Flour: The Backbone - The Power of Gluten

Water: The Hydrator - Activating Gluten and Yeast

Yeast: The Riser - Fermentation and Flavor

Salt: The Flavour Enhancer - Beyond Taste

Sugar: The Browning Agent - Flavor and Crust Color Enhancement

Fats: The Secret to Softness - Texture and Preservation

Eggs: The Structure and Richness - Adding Colour and Texture

Milk: The Tenderiser - Softness and Flavour

Shortening:

BREAD MAKING METHODS

 Straight dough method

STRAIGHT DOUGH METHOD:

In this method all the ingredients are mixed together, and the dough is fermented for a
predetermined time. The fermentation time of a straight dough depends on the strength of flour. It is
necessary to control the temperature of a straight dough by:

 Using shorter fermentation periods

Flour which requires 2 to 3 hours for maturing should be used for making bread by straight method.
When it is desired to ferment a straight dough for a longer period, it should be remembered that
gluten will soften up to a greater extent and is likely to become sticky. Therefore the dough should be
made tighter. Salt content is increased as it provides stability to the dough and keeps the
fermentation speed under control which is necessary during long fermentation period.

SALT DELAYED METHOD:

In this method, all the ingredients are mixed except salt and fat. So that the yeast can speed the
fermentation process. The salt is added at the knock back stage or it may be creamed with fat and
mixed. Only three fourth mixing should be given initially and 1/4th mixing at the time of adding salt.
This method is specially suitable if strong flours are to be used for bread making by straight method.
Due to absence of salt, the fermentation speed is enhanced and gluten is matured in a reasonably
shorter time.

NO DOUGH TIME METHOD:

In this method, dough is not fermented in the usual manner. It is just allowed a brief period (about
30 m) for it to recover from the strains of mixing. Since dough is not fermented the twin functions of
fermentation (i.e. production of gas and conditioning of gluten) are achieved to some extent by
increasing the quality of yeast (2-3 times of original quantity) and by making the dough little slacker
and warmer. By using this method, the product has poor keeping quality and lacks in aroma. The
bread has strong yeast flavor.

SPONGE AND DOUGH METHOD:

This method is suitable for strong flour because it takes too long for conditioning and should not be
used for making bread by straight dough method. The fermentation time is divided in two separate
segments. For the sake of convenience and proper identification, a sponge dough is indicated as
60/40 sponge dough, or 70/30 sponge dough, where the first number i.e. 60-70 is indicating the
percentage of flour used in sponge and the second numbers i.e. 40-30 indicate the percentage of
flour mixed at the time of dough making.

Firstly, the sponge dough id prepared by mixing flour, water, sugar and yeast. Longer fermenting
sponges may contain some amount of salt also. The sponge is fermented for predetermined time.
Sponge fermentation time depends on the amount of flour in the sponge and flour quality. How to
check the sponge dough: (sponge test):

Take a small piece of sponge and try to break it with both hands. If the piece breaks with a clean
fracture the sponge is ready for mixing.

Tear the sponge apart from the center with both hands and examine the well structure, if it is very
fine, the sponge is ready.

It feels dry to touch without any stickiness.

Secondly, when the sponge is ready, it should be broken down properly with formula water. So that
its even mixing in the dough is assured. Broken down sponge is mixed with the remaining flour, sugar,
salt, fat etc. after the dough is mixed, it is rested for 30 to 45 m. then the rest process is carried out
to make bread.

FERMENT AND DOUGH PROCESS:

In this method, milk, eggs, substantial quantity of fat and sugar is used for making sweet bread,
Danish pastry and other sweet fermented products. When a ferment is ready, it is mixed into dough,
along with the remaining ingredients and allowed to ferment for the second stage of fermentation
before the dough is taken up for makeup. The speed is very necessary tof this method.
BREAD MAKING FLOW CHART/PROCESS

1. Selection of raw material

2. Weighing of raw material

3. Preparation of raw material

4. Mixing

5. Fermentation

6. Knock back

7. Floor time

8. Dividing and rounding

9. Intermediate proofing

10. Moulding and panning

11. Proofing

12. Baking
13. Cooling

14. Slicing and wrapping

 After the raw material for bread making is correctly selected, the formula should be
correctly balanced:- strength of flour, type of product to be made, fermentation time to be
given etc, are some of the basic factors to be taken into consideration while balancing the
formula. After balancing the formula.

 The ingredients are measured by weighing scale according to balancing formula.

 Lukewarm water is taken into two bowls separately to make sugar, yeast and water solution
in one bowl, salt and water solution in another bowl.

 The flour is sieved twice or thrice times. The sugar and yeast solution (once ready) is added
into flour to make dough and salt solution after that.

 The refined oil or fat is incorporated in the dough during kneading process; the dough is
stretched tightly to make smooth dough.

 Once the dough is ready, the fat or oil is applied to the bowl and the dough is kept, covered
with the wet cloth to avoid dryness.

 The dough is then kept in the proofing chamber at 37 degree C, so that the yeast can
multiply and it helps to raise the volume of dough (fermentation process) for 30 minutes.

 When the dough is fermented for 2/3rd of its estimated fermentation time, the knock back is
done with the help of punching fingers in the dough to release gas so that the yeast cells can
multiply efficiently.

 The dough is kept for rest that is known as floor time. Where the dough again fermented for
the remaining 1/3rd period during which the dough is filled with gas.

 The dough is further dividing into desired weights and makes them in round shape. The
round balls are again kept for fermentation (intermediate proofing) for 10-15 minutes.

 The balls are folded tightly and they are arranged in pans. The bread dough is proofed at 95-
98 degree F to allow it to rise again and acquire volume.

 The bread is baked in oven at 400-480 degree F. (the oven must be preheated) for 30 -35
minutes.

 Once the bread is baked, it is taken out from oven and cooled on rack, then sliced and
wrapped.