BREAD

BREAD
BREAD - is food made from grains that have been ground into flour or meal, moistened and
kneaded into dough, and then baked.
DOUGH - It is a thick, malleable, sometimes elastic, paste made out of any grains.
- Dough is typically made by mixing flour with a small amount of water and/or other
liquid, and sometimes includes yeast or other leavening agents as well as other
ingredients such as various fats or flavorings.
- It is a mixture that consists essentially of flour and a liquid and stiff enough to knead or
roll.
KINDS OF BREADS
 YEAST BREAD
- Is made from flour, water, salt and other ingredients and leavened by yeast.
They need a long fermentation time before shaped and baked.
 QUICK BREAD
- Is made of quick-acting leavening agents and is mixed, shaped, and baked in
one interrupted process.
KINDS OF DOUGH
 LEAN DOUGH
- Is made up of basic ingredients for bread-flavor (yeast, salt, sugar,
shortening). This dough is made into good pan de sal, loaf bread, French
bread, and other crispy varieties.
 RICH DOUGH
- Contained milk, butter, egg fruit, and other condiments- rolls, coffee cake,
ensaymada, and other varieties are made of rich dough.
 PUFF PASTRY
- It is made with butter or any other vegetable fat but it needs to be created with
a different sort of process…. so that the butter can be in layers in between the
dough. As it bakes, the butter melts, the water turns in to steam and separates
the layers of dough giving the puff pastry its characteristic flaky layering.
 KOUROU DOUGH
- Another dough made with butter along with eggs and sometimes milk. It is
created in a different manner, which gives it a very crunchy result as it bakes.
This type of dough is used to make pies, turnovers and even tarts. It is a very
rich dough that is very flavorful
 CROISSANT DOUGH
- Imagine a puff pastry dough but with yeast for added puffiness…. It is
exceptionally difficult to prepare at home since it is very difficult to get the
desired results. So allow the professionals to get it right since it takes a long
time to prepare between resting and cooling. The process is generally quite
intricate.
3 WAYS OF MIXING DOUGH

1. Straight Dough Method
- consists of only one step: Combine all ingredients in the mixing bowl and mix together
to make the dough.
2. Sponge Dough Method
- involves mixing parts of the liquid, flour and all of the yeast to make a soft mixture. This
is set aside until bubbly. The rest of the ingredients are added and the mixture is treated like
straight dough.
3. No knead method or no time dough method
- is faster because kneading is made from a batter nested of dough. Kneading and shaping
are eliminated. The products, however, are not fine in shape as the kneaded dough. For
successful bead making, it is important to understand some principles in making good bread.
TYPES OF QUICK BREADS

 POUR BATTER TYPE
- it can be poured in an steady streams in griddle cakes or pan cake, waffles, popovers.
 DROPPED BATTER TYPE
- pour heavy drops as in muffins, cakes, fritters, dumplings, biscuits, and cookies.
 SOFT DOUGH
-is sticky to touch as in scones and doughnuts.
 STIFF DOUGH
- which can be rolled and cut easily.
INGREDIENTS
 YEAST
o Compressed yeast
- is a fresh yeast that must be kept refrigerated to retain its moisture and
freshness. It is considered active.
o Active dry yeast
- is the most common yeast and it differs from compressed due to the moisture
being completely removed. This renders the yeast dormant and must be
activated using warm water prior to combining.
o Instant dry yeast
- is popular due to its ease of use and is added directly to the dry ingredients
without rehydrating. You can activate it using water if you so choose and
many bakers do just that.
 EGG WASHES AND DOUGH WASHES
- Right before your baking product goes into the oven, you have the option to wash the
surface in order to gain certain attributes such as sheen, browning, or texturizing.
- Do not apply egg washes to your fresh bread after baking, as the egg will be raw.
Whole Egg + Water = Shine and Color
Whole Egg + Milk = Shine, Color, and Soft Crust
Egg White + Water = Shine with Firm Crust
Water = Crisp Crust
Flour = Texture & Contrast
Milk or Cream = Color with Soft Crust
 SLASHING / SCORING DOUGH
- You can change the appearance of most baked items by slashing the top of the bread
with a knife prior to baking. This gives the product a distinct look and texture. Some
breads require slashing, especially those with hard crusts. Slashing these breads will
allow the bread to continue to rise with a hard crust without cracking down the sides or
top.
 Flour
- provides the structure for the product. The gluten, or protein, in flour, combines to form
a web that traps air bubbles and sets. Starch in flour sets as it heats to add to and support
the structure. Fats and sugars help prevent gluten formation.
 Fat
- coats gluten molecules so they can't combine as easily, contributing to the finished
product's tenderness.
 Eggs
- are a leavening agent and the yolks add fat for a tender and light texture. The yolks also
act as an emulsifier for a smooth and even texture in the finished product. When lots of
eggs are used, they contribute to the flavor of the finished product.
 Liquid
- helps carry flavorings throughout the product, forms gluten bonds, and reacts with the
starch in the protein for a strong but light structure. Liquids also act as steam during
baking, contributing to the tenderness of the product. Yeast needs liquid in order to
develop, reproduce, multiply, and form by products which make the bread rise.
 Salt
- strengthens gluten, and adds flavor. Salt enhances flavors. In yeast breads, salt helps
moderate the effect of the yeast so the bread doesn't rise too quickly.
 Sugar
- is added to the dough purposely to provide food for the yeast. This way yeast grows fast
and leavened the dough faster in the process. It is best to add sugar to yeast and water and
let it stand for five (5) minutes before adding it to the dough.
STAGES IN BAKING PROCESS

 Measuring
- Preparing all ingredients needed in baking.
 Mixing
- Combining all the ingredients and mixing well to distribute all the ingredients and to
form a dough through gluten formation.
 Fermentation
-putting the dough into greased and covered bowl, set aside.
 Punching
-releasing excess gas by flattering the dough.
 Scaling
-Dividing the dough to desired weight and size.
 Rounding or shaping
-Making the dough onto desired shaped.
 Panning
-Placing the dough to the right baking pan.
 Proofing time
-Putting the dough in the proofer box and let them reach the right size for baking.
 Baking
-Putting the dough inside the oven until golden brown.
 Cooling and packaging
- Packing with good materials for longer shelf life.
 Storing
- Keeping the finished product in the desired place.

BREAD

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BREAD

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BREAD

3 WAYS OF MIXING DOUGH

TYPES OF QUICK BREADS

STAGES IN BAKING PROCESS

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