Bread Making Time Line Essay

Depending on the type of yeast you argon use the steps to making bread give vary. use the basic bread breadstuff recipe, this conviction line is based on using run dry active yeast. I am also basing this quantify line on the straight wampum regularity which is the direct method of making bread.STEP 1To make your mark, your ingredients must be accurately measured and weighed as well as be the appropriate temperature. peeved ingredients are usually weighed rather than measured to guarantee the right summation is added. Humidity and heat can alter the amount of dredge take and therefore will also change the amount of liquid. For our basic saccharide recipe we need 4 cups to 5 cups of bread flour. This would be weighed on a scale in ounces equaling 36 to 40 ounces. Keeping nearly cup of flour to the side, 1 teaspoon of salt and cup of saccharide is added to the remaining flour and conflate together. A tablespoon of Active juiceless Yeast is dissolved in luke warm i rrigate and added to the mixed dry ingredients with 2 tablespoons of vegetable oil. It is imperative that the dough temperature be correct for halal yeast activation.The typical temperature for dough is around 77 degrees. To achieve the comme il faut dough temperature you become to make sure your water is the right temperature. You wouldnt 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 cups of water to our mixture lento 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 2Once 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 a slab and kneed it until a ball is organise that is stretchy and holds together when pulled. The whole process should take ab bug out 10 minutes.STEP 3Placing the dough in a container at to the lowest degree twice the size of the dough ball, the dough is left to rise. Rising is when the dough ferments and the yeast works to develop the sugar into alcohol and carbon dioxide. These gasses are what give bread texture and taste. As stated before, rise time will vary depending on room temperature and humidity, but usually takes from 1 to 3 hours. The dough is ready when it is double its original size and no longer springs back to the touch.STEP 4Now we take the dough and give it a gentle work everyplace. Punching it down, or folding it over itself, and reshaping the ball redistributes the gasses that were produced during the rise and re activates the yeast. Punching down also helps even out the temperature of the dough and gives the gluten a bit of a rest. We will let the dough rest for 10 minutes after punching it down.STEP 5We will shape the dough into our loaf and let it sit until it doubles again. This is called proofing. During proofing supernumerary heat and moisture are added to prevent the dough from drying out. This is can be do in a proofing cabinet or in a container that is covered with a warm moist towel. When making rolls or small dower loaves this step would be the time to do that. Each portion would be proofed to double its size.STEP 6We will washing our doubled loaf with egg wash to give it sheen and pretext and bake at 400 degrees for 19 minutes. When the internal temperature is at least(prenominal) 185 degrees we can remove the loaf from the oven. During baking it is important to provide travel in the oven. This allows for a crisp crust and soft center. To add go to a traditional oven you can spray the bread with water some(prenominal) times during baking or you can put a trash of water in the oven .STEP 7Once the baking is done the bread is cooled on a rack to room temperature. We can neckcloth our finished bread on the counter or it can be frozen. We should not store our bread in the refrigerator because it gets stale faster. though it may seem time consuming, baking your own bread has great(p) rewards and a profound sense of accomplishment. You are guaranteed fresh rolls and bread at every meal and can even try different recipes without spending a lot of money.