FSM 121 ADVANCED BAKING AND CAKE DECORATING

Brea
d
SUBMITTED BY: REA AMOR D.
SALUNDAGUIT
SUBMITTED TO: MRS. RENISSA COSICOL
 Bread
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 secular 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 flavor,
texture, color, shelf life, nutrition, and ease of production.
 Types of Bread
Banana Bread
To this category, we can also add zucchini bread. Both banana
and zucchini bread are dense, moist, sweet treats, usually
chemically leavened with baking soda or powder. It’s supposed
that both of these “quick” breads got their start in the United
States, where 18th-century bakers first used pearlash, a refined
form of potash, to create carbon dioxide in dough. Today,
American bakers search online for banana bread recipes more
often than any other bread.

Baguette
Nothing else in the bread family, not even the wonderfully flaky
croissant, conjures images of the Eiffel Tower and all things
French the way the baguette does. The long, stick-like loaf, also
called French bread (thanks to its origins), is made with flour,
yeast, water, and salt. From those simple ingredients rises the
iconic baguette, distinguished by its chewy crust, feather-light
interior, and topside slashes, which allow for gas expansion
during baking.
Bread Sticks
Would it really be an Italian meal without a serving of this
pencil-thin dry bread sitting atop the table as an appetizer?
Much smaller than a baguette, breadsticks are said to have
originated in the boot-shaped country in the 17th century.
Nowadays, American restaurants sometimes serve them soft and
warm, topped with cheese and garlic, or as a dessert, with icing
and cinnamon.

Brioche Buns
Our taste buds owe the French a huge debt of gratitude for
inventing brioche, a traditionally sweet yeast bread loaded with
eggs and butter. People have been enjoying the golden, soft-as-
a-pillow pastry forever—the word brioche dates to 1404—and
it’s now commonly used as hamburger buns, dinner rolls and
even in French toast recipes.

Challah
Challah, which is made with eggs and most often braided, is
integral to the Jewish faith. Served on the Sabbath and holidays,
it was originally called berches before the word challah was
adopted in the Middle Ages. The bread continues to carry rich
symbolism, from the poppy and sesame seeds sprinkled on top
that symbolize manna from God, to the plaited shape, which
represents love.
Ciabatta
Ciabatta hails from Italy, where the word means "slipper" in the
native language. Usually broad, flat and somewhat collapsed in
the middle, it’s a lot more flavorful than footwear, and perfect
for use in paninis and sandwiches. Unlike most of the bread on
this list, this wheat flour-based bread is a recent invention, first
produced in 1982.

Corn Bread
The bread maybe most associated with the region below the
Mason-Dixon Line, cornbread originated with Native
Americans. Made from finely-ground corn, wheat flour, eggs
and milk (or buttermilk), Southern-style cornbread is
traditionally baked in a skillet, either unleavened or with baking
powder. Crumbly, rich and crispy, this classic cornbread should
be enjoyed quickly, because it doesn’t store well.

Focaccia
Another bread originating from Italy, focaccia is a flat, dimpled
yeast bread resembling pizza dough that's baked at high
temperatures in sheet pans. Often topped with olive oil,
rosemary and coarse salt, focaccia’s exact origins are unknown,
though it might date back to Ancient Rome. Focaccia’s name is
derived from the Latin panis focacius, which means fireplace
bread. Modern varieties include savory toppings like olives,
tomatoes, and mushrooms.
Multi-grain Bread
Seemingly, not a lot of creativity went in to naming multigrain
bread, since it’s defined simply as bread made from more than
one grain. It can include flax, oats, and barley, but be aware that
even bread made from wheat and a smidge of flour from a
second grain can be called multigrain. If you’re looking for
dense, hearty multigrain, which is terrific for sandwiches, be
sure to check the label.

Pita Bread
Like tortillas and naan, pita is a flatbread. Soft and round, this
slightly leavened bread, which originated in the Middle East
some 4,000 years ago, is cooked at a high temperature. This
causes the dough to puff up, leaving a handy interior pocket
when it cools. Goodies like falafel can be stuffed into the
pocket, although pitas are also wrapped around ingredients—as
in the case of gyros—or used to scoop up dips such as hummus
and tzatziki.

Pumpernickel
A type of rye bread, flavorful pumpernickel hails from
Germany, where it’s made with coarsely ground whole rye
berries. The traditional version requires a lot of patience to
create, since the recipe calls for baking pumpernickel at a low
temperature for as long as 24 hours. Americans typically eschew
the marathon oven session, instead producing pumpernickel’s
dark hue by adding molasses or coffee.toppings like olives,
tomatoes, and mushrooms.
Rye Bread
Crucial to beloved deli sandwiches like pastrami and corned
beef-based Reubens, rye bread can come light, medium or dark,
depending on which part of the rye berry is used to make the
flour. In Europe, bakers tend to use 100% rye flour, while in the
U.S., rye bread may be mainly made from wheat flour. Some
recipes call for adding caraway or dill seeds on top.

Soda Bread
As anyone who seriously celebrates St. Patrick's Day will tell
you, the world’s most legendary soda bread comes courtesy of
the Emerald Isle. Recipes vary widely between Ireland and the
U.S., but traditional soda bread contains soft wheat flour,
buttermilk, baking soda, and salt. Dense with a thick crust, this
bread has a mild flavor, though in the U.S., bakers like to add
raisins, giving it a slight sweetness.

Sourdough
Thought to have originated in Egypt in 1500 B.C., sourdough
bread is created via a long fermenting process using yeasts and
lactobacilli that occur naturally. This creates lactic acid, which
gives the bread its signature, slightly sour flavor. Sourdough
bread, pretty much a trademark food for the San Francisco Bay
area, is better for digestion and blood sugar control, as well as
more nutritious, than many other kinds of bread.
Whole Wheat
Speaking of healthy breads, whole wheat, which is one of a
range of whole grain breads, is one of the very best breads for
your body. Made from flour that uses the entire grain, including
the bran and germ, whole wheat offers more fiber, protein, and
vitamins than white bread. It also boasts a richer flavor and
aroma.
 Main Ingredients used in Making
Bread
Flour
It is the main ingredient used in making breads. Usually strong
flours are used in bread making. Wholewheat flours have lesser
concentration of gluten as the bran content is increased. This
causes a weaker structure in the bread. Since the bran particles
are slightly abrasive, they cut the gluten fibres resulting in a loaf
with a smaller crumb.

The presence of the bran particles also allows a higher moisture

absorption, resulting in a fermentation time. When the germ is
present in the flour there is a higher enzyme activity, as a result
of which the gluten develops faster and the breads are made
with a shorter fermentation time.

Water
Water is the most commonly used liquid in bread making. It
moistens the flour and helps in forming the dough. It also aids in
the baking process. Water performs the following three main
functions in the bread dough.
1. Helps hydrate and moisten the insoluble proteins.
2. Disperses the yeast amongst the entire dough.
3. Binds the flour and other ingredients into a dough.
Yeast
Yeast is a single cell microorganism which causes the leavening
in the dough. It converts the natural sugar in the flour into tiny
bubbles of carbon dioxide that are trapped in the dough. During
baking these bubbles expand to give the texture and lightness to
the dough.
Yeast is available in two forms—dry and compressed. The ideal
temperature for yeast to act is 25°C. The primary function of
yeast is to change sugar into carbon dioxide so that the dough is
aerated.
When dispersed in water with yeast food, the yeast exudes an
enzyme that changes sucrose into dextrose, which is then
absorbed by the yeast cell. Inside the cell, this is broken down
into carbon dioxide and other by-products. Yeast also has
enzymes which change protein into simpler compounds which
can pass through the yeast cell membrane.
Yeast works best within a temperature range of 25 to 40°C.
Above this, fermentation becomes rapid but the yeast gets
weaker successively and is finally killed at 70°C. At this
temperature, yeast is completely retarded though it is not
damaged. Yeast can never dissolve completely in water, though
it is just dispersed well into it. One could use a whisk to
effectively distribute.

Salt
Sugar
Milk
Oil/Fat
Bread Improvers
Mixing Methods for
Straight Dough Method
is a one-step method

Add the ingredients to the bowl in the following manner. Water,

yeast, sugar, flour, salt. Mix with dough hook.

Mix to a uniform smooth dough. Check formula for specific

mixing times and speeds before proceeding as instructed.
Modified Straight Dough
Method
Is used to make rich sweet dough. It ensures an even distribution
of the fat and sugar within the dough.

Cream sugar and fat together constantly scraping the sides of

bowl till it comes together. Add eggs one at a time until
incorporated.

Follow with the dry ingredients.

Then add your liquids.

Mix to a uniform smooth dough. Check formula for specific

mixing times and speeds before proceeding as instructed.

Sponge Method
Steps in Bread Making
 1. Scaling Ingredients
2. Mixing and Kneading
3. Primary or "Bulk" Fermentation
4. Punching or "Degasing"
5. Dividing
6. Rounding or "Pre-forming"
7. Benching or "Resting"
8. Final Forming / Panning
9. Proofing (Secondary Fermentation)
10. Baking
11. Cooling
12. Storing

These twelve steps are the foundation on which all baking

knowledge is built. If you're an aspiring bread baker, it's
important you first understand the finer points of each of these
steps.

Advantage of Correct
 Mixing of Dough is the most important stage in the entire
process of baking. During this process, both the development of
dough and temperature of the dough are established. If either of
them or both of them are not spot on the processing than the
product quality will suffer. If you do it wrong, there is no second
chance to correct it later in further processes. Hence, mixing has
a great importance and must be performed with proper discipline.

The secret behind the good quality of the baked product is

mixing of the dough. If you are not disciplined at it, you will
struggle to get the ideal product quality for your Bread.

Disadvantage of Incorrect
Loaf too small

-Dough too stiff because too much flour during mixing or kneading; dough
should be tacky after mixing, smooth after kneading
-Too much salt
-Not enough yeast or starter
-Bread rose at too cool a dough mixture to allow yeast development
-Too short a rise
-Dough not kneaded after the last rise and before forming the loaf
-Oven temperature was too high.

Bread did not rise

-Proof the yeast before using.

-Check the proper water temperature before dissolving the yeast.
Salt added directly to the yeast inhibits or kills it.
Dough too stiff because too much flour during mixing or kneading; dough should
be tacky after mixing, smooth after kneading
Sour flavor, strong yeast odor
Over-risen bread dough. Stop the rising when the dough has almost doubled in
size (use finger-top test).
Incomplete baking.
Rising temperature too high so bread rose too quickly. Keep rising temperature at
75 - 85 degrees F.
Not kneading enough.
Too much yeast.

Odd, uneven or poor shape

Forcing dough when shaping. Let dough rest for 10 minutes for easier
handling/shaping.
Incorrect bread pan size.
Insufficient kneading and/or rising time.
Loaf was improperly or poorly shaped.
Bread in the wrong position in the oven. Next time place a single loaf in the
center of the oven for even heat distribution. Do not crowd the oven.

Mushroomed, with a deep indentation around the bottom (Loaf

broke away from the bottom crust)
Too much dough into too small a pan
Putting a free-form loaf into an oven that was too hot at first, causing the bottom
to cook too fast and break away.
A free-form loaf spread too much as it was rising.
Dough was too soft; Free-form loaves must be quite firm when shaped.
Dough not contained; Use a ring to contain the dough, or let it rise in a basket.

Crust cracked on top

Too much flour used during kneading and shaping. Lightly dust countertop with
pinches of flour before kneading. Do not use an excessive amount when shaping.

Bread sough or loaf collapses

Dough was overrisen and collapses; You can knead, reform, and re-rise the loaf.
During baking, the loaf collapses. Oven temperature that's too low. This means
the dough rises to its maximum, then collapses before it gets hot enough to set.
Or, dough could have been over-risen.

Flat top
Too short kneading period
Allowed dough to rise too long before baking

Wrinkled crust
Improper shaping
Crust separates from bread

Dough drying out and forming a crust during rising; Grease surface and cover
dough with plastic wrap when rising.
Poorly formed loaf, allowing oven heat to cause instant aeration when put in the
oven.
Over-risen dough
Too stiff dough
Insufficient rising time
Freezing bread to store it for a while.

Thick crust
Kneading problems. When finished kneading, dough should be ‘tacky’, not dry.
Bread formed a crust as it rose; oil outside bread dough and cover with plastic
wrap. Do not let overrise.
Oven temperature too low
Bread overbaked.

Tough crust
Use the flour called for in the recipe
Not enough kneading
Bread didn't rise long enough
Baked too long.

Use light colored (not shiny), NOT nonstick heavy baking pans; shiny pans
reflect heat, causing insufficient browning
Next time remove the bread from the pan and place it on the rack or tiles in the
Bread did not brown on sides
Use light colored (not shiny), NOT nonstick heavy baking pans; shiny pans
reflect heat, causing insufficient browning
Next time remove the bread from the pan and place it on the rack or tiles in the
warm oven to brown and crisp the bottom and sides, turning the loaves once,
before cooling. (Also, do not ever wrap loaves in plastic before they are
thoroughly cooled. This will soften the crust, and can promote mold.)

Gummy Crumb (Insides)

Oven too hot at beginning; If the crust browns too early, the loaf can't expand to
its maximum volume. This interferes with the inner texture of the bread.
If it's taken from the oven too soon; just because the outside looks done, and the
baking is actually incomplete, the inner crumb will be gummy and lacking in
flavor. The doneness test will help.

"Blisters" on the loaf's top crust, and possibly cracking between the crust
and the sidewalls.
Excessively high baking temperatures cause blisters. Maybe your oven
temperature is "off" or the recipe calls for baking temperatures that are too high.
The norm is 400 degrees F for lean dough, and a slightly lower 350 degrees F for
sweet yeast breads.
Use only enough flour to handle dough. Avoid too much flour on board when
kneading first time.
Dough too stiff.
Heaviness
Low-grade flour.
Insufficient rising period.
Over-risen dough.
Too much fat

Pale crust
Too little sugar.
Dough temperature during mixing and rising was too high (so the yeast ate all the
sugar before baking, not allowing enough for caramelization during the baking
process)
Oven temperature was too low.

Dark crumb
Low-grade flour.
Too cool an oven
Using dark pans; Use light colored (not shiny), NOT nonstick heavy baking pans;
shiny pans reflect heat, causing insufficient browning

Streaked crumb
Poor mixing of dough
Insufficient kneading.
Dough drying out before shaping; keep lightly greased and covered with plastic
wrap when not in use.
Too much flour used when shaping
Crumbly
Weak flour (lacking in gluten strength); Use the flour called for in the recipe.
Over-risen dough

Coarse texture
Low-grade flour); Use the flour called for in the recipe.
Baking temperature too low.
Dough too soft.
Temperature of dough during mixing and rising was too high.
Rising time too long.

Large holes (This is an advantage with certain loaves)

Poor kneading, causing bubbles of gas to be distributed unevenly.
Over kneading
Over-risen dough.

Small, hard lumps in your bread slice

Dough was not mixed sufficiently
Dough got too stiff to handle.

Circular streaks in your slices

When rolling and pinching of the dough when you formed the loaf, and your
probably pinched the dough too vigorously.
 Stages of Fermentation
What is Fermentation?
Fermentation is an anaerobic biological process that converts sugars and starches
into simpler substances. In baking, it causes yeast and bacteria to convert sugars
into carbon dioxide, among other things. This is what causes the dough to rise.

Besides dough, fermentation is also used for the production of:

Dairy products, such as cheese, yogurt, kefir, kumis
Hydrocolloids, like xanthan gum
Organic acids, like citric acid
Enzymes
Chocolate and flavors
Vitamins and antibiotics

Origin
The use of fermentation in bread can be traced to the ancient Egyptians in 4000
BCE. In 1854, French chemist and microbiologist Louis Pasteur determined that
it was microorganisms in the air that caused food to ferment and spoil.
How it works

In bakery products, fermentation is a complex series of biological reactions that

allow dough to leaven. It is carried out by strains of Saccharomyces cerevisiae
yeast, wild yeast and lactic acid bacteria (LAB). These microorganisms start by
consuming simple sugars in the flour and generated by amylase. This produces
CO2 and other compounds, which are responsible for the unique flavor and
texture of bread.3

The process starts once yeast/LAB is added to the flour and water, either as
individual ingredients or preferment. It continues through early stages of baking
where the yeast/LAB is inactivated by heat. The fastest rate occurs during
proofing and oven spring stages.

Fermentation stages in bread:

1. Preferment (optional step): Flour, yeast, water is fermented for a long time.
This is essential for the development of unique flavors in some breads and
enhancing shelf life.
2. First fermentation: Mixing preferment with rest of dough composition. This
step may last up to 8 hours in artisan breads.
3. Second fermentation: Takes place after the dough is first punched.
4. Proofing: After dough make up and can last from 1 hr to 1 day.
5. Baking: Loaves are expanded due to yeast and steam generation.
 Guidelines in Bread
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