Bread is one of the most popular bakery products, and today it goes far beyond plain loaves, with new recipes appearing all the time. But do you know what it takes to make a single loaf of bread? Let's look at the components of baking.
Bread has a long history and brings science and art together. In the past it was made from just four ingredients: wheat flour, yeast, water and salt. Over time other ingredients were added, creating the huge variety of breads we have today. The heart of bread making is learning and understanding how each ingredient works. Anyone who tries baking bread wants it to turn out well and taste good, and the quality of the result depends on many factors. We'll divide them into two main parts.
1. Ingredients
Wheat flour
Wheat flour is vital to bread making. Flour suited to bread should be high in protein and absorb water well. Flour contains two proteins, glutenin and gliadin. When these proteins combine with water and are kneaded, they form a stretchy, elastic network called gluten. Gluten gives bread its structure and elasticity and traps the carbon dioxide produced by yeast, making the bread rise.
Yeast
Yeast is a tiny living organism used in the food industry to make bread rise. It breaks down sugar into carbon dioxide and alcohol, and that carbon dioxide is what increases the bread's volume and gives it its distinctive aroma and flavour. Choose yeast suited to your purpose and check the expiry date carefully, because expired yeast weakens the rise. There are three types of yeast:
- Instant dry yeast: fine, short granules. This is pure yeast with nothing added, so a small amount gives a good rise. It is convenient because it can be mixed straight into the flour. Once opened, always keep it in the fridge. Use about 1% of the flour weight.
- Active dry yeast: small, short cream-coloured granules. Store in a cool, dry place or in the fridge. Before use, dissolve it in warm water at about 40–45°C. Use 1.5–2% of the flour weight.
- Fresh yeast: a light brown, compressed or wrapped block. It is inexpensive, grows quickly and improves the bread's aroma and flavour. Use only about 3% of the flour weight. It has a short shelf life and must be kept cold, at about 4–6°C.
Sugar
Sugar is food for yeast and drives fermentation. Yeast first breaks down table sugar (sucrose) into glucose and fructose, then converts the glucose into carbon dioxide, while the remaining fructose sweetens the bread. Besides feeding the yeast, sugar adds flavour, retains moisture to keep the bread soft, and helps the crust brown nicely.
Salt
Bread usually contains only 1–2% salt, because salt slows down the yeast and fermentation. The right amount of salt strengthens the gluten and the bread's structure, controls the dough's stability, makes the crumb denser and brings out the bread's flavour and aroma. Be careful not to put salt and yeast directly together, as this can kill the yeast.
Liquids
Liquids dissolve the ingredients, control the dough's elasticity and temperature, and add moisture for a soft loaf. Common choices are water, milk and cream. Water combines with the flour proteins to form gluten, while milk and cream add a rich, creamy flavour.
Fat
Fat increases the bread's volume and softness, keeps the crumb's air holes even and gives an appetising sheen. Many fats can be used, including butter, margarine and shortening. Unsalted butter is the most popular because its rich, milky aroma makes the bread taste even better.
Eggs
Eggs improve the bread's structure, add softness and give a lovely colour. They help retain moisture, slow down drying and add nutritional value.
2. Method
Mixing the dough
- Dry ingredients: flour, yeast, dough improver and milk powder, sifted together.
- Wet ingredients: cold water, sugar, eggs, fine salt and fresh or evaporated milk, stirred until dissolved.
- Fats: butter, shortening, margarine or vegetable oil.
Mixing this way combines the ingredients well and develops the gluten to the right point. You can tell when the dough comes together without sticking to your hands, is smooth and soft, and can be stretched into a thin sheet without tearing. If the dough is under-mixed or under-kneaded, it will lack elasticity, the bread will be smaller, or the texture will be coarse.
Fermenting the dough after mixing
After mixing, let the dough rest for a while to relax. Usually the dough is rolled into a ball and fermented in the mixing bowl, or rolled into a ball and rested on the table, covered with a damp muslin cloth so the surface doesn't dry out.
Knocking back
Once the dough has fermented sufficiently, press out the excess air so the bread has a fine crumb. Press the dough gently by hand, or use a dough sheeter to remove the air.
Dividing, shaping and filling
After knocking back, cut the dough into pieces of the size you want. Round each piece by hand or machine until the surface is smooth. Then shape it and place it in a tin, or let it rise to double its size before adding your chosen filling.
Proofing in the tin
Proofing time depends on the size of the dough and the fermentation temperature, generally around 32–40°C. During proofing, cover the dough with a damp muslin cloth so the surface doesn't dry and harden. Today, industrial bakeries and busy shops use proofing cabinets, which allow the fermentation temperature to be adjusted so the dough rises quickly.
Baking and finishing
Bread is generally baked at 350–400°F, with the time depending on the size of the dough. Before baking, some recipes add colour by brushing the top with egg or milk. Once baked, brush with butter for a glossy finish, then remove from the tin or tray. Some recipes are decorated after baking for better flavour and visual appeal, for example with a dusting of icing sugar or a topping of salad cream. Cool the bread completely on a wire rack to prevent mould, then pack it. After packing, store the bread in a room that isn't too dry and is suitably cool.
As you can see, making a loaf of bread isn't simple, but it isn't too hard for anyone who wants to make their own. With just a few ingredients you can create delicious bread for breakfast or an afternoon snack. If you're looking for a good bread machine, take a look at www.mkunigroup.com. We're sure you won't be disappointed.
