Bread Basics

We love to knead and knead to love

Baking bread is the most therapeutic exercise, a creative experience. There is a sense of achievement when you bake your first bread. Waiting for your dough to rise, and the yeasty aroma that fills your kitchen when your bread is slowly coming to life in your oven, the whole process is just so fascinating.

Baking bread can be an intimidating process but once you get your basics right, the rest will follow and then there is no more eating store brought bread.

If you are someone who wants to bake bread at home, do read the post; I have tried to answer your queries and explain the science behind each ingredient.

YEAST

Yeast is the essence of bread.Bread needs yeast to make it rise.

So what is yeast?

Yeast is what makes the dough rise, gives it a delicious flavor and the aroma. Each packet of yeast contains many microscopic living plants. These get activated by a warm liquid. And when fed with sugar they release tiny bubbles of carbon dioxide gas. This makes dough and batter rise which makes the texture light after baking.

While fresh yeast is both quick and easy to use, it may be difficult to find. Also I strongly recommend buying fresh yeast from a trusted source. Dried yeast and instant yeast is easily available in supermarkets and they can be used effectively for your breads.

To make the yeast work; it requires a few basics ingredients such as a warm liquid (water and milk are most common) flour, sugar. Cold temperatures slow down the action of yeast and warm temperature will speed it up. But too much heat will kill the yeast. Yeast are available in five forms ; the traditional active dry yeast, the quick rise instant yeast, rapid mix active dry yeast, fresh active yeast and bread machine yeast.

Does it make any difference whether you use fresh yeast or dried yeast in bread making?

There is a little difference between the results achieved by using dried or fresh yeast. However, dried yeast is almost as twice as concentrated as fresh yeast. For example if a recipe uses 25 grams of fresh yeast, you can use 15 grams of dried yeast.

How to use yeast?

Fresh yeast:

If using fresh yeast, you need to cream fresh yeast with warm water (not hot) in a bowl. Mash well with a fork until a smooth paste is formed.

Dried yeast:

These are available in form of tiny balls. To activate this yeast, dissolve a teaspoon of sugar in warm water and add in the yeast and set it aside for 10- 15 minutes until the mixture turns frothy. Stir it well and use. If your mixture does not turns frothy discard it and make a fresh starter. Reasons for your mixture not turning frothy may be either the yeast has been expired or your water was too hot.

This process of foaming may require 15 minutes; depending on the home temperature. If the yeast does not rise after 15 minutes, discard the mixture and try with another packet of yeast.

Instant yeast:

This is quick to use since it can be added directly to the flour. There is no need for activating it separately.

How to store yeast?

Fresh yeast can stay upto 1 week in a refrigerator. The yeast should be creamy, beige and smooth. Yeast that is crumbly and grey is stale and won’t be effective any more. Dried yeast should be stored in a cool and dry place. Most packets do come with a ‘use-by’ date.

FLOUR

Flour is the main component of the bread. The type, quantity and proportion are important so always follow the recipe. Breads are made from wheat flours, all-purpose flour (bleached and unbleached), bread flour, whole wheat flour.

When yeast and flour are mixed with the liquid and then kneaded the gluten is formed and it stretches to create a network that traps the carbon dioxide bubbles which are produced by the yeast.

Whole wheat flour has less gluten than all purpose flour, so the breads made from whole wheat flour are denser than those made from all purpose flour. Hence sometimes breads made with whole wheat flour often include all purpose flour in some proportion so as it produces gluten which makes it light.

WEIGH YOUR INGREDIENTS WITH A WEIGHING SCALE

Depending how tightly have you packed your flour (if you use cups for measuring), volume measurements vary. A small percentage of difference can result into hard bread. A good bread dough is a perfect ratio of flour to water. You will get more consistent and reliable results if your measurements are accurate.

HOW TO MEASURE FLOUR?

Sifting flour is not necessary in bread making. Fill the measuring cap and simply level it with the flat side of the knife. Don’t tap it. The amount of flour required in the recipe may change according to the flour, type, the moisture content and also the age of the flour.

LIQUIDS

Milk, buttermilk, water, cream, yogurt, fruits and vegetable juices are at times added to the flour. The liquid activates the yeast makes it elastic and sticky. All the liquids should be warm before adding it to the flour. If the liquid is too cold, it can slow down the yeast action or even stop it completely. If the liquid is too hot then the yeast will be killed.

SUGAR

The rich brown colour crust which you see on the bread is thanks to the sugar. Sugar adds the flavour and the colour. Brown sugar, honey, molasses, jam and fresh fruits can also be added for sweetness.

SALT

Never skip salt in the recipe. A pinch of salt does wonders for the recipe. Apart from enhancing the flavor of the bread it also controls the action of the yeast. It slows the rising time and also gives structure to the dough by strengthening the gluten. But always add salt and yeast in the opposite side while mixing the flour. As direct contact with the salt can kill the yeast.

FAT

Fats make the bread tender and moist. When adding butter/ oil/ margarine always add it at the end.

EGGS

Eggs add colour, the richness and the nutrients to the bread. They help to make the crumb fine and also gives the bread a tender crust. There are many recipes which do not use egg.

INVEST IN A SCRAPPER

A scrapper is useful to divide the dough evenly and also to remove the sticky and glutinous bits of dough from the bowl.

DON’T ADD IN TOO MUCH EXTRA FLOUR WHILE KNEADING

While kneading the dough initially it will be sticky but resist the temptation of adding extra flour. If your flour – water ratio is correct, your bread will be just fine. Adding more flour does make dough less sticky, but it also results in a denser bread loaf. You can use oil to bring the flour together.

THE WINDOW PANE TEST

 Roll the dough into a small ball and then flatten it into a disc. Now start rotating and stretching the dough. You should be able to get the dough thin enough that it is gets nice and translucent before tearing. If the dough tears before stretching out nice and thin, you know you have some more kneading to do.

RISING THE BREAD

A bread dough that rises in a warm place rises more quickly than a bread dough that rises in a cool place also you’ll get better flavor from a longer, slow rise.

Place the dough ball in a lightly oiled, large mixing bowl. The dough should be turned over to oil the top so that it doesn’t dry out. Cover the bowl loosely with plastic wrap, foil, or a towel. Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80°F – 90°F; higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the yeast activity which will increase your rise time.

I USUALLY FOLLOW EITHER OF THESE TWO METHODS:

1.  Oven Rising

The oven is an ideal place for rising. For an electric oven or a gas oven with the electronic ignition, heat the oven at the lowest setting for one or two minutes, then TURN IT OFF. In some of the gas ovens, light will provide enough warmth, so you don’t need to turn it on at all. The oven temperature should not exceed 90°F during the rising time. Place a pan of very warm water toward the back of the oven to provide moisture, which keeps the dough soft during rising. Place the covered bowl or pan of dough on the center rack and close the door.

2.  Microwave Rising

The microwave oven can also be used for the first rising of doughs. Place 1 cup of water in a glass measuring cup in the microwave. Heat on high for 2 minutes. This creates a moist environment to keep the dough soft during rising. Place covered bowl of dough in microwave and close the door.

Most bread recipes call for two rises. The first in a bowl and the second after shaping. If you have the time to refrigerate your dough overnight after shaping, go ahead and do that. The next morning, pull the dough out, let it come to room temperature and finish its rise before baking.

THE RIPE TEST– FIRST RISE

Yeast dough is considered “ripe” when it has risen enough – usually doubling in size. The ripe test determines if the dough is ready to be punched down and shaped.

Gently stick two fingers in the risen dough up to the second knuckle and then take them out.If the indentations remain the dough is “ripe” and ready for punch down. If not, cover and let the dough rise longer. Repeat test.

THE FINAL RISE

Once dough is shaped, it needs to rise (be proofed) for a final time. It should be transferred to the pan it will be baked in or on (most often a loaf pan or baking sheet) first. As with previous rises, cover dough with lightly oiled plastic wrap and let it rise in a warm, moist environment. If the recipe calls for keeping the dough overnight in the refrigerator,be sure to bring the dough to room temperature before proceeding.

Let shaped dough rise until it has almost doubled in size and a finger gently pressed against the side creates an impression that slowly fills in.This differs from the test for the initial proofing, when you are looking for the impression to hold.

BRUSHING THE BREAD DOUGH

You can brush the dough with egg wash, water, milk or egg white. After your dough is formed and ready for the oven, brush a light coating of the egg wash/water/ milk onto the dough and put it in the oven.

You can also just brush with an egg wash immediately before baking – this is a classic technique for getting a shiny, golden glaze on breads and pastries, as well as effective “glue” for toppings.

COOLING AND STORING THE BREAD

After the bread is baked remove it from the oven let it cool down. Apply melted butter to it and cover it with an aluminum foil until ready to serve. Covering with an aluminium foil helps the bread to retain its freshness.

Hope this post answers all your questions. In case if I have missed any please let me know. Please do read baking basics too that will help to cover your baking basics. You can send your questions to [email protected]

Don’t forget to check my other recipes on the blog.

Reference: Sally’s Baking addiction