Are you in knead for bread info?
By: Zeke Suchy and Dana Villamena
History and Types of Bread
Two Main Divisions of Breads:
- Quick Breads- used for muffins, cakes, pancakes, biscuits, waffles
- Yeast Breads- used for pizza dough, white bread, bread sticks, bagels, cinnamon rolls, doughnuts
Chemical Leavening Agents
- Baking soda - pure sodium bicarbonate
- Baking powder - a mixture of baking soda, an acid, and a drying agent (usually starch)
Quick Bread Mixing Methods
Muffin Method: liquid and dry ingredients are in separate bowls, after they are mixed individually, combine both together
Steps:
- Sift or whisk the dry ingredients together to thoroughly disperse the salt, sugar, and leavenings throughout the flour.
- Combine all the liquid ingredients including the melted fat.
- Bake a well in the dry ingredients and add the liquid ingredients. Mix with a spatula until just combined—some lumps may remain.
- Remove to the baking pan(s) and bake.
Finished Product: tender with even shape and distribution
Creaming Method: sugar and fat are mixed together to incorporate air into the mixture and provide added lift to it
Steps:
- Place softened butter, margarine, or shortening in a bowl.
- Add the sugars, spices, and salt and beat until light and fluffy and air is entrained throughout the mixture.
- (Do not let the butter or margarine get warm enough that it approaches the melting point. Friction from the mixing, especially with an electric mixer, will increase the temperature.)
- Add the eggs one at a time, beating after each addition.
- Add any liquid ingredients and stir lightly.
- Stir or whisk the remaining dry ingredients together. Add them to the mixture and stir until just combined.
- Remove to the baking pan(s) and bake.
Finished Product: cake like product with fine flavor
Fermentation and Yeast
Types of Yeast for Bread Making:
Wet Yeast: The yeast is still alive and can go bad quickly
Dry Yeast: The yeast is alive but not able to work due to lack of moisture
Production Stages of Yeast Bread
Stages:
Scaling the Ingredients
Mixing and Kneading the Dough
Fermenting the Dough
Punching Down the Dough
Portioning the Dough
Rounding the Portions
Shaping the Portions
Proofing the Products
Baking the Products
- Cooling the Products
Nutrients in Bread
- Vitamins
- Proteins
- Fiber
- Minerals