Bread Basics

Bread

Bread in it’s simplist form is flour, water and yeast. Other ingredients add flavor, texture, and color. Salt is an almost universal ingredient added for flavor.

If you use the first 4 ingredients that is a simple French bread recipe. Wonderful and crusty while fresh, is has a very short shelf life. Fats (oils and or butter) are added to provide softness, and extend the life of the product. If you use milk instead of water the bread will be softer, and last a bit longer. Different types of yeast can change the flavor and structure of bread. The most flavor will come from a home raised sourdough yeast, but that takes lifelong commitment that is not for most people. Normal dried yeast is easiest and quickest. If you are using dried yeast, use traditional style Active Dry Yeast, I am not a fan of instant yeast. Fresh yeast makes a very good bread but it has a short shelf life and must be kept refrigerated. Egg yolks are added for richness and color. Sugar can be added for taste and as a readily accessible food for the yeast.

The type of flour you use is important. For most uses, an allpurpose flour is fine. As long as you are using a true allpurpose flour. Most Canadian AP flour work, but I have got flour in the US that was marked AP, that was a bit short on the gluten side. It seemed fine when it was in the dough stage, but the top of my loaves would split.For anything other than loaves of bread it was fine.

Another very important part of bread making is kneading. Kneading is necessary to develop the gluten and stretch it. If you are kneading by hand it is almost impossible to over knead your bread. If use a mixer, you can mix too long and the bread will be tough and chewy. A bit of toughness is good for a pizza crest, but not so good for a bread loaf.

Rising times can vary depending on temperature, humidity, and yeast. Professional may use a temperature of 100 F, but that requires timers and practice to produce a consistent product. I like a lower temperature to provide a bit more margin of error. A warm spot, a bit above room temperature works best for me (85 F). Slower risen bread takes longer but, will have a more developed flavor. A rule of thumb when proofing yeast products is watch for the dough to double in size.

I will finish this by saying, “I am not a baker”. I bake a bit, and have picked up a few hints over the years from real bakers, and trying to figure out things when I have made a mistake.