Kneading helps the formation of a light and airy bread. And it’s true, good breads can be made without any real kneading, although they do tend to require more time and patience. There are a lot of recipes out there for breads that don’t require any kneading (what about using a LoafNest?).
It tends to make it easier to knead in the next step. If a flour has more fibers and grainy parts (as is the case for coarse whole meal flour for instance), it takes longer for water to travel through. Often a dough is a lot softer and more flexible after resting. Water seeps into the grains and will sit around the molecules. This phase consists of leaving the dough mix just like that for about 30 minutes.ĭuring this resting period the flour hydrates, more specifically the starch and gluten of the flour are hydrated by water. This step is not fully necessary, but when mixing by hand or using a lot of whole wheat flour this can definitely help. Boiling water or any water well above 40☌ will kill the yeast. Take warm water, but only as warm as you can touch and drink. Yeast can be killed if the moisture added is too hot. Since too much salt will prevent growth of yeast, it prevents (local) inhibition of yeast growth.Įven mixing should be done with care. Also, it ensures the salt is mixed through evenly. It assures yeast is spread out through the entire dough and thus makes it evenly fluffy. Mixing assures all ingredients are spread out oer the bread evenly. So not adding the wet while you’re still mixing the dry saves effort. Mixing doesn’t cost any effort/energy as long as there are no wet ingredients. When making bread it greatly helps to mix the dry ingredients first (without any filling though such as raisins, etc.) before adding the wet ingredients (such as water, butter, milk). Now that we’ve got our ingredients, it’s time to mix them! Even though mixing sounds simple (and of course, at the core it is!) it’s a very important step. For more details on the role of ingredients, have a look at our separate post on the topic. Last but not least, the yeast will contribute to the flavour and it will form gas which will create the desired air bubbles in bread. The water will bring those gluten molecules together and it will ensure the bread becomes soft. The gluten in flour help a yeast risen bread to become nice and airy and hold onto air inside the dough. The flour will form the basic structure of the bread.
Flour (most common is wheat flour): there are a lot of different flours, if using wheat flour, choose a bread flour or all purpose flour (not cake flour) or a whole wheat flour, there are a lot of choices (bread flour, and browse through to see all the other types!).Step 0: The Ingredientsįor every bread, or every food that is, you always start with: the ingredients. For making the simplest of breads (not taking into account flatbreads, only yeast risen breads), you only need:
Whether you want to make just one loaf or a whole shop full, the process remains the same. Being a food scientist, making a simple diagram of the different steps should help you out here. Bread making may seem daunting, but once you understand why you have to take the different steps and have the tools to take the steps, it won’t be as daunting any more. Some are optional, some are not (you’ll have to put it in an oven at some point!). There are a lot of steps involved in making bread.
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