SCIENCE OF BREAD
BAKING
What is BREAD? When a mixture of Flour, water and salt is baked, it gives you
bread. As simple as that.
There can be two categories of bread –
1. LEAVENED BREAD: This mostly includes all the breads that are made to
rise with the help of carbon dioxide.
2. UNLEAVENED BREAD: This is the bread which is not made to ferment or
rise. This category includes all of you Flat Breads like Roti, Pita, Lavash,
Naan etc.
Leavened Bread is what we are going to talk about. It can be divided into two
categories –
1. YEAST BREAD: This includes all breads made with carbon dioxide due to
fermentation of Yeast.
2. SODA BREAD: This includes all breads made with carbon dioxide due to
reaction between baking soda and some acid like lactic acid (buttermilk) or
citric acid (lemon), acetic acid (vinegar).
Yeast Bread can further be divided into two categories –
1. SOURDOUGH BREAD: These are made with naturally available wild yeast
captured from the environment.
2. COMMERCIALLY YEASTED BREADS: These are made with readily
available commercial yeasts.
YEAST & BREAD
THEORY
What is YEAST? Let’s go back to our middle school days when we learned about
single cell organisms. Remember? Yeast is microscopic single celled fungus (so it’s
a plant!) that reproduce by fission (Multiplying on it’s own). It grows with the help of
sugar by converting it into alcohol and carbon dioxide.
This reaction of yeast, is what we bread bakers use to make bread. The carbon
dioxide is trapped in the bread which gives a light texture and the alcohol adds
flavour.
These are the various varieties of Commercial Yeast –
1. FRESH: This is yeast in the liquid form. This needs to be stored in the
refrigerator or freezer. This needs to be dissolved in water and activated
before use.
2. ACTIVE DRY / DRY: This is the dehydrated version of fresh yeast. This also
needs to be dissolved in water before using.
3. INSTANT: This is also a dehydrated fresh yeast which has some added
yeast enhancers to make the yeast grow faster. This does not need to be
dissolved in water.
4. RAPID RISE: This is an instant yeast which is loaded even more with yeast
enhancers which makes it grow ‘rapidly’. This does not need to be dissolved
in water.
After forming dough with yeast, what is the importance of first proofing / first rise?
First proofing is to develop the flavour of the dough. Slow and steady rise of yeast
will give maximum flavour to the bread. Being in a hot country it is best to slow rise
the dough a cold temperature (for us - fridge). This is called cold fermentation.
The slow rise also allows the yeast to have ample time to break down the complex
carbohydrates in the wheat which makes it easier for our body to digest it. When the
dough rises too fast, there is not enough time for the yeast to break down the carbs
of wheat.
Although you will get a nice looking bread, but you will not get much nutrients from it.
LONG FERMENTED
BREAD
Ingredients:
APF = 420gms {Organic unbleached APF}
Active Dry Yeast = 6gm
Sugar = 1 tbsp
Salt = 1 tsp
Water = 350ml
METHOD:
1. Warm water to 45ºC - 47ºC. Add Sugar & Yeast. Mix well with spatula. {can
add honey instead of sugar also}
2. Let it sit in a warm place to foam up. (approx. 10-15minutes) {in oven or
microwave}
3. Add Salt to APF and mix well. {Yeast should not come in direct contact with
salt, so mix it properly in APF}
4. Add activated yeast water to flour and mix till it comes together as a ball of
dough. {no need of knead}
5. Apply oil in a bowl and keep dough to proof with a cling film on top. Put a tea
towel on top and let it rest in the fridge for 18-20 hours.
6. Spread flour on shelf and take it out gently without knocking the air out.
7. Form the shape (with the help of scrapper) and pinch the bottom. {You can
make log shape also, if you want to}
8. Take parchment paper and place dough on it.
9. Score the dough from top so that trapped air can release. {Scoring is making
cut on top of dough}
10. Keep the dough (with [parchment paper) in a cast iron pot covered with lid. {if
you don’t have cast iron pot, you can use karayi with lid}
11. Bake at 250ºC in a pre-heated oven for 40 minutes. Then uncover and let it
cool down on wire rack for 20 minutes.
12. Insert a thermometer inside the bread. If the temperature shows 95ºC -98ºC, it
is baked through.
Cut this bread into slices. Eat this bread with pasta or soup. Apply butter on it and
have it with tea or coffee.
WHOLE WHEAT BREAD
Ingredients:
Whole Grain Milled Flour - 290g {milled with kitchen aid tool}
Low Fiber Whole Wheat Flour - 290g {WWF we get in the market}
Milk Powder - 45g
Salt - 2 tsp
Active Dry Yeast - 7g
Sugar - 1 tsp
Honey - 60 ml
Water - 350 ml
Oil - 60g
METHOD:
1. Warm water to 45ºC - 47ºC. Add Sugar, Honey & Yeast and let it sit in a warm
place to foam up.
2. Mix together both flours, Milk powder and salt. {Yeast should not come in
direct contact with salt, so mix it properly in WWF}. Make well in centre.
3. Add activated yeast water to flour and mix well. Get dough together.
4. Get it on the shelf. Start kneading the dough.
5. Add Oil to the dough and knead until smooth. {We add oil after binding dough
because water and oil repulse each other}.
Flatten your dough and add some oil. Knead properly. Again flatten your dough, add
oil and so on.
6. Knead the dough to develop gluten. Knead for 10-15minutes. You can add
water in between (around 2tbsp).
Dough will look like this.
7. Apply oil to a bowl and keep dough (apply oil on dough as well) to proof with a
cling film on top. Put a tea towel on top and let it rest in the fridge for 7-8
hours.
8. Take out dough and let it come to room temperature. Flatten the dough.
9. Weigh the dough and divide it into two parts.
10. Cling wrap one dough to keep it moist and work with the other dough.
11. Apply oil on mould. Dust it with flour. Tap it to remove excess.
12. Flatten the dough. Roll it , pinch it through and so on.
13. Take bottom side, pinch it all. {keep in mind, the size of dough should be less
than mould}
14. Keep dough in mould and gently press it. Let it proof for an hour or two.
15. Brush milk on top, bake in a pre-heated oven at 180ºC for 40-45 minutes.
16. Cool the bread on wire rack for 30-40minutes.
WHITE SANDWICH BREAD
Ingredients:
All Purpose Flour - 520g
(Add 320 WWF + 200Semolina) {for best whole wheat bread ever}
Salt - 2 tsp
Active Dry Yeast - 7g
Sugar - 3 tsp
Milk - 250 ml
Water - 350 ml
Oil - 60g
METHOD:
1. Warm water to 45ºC - 47ºC. Add Sugar & Yeast and mix well with spatula. Let
it sit in a warm place (microwave) to foam up.
2. Mix together APF and Salt. {Yeast should not come in direct contact with salt,
so mix it properly in APF}. Make well in centre.
3. Add activated yeast water to flour and mix well.
4. Add milk to dough mixture. Knead well.
5. Once water and milk are incorporated well, time to add oil.
6. Flatten your dough, add oil to the dough and knead until smooth. {stretch and
pull back} {Add oil in 3 to 4 shifts}
7. Keep kneading for 5 to 7 minutes. {You’ll get sticky and stretchy dough}
8. With the help of scrapper and spread APF on shelf, make smooth dough.
9. Apply oil to a bowl and keep dough to proof with a cling film on top. Put a tea
towel on top and let it rest in the fridge for 7-8 hours.
10. Take out dough and let it come to room temperature.
11. You can make 2 or 3 logs.
12. Weight the dough and divide into 4 parts. Keep one aside and other doughs in
cling wrap.
13. Flatten the dough and start rolling, tuck it in (pinch)..roll..tuck..roll..tuck for
tight bun.
14. Pinch the bottom.
15. Do the same with all other doughs.
16. Score the bread and milk wash it.
17. Proof again till puffy.
18. Score the bread and milk wash it.
19. Bake in a pre-heated oven at 180ºC for 22-25 minutes.
MULTIGRAIN BREAD
Ingredients:
Whole Grain Milled Flour - 250g
All Purpose Flour - 150g
Oats - 120 g
Salt - 1.5 tsp
Active Dry Yeast - 6g
Sugar - 1 tsp
Milk - 150 ml
Water - 200ml
Honey - 45g {Always add honey to WWF for aroma}
Oil - 40g
Mixed Seeds - 100g
METHOD:
1. Warm water to 45ºC - 47ºC. Add Sugar & Yeast. Mix well and let it sit in a
warm place (microwave) to foam up.
2. Cook Oats in milk until soft. (different amount of milk required for different oats)
3. Add extra water if required. (like we cook daliya until done) {Oats will dissolve
much better when softened with liquid}
4. Mix together APF, WWF, salt. Mix well.
5. Add activated yeast water & oats milk mixture to flour and mix well. Add honey.
6. Take out the whole mixture on shelf and start kneading. Mixture will be sticky.
{Better to have sticky dough rather than dry dough}
7. Add Oil to the dough and knead until smooth.
8. Knead for 10-12minutes. Still dough will be super sticky.
9. With the help of scrapper and flour on shelf, make clean dough.
10. Add oil to a bowl and keep dough to proof with a cling film on top. Put a tea
towel on top and let it rest in the fridge for 8-10 hours.
11. Take out dough and let it come to room temperature.
12. Apply oil to mould (tin) and dust with flour. Tap to remove excess.
13. Take the dough out on shelf dusted with flour.
14. Flatten the dough and measure according to size of tin.
15. Add seeds of your choice. (flex seeds, sunflower seeds, chia seeds)
16. Press down on seeds. Flip the dough upside down.
17. Again load the dough with seeds mixture and press down.
18. Roll the dough and pinch it. Roll..pinch..roll..pinch..pinch the bottom and press
sides.
19. Put some seeds on table and roll dough over it.
20. Proof again till puffy covered with cling wrap. Brush milk on top.
21. Bake in a pre- heated oven at 180ºC for 35-45 minutes.
PILLOW SOFT BUNS
Ingredients:
All Purpose Flour - 300g
Milk Powder - 20g
Salt - 1/4 tsp
Active Dry Yeast - 4g
Sugar - 2 tsp
Milk - 140 ml
Cream - 75g
Melted Butter - 30g
METHOD:
1. Warm Milk to 45ºC - 47ºC. Add Sugar & Yeast. Mix well and let it sit in a warm
(microwave) place to foam up.
2. Mix together APF, Milk Powder & Salt. {Yeast should not come in direct
contact with salt, so mix it properly in APF}. Make well in centre.
3. Add activated yeast milk to flour and mix well.
4. This dough needs loads of kneading.
5. When the mixture combines together, you have two options:
Spread flour on shelf and knead by hand.
Use kitchen aid, dough hook and knead for 8-10 minutes on slow
speed.
6. Add Salted Butter and cream to the dough and knead using dough hook until
your dough clears the window pane test. {15-20 minutes}
Knead on slow speed first and then can go upto 4 maximum.
Window pane test: stretch the dough gently and see how far it can
elastic.
7. Spread flour on shelf and make dough.
8. Apply oil to a bowl and top of dough. Keep dough to proof with a cling film on
top. Put a tea towel on top and let it rest in the fridge for 7-8 hours.
9. Take out dough and let it come to room temperature.
10. Weigh the dough & divide into 9 balls.
11. Apply oil to rectangular mould and dust flour. Tap to remove excess.
12. Roll out one ball like roti and roll and pinch. Pinch the bottom side. Roll again
left to right. Roll in your hand. Then roll on shelf like ball.
13. Place them in mould with little space between them with cling wrap.
14. Proof again till puffy. Brush milk on top without poking.s
15. Bake in a pre- heated oven at 180ºC for 22-25 minutes.
16. Cool them down on wire rack. Apply butter on top.
BLUE BURGER BUNS
Ingredients:
All Purpose Flour - 330g
Salt - 1 tsp
Active Dry Yeast - 4g
Water - 120 ml
Sugar - 1.5 tsp
Dry Bue Pea Flower - 40g {Optional}
Milk - 170 ml
Oil - 50 ml {or use half oil + half butter}
METHOD:
1. Warm Water to 45ºC - 47ºC. Add Sugar & Yeast. Mix well and let it sit in a
warm place (microwave) to foam up.
2. Boil Milk with Blue Pea Flowers till it boils vigorously. Cool & blend.
3. Mix together APF & Salt. {Yeast should not come in direct contact with salt, so
mix it properly in APF}. Make well in centre.
4. Add activated yeast water and blue pea paste to flour and mix well.
5. When the mixture combines together, you have two options:
Spread flour on shelf and knead by hand.
Use kitchen aid, dough hook and knead for 8-10 minutes on slow
speed.
6. Add Salted Butter to the dough and knead using dough hook until smooth.
7. Spread flour on shelf and form dough. (It’ll be sticky dough)
8. Apply oil to a bowl and top of dough. Keep dough to proof with a cling film on
top. Put a tea towel on top and let it rest in the fridge for 7-8 hours.
9. Take out dough and let it come to room temperature.
10. Spread flour on shelf and get fermented dough out of bowl.
11. Weigh the dough & divide into 6 balls.
12. Roll out one ball like roti and roll and pinch. Pinch the bottom side. Roll again
left to right. Roll in your hand. Then roll on shelf like ball.
13. Place them on parchment paper on tray.
14. Proof again till puffy. Brush milk on top, sprinkle sesame and bake in a pre-
heated oven at 180ºC for 22-25 minutes.
15. Cool them down on wire rack. Apply butter on top.
GARLIC BREAD
Ingredients:
All Purpose Flour - 500g
Salt - 1 tsp
Active Dry Yeast - 5g
Water - 375 ml
Sugar - 1 tbsp
Oil - 45 ml
Melted Salted Butter - 45 g
Mixed Herbs - 2-3 tbsp {Oregano, basil, thyme}
Garlic - 15-20 pods {garlic powder n onion powder}
METHOD:
1. Warm Water to 45ºC - 47ºC. Add Sugar & Yeast. Mix well and let it sit in a
warm place (microwave) to foam up.
2. Mix together APF, Herbs & Salt. {Yeast should not come in direct contact with
salt, so mix it properly in APF}. Make well in centre.
3. Add activated yeast water to flour and mix well.
4. When the mixture combines together, you have two options:
Spread flour on shelf and knead by hand.
Use kitchen aid, dough hook and knead for 5-7 minutes on slow speed.
5. Add Oil and Salted Butter to the dough and knead using dough hook until
smooth.
6. Spread flour on shelf and form dough. (It’ll be sticky dough)
7. Apply oil to a bowl and top of dough. Keep dough to proof with a cling film on
top. Put a tea towel on top and let it rest in the fridge for 5-6 hours.
8. Take out dough and let it come to room temperature.
9. Apply oil to mould (cylinder shape) and dust them. Tap to remove excess.
10. Spread flour on shelf and get fermented dough out of bowl.
11. Weigh the dough & divide if required.
12. Always use parchment paper for weighing the dough.
13. Add chopped Garlic to the flattened dough and shape it(roll and pinch). Proof
again till raised.
14. Bake in a pre-heated oven at 180ºC for 35-40 minutes.
FOCACCIA
Ingredients:
All Purpose Flour - 400g
Salt - 1.5 tsp
Active Dry Yeast - 4g
Water - 210 ml
Sugar - 1 tsp
Olive Oil - 40 ml
Toppings of your choice
METHOD:
1. Warm Water to 45ºC - 47ºC. Add Sugar & Yeast. Mix well and let it sit in a
warm place (microwave) to foam up.
2. Mix together APF & Salt. {Yeast should not come in direct contact with salt, so
mix it properly in APF}. Make well in centre.
3. Add activated yeast water and mix well. Little at a time so that it’s easy to mix.
4. When the mixture combines together, you have two options:
Spread flour on shelf and knead by hand.
Use kitchen aid, dough hook and knead until dough comes together.
Do not add water to it.
Add oil to the dough and knead using dough hook until smooth. {it’ll be
super soft smooth dough}
5. Spread flour on shelf and form dough.
6. Apply oil to a bowl and top of dough. Keep dough to proof with a cling film on
top. Put a tea towel on top and let it rest in the fridge for 4-5 hours or
overnight (preferably).
7. Flatten the dough on an oiled square tin.
8. Spread corns on top, pepper, onion, mushroom etc. Add cheese. Do not
overload it.
9. Sprinkle some oregano, little bit of dried rose mary, black pepper, garlic, salt.
10. Add some oil on top.
11. Cover with cling wrap. Let it proof for 20-30 minutes.
12. Make dimples on the dough with fingers.
13. Bake in a pre-heated oven at 200ºC for 20-25 mins.
14. Cool it down on wire rack.
15. Cut square pieces.
We can use stand mixer dough hook for kneading for any dough
kneading except long fermentation.
We can use half of whole wheat and half of sooji.
Bake with lower rod on and then bake with both rods ON for last 5
minutes.
Always cover on top while baking. {Initially let the bread bloom. Once it
achieves the final shape, cover it with foil}
