Bread Baking Course Chapter 1

Bread Baking Course
Chapter 1   (of 4 Chapters to follow daily)

Introduction

Baking with yeast is one of the great culinary joys to be experienced in your own kitchen. For the new as well as the old-time baker, yeast baking has proven to be creative and rewarding.

The taste and texture of home-baked breads fall into quite a different category from commercially baked products. For many, the aroma of bread being baked in the home oven has become only a memory from the past.

Quick-acting chemical rising agents and long shelf-life flours with preservatives that can never surpass that of a home-baked product, have replaced the art of baking breads to perfection with natural yeasts and flours.

Today, we can rediscover just how effortless yeast baking can be.

Know your ingredients

Yeast

Yeast cells are living organisms, which multiply under favorable conditions and produce carbon dioxide, which leavens the dough, as well as alcohol, which is responsible for the unmistakable aroma of yeast dough while baking. To multiply, yeast cells require moisture, food (sugar or carbohydrates) and the correct temperature. The optimum temperature for yeast activity is just above body temperature (approximately 39º C to 42º C), while temperatures even slightly warmer will harm or destroy the yeast cells.

When freezing yeast or raw prepared dough, the yeast cells are not destroyed but go into a rest phase and will become active again if the right temperature is reached. The speed at which yeast cells multiply is in accordance with the temperature and the latter influences the time needed for rising.

If you are in a hurry and you increase the yeast to rise fairly quickly at warmer temperatures (42º C to 45º C), make sure that your products are either eaten within a day after baking, or frozen. A yeasty or sour taste might develop, especially in brown breads, if this is not heeded.

Using fresh compressed yeast

Yeast should have a creamy-beige color and firm consistency with a yeasty but fresh smell. Fresh yeast crumbles easily, creams quickly, and, well-wrapped, can keep in the refrigerator for up to 10 days and frozen for 1 month in the freezer. Frozen yeast may be dissolved in lukewarm liquid and used immediately.

Substituting dried yeast granules for fresh yeast

Dried yeast granules in any recipe may replace fresh yeast. They should be kept refrigerated in well-sealed airtight containers to preserve activity. Substitute 5 ml granules for 25 g active compressed yeast. To activate, combine the following ingredients in a glass or plastic jug, stir to mix and leave until frothy. (The vinegar is added to neutralize the slightly stronger yeast flavor imparted by the dry granules.)

• 5 ml sugar
• 5 ml flour
• 125 ml lukewarm water
• 5 ml dried granules
• 2.5 ml vinegar (optional)

In cold weather stand the jug in a bowl of hot water for approximately 10 to 20 minutes until a thick froth forms on top of the liquid. If the mixture fails to produce a froth the yeast is inactive and should be discarded. It will not make the dough rise. If activated yeast is added to any recipe, the water may be subtracted from the liquid given in the recipe, or simpler still; the flour may be increased slightly while mixing the dough.

Incorporating the yeast into the dough

To become active as the rising agent, the yeast has to become part of the dough. This can be done in several ways:

1. Dissolve method:

The yeast, whether fresh or granular, is dissolved in a small quantity of lukewarm liquid, with sugar and/or flour added to activate the yeast. The yeast liquid is then combined with the rest of the liquid ingredients, and flour added gradually.

2. Cream method:

This method can only be used for fresh yeast. The yeast is creamed with the salt and sugar in a bowl with a large spoon. It becomes syrupy and very active, and should be used without delay otherwise the yeast cells will start breaking down rapidly. This method is extremely suitable to use for cold doughs, such as Danish pastry and croissant dough. It also ensures that the yeast is immediately distributed evenly in the dough. If dry yeast is substituted, activate as described above, add the salt and sugar, and use as if creamed.

3. Sponge or batter method:

The fresh yeast or reconstituted granules are combined with an amount of liquid and flour, beaten to a batter (which need not be absolutely smooth), covered and allowed to stand in a warm place until spongy. This method imparts a characteristic texture and taste to the dough.

4. Direct method:

This method is only used for fresh yeast. Fresh yeast is crumbled into the liquid without activating it first, and the dough is made. With this method dough will be slower in rising, but during the kneading process the yeast will become evenly distributed in it.

Flour

Flour is the main ingredient of yeast dough, and the qualities of different flours determine the texture of the end product. Available on the shelves of most supermarkets are cake flour, bread flour, whole-wheat flour and crushed wheat.

Cake flour in South Africa is of a high standard and is hard enough to be used as an all-purpose flour. The term “hard” or “soft” used where flour is concerned, indicates whether it will be suitable for the making of dough or pie crusts. In some countries the white flour is so “soft” that it will not produce a successful bread, in which case bread flour is used.

Preference in home baking , especially for inexperienced bakers, is to use cake flour as bread flour requires much more kneading because of its slightly higher gluten content. The color of white bread flour is inclined to be greyish and the texture fairly coarse. To refine the texture a thorough second kneading is necessary, and an extra egg or two will improve the color. Nutritionally the difference is negligible. If kneaded thoroughly, a loaf prepared with bread flour will rise higher than one prepared with cake flour.

The protein in wheat flour is called gluten and, to be kneaded successfully, the flour used should contain enough gluten. During the kneading process the gluten is strengthened and develops strong elastic bands or threads in the dough, which will stretch or expand under the pressure of the carbon dioxide released by the multiplying yeast cells. The dough should be “strong” enough to prevent the gas from escaping.

Whole-wheat flour contains all the goodness of the grain. The whole kernel, including the bran and the wheat germ, is milled. For this reason one should include breads made partly or completely with whole-wheat flour in your daily bread allowance

On a varied diet which includes meat, fish, eggs, vegetables, fruits and a small portion of bread, white bread in moderation is quite acceptable.

      Furthermore, you can add additional wheat germ, digestive bran, oatmeal, crushed

wheat, rye flour, fruits and nuts to almost any of your breads to improve the taste as well as the nutritional value. For protein enriched breads made with either white or whole-wheat flour a small quantity of fat-free milk powder or soy flour can be added.

Eggs

In the preparation of yeast doughs eggs are added for flavor, color and richness, and not as a rising agent as in traditional cake making, where eggs are often the only rising agent.

In case of allergy to eggs, the eggs may be omitted in most recipes without a marked effect. An additional 15 ml of oil or shortening may be added for each egg omitted if the dough contains more than one egg.

Liquids

This may be water or milk. Fat-free milk powder, reconstituted or added to the flour, is ideal for all yeast doughs where milk is called for. The temperature of liquids should be mild lukewarm (39ºC to 42º C). In the case of un-pasteurised milk, the milk should be scalded and cooled again. This is done to destroy bacteria in the milk which might affect the yeast cells.

Pasteurised or powdered milk does not require scalding and can be heated to lukewarm only. The water in which potatoes have boiled may substitute part of the liquid and at the same time add flavour and nourishment to any yeast dough.

Salt

Salt in small quantities activates the yeast; but too large quantities inhibit or destroy yeast activity. Add the amount called for in the recipe but, if preferred, increase or reduce it slightly, using 2.5 ml per 140 g (250 ml) flour as a good average for bread dough. The dough should be neither salty nor tasteless. Do not add salt to the sponge if the batter method is used - add the salt at the second step, with the rest of the flour.

Sugar

A small quantity of sugar activates the yeast in the first stages. But the richer and sweeter the dough, the slower the rising. Roughly follow the given quantities. A little more sugar will make your buns or rusks sweeter without affecting the dough. If you prefer less sweet products, decrease the sugar accordingly to your own taste, but do not omit it completely.

Fats

The fat or shortening used may be butter, margarine, oil or lard. In certain doughs butter or margarine of a hard type is recommended because of its firmness (e.g. Danish pastry). It is irrelevant to the product whether butter or margarine is used, but it is important for your health to cut down on all animal fats.

Oil is often used for bread making because it prevents crumbling of bread when sliced. It also gives a finer texture and thinner crust. Butter or margarine may substitute oil. Lard is responsible for the very soft crust and light texture in certain doughs (e.g. bap rolls). Add the oil, or cubed or soft butter or margarine to the liquid ingredients, unless firm butter or margarine is to be sliced and folded into the dough for flakiness (e.g. croissants)

Additional Ingredients

There are several reasons for using additional ingredients. Most important, though, is to improve the appearance, taste and texture, or to give a nutritional boost.

1.      Poppy seeds:

The colourful poppy plant which is different from the opium-yielding variety has been cultivated for several thousand years. The minuscule grayish-blue or black seeds are grown commercially mainly in Holland and Poland, but Turkey and Argentina also produce small quantities. Sprinkled on rolls and breads the seeds impart a nutty taste and serve as a most decorative garnish.

2.      Sesame seeds:

The aromatic herbaceous sesame plant is native to India and grows to a height of approximately 1 meter. The plant is also cultivated in China, and produces tiny creamy-white or almost black seeds. The seeds are used whole, either in breads or sprinkled over loaves or rolls. During baking the seeds will, if sprinkled over breads, become toasted and develop a special nutty flavor. Apart from being decorative, the seeds also add additional crunch to the crust. The oil content of the seeds is relatively high, and nutrition wise they add oil soluble vitamins to the breads.

3.      Crushed Wheat:

The wheat kernel consists of three parts. The outer layer is called the bran, the center starchy portion is known as the endosperm and the embryo or germ is found on the inside. For crushed wheat the entire wheat kernel is used. By adding crushed wheat to bread, the percentage of bran and wheat germ is increased. If kept for long periods, crushed wheat should be stored in airtight containers in the refrigerator. It is susceptible to spoilage because of the fat in the wheat germ.

4.      Wheat germ:

In the wheat germ is concentrated most of the vitamins (mainly B complex and E), fat, protein and minerals of wheat. Adding wheat germ is a way of increasing nutritional value without adding more starch. For increased flavor wheat germ may be toasted in a moderate oven until golden. Keep well sealed and refrigerated if not used within a short period.

5.      Digestive bran or processed cereal bran:

The outer layer or bran provides the necessary bulk and roughage without contributing any other nutritional elements or starch. It does, though, add flavor, and breads relatively high in bran will have the advantage of being relatively low in kilojoules. Bran may be purchased coarsely ground in the natural form or highly processed in the form of breakfast cereals. The latter is more tasty but considerably higher in price. Both types may be added to breads.

6.      Soy Flour:

Soy flour is ground from the protein-rich soy bean and is certainly the best way of enriching breads with protein. It is highly flavored and should be added to breads in moderation. Skim-milk powder is second in line when it comes to protein enrichment. Approximately 10 ml of each can safely be added to 250 ml flour without any marked effect.

7.      Molasses:

Molasses is thick dark-brown syrup which is obtained as a by-product of sugar refining. The sugar crystals are separated out and the remaining syrup has a highly concentrated mineral content with a slightly bitter taste due to the extraction of almost all of the sugar. Molasses added to bread increases its mineral content, adds an attractive color and makes whole-wheat loaves slightly heavier and less crumbly. Use it in small quantities, though, as family members may not have all acquired the taste for it. In bread recipes where molasses is not given as an optional ingredient substitution with honey or syrup is possible.

8.      Sunflower seeds:

The sunflower was originally brought from Mexico and Peru by the Spaniards and is now cultivated widely. The seeds contain fat-soluble vitamins and are an excellent energy food rich in essential fatty acids which help to bring about the lowering of blood cholesterol levels. After baking or toasting the seeds have a nutty taste and add flavor, especially if sprinkled over loaves.