Bread: From Wheat To Table (3rd Ed, 1988)

[Music] well you can bag pick a [Music] Tor well it's all the and it's got the name got to see a little a little it up and then you Fe a that's theory of can get [Applause] [Music] bre r s and you get FL that's a good place to [Music] start with and in hour you're ready for the good part that means you can eat it got to sh a little taste a little po it in b a little that's the reason why you can eat and by well it's all the same and it's got the [Music] name in France they call it pal pal in Italy they call it pan pan and in Germany they call it bro let's close to what it's called in the United States bro bread no matter where you are it seems all over the world there are different names for it but it's all bread most bread starts with the same thing wheat there are two times to plant wheat spring wheat is planted in the spring and winter wheat is planted in the fall it will take root and grow until it gets too cold then the wheat rests until the spring and then the wheat Fields will look like this by summertime the wheat fields are growing Great Guns wheed is grown almost all over the United States in early summer when the winter wheat is ripe you'd also see these harvesting the wheat the machine is called a combine because it combines the jobs of cutting the wheat and threshing which means separating the seeds from the stalks wheat grows a lot like grass in fact wheat is a kind of grass it grows in Long stalks the top of the stalk is called the head or Spike and inside the head are the wheat berries when we plant the wheat B to grow new wheat it's called a wheat seed and when we use the wheat berry for food it's called a wheat kernel the wheat berries are gathered by the combines and dumped into trucks the trucks wind up here at the grain elevators here the wheat is stored in big silos until it's loaded onto trains from here it will be taken to the mill where most of it will be ground into flour Greg and Melissa have their own special recipe for making whole wheat bread let's see you've got your flour whole wheat flour and white flour salt butter honey or sugar water and [Music] yeast yeast puts air into the bread so it gets nice and high and springy and if you want you can add a little something [Music] sweet next we can Bine about half the flour with the yeast [Music] mixture that's called the sponge you'll see why soon the sponge has to rest a while we put it in a warm place and see what happens in about an hour in the meantime we'll mix the rest of the ingredients with the rest of the flour We'll add a little [Music] salt a little butter and if somebody wants to add a little sweet please add a bit of [Music] Honey now I see why it's called sponge it gets big and [Music] Squishy mix the sponge with the rest of the ingredients and you've got got some dough now you need the bread that's spelled k n e a d and it means roll it around like clay see that mixes up all the ingredients real well okay that's good now we'll put the dope back in our warm place because it has to rest and Rise Again [Music] you see while it was resting the dough has been filling up with air so you punch it down to get the air out [Music] [Applause] [Music] after that you can shape it any way you want and put it in a pan then that's right you have to wait until it rises [Music] again now we can bake it [Music] pop it in the oven at 375° for about 40 minutes that's for a couple of loaves want to know how we make 3,000 loaves of bread instead of going to your house the flower goes to a large industrial Bakery it arrives here from the Mills on trains it's pumped into silos and stored until it's ready to be used lots of other ingredients yeast and salt and butter and nutrients are also stored in the bakery's receiving area the flour speeds along through pipes to the mixer where some of the ingredients are combined with some of the flour computers do the measuring when the ingredients are mixed it's not quite bread dough yet oh oh what's that that's our sponge the beginnings of bread dough the sponge goes into bins and then into a room where it rises for 2 to 4 hours the action of the yeast is filling the sponge with air big metal arms punch down the sponge to let the air out [Music] when the sponge is ready it goes back to the mixer with the other ingredients and it comes out bread dough looks more like something that would eat me than something I'd eat just wait it gets much better now the dough is dumped into the divider where it is cut into the proper size for each loaf 168 pieces every minute the pieces are rolled and dusted with flour the lumps of dough rise a bit on the overhead proofer and next we need the pieces that's k n e a d right it's kneaded again and dropped into pans and taken to another another proofer for what else another chance to rest and Rise a bit finally the bread is ready for the huge long oven where it bakes for 15 minutes at very high temperatures this oven bakes 9,000 loaves every hour and the whole time those loaves have never stood still once after the bread comes out of the oven it has to cool for a while on this overhead merrygoround the rest is quick and easy the bread gets sliced bag and sealed this whole process from flour to package has taken about 7 and 1/2 [Applause] hours trucks of Fleet of them pick up the bread and take it to the stores in cities and towns fresh that day many kinds of bread can be made from many types of flour like Rye corn oats wheat but bread isn't the only thing made from wheat you see there are several types of wheat there's what we call soft wheat that's best for pastries pies and cookies like things all right and there's also Al hard wheat that's used for spaghetti and bread bread we forgot about our bread all the way from that Wheat Field to flour out of the oven to your table however you slice it whatever you call it it's [Music] bread and you get flow that's a good place to start with eat and in an hour you're ready for the good part that means you can eat it got to sh a little taste a little pop it in a little that's the reason why you eat well it's all the same and it's got the name he