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492:"For straight dough—which is the more simple way of making bread—the yeast is dissolved in part of the water, the salt in another, then all the water lifted in a trough or machine and the flour added. The dough should be worked for at least ten minutes before the lard is added, and as soon as the lard is added and the dough worked smooth with the same, then allow to rest for proof. It is a wrong theory to add the lard at the first stages of doughing, as it will not give the best results and the flour will not absorb the same quantities of water as if the lard is added after the dough is partly mixed smooth." A more modern sequential technique adds dry salt last. Salt retards oxidation when it is added earlier, preserving flavor, but some dough oxidation is desirable, it increases gluten strength. Salt has a retarding effect on yeast growth and fermentation.
224:: After mixing, the dough is allowed to rest in a bowl or container of large enough size to accommodate dough expansion, usually in a warm location of about 75–80 °F (24–27 °C). The container is often covered so the dough remains in a humid environment, ideal is 74–77% relative humidity. Without some humidity the dough surface will tend to dry and develop a skin. As the dough rests, it will expand in volume due to the carbon dioxide created as it ferments. The dough will expand to a certain point, then volume growth will stall, and eventually the peak of the dough will begin to fall. When it reaches this point, it is at about 66–70% of its total fermentation time.
191:: The ingredients are all placed in a mixing bowl at once and combined. A variation of this technique is to add ingredients sequentially. This mixing process may be done by hand kneading or by machine. Once fermentation has commenced, it will continue until the heat of the oven kills the yeast during baking. For fast fermentations, long, intense mixing techniques are recommended for dough development, whereas for long-fermented doughs, short-mixing techniques on slow speeds or hand kneading may be used with sufficient later folding.
29:
357:: The final fermentation rest before baking. Like bulk fermentation, proofing is ideally done in a humidity- and temperature-controlled environment. It may be performed at bulk-fermentation temperatures, or temperatures up to about 95–100 °F (35–38 °C), and with 83–88% relative humidity. Yeast thrives within the temperature range of 70–95 °F (21–35 °C), and within that range, warmer temperatures result in faster
234:: When the dough reaches a specified size or scheduled time it is removed from the bowl and stretched and folded on a flour-dusted surface for the purposes of degassing the bubbles that have formed as well as stretching and aligning the gluten, then it is returned to the bowl for continued bulk fermentation. Prior to folding, the dough surfaces that are folded together should be brushed to remove excess dry flour. This is also called
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242:, and may occur in an oiled bowl followed by a few folds, then flipped over so the seam side is down. This stretching and folding develops the gluten and equalizes the dough temperature. Long bulk fermentations may have as many as 4 to 5 folding sessions. Some schedules begin degassing at half the total fermentation time, while others degas once just before the peak begins to fall. A
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is described as the time the dough takes from leaving the mixer to just before the peak begins to fall — when degassing occurs — relative to the remaining bulk fermentation time afterwards. Folding or knock back may also be omitted: after sufficient bulk fermentation time, the dough may go straight
432:
leavened with cereal press yeast, an early form of baker's yeast. After 1920, when mixing machines became popular among bakers, rural bakers began to make more sponge doughs and city bakers more straight doughs, both replacing sourdough. By the 1930s, straight dough had mostly replaced sponge
196:
It is known that mixing adds heat to dough, and more intense mixing adds heat more quickly. Doughs mixed at warmer temperatures of 79 °F (26 °C) are known to have more oxidation than doughs mixed at lower temperatures of 73 °F (23 °C). Oxidation results in loss of color and
171:: The first step is to look at the formula ("recipe"), familiarize yourself with the ingredients and process, get ready to perform the task at hand. Assess the availability of tools, consider the batch size and time schedule, and gather what is needed.
260:
197:
flavor. Bakers sometimes substitute a weight of crushed ice for some of the dough's water to compensate for the expected temperature rise, while other bakers use "water-jacketed or refrigerated mixer bowls" to keep the dough cooler during mixing.
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A yeast flavor in the baked bread is generally not noticeable when the bakers' percent of added fresh yeast is less than 2.5%. Conversion factors exist for dry yeasts, they will be of lower percentage values due to their lower water content.
61:. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation rest of about 1 hour or longer occurs before division. It is also called the
433:
dough, and the terms "French" and "Vienna" breads were used less often. Bakers who continued using older methods were generally unable in
America to compete on a cost basis, and so with "rare exceptions," were limited to local niche markets.
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begins at 105 °F (41 °C), the yeast dies at 140 °F (60 °C), and the baking is finished when the product reaches an internal temperature of 208–210 °F (98–99 °C).
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The straight dough method became popular after the discovery and later mass production of baker's yeast, as well as the mass production of mixing machines. Straight dough was simpler than
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Generally speaking, sponge is best used for fancy breads and straight dough for the average bread, for in this manner the advantages of both systems can be best appropriated.
416:, took less time and effort, and was considered superior for commercial purposes. Baking expert Julius Emil Wihlfahrt of The Fleischmann Company wrote in 1915:
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381:: The proofed dough is loaded into a hot oven for baking. During the first few minutes, the remaining rise will occur in the dough and is known as
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395:: Once the bread is fully baked, it is removed to racks to cool. Bread is sliced once it has cooled to 95–105 °F (35–41 °C).
322:: Each piece of dough is manipulated into its desired final shape, and either placed on proofing trays or panned. It is also called,
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298:: The dough pieces are made into oval, cylinder, or round shapes, depending upon the shape's appropriateness to the final product.
286:. The bulk dough is divided to smaller, final weights. This step is used when making more than one loaf of bread, or many rolls.
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or razor to slash the top of the dough to direct oven-spring expansion. It is also used for its decorative effect.
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fermentation times. The proofing dough rests and ferments until it reaches about 85% of its final volume.
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1186:. Washington D.C.: Navy Department, Bureau of Supplies and Accounts. NAVSANDA publication 342.
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310:: A rest period of 8 to 30 minutes follows which allows the dough to relax, easing shaping.
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should not be confused with judging or ranking the quality of an already-baked product.
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181:. If more yeast is chosen for the initial mixing and it is viable, faster
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Baking texts sub-divide this section somewhat differently from each other.
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occurs. If too much yeast is used the result is a noticeable yeast flavor.
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Baking
Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home
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In general, the process steps for making straight dough are as follows:
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A dictionary of chemistry and the allied branches of other sciences
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Prior to 1920, there were two basic kinds of breads,
1225:. Vol. 1. London: Longmans, Green, and Company.
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1264:. Berlin: Springer Science & Business Media.
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536:, p. Baking Glossary | Weekend Bakery.
1121:Bread: a baker's book of techniques and recipes
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369:: If desired, proofed dough is scored with a
73:A straight dough formula might look like this:
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205:Dough, resting and rising in bulk fermentation
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1193:Food processing: principles and applications
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1195:. Cambridge, Massachusetts: Blackwell Pub.
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1256:Young, Linda; Cauvain, Stanley P. (2007).
1165:. New York, New York: Marcel Dekker, Inc.
18:
1162:Handbook of Cereal Science and Technology
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1258:"2.3. Major Breadmaking Process Groups"
1232:"Baking Glossary | Weekend Bakery"
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1104:(6th ed.). New York: John Wiley.
1062:. Gaithersburg, Md: Aspen Publishers.
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1191:Ramaswamy, H; Marcotte, M (2004).
57:is a single-mix process of making
33:Dough being mixed in a commercial
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1245:Wihlfahrt, Julius Emil (1915) .
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1080:Bread making: improving quality
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308:Bench or intermediate proofing
232:Stretch and folds or degassing
1:
1077:Cauvain, Stanley P. (2003).
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1230:Weekendbakery.com (2010).
1119:Hamelman, Jeffery (2004).
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1584:Chorleywood bread process
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1262:Technology of Breadmaking
1159:Kulp, Karel, ed. (2000).
1083:. Boca Raton: CRC Press.
403:Digital stick thermometer
213:Some amount of time later
26:
1123:. New York: John Wiley.
1056:Calvel, Raymond (2001).
534:Weekendbakery.com (2010)
1210:Theartisan.net (1999).
1098:Gisslen, Wayne (2012).
296:Pre-shaping or rounding
278:: This is also called
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347:Ready to bake or score
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177:: This is also called
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1251:. The Fleischmann Co.
1219:Watts, Henry (1868).
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898:, p. 3-3 to 3-4.
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576:Theartisan.net (1999)
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387:Starch gelatinization
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328:moulding and panning.
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1248:A Treatise on Baking
1138:Hitz, Ciril (2009).
16:Bread making process
1101:Professional baking
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1869:Cooking techniques
1440:Calcium propanoate
1059:The taste of bread
931:, p. 115-116.
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426:naturally leavened
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244:fermentation ratio
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1762:Brand name breads
1599:Maillard reaction
1445:Dough conditioner
1271:978-0-387-38565-5
1111:978-1-118-08374-1
510:In this context,
175:Weigh ingredients
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1797:Pakistani breads
1741:History of bread
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1430:Baker's yeast
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1202:0-8138-1942-3
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1180:Navy (1961).
1178:
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1040:Calvel (2001)
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1018:, p. 44.
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978:
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772:
771:Calvel (2001)
767:
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760:
759:Calvel (2001)
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360:baker's yeast
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161:Digital scale
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1822:Toast dishes
1817:Swiss breads
1812:Sweet breads
1802:Quick breads
1767:Bread dishes
1680:French toast
1665:Bread pakora
1655:Bread crumbs
1633:
1261:
1247:
1235:. Retrieved
1221:
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1028:Watts (1868)
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183:fermentation
178:
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72:
63:direct dough
62:
54:
53:
1772:Bread rolls
1721:Breadmaking
1619:Pre-slicing
1614:Pre-ferment
1536:Stand mixer
1521:Farinograph
1423:Ingredients
1405:Whole wheat
1400:White bread
1370:Salt-rising
1340:Brown bread
965:Navy (1961)
953:Navy (1961)
941:Navy (1961)
917:Hitz (2009)
896:Navy (1961)
884:Kulp (2000)
872:Navy (1961)
824:Navy (1961)
809:Navy (1961)
788:Hitz (2009)
720:Navy (1961)
666:Hitz (2009)
642:Navy (1961)
630:Hitz (2009)
618:Navy (1961)
459:Pre-ferment
451:Food portal
383:oven spring
247:to make-up.
46:Wheat flour
1853:Categories
1695:Sandwiches
1660:Bread bowl
1562:techniques
1395:Unleavened
1380:Soda bread
1355:Multigrain
1237:2015-05-03
1050:References
284:portioning
240:punch down
236:knock back
84:percentage
1594:Leavening
1569:Autolysis
1511:Bread pan
1494:Equipment
1385:Sourdough
1365:Rye bread
1350:Flatbread
522:Footnotes
1839:Category
1690:Stuffing
1675:Croutons
1629:Steaming
1609:Proofing
1589:Kneading
1390:Sprouted
464:Proofing
437:See also
354:Proofing
339:Proofing
276:Dividing
65:method.
48:, water.
1546:Toaster
512:scoring
408:History
393:Cooling
367:Scoring
320:Shaping
280:scaling
268:process
266:make up
255:Make-up
179:scaling
150:Process
82:Baker's
69:Formula
1864:Breads
1859:Baking
1716:Bakery
1574:Baking
1541:Warmer
1268:
1199:
1169:
1148:
1127:
1108:
1087:
1066:
378:Baking
189:Mixing
1709:Other
1700:Toast
1685:Rusks
1485:Water
1480:Sugar
1460:Flour
1360:Quick
1332:Types
1324:Bread
470:Notes
133:1–5%
130:yeast
114:sugar
106:water
101:100%
98:flour
59:bread
21:Dough
1782:Buns
1648:Uses
1579:Biga
1531:Peel
1526:Lame
1501:Oven
1475:Salt
1470:Milk
1450:Eggs
1435:Barm
1266:ISBN
1197:ISBN
1167:ISBN
1146:ISBN
1125:ISBN
1106:ISBN
1085:ISBN
1064:ISBN
371:lame
220:Bulk
138:salt
109:60%
1455:Fat
1345:Bun
326:or
282:or
238:or
141:2%
125:4%
122:fat
117:4%
1855::
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1072:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
