where the foundation for that perfect loaf is meticulously laid. These first three steps are all about one thing, precision. See, unlike cooking where you can kind of go by field, professional baking is an exact science. It all starts with step one, weighing, getting those ratios perfect. Then step two, mixing, which has to follow a strict sequence. And finally, step three, development. That's where you work the dough to create that all-important gluten structure.

Now before we go any further, we have to talk about the real star of the show, the engine of this whole process: yeast. It's a living thing, a tiny fungus, and its job is actually pretty simple. It eats the sugars in the dough and, well, burps out carbon dioxide gas. That gas is what makes our bread rise. And if yeast is the engine, then temperature? That's the control panel. It is everything. If it's too cold, the yeast just goes to sleep. But in that perfect sweet spot, around 27 to 32 degrees Celsius, it's working like a charm. But be careful.

it too hot above 55 celsius and you've killed it game over and that is exactly why chefs are so obsessive about their temperatures so the yeast is pumping out all this gas but where does it all go this is where gluten development is so crucial by working the dough you create this incredible stretchy net of gluten and it's that net that traps all those little gas bubbles which is what gives the bread its amazing structure and light airy texture okay so our scientific foundation is set now we move into the next phase this is where the baker's hands-on skill really starts to shine transforming this simple lump of dough into a genuine masterpiece so

Step four is the first rest, also called the intermediate proof, which just lets the gluten relax a bit. Then comes step five, which sounds kind of violent, the knockback, but you're not punishing the dough. You're just gently pushing out some excess gas. This redistributes the yeast and its food, which makes for a much more human rise later. After that, you divide it up and move to step six, rounding, which creates a nice skin and lets the dough recover. Alright, now we get to the final shaping. Step seven and eight, shaping and molding are all about being precise and quick to get that final form. And then it's time for what might be the most critical rise of all. Step nine, the final proofing. And.

And here's where you really see why this system is so brilliant. Take a dough like brioche. I mean, it is loaded with butter and eggs. It's heavy. Well, this final proof is where all that incredible richness has to be supported by a perfectly developed structure. It's where it all comes together. This final proving stage basically happens in a tiny, custom-made incubator for dough. Seriously, it's got to have the perfect temperature and humidity. If it's too cold, you're going to get a dense, sad loaf. If it's too dry, a skin forms on the dough and basically acts like a straight jacket so it can't rise properly.

So the dough's been weighed, mixed, developed, and shaped to perfection. Now it's time for the final fiery transformation, where chemistry completely takes over. And here we are at the finish line. Step 10 is baking, obviously. Then cool. If you cool a loaf on a flat surface, it's not done. We are at the finish line. Step 10 is baking, obviously super important. But hold on, the job's not done.

Step 11, cooling is just as critical. If you cool a loaf on a flat surface, it sweats and you get a soggy bottom. A pro always, always uses a rack to let the air flow. The bread's out of the oven. It smells incredible, but the process still isn't over. Not for a professional. For them, the last step is a tough, objective evaluation. It is time for the final verdict. So after all that, all 11 steps of managing time, temperature, and technique, How does a baker actually score their own work?

What are they even looking for? Well, the judgment starts from the outside. They're looking at the volume. How big is it? They're checking the exact color of the crust, the symmetry of the shape. They're even inspecting the sidewalls to see if they're smooth. Every single detail on the outside tells a story about the process. And then, the moment of truth. They slice it open. Now they're judging the crumb. That's the texture inside. Is it open and airy, or is it dense and closed? Does it have a nice springy balance when you press it? They're even hunting for little doughy spots or cores, which are a dead giveaway that something went wrong.

you know what? A loaf can look perfect on the outside and look perfect on the inside, but if it doesn't deliver on the most basic level, it's a failure. The final, final test is all about the experience. And these are the three things that truly matter in the end. The aroma. Does it have a complex smell or is it just bland? The mouthfeel. Is it delightfully chewy or is it kind of gummy? And finally, the most important one, the flavor. What does the bread actually distinctively taste like? That is the ultimate verdict. And that really brings us full circle. The big takeaway here is that professional baking isn't about using a ton of complicated ingredients.

It's about taking really simple ingredients and applying an incredibly accurate, precise process to them. Success is all about that accuracy. So now you know the secret. You have the professional's blueprint. The next time you pick up a beautiful loaf of bread, or maybe even bake your own, you'll understand the 11 steps it took to get there. You know the criteria for perfection, so the only real question is, what are you going to look for?

Alright, that gives a pretty good summary of what different techniques and more. So we're gonna go now to the next part. Basically, as I said this morning, unleaven dough, okay, so these are the different measurements when you're making dough products. Alright, so unleaven dough is where you, again, there's no yeast involved, like flatbreads. Yeast dough is basically where you have yeast involved, like whitebreads, you know. Then there are enriched dough. So in the yeast products, there is something called enriched dough.

What's an example for enriched dough? What does it mean, enriched? It's not on the, there. But it was discussed in the video. What's an enriched dough? Enriched. It's not a basic bread dough, it's enriched. It's enriched with something. What was that bread that you guys made which was really rich, full of flavor? - Brioche. - Brioche, that's correct, okay. Why is it called an enriched dough? because we add a lot of.

What did you guys add in? Yeast. Yeast. Yeast you add in anyways the normal bread dough. What is it that something you added that made it enriched? Fat. Egg and butter. Okay. Because butter is rich remember? It's quite heavy and dense and it gives egg as well which makes it that richness. Okay. So that's why the word is called enriched dough. Okay. Enriched bread dough which is basically enriching it with full of flavor and ingredients. which is butter and egg.

Now tomorrow we're going to be making our puff pastry, which is what we'll be going through.

These are some of the areas where each of the ingredients has its own role play. What does a flour do to a bread? It provides strength then. What does it do? What does a flour do to a bread? Structure. Structure. What's a structure mean?

on? What's the structure for a bread? So when you make a bread, the strength is how strong it is. It's going to hold it or not. Or is it going to all crumbly and fall off? So if it's holding it together, which means it's strong. Okay? So what's the structure? When you buy breads, are all the breads... What's the standard bread shape that you get in? When - When you go in back, it's

I'm talking about normal white bread or big bread. What shape is it unusually? Round or square. Round or square or rectangle. What is it? Where does that shape come from? From the flower and the yeast. So the yeast makes it grow. It stretches the flower. Remember we stretched the dough. with expanded gluten. And when we baked it, it...

rise up and then held a structure. So structure is like a holding of the shape of the bread. So it could be either round or it could be either loaf or like a rectangle and then you cut it but that's basic structure. And where does this come from? Mainly the flour. Same with eggs as well. Eggs give it a bit of binding structure so it holds on to the shape and the structure. What fat does is basically adds texture.

So when you add oil or butter, it gives that texture to the bread. Liquids, which is basically water, milk, or any other liquids that you add, what does that do? It gives the bread the moisture. Helps it to grow. So all of these ingredients are interconnected. What does the sugar do in the bread, Myron? What does the sugar do in the bread? It's not there, the answer I'm looking for. I explained this to you when you made the breads in the kitchen. *sniff*

What's the purpose of the sugar in the bread? Flavor. And? Texture. And? Growing yeast on the yeast. What did the video say? What did the video say? What does the grow of the sugar? What does the yeast do? Or what does the sugar do to the yeast? The sugar is the food for the yeast. Alright. Again, guys, no one's taking notes. So sugar acts like a pull to the yeast, yeah?

The yeast eats the sugar and what does it give? Floresine? Increase. What does it increase? Salary? If you don't put sugar in the yeast, don't activate your bread. Yeah, so what does the yeast give? What does the yeast give when it eats the sugar? It's protein. Protein is not flour. So I explained to you guys when you're making the breads, the yeast eats all the sugar and then goes-- releases the carbon dioxide

not the air, carbon dioxide. And this is the carbon dioxide that when it releases, it makes the bread go up, or rise. So that's the science.

Before you go on to the pastry, what I'm going to get you to do is, guys, I want you guys to go through from page number one. I want you guys to read through the learner guide, individually by itself, and highlight key words. And then after that, we're going to start reading through or discussing about pastry. So starting from page number four, have a quick read through. I'll give you guys some time. And then we're going to discuss about pastry.

Thank you.

bread. White bread became widely popular after industrial... Kettle Fire Masters.

and then we're gonna have more time.

Let's have a look at the different types of bits. And then after that we're going to look at the different types of bits around the world.

became widely popular after industrial milling methods improved in the 19th and 20th centuries. It is made from refined wheat flour, where the bran and germ are removed, leaving only the soft inner part of the grain. This makes the bread light, soft, and long-lasting. So do you guys remember when we were making breads a couple of weeks ago? I explained that with the wheat germ, the outside part, the bran, is what makes your wheat meal brown bread. Like brown bread, that's where you get from. outside.

So that's the whole wheat grain. You know how the outside is usually the brown color? Yeah, the bran gets removed. When you remove that, the inside part, which is the soft part, endosperm and germ is what finely milled, and that's your white flour. But if you keep the bran, and you know that we have the whole wheat flour? That's the bran. So when you leave that, it's more, actually it's more healthier because it's got a lot of fibers. Okay? And it's more heavier and denser.

This makes the bread light, soft, and long-lasting. Historically, white bread was once considered a luxury in some societies because refined flour was harder to produce, but later it became a common, everyday food in many countries: whole wheat bread. Whole wheat bread is made from flour that contains the entire wheat grain, including the bran, germ, and endosperm. This gives it a denser texture and a stronger, nuttier flavor compared to white bread. It became more popular in the modern era as people started focusing on nutrition and fiber intake. In older times, it was actually more common than white bread.

since early milling techniques didn't remove parts of the grain easily. Sourdough bread. Sourdough is one of the oldest forms of leavened bread, dating back thousands of years, likely to ancient Egypt. Instead of using commercial yeast, it relies on natural fermentation from wild yeast and bacteria in the environment. A starter is kept alive and fed over time, which helps the bread rise slowly. This long fermentation gives sourdough its slightly tangy taste and chewy texture, and it was the standard way of making bread for most of human history. - Run, Rip.

Rye bread has strong historical roots in northern and eastern Europe, where rye grain grows better than wheat in colder climates. It is denser, darker, and has a stronger, earthier flavor than wheat bread, because rye contains less gluten-forming protein. It doesn't rise as much, which is why it often feels heavier. It became a staple in countries like Germany, Russia, and Scandinavia for centuries. Baguette. The baguette is strongly associated with France and became a national symbol of French baking culture in the 20th century. Although similar long breads existed earlier, it is made from simple ingredients, flour, water, yeast, and salt. The key is in the technique, long fermentation and high-temperature baking, which creates a crisp crust and soft interior. Over time, it became a daily essential in French life.

Naan. Naan is a traditional flatbread that originated in ancient Persia and spread across South Asia through cultural and historical exchanges. It is made from refined flour dough, often enriched with yogurt or milk, and traditionally baked in a tandoor oven at very high heat. This gives it a soft inside and slightly charred outside. In many South Asian cultures, naan is closely tied to meals eaten with curries and rich gravies. Pita bread. Pita bread has origins in the Middle East and has been eaten for thousands of years across ancient civilizations in the region. It is a simple flatbread made from wheat flour and baked at high heat, which causes it to puff up and form a pocket inside. This pocket makes it useful for stuffing fillings like meats, vegetables, and sauces, which is why it remains popular in modern street food and traditional diets.

The tortilla originated in Mesoamerica, long before European context, and was originally made from corn. Corn tortilla --

Tortilla. The tortilla originated in Mesoamerica, long before European contact, and was originally made from corn. Corn tortillas were a staple food for civilizations like the Aztecs and Maya. After wheat was in... Later, wheat tortillas became common in some regions. Tortillas are cooked on a hot, flat surface and are extremely versatile, forming the base of foods like tacos, burritos, and wraps. Focaccia. Focaccia comes from ancient Roman times and is especially associated with Italy.

It is a flat oven baked bread made with olive oil, flour, water, yeast, and salt. Unlike many breads, it is often topped with herbs, olives, or tomatoes before baking. Its soft, oily texture and rich flavor made of the popular everyday bread in Mediterranean regions. Brioche. Brioche is a rich French bread that developed over centuries, becoming well known in the 17th and 18th centuries. Unlike most breads, it contains a high amount of butter and eggs, giving it a soft, slightly sweet, cake-like texture. It was historically considered a luxury bread because of its rich ingredients, and it is often used today in pastries, burgers, and desserts.

water are always the main ingredient. For 20 types of bread on our list, from flat bread to corn bread, let's take a look at bread from places all around the world. For those with occludent intolerance, injera is a great option because traditionally it uses teff flour. The spongy flat bread is multi-purpose, used as a utensil, a plate, and a nutritious accompaniment to your food. Paired with dorolat, injera is the national dish of Ethiopia. Though the ingredients for a baguette are simple, what truly makes a baguette special are the hands that prepare it and the time it takes.

Once the dough is rolled and scored with a sharp blade or knife, it's baked. The important part of a baguette is the crunchy exterior but fluffy interior. Though pancobano shares many similarities to French bread or Italian bread, a key difference in what makes pancobano a pancobano is lard. Lard gives pancobano its smoothness. Take a look. Do you know what's lard? What's a lard? L-A-R-D. Lard. Lard. Lard. The one she was putting on the bread, do you know what is that lard?

Fat. Fat. Fat. Fat. Yeah. Mainly animal fat. So beef tallow or pork fat or duck fat is large. Farms to the next level. Each region of Georgia has different shapes of Hachapuri and uses different types of cheese. The one featured here is called Ajahmuli Hachapuri. It's a bone-shaped rag with melted cheese traditionally fed up in the center and topped with a raw egg. Wildly popular in many Middle Eastern countries, Wabash is a thin flatbread.

Only one thing can stop on Recreation. The all-new Rec 4. So attempt the tent and it won't be a final. Because the hero of Recreation is here. The all-new Rec 4. Toyota. This is your brain when you're struggling to focus. And this is your brain when you're in the zone. But getting in the zone. Baked in a clay oven for Tonir. In 2014, it was added to the UNESCO list of intangible cultural heritage as an expression of Armenian culture. Cream cheese filled garlic bread is a popular street food in South Korea. Soft buns are cut open and filled with cream cheese. Then dipped into a melted butter-garlic mixture. That includes basil, parsley, and Parmesan cheese.

There are many popular bagel origin stories. However, according to Maria Balinska, author of The Bagel: The Surprising History of a Modest Bread, bagels were brought to Poland from Germany and were originally called Obarzanek. They were popularized by Queen Jarviga of Poland and later brought to countries like the U.S., where they were praised as one of the best ways to enjoy breakfast. Simit has many similarities to a bagel. However, instead of being oiled in water, simit is dipped in Sweden water and coated in sesame seeds before it's baked.

The result is an encrusted circular bread snack, quintessential of Turkish culture and cuisine. Not to be confused with English muffins, crumpets are softer, closer to the texture of a pancake rather than bread. This is because the flour-to-liquid ratio is skewed more towards liquid, creating a looser batter. Once placed on a griddle, the batter forms a smooth, crunchy bottom and a spongy top, perfect for butter. Pan de Bono is Colombian cheese bread. Because it's made with tapioca, or a pepper flour, and cornmeal, it's gluten-free.

Mixed with milk, queso fresco, and eggs, conca cono can be ball or donut shaped, and it's best served warm. Ave queijo is delicious cheese bread that will melt in your mouth. Ingredients include tapioca flat,

- It's delicious. - Have you tried this? No? Okay, if you ever get a chance. I think it's selling coal. - It's selling coal in this place, the Brazilian. - Yep, the Brazilian place as well, okay. Power take pictures. It's really, really like, you're gonna be there sitting and chewing on it for a really long time. It's really chewy. It's been chewing on some cheese, of course. And it's most beautiful to all of me, but it's amazing. It's one of the best things I've ever played.

If you guys get a chance, yeah, go for it. And it's easy to make. In your mouth. Ingredients include tapioca flour, milk, eggs, and casual aminas, sometimes substituted with Parmesan cheese. The Brazilian snack is soft and airy, so you're likely to have more than just one. Perota is a layered clav bread made from meadow flour, which is similar to cake flour in the U.S. One of the most popular types of perota in South India is coin perota. The dough is stretched out as thin as possible. It's very similar to the ice that don't eat canine in the dish. It's done together and then fried.

Essential ingredients in soda bread are flour, buttermilk, baking soda and powder, and salt. Recent twists add sugar and raisins. The dense bread was actually first created by Native Americans, and later adopted by the Irish in a time of serious financial hardship throughout the country. Soda bread went on to become a culinary staple in Ireland. Kettle Fire Masters, inspired by the fire. Ainsid Falcon technology learns from your transactions to help protect you from fraud.

But the recipe for challah is simple. It's the braiding techniques that truly separate it from other types of bread. Challah is important in Jewish traditions. It's typically eaten on Shabbat or Sabbath, Judaism's day of rest, and other ceremonial occasions and Jewish holidays, excluding Passover. Conchas are one of the most popular traditional sweetbreads in Mexican cuisine. The surface of conchas resembles a seashell, making it not only easy to recognize, but extremely popular in the age of social media. Karaypan, or curry bread, is deep-fried dough filled with Japanese curry.

The dough does include yeast, so it's meant to rise before deep frying. Karakwa normally incorporates curry ground beef and onions in the middle. It's the perfect comfort food. Naan is delicious, from the texture to the flavors. A key ingredient to the unique texture is yogurt. Naan is made in the clay oven called a fondor. The dough adheres to the sides where it's cooked rapidly at high temperatures. Tiger bread gets its name from its resemblance to a tiger. After the dough is made, a rice flour mixture is used to coat the topping of the bread.

before it goes into the oven. The reason rice flour is used for the top is because it does not contain gluten. So instead of expanding with the bread, it'll crack apart, creating the unique design the bread will help for. Proya is cornbread. The dense cake-like bread is very popular in the Balkan region and shares many similarities with American cornbread, popular in Native American and African American homes. Proya can be garnished or filled with feta, goat, or cottage cheese. Standing at a whopping two or sometimes three feet, Sangok is a mild sourdough bread made with sesame seeds.

national bread got its name from the stones and pebbles the bread is baked on. Those stones also give it its unique shape. Limpa, a Swedish word meaning loaf, has slightly changed with each generation. A popular recipe for Swedish limpa bread incorporates fennel or anise seeds, a sweetener, and orange zest. However, a traditional recipe uses brewer's wort. Croissons may be considered French, but they're actually an adaptation of Austria's hip curl. The first verified evidence of a castle in France was at the shop of a Viennese baker, August Zeng. He

brought Kip-Furl to France and made it with flakier dough. People began referring to them as croissant because of their crescent shape, and French bakers went on to imitate and popularize the bread pastry. Malawak is a traditional flatbread with flaky layers on the inside, popular in Yemeni Jewish cuisine. It can be served with many different toppings and can be eaten throughout the day, though traditionally it's served for breakfast, topped with chopped hard-boiled eggs and tomatoes in a spicy condiment called sug. Focaccia has to be one of the most beloved breads in Italy. The flatbreads, the ingredients are flour, water, yeast, and olive oil. It's enjoyed any time of the day as a savory or sweet snack.

The taste and thickness of bocaccia varies throughout Italy. Most people add butter to their bread after it's done baking. But butterflap incorporates the butter before the bread goes into the oven. Each layer gets a spread of softened butter. Melted butter is also brushed on top, giving the bread a delicious buttery taste. Cocoa bread, similar to butterflap, is buttery, but also sweet. Cocoa bread incorporates coconut milk, giving it its own unique flavor. The golden shape, the soft texture, and the hint of sweetness is perfect by itself or with deep diet.

Bao requires steam instead of heat from an oven. The soft bun comes in many variations and shapes, usually stuffed with meat or vegetables. Lotus leaf buns or bao buns are a twist on traditional bao, which resembles a large dumpling. Korovae is a very easy-gruded tradition and holds great symbolic significance in Russian, Ukrainian, Bulgarian, Polish, and Romanian cultures. It's often served at weddings, less the future union. The higher it rises and the more decorations it has, the better the marriage.

Sourdough bread is the oldest form of risen bread, dating back to ancient Egypt. It became popular in San Francisco during the California Gold Rush, so miners would carry starters around with them so they could make bread wherever they were. Starter is actually what gives sourdough its unique flavor. The older your starter, the more tang your bread will taste. Bread has been around for centuries and will continue to threaten no-carb diets. But when you enjoy freshly sliced bread, you're also enjoying centuries, traditions, and cultures.

Alright, that's a good insight of bread. Any questions? This will give you some basic ideas. Again, it's a very, very vast knowledge, very vast topic to dig in, but I suppose you know the basics. Alright, we're going to go for a coffee break. I'm sure we all need some bread and coffee. Awaken, enlighten, enrich. Go and enrich yourself with some coffee and bread.

All right. Okay, let's go. So I'm going to try and come back. I'm going to be ready. Yeah. All right. Coffee, coffee.