Formulation
Flour is always stated as 100%, and the rest of the ingredients are a percent of that amount by weight. Common table bread in the U. S. uses approximately 50% water, resulting in a finely-textured, light, bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO2 bubbles, and a coarser bread crumb. One pound (
Calcium propionate is commonly added by commercial bakeries to retard the growth of molds.
Flour
Flour is a product made from grain that has been ground into a powdery consistency. It is flour that provides the primary structure to the final baked bread. Commonly available flours are made from rye, barley, maize, and other grains, but it is wheat flour that is most commonly used for breads. Each of these grains provides the starch and protein necessary for the production of bread.
The quantity of the proteins contained in the flour serve as the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, for quality bread a specialty bread flour, containing more protein, is recommended. If one uses a flour with a lower (9-11%) protein content to produce bread, a longer mixing time will be required to develop gluten strength properly. This extended mixing time leads to oxidization of the dough [citation needed ]. which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers.
Wheat flour in addition to its starch contains three water-soluble protein groups, albumin. globulin. proteoses. and two non-water soluble protein groups, glutenin and gliadin. When flour is mixed with water the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting dough. When worked by kneading. the glutenin forms strands of long thin chainlike molecules while the shorter gliadin forms bridges between the strands of glutenin. The resulting networks of strands produced by these two proteins are known as gluten. Gluten development improves if the dough is allowed to autolyse.
Liquids
Water, or some other liquid, is used to form the flour into a paste or dough. The volume of liquid required varies between recipes, but a ratio of 1 part liquid to 3 parts flour is common for yeast breads, while recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one part flour by volume. In addition to water, other types of liquids that may be used include dairy products, fruit juices, or beer. In addition to the water in each of these, they also contribute additional sweeteners, fats, and/or leavening components.
Leavening
Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread consumed in the West is leavened. However, unleavened breads have symbolic importance in Judaism and Christianity. Jews consume unleavened bread called matzo during Passover. They are also used in the Roman Catholic Christian liturgy when they celebrate the Eucharist. a rite derived from the narrative of the Last Supper when Jesus broke bread with his disciples, perhaps during a Passover Seder. On the other hand, the Orthodox Church always uses leavened bread.
Chemically-leavened breads are called quick breads and soda breads. This technique is commonly used to make muffins. pancakes. American-style biscuits. and sweet breads such as banana bread.
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