Bread Making

Topics: Bread, Yeast, Baker's yeast Pages: 3 (820 words) Published: January 20, 2013

Depending on the type of yeast you are using the steps to making bread will vary. Using the basic bread dough recipe, this time line is based on using dry active yeast. I am also basing this time line on the straight dough method which is the direct method of making bread. STEP 1

To make your dough, your ingredients must be accurately measured and weighed as well as be the appropriate temperature. Wet ingredients are usually weighed rather than measured to guarantee the right amount is added. Humidity and heat can alter the amount of flour needed and therefore will also change the amount of liquid. For our basic dough recipe we need 4 ½ cups to 5 cups of bread flour. This would be weighed on a scale in ounces equaling 36 to 40 ounces. Keeping about ¾ cup of flour to the side, 1 teaspoon of salt and ½ cup of sugar is added to the remaining flour and mixed together. A tablespoon of Active Dry Yeast is dissolved in luke warm water and added to the mixed dry ingredients with 2 tablespoons of vegetable oil. It is imperative that the dough temperature be correct for proper yeast activation. The typical temperature for dough is around 77 degrees. To achieve the proper dough temperature you have to make sure your water is the right temperature. You wouldn’t take water direct from the tap. Assuming that our room temperature is 77 degrees and our mixer adds a 25 degree friction factor, then we want water that is around 61 degrees. We would add the 1 and ¾ cups of water to our mixture slowly as to not make the dough to wet. If we were using other types of yeast we would either be directly adding the yeast, if instant, or we would soften compressed yeast until it is twice its weight before adding it to our mixture. STEP 2

Once we have added the water we now mix our dough in the mixer using a dough hook on low power until smooth, adding flour or water as needed for the property texture. After everything is mixed we would put the dough on...
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