Gastronomic Growth
With the advances in science and technology in the Industrial Age, chemical leavening agents such as ammonia, potassium bicarbonate, sodium bicarbonate and manufactured yeast were used more commonly than old perpetuated bacterial cultures.
By the mid to late 1800’s, technological developments in many areas set the stage for the mass production of the twentieth century.
- The first modern mill was constructed in 1830 adapting to hydraulic power in 1875. These mills were located by rivers and could produce massive amounts of flour.
- Dough mixers were invented in 1850 and became standard use in bakeries fifty years later.
- Ovens were being built regularly using coal, wood and oil to fire them.
Big commercial bakeries first began to produce large quantities of bread for mass consumption around 1900. After WWI, a study through Stanford University found that 6-10 percent of bread production went unsold, this translated into over half a million barrels of flour were being wasted every year.
After WWII, bread production in North America and Europe was highly mechanized. High speed mixers and high protein enriched flours produced bread with light color, tight crumb and full volume. Bakers favored these adaptations because it decreased their workload. Consumers favored these adaptations because they enjoyed a full-volume soft white bread. Everyone was happy, for a short time.
Dough, when mixed fast, leavened quickly and baked in pans begins to look the same in every bakery. People longed for the bread of the past that was unique and flavorful.
One man, Raymond Calvel, stood up for the rapidly diminishing traditions of bread making. He was not afraid to express his opinions and wrote an important book translated “The Taste of Bread”. This book embodied his radical philosophy regarding technological advancement in baking and provided a pathway for those interested to pursue artisan bread baking. As a result France passed Bread Laws of 1993, protecting the small bakeries, traditions and diversity of artisan bread.
Today the artisan bread movement has spread around the globe. Growing environmental and nutritional concerns have invited artisan bakers to try a wide variety of organically grown grains. This has brought a whole new dimension to bread making, opening up a whole new market for innovation in baked goods.
Check out your local artisan bakeries. Find out what ingredients they use. Ask what techniques they use for fermentation, mixing, shaping and baking. Taste and see. Compare the flavors, colors and textures.
You may find history to be a delicious subject.
Here is a fascinating TED Talk discussing some of the impacts of bread on today's civilization:
- Flour was bleached and additives were introduced to lengthen shelf life and increase nutrition.
After WWII, bread production in North America and Europe was highly mechanized. High speed mixers and high protein enriched flours produced bread with light color, tight crumb and full volume. Bakers favored these adaptations because it decreased their workload. Consumers favored these adaptations because they enjoyed a full-volume soft white bread. Everyone was happy, for a short time.
Dough, when mixed fast, leavened quickly and baked in pans begins to look the same in every bakery. People longed for the bread of the past that was unique and flavorful.
One man, Raymond Calvel, stood up for the rapidly diminishing traditions of bread making. He was not afraid to express his opinions and wrote an important book translated “The Taste of Bread”. This book embodied his radical philosophy regarding technological advancement in baking and provided a pathway for those interested to pursue artisan bread baking. As a result France passed Bread Laws of 1993, protecting the small bakeries, traditions and diversity of artisan bread.
Today the artisan bread movement has spread around the globe. Growing environmental and nutritional concerns have invited artisan bakers to try a wide variety of organically grown grains. This has brought a whole new dimension to bread making, opening up a whole new market for innovation in baked goods.
Check out your local artisan bakeries. Find out what ingredients they use. Ask what techniques they use for fermentation, mixing, shaping and baking. Taste and see. Compare the flavors, colors and textures.
You may find history to be a delicious subject.
Here is a fascinating TED Talk discussing some of the impacts of bread on today's civilization:
