The Evening Inn
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Making Bread
FLOUR
There are different types of flour used for different types of cooking. Bread making requires STRONG FLOUR. This means that there is a higher content of GLUTEN in the flour and this in turn aids the rising process when combined with YEAST. Strong flour also absorbs liquid well and produces a light and open textured bread.
The types of STRONG FLOUR are white, brown, wholemeal (which is 100% wheat) and wheatmeal (which is about 80% wheat including the germ and the bran).
YEAST
There are 2 types of yeast used in breadmaking.
The first one is FRESH YEAST which is a beige colour and crumbles quite easily. It can be blended with liquid or rubbed in or added as a ‘batter’. The most popular way of using fresh yeast is to add it to part of the total liquid ingredient and then add it to the flour and salt along with the rest of the liquid.
Tip! It’s best not to blend fresh yeast with sugar as the yeast cells tend to break down.
DRIED YEAST is more often used these days. It is easier to use as it is just reconstituted with warm water and sugar. It is then left to activate for 15 minutes or so. It will start to foam and froth.
SALT
Salt affects the gluten in the dough – too much will kill the yeast cells and will make the dough very heavy but too little or none at all will make the dough rise far too quickly.
LIQUID
Water, milk or both can be used in breadmaking. Milk adds colour and strength to the bread and will colour up the crust.
FAT
Fat makes the dough soft and slows down the yeast action so that the dough rises less. It is used in buns, croissants and teabreads rather than loaves.
SUGAR
Too much delays the fermentation of yeast cells.
METHOD
KNEADING AND PROVING
It is very important to knead the dough as this strengthens and develops the dough. Stretching the dough will release the gluten in the flour which is very important for making the dough rise. The dough should be kneaded for at least 10 minutes. It’s far better to knead for a longer time than a shorter time, but the longer you knead it, the longer to need to let it prove. Tip! When kneading dough, stop every 2 minutes or so to let it rest. It will become much easier to knead after this!
RISING and PROVING
After kneading the dough it should be set aside until it has doubled in size. The usual method is to cover the dough with a clean damp tea towel and put it in a warm place (an airing cupboard does the job) to rise. It is important not to put it somewhere very hot as the yeast will die.
Once the dough has risen, it needs to be ‘knocked back’ to release the air bubbles. This will ensure that the finished product will have a consistent texture. ‘Knocking back’ method is the same as kneading.
When the dough has been kneaded for a second time, it then is moulded into the correct shape, placed in tins, or a baking tray. It needs a second rising so it’s back to the warm place until it’s doubled in size again.