Types of flour

Wheat flour is the most popular flour to use in bread, because wheat has many qualities that contribute to a good loaf. White flour, the refined flour made from wheat, is used more frequently than its unrefined and more nutritious counterpart, whole wheat flour.

Other flours that are used include the flours of rye, corn, and barley.

Using a mixture of different flours can make an interesting loaf of bread.

Liquids

Sometimes liquids other than water, or in addition to water, are used to form the flour into a paste or dough. These other liquids include dairy products (milk or cream), fruit juices, and beer. In addition to the water in each of these, these other liquids can alter or add sweetness, fat and/or leavening to the bread taste.

Leavening

Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Yeast, baking soda, an acidic ingredient like buttermilk to activate the soda, baking powder, steam and beer are the most common leavening agents for bread.

The majority of breads are leavened by yeast. Most bakers in North America leaven their dough with commercially produced baker's yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture. Many artisan bakers produce their own yeast by preparing a "growth culture" which they then use in the making of bread. This culture kept in the right conditions will continue to grow and provide leavening for many years.

Yeast and sourdough breads follow the same method of production. First the liquid is mixed with the flour, salt and the leavening agent (baker's yeast or sourdough starter). Other additions (spices, herbs, fats, seeds, fruit, etc.) are not necessary to bake bread, but often used to enhance flavors. The mixed dough is then allowed to rise one or more times, because a longer rising time results in more flavor. So, bakers often punch down the dough and let it rise again. Then loaves are formed, and then the loaves are allowed time to rise a final time. Finally,the bread is baked in an oven.

Extras

Once the basic ingredients have been considered for a loaf, a lot of the experimentation comes in the extra additions to a loaf. There is a variety of different types of food to consider adding.

Creating the Dough

The basic procedure for creating bread dough is combining the ingredients followed by sufficient kneading. The simplest method combines all ingredients at once followed by one mixing or continuous kneading. A variant of this single-mix method uses sequential addition of ingredients. If only flour and water are first mixed until all flour is wetted, then when that undeveloped dough is covered and left to rest for about 20 minutes to 2 hours, this hydration period is called the autolyse rest. Other ingredients are added and the dough is kneaded for 5 to 10 minutes, until it feels smooth, well-developed and elastic (knowing when it is done comes with practice).

If milk is being used as one of the 'other ingredients' in the bread dough, it is interesting to note that bakers will often scald the milk first. It is thought that the scalding, by unfolding some of the milk's protein strands, helps to give a better texture, crumb and flavour to the bread.

Bread doughs are sometimes made with multiple doughs. Sourdough is refreshed daily with fresh dough to keep its organisms alive. Baker's yeast breads are sometimes made in a two-dough system known as sponge & dough: sponge dough + final dough = total bread dough. In this method, a sponge's ingredients are often optimized to grow yeast, what is called a pre-ferment, which provides some bread-dough conditioning effects, the final dough includes 'other ingredients.'

Shaping Dough

Bread can be shaped into a multitude of shapes/styles. The following techniques are used to achieve the desired shape of a loaf: stretching, rolling out (with a rolling pin), rolling up (from a flat shape, to one that looks like a spiral from the side) and/or folding.

The tops of loaves are often scored with a knife to make hash marks prior to baking.

Rising Methods

Rising bread allows pockets of gas to form throughout, producing a lighter, more easily-chewed bread.

The traditional way to rise bread is by placing the dough into a moderately warm environment, with enough space to allow it to double in size. A good environment for rising bread is an oven; turning the oven on to a low setting for a few minutes prior to putting the dough in will encourage better leavening (but remember to turn the oven off for when the dough is in!). The dough should either be covered with a tea towel, or with a light coating of oil, in order to prevent its surface from drying out.

Nowadays, many commercial bread producers have proofer systems. These ensure an optimum environment for bread to rise.

Garnishes

The types of garnishes that can be applied to a loaf are as varied as the options available for ingredients that can go into a loaf; here are a few:

• Sesame seeds: provide visual enhancement, added texture and taste
• Poppy seeds: provide visual enhancement, added texture and taste
• Herbs and spices
• Cheese
• Coarse sea salt
• Diced garlic and/or onion

Some garnishes will stick better by doing the following: after the second rising, and before the bread goes into the oven to bake, paint the top of the bread with oil, milk or an egg white, then carefully apply the desired garnish(es) on top.

Baking

Bread is usually baked in an oven with heat ranging from 375°F to 425°F (190 - 218°C).

Bread Basics

• Preparing Yeast
• Dough

Leavened Breads

Unleavened Breads

• Baati (India)
• Chapati, or roti, (India&Pakistan)
• Hard Tack
• Potato Bread
• Afghan Bread