Enzymes in Baking
Enzymes are a group of proteins responsible for catalyzing (triggering, accelerating, modifying, slowing down, or even halting) various chemical reactions, provided those reactions are thermodynamically feasible. In other words, they act as regulatory substances...
2017 Spanish Good Bread Route
On November 13, 2017, the DIR INFORMÀTICA STARS were awarded in Madrid to Spain's top bakers. Eighty STARS were presented to as many bakers, selected from a shortlist of 150 bakeries across the country. I would like to take this opportunity to thank the jury for...
Salt in Bread Making
Salt is a crystalline substance composed of sodium chloride (NaCl). It is generally white and is obtained through the evaporation of seawater. It can also be found in the ground in the form of large blocks. Therefore, we can say there are two types of salt: that of...
Water in Bread Making
The water must be potable and well-balanced—ideally with a hardness of around 25 degrees—and must not be heavily chlorinated. Water temperature is a decisive factor in balancing the bread-making process. To achieve this balance, a "reference temperature" is used; when...
Bread With Tomato
The origins of *pa amb tomàquet* (bread with tomato) are entirely uncertain. While various stories exist, they all possess a strong folkloric quality that renders them unreliable for a rigorous study. What is certain is that the tomato arrived from the Americas but...
The 7 Days of Artisan Bread
This post aims to offer some guidelines on how to make the most of a loaf of artisan bread over the course of a week.To achieve this, we need to keep the following details in mind: We must buy the bread from a genuine artisan bakery. Avoid bread from supermarkets, gas...