WHAT IS BREAD?
Bread is a staple food prepared from a dough of flour and water, usually by baking.
Throughout recorded history it has been a prominent food in large parts of the
world and is one of the oldest man-made foods, having been of significant
importance since the dawn of agriculture.
THE PROCESS OF BREAD MAKING
Step 1: Scaling
All ingredients are measured.
1. Measure all wet and dry ingredients by weight.
2. Use a formula that is expressed in "baker's math" or "baker's percentages."
This step concludes when all ingredients are accurately measured and lined
up in order of use, as well as all tools and equipment are ready for the
second step in the bread-making process.
Step 2: Mixing
Ingredients are combined into a smooth, uniform dough; the yeast and other
ingredients are evenly distributed through the dough, the gluten is developed, and
fermentation is initiated.
Step 3: Fermentation
The dough is allowed to ferment. Fermentation is the process by which the yeast
acts on the sugar and starches and produces carbon dioxide and alcohol.
Step 4: Folding
The purpose of this step is to degas the dough, and we do that for four reasons: to
expel some of the carbon dioxide, and avoid by that chocking the yeast; to allow
the gluten to relax a bit; equalize the temperature of the dough; and to redistribute
the nutrients necessary for the yeast’s continued growth.
Step 5: Dividing or Scaling
The dough is divided or scaled into the desired individual portions.
Step 6: Pre-shaping or Rounding
The portioned dough is loosely shaped into smooth, round balls. This organizes the
dough into consistent pieces and makes the final shaping easier and more efficient.
It also stretches the gluten on the outside of the dough and forms a skin that helps it
retain the gases produced by the yeast.
Step 7: Resting
The benching or resting lasts approximately 20 to 30 minutes and relaxes the
gluten, making the final shaping of the dough easier.
Step 8: Shaping and Panning
The dough is formed into its final shape and placed in the pan or mold that it will
be baked in. Hearth breads that will be baked directly on the oven deck are placed
in bannetons or between the folds of baker’s linen.
Step 9: Proofing or Final Fermentation
The dough goes through one final fermentation. The dough should be placed in a
temperature and humidity-controlled environment to allow the bread to rise to the
desired volume before baking. Optimum rise for this stage is 80 to 85 percent of
the dough’s overall volume.
Step 10: Baking
The dough is baked. The dough is often scored with a sharp knife prior to baking.
This allows the bread to expand without bursting.
Step 11: Cooling
The loaves 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 flavor.
Step 12: Storage
Baked breads will stale most quickly at temperatures between 32°F and 50°F (0°C
and 10°C) and therefore should never be placed in the refrigerator.
DIFFERENT TYPES OF BREAD
Ciabatta
Whole-Wheat Bread
Sourdough
Rye bread
Pita bread
Focaccia
PROPER STORAGE FOR BREAD
When it comes to storing bread, the refrigerator is your worst enemy. Bread
actually goes stale faster in the refrigerator than it does at room temperature. The
best way to keep bread at its best is to keep it at room temperature for a week, then
wrap it up and freeze it for longer-term storage. When you thaw it and heat it up,
and it will taste freshly baked again.
The microorganisms that cause food to spoil grow best at room temperature. Bread
will get moldy and fuzzy after about a week if you store it on your counter. And if
you leave it exposed to light and air, it can speed up its deterioration. Mold spores
in the air end up on your bread, but they have long roots, so it could take a few
days before a blueish fuzz starts to sprout. That means you could be innocently
almond buttering infected toast without realizing it.
Bread can also be stored in a breadbox. It's no freezer, but a good breadbox will
create an environment that balances humidity (which you want for a soft interior)
and the air circulation (which you need to maintain a crusty crust). A large box is
better because it will allow for maximum air circulation. Some recommend
ceramic, but there are also bamboo and enamelware varieties to try. The more
bread you put in the bread box, the higher the humidity level, so don't overfill the
box. And avoid storing the bread in a paper bag in the bread box—this will trap
moisture and just destroy the crust.
FINDINGS
Bread, a baked food product made of flour or meal that is moistened, kneaded, and
sometimes fermented. A major food since prehistoric times, it has been made in
various forms using a variety of ingredients and methods throughout the world.
The first bread was made in Neolithic times, nearly 12,000 years ago, probably of
coarsely crushed grain mixed with water, with the resulting doughprobably laid on
heated stones and baked by covering with hot ashes. The Egyptians apparently
discovered that allowing wheat doughs to ferment, thus forming gases, produced a
light, expanded loaf, and they also developed baking ovens.
INTRODUCTION
This project is based on bread.
The process of bread making
The proper storage of bread
TABLE OF CONTENT
What is bread? .............................................................................. 1
Types of bread............................................................................... 2
The process of bread making.......................................................... 3-5
Proper storage of bread.................................................................... 6
Findings …....................................................................................... 7
THE PROCESS
AND
PROPER
STORAGE
OF BREAD
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