have you ever wondered why the bread has
this type of holes, or why the bakers
always left the dough to rest so it leaven.
Let me tell you the short answer to this
it's because of alcoholic fermentation. But wait,  don't you want to stay
and learn what happens inside the dough
at the moment of making bread?
IF curiosity is driving you crazy
get comfortable wherever you are because
i'm going to explain to you what is
fermentation
especially talking about the art of
making bread
let's start
all the living beings need energy to
survive how do you get it
simply by eating and breathing but let's
go deeper.
How exactly our body produces energy? we  owe this to the cells
there are different ways of a cell to
produce energy, of course, we are talking
about chemical energy, the one is with
the presence of oxygen and the other two
with the lack of it.
The first scenario is when there is
sufficient amount of oxygen to produce
energy this process is called aerobic
respiration and this is the most
effective
way to produce ATP in the body, the other
two is when there is a lack of oxygen
so the microorganisms adapt to survive.
They proceed to do the anaerobic
respiration
which means the absence of oxygen
therefore, this process doesn't produce
as much
ATP as cellular respiration does. We can
divide fermentation which is an
anaerobic process into two
lactic fermentation and alcoholic
fermentation lactic fermentation
is responsible for the production of
yogurt and cheese while alcoholic
fermentation is responsible for the
production of alcoholic beverages
and the bubbles inside the bread
initially i thought that i only need to
talk about alcoholic fermentation
but after an extensive research i found
that lactic fermentation
also plays an important role at the
moment of baking
especially when we are talking about
sourdough bread that is made of
fermented dough.
Therefore, I am in the necessity to
explain you these two types of
fermentation
both anaerobic processes start with the
glycolysis
which in brief words is a stage in which
glucose is transformed into two pyruvate
which is the conjugated base of pyruvic
acid. Besides
glycolysis alone doesn't require oxygen
to work. What differs is alcoholic
fermentation
with lactic fermentation is what happens
with the pyruvate.
In lactic fermentation an enzyme
transforms the pyruvic acid into lactic
acid
this molecule over here that is a
carboxylic acid if you want to know more
about this
I will let you the link over here.
While in alcoholic fermentation the final
product is
ethanol and carbon dioxide. The reason
why the bread has these holes
is because of the alcoholic fermentation.
As you may see over here
carbon dioxide is one product of the
reaction so the dough acts as a
container that retains the bubbles of
the carbon dioxide produced by the
reaction.
As a result, the dough starts to increase
in volume and fluffiness
and what happens with alcohol in the
reaction, well,
it just vaporizes, but how did I mention
to you that lactic fermentation is also
important
don't you want to know why? Lactic acid
enhances the flavor in the bread
add to it a little bit of salt and
basically you will have a bread
unless you're a professional chef that
wants to share your recipe for making
bread
judge me and leave it in the comments
otherwise, let's continue with the video
there are various ways to make bread and
I'm not going deep into that.
But i can show you the essence of it in
normal bread the process of fermentation
is carried out by fungus
to be precise saccharomyces cerevisiae.
You can use it in active dried yeast
or fresh compacted yeast. The thing is
that this fungi ferment the sugar
present in the floor
to carry the process while in sourdough
bread the thing is different,
and that's why some people prefer this
as a healthier option.
As you may know, we are surrounded by
microorganisms
including wild yeast and lactic acid
bacteria
lactic acid bacterias a.k.a L.A.B
are responsible for lactic fermentation
the thing is that these two
microorganisms are greedy when talking
about resources
i'm going to show you an experiment you
can try it if you want i will do it
after this video. You will have to take
50 grams of flour and 50 grams of water
you will mix it with your fingers and
you will let it in the kitchen for two
days
if you are lucky enough and you follow
the steps you will have your sourdough
starter something that will look like
this the thing is that lactic acid
bacteria and wild yeast
will live symbiotically inside your mix
in other words
LAB says to the wild geese watch out bro
why don't we work as a team
how we poison our environment, so let's
microorganisms steal our food
so yeast creates alcohol and LAB acids
lowering the ph of the leaven and make it
more difficult to other microorganisms
to survive
some yeast prefer to eat glucose and
fructose while some
LAB prefer to eat maltose, so there is
no fight for food inside the leaven
the end you will have your sourdough
started that can be kneaded with flour
salt and water
to make your dough. Then you will let it
rest so the microorganisms do their job.
Finally, you will bake it and you will
have your desired bread.
¡Wait there is something that i almost
forgot to tell you! There are two
different types of gluten in the floor
glutamine and gliadin. Glutamine makes the dough hold
its shape and gliadin allows the dough
to stretch. Now you know more about the
fermentation inside the bread
but wait don't leave i will leave you
some tips if you want to prepare bread.
1) the higher the protein in the
flour the higher the gluten,
so the dough will have a very gas
retaining properties and it will look
more fluffy.
Otherwise, if you choose low quality
floor with low-quality proteins
your bread will look compact and over
dense.
2) cover your dough so you avoid the over
fermentation. If that happens
micro-organisms have already eaten all
the sugar inside the flour, so the flavor
will be affected
and you will have a dough with a strong
smell to alcohol.
And that's all for this video if you
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thanks for watching
you
