Every baker will find that preparing bread is one of the most straightforward products to make in the bakeshop. Two things must be applied: patience and focus. If these two skills are not used, you are more than likely to overwork kill your dough, which will cause your bread not to rise. If you are not paying attention and add ingredients in the incorrect order, your dough will not rise. The order of operation has to be done right, or you are just wasting your time and ingredients.
Key Ingredients
There are Four necessary ingredients for preparing bread: Flour, Water, Yeast, and Salt. Every component has a role during the working process of making bread. The essential thing to remember is that there are a variety of different types of a single ingredient, each of which is used differently. For example, yeast comes in three different types (see Yeast tab). During the procedures, you’ll learn that all have their way of being incorporated into a mixing bowl before starting.
FLOUR: Flour is an essential ingredient to use in baking. It provides structure to a product and affects the color and texture of baked goods. The protein content in flour is what creates the gluten strands in bread dough when combined with water. The outcome of the texture of bread varies depending on the gluten levels in the dough.
Bread flour is the most common used when baking bread because of its high protein content. Due to its high protein content, bread flour is categorized as a type of hard wheat flour. Other flours that are commonly used in baking bread include Whole Wheat, High Gluten, and Rye flour.
WATER: Water is another ingredient commonly used in baking. For breads, water is an agent that creates gluten strands after it comes into contact with the flour. Water determines the structure and texture after the product is baked. The amount of water that is used will affect the texture and rise of bread dough after it is baked. The amount of water being used will determine the amount and strength of the gluten.
A HIGHER percentage of water, (between 70-100%), will weaken the gluten and give you a more open crumb structure. In Bakers Percentage, flour is 100%, therefore equal parts of water and flour will remain the same. Recipes with a LOWER percentage, (between 50-60%), will develop more gluten strands resulting a bread with a more dense crumb and tougher bite. Water also develops the proteins in flour, necessary for proper leavening by producing steam, allowing the dough to rise and expand.
YEAST: A biological leavening agent used in bread making. In standard procedures, the addition of yeast to a formula varies based on the type of yeast which is being used. Yeast is either mixed with a small amount of warm water to be activated before being placed at the bottom of the mixing bowl, or is mixed into the flour. Yeast does not come into contact with salt otherwise it will kill itself.
SALT: Strengthens the gluten strands. Contributes to the elasticity which improves the texture of a product. Enhances the flavor of other ingredients used for flavoring. Salt also controls the activity of the yeast. Too much salt can slow down or kill the yeast.
QUICK BREADS
Quick Bread is another category of bread with different procedures and ingredients. Unlike a lean or enriched dough that contains yeast, quick bread includes one or more different types of leavening agents. A category using the term “quick” quick breads contain a quick-acting chemical leavening agent, such as baking powder or baking soda. The process of preparing a quick bread is also different than the method used for yeast bread production.
Quick bread begins as a batter or a dough that is not as dense as a yeast bread dough. To engage in preparation, ingredients are best to be used at room temperature to prevent separation while mixing. Straight Mixing Method, version II, is used to prepare the batter, although other mixing methods are an option. These products are tender and do not have to be kneaded by hand or fermented.
Another change of ingredient is the type of flour that is used. Quick breads have a less dense texture compared to yeast breads. Its common All-Purpose flour is used to control the texture because it is a blend of hard and soft wheat flour. Some recipes do call for cake flour, a soft wheat flour, for a more delicate texture. Bread flour is typically not an option because it is a hard wheat flour with a high protein content. Using a hard wheat flour will give the product a dense texture unless there is a blend with soft wheat flour in the formula.
Quick breads also increase the number of flavoring agents to choose from because it does not contain yeast. Ingredients with added flavors, such as salt or fat, will kill or trap the yeast when baking. Products that are categorized as a Quick Bread include:
Key Ingredients
There are Four necessary ingredients for preparing bread: Flour, Water, Yeast, and Salt. Every component has a role during the working process of making bread. The essential thing to remember is that there are a variety of different types of a single ingredient, each of which is used differently. For example, yeast comes in three different types (see Yeast tab). During the procedures, you’ll learn that all have their way of being incorporated into a mixing bowl before starting.
FLOUR: Flour is an essential ingredient to use in baking. It provides structure to a product and affects the color and texture of baked goods. The protein content in flour is what creates the gluten strands in bread dough when combined with water. The outcome of the texture of bread varies depending on the gluten levels in the dough.
Bread flour is the most common used when baking bread because of its high protein content. Due to its high protein content, bread flour is categorized as a type of hard wheat flour. Other flours that are commonly used in baking bread include Whole Wheat, High Gluten, and Rye flour.
WATER: Water is another ingredient commonly used in baking. For breads, water is an agent that creates gluten strands after it comes into contact with the flour. Water determines the structure and texture after the product is baked. The amount of water that is used will affect the texture and rise of bread dough after it is baked. The amount of water being used will determine the amount and strength of the gluten.
A HIGHER percentage of water, (between 70-100%), will weaken the gluten and give you a more open crumb structure. In Bakers Percentage, flour is 100%, therefore equal parts of water and flour will remain the same. Recipes with a LOWER percentage, (between 50-60%), will develop more gluten strands resulting a bread with a more dense crumb and tougher bite. Water also develops the proteins in flour, necessary for proper leavening by producing steam, allowing the dough to rise and expand.
YEAST: A biological leavening agent used in bread making. In standard procedures, the addition of yeast to a formula varies based on the type of yeast which is being used. Yeast is either mixed with a small amount of warm water to be activated before being placed at the bottom of the mixing bowl, or is mixed into the flour. Yeast does not come into contact with salt otherwise it will kill itself.
SALT: Strengthens the gluten strands. Contributes to the elasticity which improves the texture of a product. Enhances the flavor of other ingredients used for flavoring. Salt also controls the activity of the yeast. Too much salt can slow down or kill the yeast.
QUICK BREADS
Quick Bread is another category of bread with different procedures and ingredients. Unlike a lean or enriched dough that contains yeast, quick bread includes one or more different types of leavening agents. A category using the term “quick” quick breads contain a quick-acting chemical leavening agent, such as baking powder or baking soda. The process of preparing a quick bread is also different than the method used for yeast bread production.
Quick bread begins as a batter or a dough that is not as dense as a yeast bread dough. To engage in preparation, ingredients are best to be used at room temperature to prevent separation while mixing. Straight Mixing Method, version II, is used to prepare the batter, although other mixing methods are an option. These products are tender and do not have to be kneaded by hand or fermented.
Another change of ingredient is the type of flour that is used. Quick breads have a less dense texture compared to yeast breads. Its common All-Purpose flour is used to control the texture because it is a blend of hard and soft wheat flour. Some recipes do call for cake flour, a soft wheat flour, for a more delicate texture. Bread flour is typically not an option because it is a hard wheat flour with a high protein content. Using a hard wheat flour will give the product a dense texture unless there is a blend with soft wheat flour in the formula.
Quick breads also increase the number of flavoring agents to choose from because it does not contain yeast. Ingredients with added flavors, such as salt or fat, will kill or trap the yeast when baking. Products that are categorized as a Quick Bread include:
- Banana Bread
- Biscuits
- Corn Bread
- Muffins
- Pound Cake
Types of Dough
There are two basic types of bread dough: Lean and Enriched. Both types of dough contain the four key ingredients needed in bread production. A Lean Dough is made with little or no added fats or sugar. Bread made from a lean dough has a resilient texture and airy crumbs. A lean dough will also have a lighter color than an enriched dough after it is baked. This is because of the minimum amount of fats and sugar that was added while being prepared.
An Enriched dough is a profound dough that contains a high amount of fat and sugar. Enriched doughs contain a high volume of ingredients needed to be prepared. The results of added ingredients will lead to a more advance flavor, texture, and appearance. Elements such as eggs, butter, oils, milk, and sugar are commonly used in an enriched dough. Adding a flavoring agent, such as a sauce, extract, or herbs and spices, are some examples of what can also be used to enhance the flavor of the dough. Every ingredient stated has its function when it is used:
BUTTER: Increases the flavor of the baked product and creates a shine because of the fat content.
EGGS: Adds color, flavor, and a nutritional profile to a baked product.
HERBS: A flavoring agent. Addition of herbs is best to be knead into dough once dough is formed or added into dough gradually as the dough comes together. Soak and mix the herbs in water before kneading into dough to maintain its water content and to prevent gluten strands from breaking apart.
MILK: Contains proteins and fats to create gluten strands to help the dough rise. Milk also contributes to the texture, resulting for a product to be lighter and fluffier, and is to be kept and used at room temperature. For an enriching and softening effect, equal parts of milk and water is another option.
SUGAR: Adds flavor and color by caramelizing on the crust. Sugar though, can absorb a lot of water, therefore giving the yeast not enough water to activate causing the dough to not rise.
An Enriched dough is a profound dough that contains a high amount of fat and sugar. Enriched doughs contain a high volume of ingredients needed to be prepared. The results of added ingredients will lead to a more advance flavor, texture, and appearance. Elements such as eggs, butter, oils, milk, and sugar are commonly used in an enriched dough. Adding a flavoring agent, such as a sauce, extract, or herbs and spices, are some examples of what can also be used to enhance the flavor of the dough. Every ingredient stated has its function when it is used:
BUTTER: Increases the flavor of the baked product and creates a shine because of the fat content.
EGGS: Adds color, flavor, and a nutritional profile to a baked product.
HERBS: A flavoring agent. Addition of herbs is best to be knead into dough once dough is formed or added into dough gradually as the dough comes together. Soak and mix the herbs in water before kneading into dough to maintain its water content and to prevent gluten strands from breaking apart.
MILK: Contains proteins and fats to create gluten strands to help the dough rise. Milk also contributes to the texture, resulting for a product to be lighter and fluffier, and is to be kept and used at room temperature. For an enriching and softening effect, equal parts of milk and water is another option.
SUGAR: Adds flavor and color by caramelizing on the crust. Sugar though, can absorb a lot of water, therefore giving the yeast not enough water to activate causing the dough to not rise.
Egg Wash
Egg wash used for bread is different than the one used for other baked products. Egg wash for bread specifically uses water without the option of milk. When egg wash is applied, the dough intakes the water from the wash. This will release steam that will increase the size of the dough while it is baked. Using water instead of milk will prevent the outer crust from becoming too dark. Milk contains sugar that will caramelize during the baking process.
Egg wash for bread also calls for the addition of one more egg yolk. The egg yolk will give the bread a better shine because of its added fat content. It is essential to egg wash the dough evenly for better shine and color. It is also ideal to egg wash the dough twice; before and after fermentation to give the bread more color and volume. Egg washing will seal the product to maintain moisture and also acts as a sticking agent if garnish is added on the surface for flavor, (sesame seeds, herbs, salt, etc.).
Egg wash for bread also calls for the addition of one more egg yolk. The egg yolk will give the bread a better shine because of its added fat content. It is essential to egg wash the dough evenly for better shine and color. It is also ideal to egg wash the dough twice; before and after fermentation to give the bread more color and volume. Egg washing will seal the product to maintain moisture and also acts as a sticking agent if garnish is added on the surface for flavor, (sesame seeds, herbs, salt, etc.).
