BREAD MAKING

Good food needs good bread and to make a good bread, it is important to know the components and their functions. The different methods of bread making are as given below: Bulk Fermented Dough This is a process that most bakers use to make bread. Flour and salt are blended with water and yeast and mixed to clear, smooth dough. The dough is then covered to prevent drying out and a skin forming. This period of bulk fermentation means, all the ingredients are mixed at once and fermented. The dough is knocked back (degassed) after about 2/3rd of the fermentation time and kneaded to encourage continued yeast activity and to equalize the dough temperature. When the fermentation is complete, the dough is weighed off into rolls. The total fermentation time can vary from one to twelve hours, depending on the recipe. The different variations of this basic method are as explained below: 1. Straight Dough Method: With this method, all the ingredients are mixed together in one operation. It is simple and this accounts for its popularity. A straight dough can be fermented for 30 minutes to 14-16 hours, according to the type of flour, temperature, the amount of yeast, water and salt used and the room where it is stored. The quickest of all straight dough methods is the No time Dough Method, when after mixing the bread dough, it is weighed and put into tins. This method is useful in an emergency but the scaling is rapid. Due to the fat, that ripeness is not fully attained in the process. There is a pronounced aroma of yeast and the characteristic aroma of bread is absent. The short processes are from 1-5 hours and the longer ones upto 16 hours. 2. Ferment and Dough Method: Bread and buns can be made in a two stage method known as ferment and dough method. The ferment is a mixture containing a proportion of water, yeast and sufficient flour to make a thin batter. This yeast begins to ferment and multiply and soon is active and vigorous. Ferment is generally allowed to stand till it collapses, although this is not necessary. 3. Sponge and Dough Method: A sponge can be described as a stiff ferment or slack dough. It is made by mixing a proportion of flour, yeast, some of all the salt and a little water. The size of the sponge in proportion to the finished dough gives it its name. If a quarter of the total weight of the flour was used, it would be called quarter sponge.

4. Ferment Sponge and Dough Method: The bread making process can be split into 3 stages by just making a preliminary ferment which when ready is made into a sponge by the addition of more water and flour. After a sufficient fermentation time of the dough, the final stage is completed by the incorporation of flour and the rest of the materials.

5. Delayed Salt and Dough Method: A method of bread making where the salt is omitted at dough making stage and added at the knock back stage. This method has become exceedingly popular during the last decade, being introduced due to the use of a large proportion of Canadian type wheat which has tenacious, strong gluten being used in the grist. Dough is made in the ordinary way, leaving out the salt which is later added at the knock back stage. As usual, with bread making processes, there are modifications; some craftsmen insist that salt should be added in the dry state to flour from the dough, and others add salt as brine, using flour to adjust the consistency of the dough. Some suggest that the portion of the flour should be sieved with the salt. Other bakers add some salt at the initial stage and the rest at the knock back stage. Characteristics of a Good Loaf:The desirable features of a good loaf are broadly divided as External and Internal. External Features: 1. Volume- This is important from the selling point of view because a small, heavy loaf has no appeal. A volume that is right is of importance and must be obtained. 2. Symmetry- Symmetry of shape is brought about by correct dough fermentation, moulding and final proof. A baking tin too small for the weight of dough is a common cause for an imperfect shape. Expansion within the loaf is not equal; the lower part of the loaf is controlled by the tin whereas the upper part is forced out and the expansion is greater and uncontrolled, resulting in a bad shape. 3. Bloom- Bloom is not easy to define, for a loaf may have every other desirable attribute including a good brown crust color and yet without bloom, it is short of perfection. If a loaf with a natural bloom is placed alongside it, the difference in the crust colour is clearly seen. Natural bloom is of expansion within the loaf during the initial baking period. If the dough is correctly ripened and the proving and baking conditions are correct, then the bread is even and attractive. This is because the gluten is in such a condition that it is resistant enough to the expanding gases and yet stable enough to retain them. Internal Features: CASTME C- Color A- Aroma S- Structure T- Texture M- Moistness E- Elasticity

1. Color Color must depend to a certain extent on (a) Grade of the flour used- Color in the bread can vary from the fine creamy white of high quality low extraction flours, to the high characteristic brown color of wholemeal bread. Correct fermentation and manipulation however will produce qualities of color within each grade. (b) Correct Fermentation This will produce in the crumb a sparkling brightness that is absent from the under fermented loaf or from a dough that has been incorrectly handled. The crumb brightness depends to a large extent on the shape of the gas cell. The deeper cells will absorb light. The thickness of the cell wall is important because on it depends the maximum reflection of light from the cells immediately below the crust surface of the loaf. 2. Aroma and Flavor - However much care is put into the manufacture of bread, it has to finally be eaten. Therefore, flavor and aroma are important factors if the bread is to be enjoyed. Given good quality materials, flavor and aroma are the result of fermentation. If salt and any other flavors used are added, both will differ according to the process used. More pungency maybe expected from the longer fermentation process. Bread made from these over fermented doughs will have a sour taste and smell from the development of excessive acid fermentation. 3. Structure This refers to the built in the loaf and the size and shape of the cells. Structure must vary according to the type of bread. The vesiculation (crumb structure) of a tin loaf should be round, fairly small, regular and evenly distributed. The size of the gas holes in a wholemeal loaf must be small firstly because of the low gluten content; secondly because of the bran coating present in the dough which will break down the gluten. The water content of the dough is important, for too much water in the dough for ordinary bread will open the structure, producing large holes and therefore lowering the color or brightness. 4. Texture and Sheen (Reflection from cells) If the cut surface from a good loaf is held level to the eyes in good light, it would be observed that the surface will reflect back what looks like a lot of tiny sparkling lights. This is called sheen and it is the result of the same three points i.e., quality materials, controlled fermentation and correct manipulation. 5. Moistness This is not determined by the water content alone, but by fermentation, the action of salt and by the addition of fat. Baking and storage conditions are also important. A well made loaf from a long processed dough will generally be moist for a longer period than a loaf made by a shorter process. Moistness in relation to keeping quality is important if we are to be completely satisfied with the product.

6. Elasticity and Crumb Clarity Clarity implies being free from cores, seams and streaks. Cores are hard spots in the crumb texture. They maybe made out by light pressure of the thumb on the crust. If a thin slice of loaf is held to a bright light, they can be seen. The crumb should be clear from such cores and seams. Crumb clarity comes from the proper mixing of dough in the dough mixing stage and attention should be taken during these subsequent stages, especially in preventing the incorporation of dough scraps. If the crumb is pressed, it should return when the pressure is released. This elasticity is the measure of the strength of the crumb and is important because cutting and buttering depends on this quality. Steps involved in Bread making: Sift flour into a metal bowl or marble top. Make a well in the center. Dissolve yeast in warm water and add sugar. When it has fermented, add the yeast to the flour and mix well. Knead till you get a smooth pliable dough. Fermentation; Leave to prove under a damp muslin cloth on a flour dusted surface for about an hour. Or ina container large enough to allow for first expansion of the dough. Fermentation is complete when the dough is double in volume. If a slight dent remains when pressed it shows that the fermentation is complete. Gluten gets smoother and elastic during fermentation. If the dough is fermented too long it gets sticky and tough to work with. Doughs with weak gluten are usually under-fermented and shaped early. Punching or knocking; failure to do this step can result in over fermented doughs. Punching is not hitting but knocking back the dough and then gently knead in salt and shortening as required Scaling; Divide into portions using a scale to allow for even products. During scaling allowance should be made for weight loss that occurs in the oven. The weight loss is approximately 10-13% so an additional bit of weight can be allowed during scaling.

Rounding; Shape into rounds, rolls, or for loaves, and leave to prove a second time on a greased tray or tin. Proper moulding is essential to a finished product and all the gas must be expelled during baking. Benching; here the shaped dough is relaxed for ten to fifteen minutes, this relaxes the dough and allows fermentation to resume. Proofing; this is a continuous process of fermentation. In this stage the dough is allowed to ferment at a higher temperature than the previous fermentation process. A properly proofed product will spring back slowly when touched. Under proofing results in poor volume and over proofing results in loss of flavor and a coarse texture Washes; when nearly proven, brush on egg was and spray a bit of water on top. Water is primarily used for hard crusted products.

Precautions for Baking Bread Bake in an oven that has been pre-heated to 225 C Spray a bit of water into the oven at the early stages to create a bit of steam if required. This is done in the case of hard crusted breads to prevent the crust from drying too quickly Oven spring; this is the rapid rising of the dough in the oven caused by the expansion of trapped gases and active yeast which is then killed when the dough reaches a temperature of 60 C At this stage the coagulation of the proteins begins to take place and the product begins to firm up and take shape The final stage is the formation of the crust and browning

Cooling and Storage of Bread Bread on being removed from the oven, has a crust temperature of about C. The center of the bread is never more than 90 95 C 200

During the cooling process moisture diffuses outwards and heat moves both outwards and inwards. During this time, the starch begins to solidify, thus bread should not be cut while hot. The trapped gases decrease in volume to a level lower than the air surrounding the loaf.

However, the loaf does not collapse since the starch structure remains permeable to the gases Bread stales faster at lower temperatures and six times faster.