Lesson Seven HEARTH BREADS Correspondence Course APPLIED BAKING TECHNOLOGY TABLE OF CONTENTS Introduction .... Lean-Formula Hearth Breads Italian Bread French Bread. Vienna Breads .n.nnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnees Cottage Bread Egg Bread (Challah) .. Programmed Exercises Rye Bread OVErVIEW snenennnnnnnnnnnnnnnnnnnnnnnnnnnnnn Rye Flour Rye Breads Sourdough Bread Sour Rye Breads Programmed Exercises 2 Summary Glossary of Terms Self-Check Quiz SB8RBeRES Su aus © Copyright, American Isitue of Baking, 1997 All ighs reserved — Lesson SevenLesson Seven Hearth Breads Introduction 7.01 What Are Hearth Breads? Typically, when bakers discuss hearth breads, they are referring to: “Bread which is baked on a heated surface (or shelf of | ‘an oven) with no constraints on its shape except that produced by the loaf’s moulding and formulation.” ‘The current increase in popularity of the rotary rack ‘oven (especially in thousands of in-store bakeries) has created a subculture of hearth-like bread products. This lesson will discuss two types of hearth breads, those that are baked directly on hot surfaces and the so- called “hearth-style breads,” which are on or in baking. pans. 7.02. History of Hearth Products — Hearth-baked products, most likely gruel or porridge-like slurries that were “baked” on heated flat campfire stones to produce flat breads or pancake-like items, are some of man’s first manufactured foods. For several thousand years, the only bread that bakers produced was some form of hearth bread. Bread baked directly on the hot hearth of the oven produced a freely expanding loaf. With a large exposed surface area, the breads developed a thick, chewy crust. ‘There is indeed something unique about the aroma of just-baked bread, and while hearth breads have been produced for thousands of years, they are today experi- encing a rebirth of popularity 7.03 Market Importance of Hearth Breads — Many studies have shown that customers suspect (indeed, believe) that all bakery foods are fattening — laden both with sugar and fat—with few beneficial nutrients. Many tend to believe that white bread is less than nutritious, Many customers are becoming more and more “health” conscious and are more selective in the bakery goods they purchase. 7.04 Hearth Products and Consumer Preference — People born in the early decades of this century often associate a bakery’s hot-out-of-the-oven aroma and taste of crusty hearth breads with their mother’s (or grandmother's) home-baked bread of their child- hood. “Fresh-baked” has become a popular baking. term used in sales. Many bakeries are now producing freshly-baked items twelve or more hours per day. This constant baking. (often the “bake-off” of frozen dough products) drives home the idea that the freshest products are being ‘made which, contrasted to wrapped commercial bread, evoke the warm, strong memories of “mother’s home- baked bread.” While hearth breads were once the domain of ethnic bakers and of European-type restaurants, hearth-bread producers have invaded almost every channel of food distribution. Lean-Formula Hearth Breads 7.08 Definition — Lean-formula hearth breads are those hearth-baked products that are made with little or no enriching ingredients, namely sugar, shortening, eggs and, perhaps, milk French, Italian and Vienna breads are the most common types of lean-formula hearth breads. Rye, pumpernickel, challah (braided egg bread) are not generally considered lean-formula hearth breads and will be, therefore, discussed separately. Lesson Seven — 3