Bread-making

⮚ Methods of bread-making

● Straight dough method

In this method all the ingredients are mixed together, and the dough is fermented for a predetermined
time. The fermentation time depends on the strength of the flour, strong flours require longer fermentation
time to mature adequately. Flours which require 2 -3 hours for maturing should be used for making bread
by straight dough method. Flours that take very long for maturing should not be used for straight dough
methods because during prolonged fermentation it is difficult to control the temperature of the dough and
rise in temperature causes acid taste and flavour in bread.

● No-time dough method

In this method dough is not fermented in the usual manner. It is allowed to ferment for a short period so
the twin function of fermentation ie. production of gas and conditioning of gluten are achieved to some
extent by increasing the amount of yeast and by making the dough a little slack and warm. It is possible
to get a good product using this method, but the product has poor keeping quality and lacks aroma. Due
to short fermentation time, the gluten and starch are not conditioned to hold moisture and there is no
flavour because flavour producing bi-products of fermentation are absent. As there is increased quantity
of yeast present, the bread may have a strong yeast flavour.

● Delayed -salt method

This is a slight variation of the straight dough method, where all the ingredients are mixed except salt and
fat. As salt has a controlling action on the yeast function, the speed of fermentation of a salt-less dough
will be faster and a reduction in the fermentation time is affected. The salt is added at the knock-back
stage. The method of adding salt depends on the convenience of individual bakers. It may be sifted on
the dry dough or it is creamed with fat and incorporated into the dough. This method is suitable for strong
flours if straight dough method is used.

● Sponge and dough method

This method is normally used for strong flours. Sponge dough are prepared in 2 stages.This procedure
give yeast action a head start. The 1st stage is called a sponge, a yeast starter or a yeast ferment .All
mean the same thing. In this method, a part of flour, proportionate amount of water, all the yeast and
yeast food are mixed together. Mixing operation are carried out to incorporate all the ingredients evenly.
The sponge is fermented for a pre determined time which on the quality of flour and the amount of flour
in the sponge. The sponge is then physically tested, by either taking a piece of sponge and try to break it
with both hands, .if the piece breaks with a clean fracture then the sponge is ready for mixing, If the
sponge stretches and breaks unevenly, then some more fermentation time is needed. Tear the sponge
apart with both hands and examine the web structure If the web structure is very fine then the sponge is
ready. An adequately fermented dough feels dry to touch without any stickiness present. When the
sponge is ready, it should be broken down properly with the formula water, and mixed with the remaining
flour, sugar, salt and fat. After the dough is mixed it is rested for 30-40 minutes. Pre-conditioning of the
gluten [during the sponge stage ] hastens the conditioning process. For the sake of identification and
convenience, a sponge is indicated as 60/40 or 70/30, where the first number indicates the percentage of
flour used in the sponge.

● Ferment and Dough Method

This is a variation of the sponge and dough method. Rich dough which contain milk, eggs, substantial
 amounts of fat and sugar have a retarding effect on yeast activity. If all the formula yeast part of the flour.
yeast food and sufficient water is mixed together, the yeast get initially an environment which is
conducive to vigorous activity and it is in a fit condition to take on the extra load of fermentation in the
presence of milk, egg etc. When the ferment is ready, it is mixed into the dough, along with the remaining
ingredients, and allowed to ferment [second stage]. This method is used in making enriched breads,
buns, Danish pastry etc.

⮚ Steps in Bread-making
1) Measuring of ingredients
2) Mixing
3) Fermentation
4) Punching
5) Scaling of the dough
6) Rounding
7) Intermediate proving/ Benching
8) Moulding / Panning
9) Proofing
10) Baking
11) Cooling
12) Storing

● Measuring of ingredients
All ingredients must be weighed accurately. Water, egg, milk must be measured by volume. Special care
must be taken while measuring spices and other ingredients used in small quantities. This is particularly
important with salt, which affects the rate of fermentation.
● Mixing
The objective of this step is
° To combine all ingredients into a uniform, smooth dough.
° To distribute the yeast evenly throughout the dough.
° To develop gluten.

All the flour, yeast, water, yeast food is mixed sufficiently to make a homogenous mass. Fat should be
added later, as it adversely affects water absorption and also gluten development. Quantity and quality of
gluten will decide the length of mixing times. Strong flours will need longer mixing time. When the dough
is properly mixed the surface of the dough becomes smooth. The surface may also show round coined
shaped gas bubbles trapped under a thin film of dough. If the dough is over- mixed then the gluten
structure will break down and rise during fermentation will be poor. The dough will heat up, be sticky and
will tend to flatten out during intermediate and final proofing. Breads produced from excessively mixed
dough will have less volume and dark crumbly texture.
● Fermentation
After the dough is correctly mixed it is fermented for a pre-determined time .The yeast acts on the sugars
and starches in the dough to produce CO2 and alcohol. CO2 raises the dough fabric. Part of the alcohol
evaporates, part is converted to acetic acid and the remaining contributes to the characteristics flavour of
bread. There are three main sources of sugar in the fermenting dough --- natural sugar present in flour,
formula sugar, sugar produced from starch by enzymes. The gluten becomes more smoother and more
elastic, so it stretches farther and holds more gas. An under-fermented dough will not develop proper
volume and the texture of the product will be coarse. An under- fermented dough is called a young
dough. An over-fermented dough is called an old dough. An over-fermented dough becomes sticky [ due
to over action of enzyme protease and acids], hard to work and slightly sour .
● Knock-back
After 2/3rd of the fermented time is over , the dough is knocked back. Knock- back is not hitting the
dough with your fist, but a method of deflating the dough, by extending the sides of the dough and putting
it in the centre , so that the whole mass comes in contact with fresh air and the dough is virtually turned
upside down. Knock-back helps to equalize the temperature, the temperature of the upper surface is
lower than the temperature at the base of the dough, this causes a variation in the speed of fermentation.
Knock-back helps the yeast to function efficiently. when the dough has fermented for some-time the yeast
cells get surrounded by gas and other fermentation products which slow down their action, as it is drawn
away from the food, so knock-back helps to expel the gas, so that the yeast can carry on its function
properly. Knock-back helps to redistribute the yeast for further growth.
● Scaling
Using a baker's scale divide the dough into pieces of the same weight, according to the product being
made. During scaling allowance is made for the weight loss due to evaporation of moisture in the oven.
The weight loss is about 10-13% of the weight of dough. Scaling should be done rapidly and efficiently to
avoid over-fermenting the dough.
● Rounding
After scaling the pieces of dough are shaped into a smooth, round balls. While dividing the dough by
hand, it is desirable to cut the dough with a dough cutter. Pulling and breaking the dough should be
avoided as it disturbs the trends of gluten strands which adversely affects the final texture of the product.
● Intermediate Proofing
Rounded portions of the dough are allowed to rest for 10-20 minutes.This relaxes the gluten to make the
shaping of the dough easier.
● Moulding / Panning
The dough piece, soft and pliable, is moulded as per the desired shape. While moulding the pressure
should be even throughout the dough piece. Uneven pressure will leave uneven gas pocket of uneven
size in the final product. Moulding should not be too tight or too loose. Moulded pieces are put into clean
and well greased pans or trays. For units baked in pans, the seams must be centered on the bottom to
avoid splitting during baking. The pan size must be matched to the weight of the dough.
● Proofing
Proofing is a continuation of the process of yeast fermentation that increases the volume of the shaped
product. The bread is proofed under suitable conditions [27-30 degrees] and 70-80% humidity. Under
proofing results in poor volume and dense texture. Over proofing results in coarse texture and loss of
some flavour. French bread are given long proof to create its characteristic open texture, its strong gluten
helps to withstand the long proof. Rich doughs are slightly under proofed, because their weaker gluten
structure does not withstand too much stretching. During proofing operation the yeast should have
sufficient food to affect a faster gas production.
● Baking
After the bread has acquired its full volume, it is baked. The temperature and the humidity of the oven
should be well maintained in order to get good results. The most important changes that take place are--
° Oven spring, this is a rapid rise in the oven due to production and expansion of trapped gases as a result
of the heat. The yeast is active at first but are killed as the temperature reaches 60°C inside the dough.
° Coagulation of proteins and gelatinization of the starch. The product becomes firm and begins to hold
shape.
° Formation and browning of the crust. Proofed breads are fragile, they should be handled carefully when
being loaded into the oven.
● Cooling
After baking the breads must be removed from pans and cooled on racks to allow the escape of excess
moisture and alcohol created during fermentation. If the moisture gets trapped between the bred and the
surface of the mould , this will make the product soggy known as sweating. When bread is hot the starch
 granules are in a swollen state and are held unstably in a gluten framework. If bread is sliced in this state,
the granules lump together giving a poor appearance to the slice.
● Storing
Breads to be consumed within 8 hours may be left on the rack. For longer storage wrap cooled bread in
moisture-proof bags to preserve its freshness and to retard staling.

⮚ Bread Faults

● Too much volume --- Too much yeast; Over proofed; Over scaled; Incorrect amount of concentrate
● Badly shaped --- Moulder settings too loose; Dough placed wrongly in tin; Poor hand moulding; Tight
dough; No intermediate proof

● Lack of crust colour---- Baking temperature too low; Baking time too short; Inconsistent oven heat
distribution; Too little concentrate
● Cracked top crust --- Proofer too dry; Dough left outside to skin; Under baked

● Holes in bread ---- Too much dusting flour on table; No intermediate proof; Too much flour in final moulding;
Poor hand moulding technique; Proofer too hot

● Poor oven spring ---- Dough temperature too high; Under mixed; Proofer too hot; Check final proof; Dough
left for too long on table

● Poor retarding --- Dough dried out in fridge; Dough temperature too high; Fridge temperature too high;
Dough left in fridge for too long

● Collapsed bread --- Slack dough; Under mixed; Over proofed; Too little yeast

● Bread sticks in tin --- Under baked; Tin not greased sufficiently; Slack dough; Too much steam in proofer;
Poor quality or separated tin oil

● Poor shelf life --- Stiff dough; Baking time too long; Bread left unwrapped for too long; Humidity in cooling
area too low; Wrapped bread storage temperature(± 20°C) too low
● Holes under top crust --- Too much deck oven top heat; Too much flour on table; Moulding too loose; Over
mixed

● Holes at the bottom --- Too much tin oil; Bad moulding; Damaged bread tin bases

● Thick crust --- Oven too cold; Dough too stiff

● Sides collapsing --- Bread left in tins for too long; Too much yeast; Under baked
 ⮚ Doneness Tests for Yeast Breads
● Use an instant read thermometer and be absolutely sure when your bread is done. The internal temperature
of a loaf of crusty yeast bread when it is cooked to perfection should be 200° to 210° F. Soft breads
and dinner rolls should be 190 to 200° F.
● The crust should be an even golden color. It's possible for a bread to test done via temperature, but not look
done. Bake breads, even after they have tested at the correct temperature, until the crust is golden for the
best flavor development
● The bread will pull away from the sides of the pan and will feel firm to the touch.
● The bread will sound hollow when you tap it lightly.

⮚ General Baking Guidelines

Final dough temperature 28 -30°C; Yeast storage temperature 2-5°C; Proofer temperature 40°C;Optimum
slicing/wrapping temperature 32°C; Proofer relative humidity 85%

⮚ Baker’s Percentage of Bread

Here’s the same formula from above, this time written using bakers’ percentages instead of weights:

100% bread flour,70% water,1% fresh yeast,2% salt