BREAD KNOWLEDGE

Bread’s production can be considered more complex than many other

items in the pastry kitchen because it is alive.

Yeast is used in bread baking to leaven the bread and develop flavor—this
can only be done by feeding it and providing the correct environment for
it to grow. Understanding what is happening and how each process
impacts the following step will help to ensure the proper flavor and
texture are developed in the baked loaf. Many variables affect the
production of bread. To control the process, it is critical to thoroughly
understand ingredients, formula percentages, fermentation, and mixing
methods.

Wheat Flours
Wheat flour is the main ingredient of bread.
High gluten flour like bread flour is higher in protein content and is best
suited for breads. Soft wheat flour is lower in protein and is milled for use
in cakes, cookies, and pastries.

Specialty Flours
Wheat isn’t the only grain milled to make bread. Many other grains and
seeds can be milled to produce flour that will change the texture and
flavor of the finished product.

 Rye Flour
Rye flour comes in many different forms—pumpernickel, dark, medium,
light or white rye, whole rye berries, or cracked rye berries.
Compared to wheat flour, rye is considerably lower in gluten and requires
more liquid to properly hydrate. The gluten formed is also very delicate.
Mixing at a high speed will cause the gluten to tear and release water
back into the dough, resulting in a sticky dough. This can be prevented by
mixing at lower speeds for shorter periods of time. As the percentage of
rye flour increases, more care must be taken

 Semolina Flour
Semolina is a finely ground wheat flour produced from durum wheat.
When used in bread recipes, it gives the bread a slightly yellow tint and
adds crunch to the crust. It can be used in small quantities or to replace
the flour 100%. The high protein content requires more hydration and
longer mixing times to properly develop the gluten.

Liquid
It would be impossible to create bread dough without any liquid. The
primary liquid used in the production of bread is water.

Flour is hydrated with liquids, allowing for the formation of gluten.

liquids dissolve the yeast, salt, and sugars and disperse them throughout
the other ingredients.
Water is also used to control fermentation. It is the medium that makes
the sugars available to the yeast. Adjusting water temperature is the
simplest way to control fermentation. If the kitchen is too hot, cold or even
ice water can be used. If it is too cold in the kitchen, warmer water can be
used to achieve the desired dough temperature after mixing

Milk, which is primarily water, is also used in producing bread. Milk is

composed of water, lactose (sugar), fat, and milk solids. The small
percentage of fat in milk, 3.6%, is enough to soften the crust of the dough.
Lactose present in the milk browns during baking and gives the soft crust
its deep color and flavor.

Salt
Salt is used to enhance the flavor of the bread that develops during
fermentation and baking. If the bread does not have enough salt, it will
have a flat flavor. In most recipes, the salt can range from 1.8% to 2% of
the weight of the flour.

Flavor is only one benefit of salt; this small percentage of salt has
profound impacts on the dough. It strengthens the gluten structure of the
bread. Without salt in the dough, it will be difficult to work and be sticky.
Salt can be added directly to the dry ingredients at the start of the mixing
process or at the end.

Yeast also benefits from the addition of salt. Many older bakers will say
that salt kills yeast, but this is not the case: Salt does not technically kill
the yeast. Instead, it slows the fermentation process by water absorption.
Too much salt in bread will give a salty flavor, but it will also hinder
fermentation and significantly reduce the final size and extend the
fermentation time. The color of the final loaf is also affected by salt. As a
result of salt slowing the sugar consumption by the yeast, there is more
sugar available to create a brown crust.

Yeast
Without yeast, bread would not develop its flavor and texture.
In addition to providing flavor and leavening, yeast also strengthens and
develops gluten in the dough. The role of yeast is critical in bread baking.
A closer examination into how yeast works will provide the information
necessary to understand and control the fermentation process.

Fresh yeast is a highly consistent product. It should be combined with a

small amount of the liquid from the recipe to create a paste before using.

However, improvements in the quality of active dry and instant yeast

have replaced the use of fresh yeast for many bakers because they
provide convenience and an increase in consistency. Active dry yeast
requires rehydration prior to being added to the dough, while instant
yeast can be directly added to the dough.
In addition to water, yeast requires food. The primary foods for yeast are
sugar and carbohydrates. Fermentation occurs when the yeast consumes
sugar and carbohydrates. During the early stages of fermentation, simple
sugars are consumed by the yeast.

Sugars
Sugar provides sweetness to the bread and a rich brown crust. such as
granulated sugar, molasses, honey, or malt syrup. Sugar is the primary
food for yeast, but like salt, it absorbs water and can slow down
fermentation by pulling water away from the yeast. As the percentage of
sugar increases in the recipe, so will the amount of yeast.

Most breads contain 5% or less sugar. The more sugar in a recipe, the
more it will brown. Oven temperature may need to be reduced to prevent
the crust, or bottom of the bread, from burning before it fully bakes. Sugar
absorbs water, adding too much at the beginning of the mixing will reduce
the amount of water available to the flour, creating a weak gluten
structure.

Eggs
Eggs provide structure, color, and flavor to the bread. The flavor of the
egg comes from the yolk and the fats it contains. These fats also tenderize
the bread. If used in larger quantities, they can also give a rich yellow
color to the dough. The white is mostly water and does not contribute any
flavor. Breads with eggs will also develop a brown crust more quickly, and,
as a result, reduced oven temperature may be needed for breads
containing eggs.

Fats
Fats are used in bread to add flavor and shorten the gluten.

There are many fats available for baking bread, yet unsalted butter and
olive oil are typically used. Unsalted butter is preferred over salted
butter, because it allows greater control over the addition of salt.

The function of fat in the dough is to add flavor and tenderize the dough.
All fats shorten the gluten. In small amounts, the fat controls how much
gluten can form, while in larger quantities it can almost prevent it from
forming. In the case of bread dough, too much fat in the recipe added too
early can create a dough with a very weak gluten structure. Dough that
includes fat tends to have a softer crust and texture.

14 Steps
There are 14 steps involved in producing yeast bread. The final product
will determine how many steps are used. In some products, there may be
less. Some recipes may include several folds, while others may remove
this step entirely. Fermentation times may be long and span several
hours; others may be a short 15-minute rest. Be sure to follow the
procedures specified in the recipe, as each step will impact the following
step, and ultimately the final product.

Selecting the Right Ingredients

Bread is often made from just a few ingredients: flour, liquid, salt, and
yeast. Many breads are created with these four ingredients.

Scaling
Properly scaling ingredients is the most important step to any recipe:
when properly scaled, the recipe will yield consistent results and quantity
of dough. Recipes are balanced based on how ingredients interact within
the recipe and what the final desired results are.

Mixing
mixing begins the process of transforming the ingredients into a dough.
During the mixing phase, emphasis is placed on gluten development.
Gluten is the protein in flour that gives dough elasticity, extensibility, and
the ability to trap gas, and it provides structure when combined with
liquid. When mixing, the bread ingredients are equally dispersed
throughout the dough, dry ingredients hydrate, and oxygen is introduced
to the dough.

Bulk Fermentation
After the dough has been mixed, it is rounded and allowed to ferment

Fermentation is the process of yeast converting carbohydrates into carbon

dioxide, alcohol, and organic acids. Carbon dioxide provides the leavening
for the bread while the alcohol and organic acids contribute to the flavor.
Organic acids add a significant amount of flavor and aroma to the bread.

Additionally, they strengthen dough development and increase shelf life of

the final product.

Folding
Folding is a relatively new term—this step was originally referred to as
punching. The dough was literally punched to release the built-up gas.
While this method is effective, folding provides more benefits. Dough that
ferment for longer than 90 minutes, are made with a weak flour, or are
highly hydrated (75% or higher) benefit from folding

Folding the dough correctly will accomplish four things.

 First, it will degas the dough. The high quantity of carbon dioxide
present in the dough can retard fermentation.
 The second benefit is redistributing the yeast throughout the
dough, ensuring equal fermentation.
 The third benefit is temperature equalization. The center of the
dough will retain heat while the outside cools; folding makes sure
the dough is at a consistent temperature.
  A fourth benefit is the development of gluten. The folding process
continues aligning the gluten strands and strengthens the dough.

Dividing
To divide the dough, place the dough onto a lightly dusted worktable. At
this point, avoid folding or overworking the dough; the dough is rested.
Gently flatten the dough, but do not completely de gas it. With a metal
bench scraper, cut the dough into strips, then place a piece of the dough
on a scale. quickly and accurately by eye, and then verified on the scale
without needing to adjust.

Dividing it quickly will prevent the dough from drying out. If there is a
large quantity of dough to be divided, cover the dough with plastic.
Dividing is an important step because it determines the size of the final
loaf. Consistent scaling will produce breads that proof and bake at the
same rate.

Pre shaping
Pre shaping is the process of taking randomly shaped pieces of divided
dough and forming them into consistent shapes. This step is important in
preparing the dough for final shaping. The final shape of the loaf can
change the pre shaping form—almost any shape can be made from simply
rounding the dough.

Intermediate Fermentation
Intermediate fermentation is often referred to as bench proofing. This step
is a short fermentation that allows the gluten in the dough to relax after
pre shaping. Stiffer doughs will require a longer rest, while slack doughs
could be as short as 15 minutes.

Final Shaping
The dough is shaped into the final design.

Proofing
Proofing is the final fermentation of the dough. After shaping the dough, it
is allowed to rise. Most pastry shops use proof boxes to facilitate the
fermentation. Proof boxes can be adjusted to provide the ideal
temperature and humidity for fermentation while preventing skin from
forming on the dough.

Scoring
Before placing the dough in the oven, score it with a razor blade or lame.
While scoring does add a decorative element to bread, it also serves other
functions. Scoring allows the bread to expand and reach its maximum
fullness. The scoring creates a weakness in the structure of the bread, this
allows the pastry chef to control where and how the dough will expand.
Baking
When baking bread, a steam-injected oven can help develop a rich color
and crisp crust. Most breads benefit from steam, except for breads that
receive an egg wash prior to baking. Steaming bread that has been
washed would remove the wash from the bread. Steam causes the starch
on the crust of the bread to transform into sugars. This contributes not
only to the color of the bread but also to the flavor.

As the crust begins to gain color, the steam has served its purpose and
the vents on the oven can be opened. When steaming bread, be careful
not to over steam it; too much moisture in the oven prevents crust
formation, leading to a loaf of bread that will collapse.

Cooling
Once the bread has completed baking, carefully remove it from the oven
using a peel or sheet pan. Baked bread should be placed on cooling racks
to allow moisture to evaporate. Leaving the bread on a sheet pan or loaf
pan will prevent the steam from escaping and create a soggy crust. Bread
must cool completely to ensure that the proper texture and flavor have
been developed.

Storing
Bread must be completely cooled before considering storage, wrapping a
warm loaf of bread will cause condensation inside the wrap and make the
loaf soggy. Using bread, the same day it is baked does not require
wrapping. The best wrapper for bread is paper, which allows the bread to
breathe and maintains the crust.

While storing bread for long periods of time, it is necessary to wrap the
bread in plastic and place it in the freezer. Refrigeration is strongly
discouraged.

Troubleshooting for Breads

Issue Cause
1. Formula contained too much yeast;
reduce yeast.
2. The dough did not prove long enough.
Dough splits on the side
Give dough a
when baked.
longer proof.
3. The dough needed to expand more
during baking. Score dough properly.
When bread cools, crust The dough needed additional gluten
cracks and looks slightly development. Add a fold or two during
collapsed. fermentation.
The bread was baked too long at a too low
When sliced, bread has a
temperature. Reduce the amount of baking
thick crust.
time
1. Ingredients scaled improperly, check
formula for accuracy.
Bread does not rise.
2. The incorrect yeast was used; check
type of yeast.
BAGUETTE- is a long, thin type of bread of French origin that is commonly
made from basic lean dough. It is distinguishable by its length and
crisp crust.

Lean dough is a dough with low fat or sugar that normally consists of four
ingredients. Typically, it is just Flour, salt, water and yeast. It can have
sugar/honey or even fat but only a small amount while Rich dough is
those that contain higher level of fat, sugar and eggs.

MULTI GRAIN BREAD is a type of bread prepared with two or more types
of grains. Grains used include barley, flax, millet, oats, wheat, and whole
wheat flour, among others. Some varieties include edible seeds in their
preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower
seeds.

Poolish is a preferment where you mix one part flour and one part water
with a small amount of commercial yeast, resulting in a wet sponge that is
left to ferment for 6 to 16 hours. The fermentation time depends on how
much yeast you are adding, and the ambient temperature.
Poolish is an excellent method for improving the flavor of bread. A small
amount of yeast in the poolish or biga, and a long, slow rise, will deepen
the flavor of the dough. It will develop the gluten better and make a more
satisfying bread.

While a sourdough starter is a natural yeast, biga and poolish are both
pre-ferments using commercial yeast. The difference in the two is the
hydration level. A poolish is much wetter, using a 1:1 ratio of flour and
water. Meanwhile, a biga is a little drier using a 2:1 ratio of flour and
water.

Sourdough Starter is a natural fermentation mixture of flour and water

that captures wild yeast and bacteria form the environment. Unlike baking
yeast, which provides a quick rise, a sourdough starter requires a longer
fermentation process, resulting in a more complex and tangy taste.