# Baking

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Category: Cuisine
Slides: 30
Updated: 2026-05-15T22:17:43.769Z
Tags: cuisine, baking

## Summary

Baking is the most chemical kind of cooking. The oven is closed, the dough is alive, and what comes out depends on choices made hours before — choices about hydration, fermentation, kneading, shaping, scoring, temperature. Key sections include: Bak ing.; Opening Why bake.; Chapter I Wheat and flour.; Chapter II Hydration.; Chapter III Leavening.; Chapter IV Gluten development.; Chapter V The bread traditions.; Chapter VI Laminated dough.; Chapter VII The other pastry doughs.; Chapter VIII Cake..

## Slide Outline

1. Bak ing.
2. Opening Why bake.
3. Chapter I Wheat and flour.
4. Chapter II Hydration.
5. Chapter III Leavening.
6. Chapter IV Gluten development.
7. Chapter V The bread traditions.
8. Chapter VI Laminated dough.
9. Chapter VII The other pastry doughs.
10. Chapter VIII Cake.
11. Chapter IX The Maillard reaction and crust.
12. Chapter X The home-baker's equipment.
13. Chapter XI Sourdough — the deep current.
14. Chapter XII The bake schedule.
15. Chapter XIII The major pastries.
16. Chapter XIV The 21st-century pastry revolution.
17. Chapter XV Sugar work.
18. Chapter XVI Cookies and biscuits.
19. Chapter XVII The health, gluten, sourdough question.
20. Chapter XVIII Industrial vs. craft.
21. Chapter XIX The working library.
22. Chapter XX How baking fails.
23. Chapter XXI Baking now.
24. Chapter XXII What's still hard.
25. Chapter XXIII Twenty-five works.
26. Chapter XXIV Watch & read.
27. Chapter XXV If you want to start.
28. Chapter XXVI Why bake.
29. Chapter XXVII The next decade.
30. The end of the deck.

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