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English for Food Technology

Forum : Bread

THE PROCESS OF MAKING BREAD

Step 1 : Sifting the flour

Sifting serves to remove foreign material, such as lint, husks, or bits of foreign matter
which are present in the flour by accident. It also aerates the flour and lightens by
breaking up lumps and at the same time tends to make the flour more uniform in
character.

Step 2 : Mixing the dough

Mixing can be performed by hand using a large spoon, hands or a dough whisk; or by
machine, using a bread machine, stand mixer, or food processor. Mixing has three
purposes: to distribute the ingredients, develop the gluten, and initiate fermentation.

Step 3 : Fermenting and conditioning the dough in troughs

Fermentation is one of the most important steps. To ferment the classic bread dough,
place it in a lightly greased bowl. Cover it, and let it rise for 60 to 90 minutes. It
should be quite puffy, though not necessarily doubled in size.
Step 4 : Dividing the dough
Dividing the dough into individual pieces is the next stage

Step 5 : Rounding up the dough

Dough rounding is the second step in the make-up stage after dough dividing. During
rounding, the divided dough piece is shaped into a ball for easier handling, and in
some cases, coated with dusting flour to prevent dough pickup in the equipment’s
product-contact surfaces. Rounding also serves to build strength into the dough.

Step 6 : Short proving in the pan

Short/intermediate proofing is a short rest period between dough-dividing and the
final sheeting/ moulding. The length of the intermediate proofing lasts approximately
20 to 30 minutes. This step ensures that the dough will not be tight and rubbery, and
will easily go through the molder sheeting rollers without tearing.

Step 7 : Panning
The dough is formed into its final shape and placed in the pan or mold that it will be
baked in.
Step 8 : Proving in the pan

The final proof is a continuation of yeast fermentation, which allows the molded
dough piece to relax and expand. A dough piece that has gone through the sheeting
and molding process is degassed and lacks volume. Final proofing produces an
aerated dough with optimum shape and volume when baked. Optimum rise for this
stage is 80 to 85 percent of the dough’s overall volume. Proofing temperature is
generally higher than fermentation temperature, at around 32–54℃.

Step 9 : Baking

The goal in baking is to get good volume and a beautiful crust. The crux of the baking
stage is where three very important functions take place:
1. The gelatinization of the flour’s starches
2. The caramelization of the sugars
3. The coagulation and roasting of the proteins
Temperatures and times will vary for different types of breads. It is important to
preheat the oven a good 30 to 40 minutes before baking.

Step 10 : Cooling

The bread are cooled on racks that allow the air to circulate around them and prevent
the crusts from becoming soggy. The bread should be cooled at least two hours to
 allow the crumb structure to stabilize and develop full flavour.

Step 11 : Slicing
Cooled bread are immediately slices with a knive/blades so the bread are sliced into
consistently sized pieces.

Step 12 : Wrapping
When completely cool, wrap the bread in plastic, and store at room temperature.

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