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Chapter 4 Bread
Chapter 4 Bread
BASIC BAKING
CHAPTER 4 BREAD
Let’s Begin!
Activity I.
Activity II.
There are two common methods of mixing dough: Straight dough method. Sponge
dough method.
The ingredients in making bread are flour, leavener, water and milk. Other
ingredients like sugar, salt, and shortening may be butter, margarine or vegetable
shortening added to make the dough easy to handle during kneading; it
contributes to the elasticity of the dough and improves the bread texture and
flavor.
Activity III.
The types of yeast available in the market are active dry yeast and compressed
yeast.
2. Give the steps in bread making.
a. Assemble all utensils and measure all ingredients accurate. Scald milk if
necessary, and cool to required temperature. Hot milk when added to yeast mixture,
will kill the yeast.
b. Prepare the yeast mixture by following accurately the specified amounts in the
recipe. Be sure to have the correct water temperature.
c. Mix the ingredients following the straight dough or sponge method. Proper mixing
will slowly develop the gluten.
d. Kneading, folding and pulling of the dough will make it elastic an ty Smooth to
touch.
e. Place the dough in a large bowl and cover it with a clean towel. Let the dough rise
in a place free from draft. Observe proper temperature and time as these will affect
the dough. Rising gives us a “young” or an “old” dough.
f. When the dough has doubled in size, “punch” it down. This is done by pressing
your clenched fist into the center of the dough.
g. Prepare the dough for baking by dividing the dough into the required pieces,
shaping or molding the, and placing the shaped dough into the pan.
h. In some cases, like in ensaymada, the rolled dough is brushed with melted butter,
then rolled like a cigar and placed in molds.
i. Let the dough rise and rest in the pans. Bake in a pre-heated oven. Cool bread
completely before packing and storing.