Educator Forum

Fundamentals of Bread Baking

4 Basic Bread Dough Ingredients

WHEAT FLOUR Backbone & Structure Absorbing agent

SALT Regulates fermentation Strengthens gluten Imparts flavor Prevents bacteria growth

YEAST Fermentation & aeration

WATER Controls dough temperature Forms gluten.

Other Bread Dough Ingredients

Added to change the texture or characteristics of the bread. SUGAR

Tenderizes Adds sweetness Crust color

SHORTENING Shortens gluten strands Tenderizes Improves crust and grain

DMS (Dry Milk Solids) Crust color Flavor Adds nutritional value Improves texture

Basic Yeast Doughs

HARD / LEAN Thin to Thick Crispy Crust

0% to 2% added fats or sugars

SOFT / MEDIUM Softer crust & crumb

2% to 8% added fats or sugars

SWEET / RICH Very soft & cake like

8% to 20% or higher added fats or sugars

Flour

Wheat Flour

Gluten

Three Parts of a Wheat Kernel

Bran – 13% Hard outer portion of the wheat berry Fiber and B vitamins

Germ – 2% Fatty portion of the wheat berry Vitamin E Seed portion

Endosperm – 85% Contains starch particles, carbohydrates,

and gluten forming proteins

Classifications of Wheat Flours

1. Hard Flour 11-14% High protein content Less starch Creamy color Does not pack Dusts well Granular to the feel Makes the best bread

Bread Flour, High Gluten Flour

2. Soft Flour 6-10% Low protein content Higher starch content Whiter in color Packs easily Does not dust well Makes the best cakes and

pastries

Cake Flour, Pastry Flour

Gluten

Protein found in wheat flour

Two Components of Gluten

1. Glutenin Provides strength & structure Retains gasses

2. Gliadin Provides elasticity and

stretchability

When wheat flour is combined with liquid, gluten is formed.

The components of gluten are developed thru a means of mechanical or hand mixing.

Gluten: Wheat Protein

Only found in large amounts in Wheat.

Forms tough, rubbery and elastic dough if mixed enough and well developed.

Developed more fully in yeast doughs.

Lesser amount in quick breads & pastries.

Yeast

Yeast Fermentation

Compressed Yeast: Wet Yeast

Tan in color, fresh smell & firm.

Storage: 38°F - 40°F Up to 4 weeks.

Deteriorates rapidly at room

temperature.

70% water content

Protein, fat & ash

Dry Active Yeast

Dry granulated form.

Same strain as compressed.

Moisture content: 7.5% to 8.5%

Less protein content.

Use 50% less of Wet: 1# Wet = 8 oz. Dry

Rehydrate: water temp. 105° - 110°F

Instant Yeast: SAF

More potent

Longer shelf life

Less than 5% moisture

Use 1/3 of wet (100% wet=33% instant)

Less sensitive to temperatures

Usually add to dry ingredients

Less Taste & aroma

Conditions for Yeast Fermentation

FOOD - WARMTH - MOISTUREYeast + Sugar = Co2 and Ethyl Alcohol

FOOD: Starches, carbohydrates & sugars must reduce to simple sugars (glucose and levulose)

WARMTH: Friction, Water, Room & Flour

MOISTURE: Dough covered at all times & proper amount of water

to the formula.

Yeast Fermentation Yeast converts sugar into Co2 & Alcohol.

Cell Division: “BUDDING”.

Co2 is trapped in the Gluten. Dough rises.

Starts at the mixer and end in the oven.

Dough thrive at: 78 – 82F

Thermal Death Point (T.D.P.) 138˚F Fermentation ceases.

Alcohol evaporates in the oven.

TEN STEPS OF BREAD MAKING Scaling Mixing Floor Fermentation Divide Round Bench Rest Shape Pan Final Proof Bake

Step 1: Scaling

Proper measurement of all ingredients equals accurate & successful products.

Dry: Baker’s scale

Wet: Volume measure

Pint to pound

Syrups: Baker’s Scale

The 240 FactorDetermining water temperature

Ideal dough Temperature: 80f

Room: 78˚F Friction Factor: 240Flour: 68˚F Variable: -176Friction:30˚F Water Temp: 64˚F 176˚F

Dough mixed on 2nd speed: 20-30F

Step 2: Mixing

Three Objectives1. Uniform mixture of all ingredients

2. Gluten Development

3. Initiate fermentation through yeast nourishment

Straight Dough Method

Simplest form of dough mixing

All ingredients are mixed in one operation

Scale ingredients in a STRAIGHT line:

Water Yeast Dry Ingredients

Straight Dough Method

Scale Ingredients Mise en Place

Tare scale

Scale all ingredients

240 Factor water

Liquids: volume

Dry: scale

Accuracy is important

Straight Dough Method

Dissolve yeast and water in bowl.

Add flour to water

Add salt to the flour. Do not add salt to water &

yeast.

Straight Dough Method

Mix on first speed. Mix till incorporated.

Mix till clean-up. Add fats slowly.

Straight Dough Method

Develop the gluten on 2nd speed.

Tacky & smooth.

Cover dough & keep away from drafts.

Floor ferment till double in volume.

Straight Dough Method

Straight Dough Procedure

Mise en place all ingredients & equipment. Soften the yeast in the water. Combine the remaining ingredients in the bowl. Mix to

a smooth developed dough. CLEAN-UP: Flour absorbed into water. 1st. Speed: achieve CLEAN-UP. 2nd. Speed: Develop gluten Smooth & Elastic. Well developed.

Step 3: Floor Fermentation

First PROOFING STAGE

Dough MUST be covered

Should double in size

Temperature affects fermentation time

“PUNCH” down dough: Expels Co2 Evens dough temp

Floor Fermentation; Punching

Large amount of Co2.

Yeast can’t thrive in “OLD” Co2.

Expel out the “OLD”.

Make room for the “NEW” Co2.

Evens temperature.

Strengthens gluten strands.

Step 4: Dividing

Must be done quickly & as accurately as possible.

Always use Dough Cutter or Bench Scrapper.

Never rip dough, causes

“BLEEDING”

Step 5: Rounding

Gather dough into a tight but smooth mass

Do not over work

Place dough pieces in a floured bench box

Keep covered

F.I.F.O.

Step 6: Bench Rest; Intermediate proofing Stage

2nd PROOFING STAGE

Short Resting Period; 15-20 minutes

Keep covered on work table or in dough box

Relaxes Gluten

Double in size

Check for over fermentation.

Step 7: Shaping

After proper resting dough must be shaped quickly as possible

Punch out old Co2

Seams must be sealed straight & tight

Seams must be placed on the bottom of any molded item

Step 8: Panning

Prepare accordingly to the style of bread

Egg wash soft doughsoft dough & place on parchment paper

Water wash hard doughhard dough & place on surface with cornmeal

Step 9: Final Proof

Achieves maximum fermentation

Warm & Humid environment: Proof Box

Temperature: 80˚-95˚F

Humidity: 80-90%

Double in volume, light & airy to the touch

Step 10: Baking

Dough changes into an appetizing & desirable product.

Baking times & temperature depend on Types of dough size of units richness of dough crust color desired weather

Effects of Steam Injection on Yeast Raised Doughs

Oven Spring: Blooming or blossoming of the dough in the first few minutes of the bake

Moisture is needed in the oven to achieve GOODGOOD oven spring

Low moisture steam: 15-20 psi. 5-10 min

Develops excellent crust color

Achieves excellent thin crispy crust

Too much steam: Soggy & chewy crust

Steps 11 & 12: Cooling & Storage

Carry over baking

Keep well ventilated

Hard Dough: crispy crust & paper bags

Soft Dough: Paper or plastic. Soft crust

Sweet Dough: glaze when hot. Lightly bagged or boxed