The Geometry of Dough
Structural complexity and cellular architecture
Structural Complexity Analysis
This workshop examines bread and pastry through the lens of structural engineering. We break down finished products into their component layers, analyzing aeration patterns, crumb structure, and the geometric principles that create exceptional texture.
Through exploded-view visualization techniques, participants learn to identify the structural markers of successful fermentation, proper lamination, and optimal ingredient distribution.
Rise-Time Predictor
Adjust environmental parameters to visualize how fermentation activity responds to different conditions. Each glowing node represents active yeast cells in the dough matrix.
Simulation represents 24-hour fermentation cycle
Layer Deconstruction
Laminated Structures
Examine how butter layers create distinct separation in croissants and puff pastry. Learn to identify optimal layer thickness and distribution patterns.
Crumb Architecture
Analyze the open cell structure of artisan breads, understanding how fermentation creates the characteristic holes and texture variations.
Crust Formation
Study the geometric transformation from dough surface to finished crust, examining how temperature and steam affect final structure.
Aeration and Porosity
Gas Retention
Understand how gluten networks trap carbon dioxide during fermentation. Learn to recognize visual indicators of proper gas development and retention.
The workshop includes hands-on exercises in dough handling that preserve these delicate gas structures throughout the shaping process.
Porosity Mapping
Create detailed cross-sectional diagrams of finished breads, mapping bubble distribution and size variation. This analytical approach helps diagnose fermentation issues and refine technique.
Participants leave with a framework for evaluating their own baked goods using these structural analysis methods.
Practical Application
Combine structural understanding with hands-on practice. This workshop bridges theoretical knowledge and practical technique, giving you tools to analyze and improve your baking through geometric principles.