BREAD MAKING METHODS

Bread is a staple food prepared from

a dough of flour and water, usually by baking.
Throughout recorded history, it has been a prominent food in
large parts of the world. It is one of the oldest man-made foods,
having been of significant importance since the dawn
of agriculture, and plays an essential role in both religious
rituals and culture.
Bread may be leavened by naturally occurring microbes,
chemicals, industrially produced yeast, or high-pressure
aeration. In many countries, commercial bread often contains
additives to improve flavour, texture, colour, shelf life,
nutrition, and ease of production
Present day bread production scenario has changed to a very
large extent in comparison with conventional method. High
speed machines & modern technology has made it possible to
produce more, of better quality & with in shorter time.
There are five method of bread making as following
1. STRAIGHT DOUGH METHOD
2. SALT-DELAYED METHOD
3. NO-DOUGH TIME METHOD
4. SPONGE & DOUGH METHOD
5. FERMENT & DOUGH PROCESS

1. STRAIGHT DOUGH METHOD

In this method all ingredients are mixed together, & the
dough is fermented for a predetermined time. The
fermentation time of a straight dough depends on the
 strength of flour. Strong flour requires more fermentation
time to mature. Flour which requires 2 to 3 hours for
maturing should be used for making bread by straight
dough method. Flour that takes very long period for
maturing should not be used in this method because during
prolonged fermentation period it is very difficult to control
the temperature of dough & rise in temperature will
invariably cause acid taste & flavour in bread. As
temperature rise has immediate effect on fermentation
speed, it is very necessary to control the temperature of a
straight dough by,
➢ Using shorter fermentation periods,
➢ Adjusting the temperature of doughing water
➢ By fermenting the dough at optimum temperature between
78 deg. to 80 deg. F.
Important
➢ The dough should be made tighter
➢ Yeast content should be decreased
➢ Sugar content should be increased
➢ Salt content should be increased

2. SALT-DELAYED METHOD
It is slightly different method from straight dough, where
all the ingredients are mixed except salt & fat. As salt has
a controlling effect on activity of yeast, the speed of
fermentation of a salt less dough will be faster. The salt is
 added at the knock-back stage. The method of adding salt
maybe according to the convenience of individual baker.
It may be sifted(dry) on the dough & mixed. It may be
creamed with fat & mixed.
Only 3/4th (of the actual mixing time) mixing should be
given initially & 1/4th mixing at the time of adding salt.
Method is especially suitable if strong flour is to be used.

3. NO-DOUGH TIME METHOD

In this method, dough is not fermented in usual manner. It
is just allowed for mixing all ingredient quickly. Since the
dough is not fermented the twin functions of fermentation
(production of gas & conditioning of gluten) are achieved
to some extent by increasing the quantity of yeast (2-3
times of original quantity) & making the dough slacker &
warmer. The bread is made with this method is fairly
acceptable & poor keeping quality & lack in aroma. Due
to absence of fermentation gluten is not conditioned
sufficiently to retain the moisture & have lack in flavour
& have strong yeast flavour.

4. SPONGE & DOUGH METHOD

As we know that strong flour takes too long for
conditioning & not be used for bread making by straight
dough method. For such flour sponge & dough method is
more suitable where the problem of controlling the dough
temperature is not so acute as total fermentation time is
divided in two separate segments. A sponge-dough is
indicated as 60/40 sponge -dough or 70/30 sponge-dough
 where the first number indicate the %age of flour used in
sponge & second number indicate %age of flour used in
dough making. In this method, a part of flour,
proportionate amount of water, all the formula yeast &
yeast food are mixed together. The sponge is fermented
for a pre-determined time. Sponge fermentation time
depends on the amount & quality of flour. Quantity of
flour in sponge depends on strength of flour quality. If
flour is too strong, more quantity should be used in sponge
& in turn the sponge should be fermented for longer
duration. After sufficient fermentation all remaining
ingredients are mix & dough is made & put on rest for 30-
45 min for relaxation & conditioning of gluten of fresh
flour.

5. FERMENT & DOUGH PROCESS

It is used for making enriched bread, buns, Danish pastry,
sweet dough, doughnuts. When (very often) the formula
pf bred contain milk, egg & fat. All these formula
ingredients will have retarding effect on yeast activity. In
this method some past of flour & other ingredient & yeast
is mix together to make a fluid batter. The yeast gets
initially an environment which is conducive to vigorous
activity & allow to ferment the load. When a ferment is
ready, it is mixed into dough, along with the remaining
ingredients & allowed to ferment for the second stage of
fermentation before the dough is taken up for makeup.