BREAD Name as many different types of bread

BREAD

Name as many different types of bread as you can. � Ciabatta. � Naan. � Baguettes. � Soda bread. � Pitta bread. � Flavoured bread (e. g. garlic, cheese, basil).

Bread WHAT IS BREAD? � Bread is a staple food made by flour, water and yeast, using yeast as the raising agent. WHAT ARE THREE MOST IMPORTANT THINGS NEEDED FOR SUCCESSFUL BREAD MAKING? � � � Kneading Fermentation Baking

Nutritional Value. Carbohydrate. � Protein. � Vitamin B. � Calcium, iron. � NSP (Dietary Fibre): found in wholemeal bread. �

Kneading � This combines the water, yeast and flour, with salt to improve the final taste. In the past kneading was done by hand, however now with modern technology kneading is done by machine.

Fermentation HOW DOES IT WORK? � Fermentation is when you leave the dough to rest in a warm area for a certain period of time, to let it rise. Fermentation only occurs at a certain temperate, when the dough is warm. The main objective of the process of fermentation is to make the bread lighter, and help it rise. YEAST � Yeast is used as the raising agent in bread. If yeast is not put in the bread then the fermentation process won’t happen. It is important to make sure you use warm water only. Yeast is a biological raising agent

How yeast reacts � � There are 3 different things that make bread rise. Air- which is incorporated into the mixture from sieving the flour and kneading. Steam- steam is made when the dough is hot and the steam pushes up out of the bread, stretching the dough, causing it to rise. Carbon Dioxide- When yeast feeds on its sugar, the sugar is broken down into carbon dioxide gas. When mixed with bread dough, these gases form bubbles, which cause the bread dough to rise. In essence, the dough is being puffed up by the gas bubbles created by the yeast when it consumes the sugar and converts it to gas.

Baking � Bread needs to be baked for the dough to dry out and expand. � While baking the yeast gives out three different gases: air, steam & carbon dioxide. � Traditionally the bread was cooked on a fire, however now the bread is baked in a high temperature oven for 30 to 40 minutes.

Faults when making bread. Fault Cause Loaf has not risen well; has a heavy and closed texture • Incorrect flour used- low gluten. • Too much salt. • Yeast killed before baking. • Insufficient kneading or proving. • Insufficient liquid added. • Dough has been over fermentedbreakdown of gas pockets in dough. Uneven texture with large holes • Dough not ‘knocked back’ properly. • Dough left uncovered during rising. Dough collapses when put into oven • Over proving. Crust breaks away from the loaf • Under proving. • Oven too hot. • Dough surface dried out when proving.

Functions of ingredients in bread � Strong flour: Bulk and structure � Yeast: Raising agent/ Fermentation � Liquid (water): Binds � Salt: Strengthens gluten, adds flavour � Fat: Binds and enriches � Sugar: speeds up yeast fermentation � Vitamin C Tablet (ascorbic acid): speeds up production of CO 2

Method. 1. 2. 3. 4. 5. 6. 7. 8. 9. Grease baking tray. Sieve flour into mixing bowl, add yeast, salt, sugar and any additional ingredients. Make a well and gradually add warm water, a tablespoon at a time. Mix to a dough and knead for 10 -15 minutes. Leave to rise in a warm place. Knock back by kneading again for 2 minutes. Shape bread into desired shapes. Place in the oven for 15 -20 minutes. Remove from oven and place on a cooling rack. http: //www. videojug. com/film/how-to-makewhite-bread