BREAD ALONE

 Bread is the most staple of all foods, and has

been around ever since man cultivated grain.
 Bread is defined as food made from flour and
water dough with yeast, which is fermented,
kneaded, and baked in the oven.
 The action of the raising agents gives bread its
characteristic texture. The consumption of bread
has become universal.
 Made from wheat, rice, maize, or rye, bread is
usually baked in ovens, but certain breads of
North Africa as well as Asian countries like India,
Pakistan, Sri Lanka, etc are cooked in oil, or in a
earthenware vessel, and some Chinese breads
are steamed.
 Bread is the only food, which like wine is
present on the table from start to finish of
the meal. Bread constitutes the traditional
accompaniment to all the dishes. It is also
the basic ingredient for sandwiches,
canapés, toast, croutons, and
breadcrumbs. In addition to this it is also
used in other dishes mainly as a
thickening agent.
 Breads can be classified into – Hard Roll
and Soft Roll.
 YEASTS
 Saccharomyces cerevisiae is used as bakers and
brewer’s yeast.
 Carbon dioxide and alcohol are the byproducts
of yeast metabolism.
 Added sugar will increase yeast activity.
 High sugar has a reverse osmotic effect on cells.
Hence sweet bread require more yeast.
 Salt has reverse effect on yeast.
 Yeast activity is dependent on temperature.
 YEASTS
 Saccharomyces cerevisiae is used as bakers and
brewer’s yeast.
 Carbon dioxide and alcohol are the byproducts
of yeast metabolism.
 Added sugar will increase yeast activity.
 High sugar has a reverse osmotic effect on cells.
Hence sweet bread require more yeast.
 Salt has reverse effect on yeast.
 Yeast activity is dependent on temperature.
 SUGAR
 Sugar in moderate amounts increase yeast
fermentation.
 In higher concentration upsets the water
balance of yeast cells.
 Sugar is hygroscopic in nature so competes with
flour protein for water. That is why high sugar
doughs take a longer time to develop.
 Same reason makes sweet breads more moist.
 Sugar affects colour of bread crust.
 SALT
 Salt affects both yeast as well gluten.
 Salt inhibits yeast activity in a dough and if
excess will reduce volume and lightness of
dough.
 But little salt is necessary as it prevents gluten
from being weakened.
 Salt also adds taste and flavour to the bread.
 In excess forms ionic bonds with proteins so
makes gluten weaker when more.
 MILK & EGGS
 Both milk and eggs contribute three major
ingredients : water, protein and fats.
 The first must be taken into account to
determine amount of liquid to add to flour.
 For best results milk must be scalded at 92*C for
1 minute before adding to a dough.
 Milk and egg protein add to bread structure
hence brioche is more moist and has a richer
and stronger texture inside.
 SHORTENINGS
 Refer to oils and fats that are added to
bread.
 They shorten or break up masses of
gluten in dough.
 Thus they make the final product more
crumbly and tender.
 HARD ROLLS – Hard rolls are what we call the
basic bread, they are made out of basic four
ingredients without which a bread cannot be
made i.e. flour, yeast, salt and water. Examples
of hard rolls are – Baguettes, Ciabatta, etc.
 SOFT ROLLS – These are always made from
enriched dough. Bread doughs are enriched with
the addition of butter, milk, eggs, sugar, nuts,
fruits etc which are then added on to the basic
four ingredients of bread making – flour, salt,
yeast and water in varying proportions to make
the bread more softer and palatable.
 METHODS OF DOUGH
FORMATION
 Straight Dough Method
 Delayed Salt Method
 Sponge and Dough Method
 No Time Dough Method
 FUNDAMENTAL PROCEDURES IN
BREAD MAKING
 The preparation and baking of yeast breads can
be summarized as follows-
 Selecting the raw ingredients- because
bread doughs are composed of relatively few
ingredients each ingredient is significant. The
best possible flour, grains, yeast and salt (kosher
salt is ideal) should be used with special
attention to the temperature of liquids.
 Weighing The Ingredients – Accuracy of
measurement is essential for producing a
balanced and workable formula, to create
consistent in quality.
 LEAVENING AGENT
 Breads that do not contain a leavening agent
are called unleavened breads. The simplest
unleavened breads, including matzoh, a
bread traditionally eaten during the Jewish
Passover holiday, and tortillas, Latin
American-style pancakes made from wheat
or corn, are made from only flour and water.
During baking, heat converts the water in
the bread dough to steam, which creates
tiny bubbles that cause the bread to rise.
 Most leavened breads are made with yeast,
a microscopic organism that feeds on
carbohydrates in flour, converting them
into alcohol and carbon dioxide in a
process called fermentation. Breads made
with yeast must be allowed time to rise
before baking. Bakers set the dough aside
in a warm, moist environment; this enables
the yeast to multiply, producing more
carbon dioxide gas during fermentation.
 Leavened breads also use the physical
action of steam to create rise, but they
receive an additional lift from
leavening agents, such as baking soda,
baking powder, or yeast. Leavening
agents produce carbon dioxide, a
harmless gas that enlarges air bubbles
inside the dough.
 Mixing and Kneading - The order in
which the ingredients are combined and
the way they are mixed together
influence both the flavour and texture of
the baked bread. Once all the
ingredients are combined the gluten in
the dough must be developed through
kneading. The kneading process also
distributes the yeast cells evenly
throughout the dough so they are able
to receive proper nutrition and expand
the dough uniformly.
 Fermentation - Yeast fermentation is an
ongoing process that begins as soon as the
yeast is added to the dough and ends during
baking when the bread reaches a temperature
of 63*C and the yeast is killed. Either under
proofing or over proofing will have negative
effect on the finished product.
 Punching Down The Dough – The dough is
punched down after it has reached its
maximum volume during the proofing stage,
this is also known as knock back. By flattening
the expanded dough and kneading it gently
for a few seconds, the yeast cells are
redistributed which allows them to find a new
food supply and trapped gas is expelled,
which equalizes the temperature and prevents
the dough from getting sour.
 Portioning – The bread dough is then
accurately divided into equal portions for
bread loaves and rolls so that the
finished pieces bake uniformly.
 Bench Proofing - This resting period
allows the gluten in the dough top relax
before the dough is formed into a
particular shape. The dough should be
covered to prevent skin formation.
 Shaping - In this step the relaxed
pliable dough is formed into the desired
shape for loaves and rolls.
 Panning - The dough is placed in its baking
pan, which may be lined with baking paper.
 Final Proofing – The dough is allowed to rise
in a proofing chamber under humid conditions
so that it can expand without forming a hard
crust on the surface.
 Baking – The application of heat at the
proper rate transforms the well-risen dough
into a pleasant and digestible product.
 Cooling – It is essential that the bread be
allowed to cool quickly before it is sliced or
stored.
 Making Traditional
Bread
 In many parts of
the world bread is
still made using
traditional
methods. Here, in
the city of Riyadh
in Saudi Arabia, a
man shapes loaves
of bread by hand
in a small bakery.
 TYPES OF BREADS
 There are so many different types of breads, which are
found worldwide, and they differ in texture, ingredients,
shapes, sizes and flavour. The breads that are used
across all ships in Carnival are –
 Focaccia,
 Ciabatta,
 Garlic and Herb loaf,
 Regular Baguette,
 Whole-wheat baguette,
 Rye Baguette,
 Spolantini,
 Sun dried tomato loaf
 Pizza