Making Bread the Facts

Making bread – the answers

Flour facts Flavouring facts

 Types of flour – white, granary,  Salt to bring out flavour. whole-wheat, breadmaking Smell, flavour from yeast  Strong plain – gluten, protein in flour,  Other flavours added by provides structure to the bread extra/alternative ingredients e.g.  Flour from wheat, processed to make cheese, onion, nuts flour (show example) Different liquids e.g. tomato juice, flavoured milk Moisture facts Time facts

 Make sure a soft dough  Bread dough needs time to rise in  Use tepid/warm/blood heat liquid first instance, yeast has to have time (36C) to grow, double in size  Liquid usually water but could be  After shaping prove bread (another milk, water and milk mix, other rising) before it goes into oven, it will liquids almost double again

Raising agent facts Making, mixing, measuring

 Yeast is raising agent – one celled  Kneading, 5 minutes to develop gluten plant. Correct conditions needed to and make dough soft and smooth. grow – food, warmth, moisture and  Accurate measuring: scales, time. tablespoon, measuring jug for liquids  Then produces CO2. Gas forms  Soft dough but not so soft it sticks bubbles in dough and so it rises to fingers  Unleavened bread, no yeast, flat  Balloon experiment

Temperature facts Finishing

 Warm conditions allow yeast to grow,  Glazes change appearance. Choose CO2 produced and bread rises slowly egg, egg and milk for shiny top. Milk  Baking – in hot oven 220C, yeast not as shiny grows rapidly so bread rises rapidly.  Additional extras – seeds (sesame, Yeast killed by high temperature. pumpkin), sugar or salt sprinkled Dough sets in the risen state