WHAT IS BREAD? HOW TO MAKE IT?
OKAY LET ME TELL YOU ABOUT IT. ENJOY :)
The process
The best method of writing down a recipe is to have the flour at 100%. It means that whatever the amount of dough, the ratio of other ingredients will remain the same.
For example:
For example:
| A | B | |
| Flour | 100% | 100 % |
| yeast | 1% | 1,5% |
| salt | 1% | 1,5% |
| sugar | 1% | 2 % |
| fat | 1% | 2 % |
| water | 60% | 56 % |
Now both recipes can be easily compared. Recipe B has more yeast(0,5%), more salt(0,5%), more sugar(1 %), more fat(1%) and less water. An experienced baker knows what kind of bread he can expect out of recipe B. The recipes for bread differ all over the world because of the availability , the price and the quality of the ingredients. The amount of salt differs because of the legislative requirements and local taste. The amount of water varies dependant on the quality of the flour and the processing method.
Dough kneading is the mixing and kneading of the raw materials in a way that a good quality bread can be obtained. The dough kneading:
- scaling flour and other ingredients
- sieve the flour to remove impurities
- activated yeast, dissolve yeast in water and add
- instant yeast, add dry yeast to the flour
- add other ingredients like salt, sugar, milk powder, fat etc.
- avoid direct contact between yeast and salt and/or sugar
- switch on the dough kneader
- mix the ingredients
-
the kneading can start, the formation of the gluten network which surrounds all other ingredients
gluten network
starch grains
free water with yeast, salt and sugar
starch grains
free water with yeast, salt and sugar
Dough cells
During dough kneading air is incorporated which is the basis for the structure of bread. Although strenuous work dough kneading can be done manually. Dough kneaders can be classified into two different groups:
fast kneader kneading time 2- 12 minutes
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medium kneader kneading time 12-20 minutes
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| During kneading frictional heat causes the rise of the dough temperature. To control the desired dough temperature the water temperature has to be adjusted. When the ingredients are thoroughly mixed and the gluten network is sufficiently elastic and extensible the dough is ready. When a piece of dough is stretched up to a thin film without breaking it shows that the dough is ready for further.
Breadmaking process
Each method should be able to create a structure of gas bubbles which is capable of expansion,, produce carbodioxide and produce dough which is able to retain gas and expand. The sponge and dough method and the straight dough method are widely used.
Sponge and dough method
A sponge can be considered as a slack dough. Mixing a proportion of the flour, the yeast, some, or all of the salt, but sometimes none at all and some or all of the water makes it up. The amount of yeast, the amount of salt and the consistency and the temperature of the sponge control the fermentation speed of the sponge. The amount of flour used in the sponge gives its name e.g. a quarter sponge is made with 25% of the flour. It is very important to have a very well fermented sponge otherwise the further fermentation will become very slow.
So, what is the advantages & disadvantages?
Advantages:
- more tolerance during processing - a weaker, cheaper flour can be used - less yeast is required - long sponge fermentation and short processing time - fermentation in a bowl is very easy - a well developed gluten - a good taste
Disadvantages:
- more bowls for the sponges are necessary - more space is needed for storage - difficult planning     How to make HOME MADE BREAD
Okay that's all from me. Now you have know how the bread is made of and what kind of technology used for making it . Thank you.
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