Bread Making Basics Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
These notes are condensed from Beard on Bread by James Beard, 1974,
Alfred A. Knopf, NY
Flour:
To make yeast bread we need wheat flour, which contains a protein
called "gluten." When we stir and knead dough, gluten is the
ingredient that makes the elasticity, holds the gas caused by the
fermenting yeast, and creates the architectural plan of the bread.
The flour called all-purpose is wheat flour. It comes as both
bleached and unbleached and the sturdier unbleached is preferable.
All-purpose flour is not the best flour for making breads. The
choicest kind is the hard wheat flour used by professional bakers.
There is no standardization of flours from one brand to another or
from one part of the country to another. No two flours on the market
really react alike, experience is the best teacher to the right flour
to use for a particular bread.
Barley Meal is a coarsely ground version of the whole barley
kernel. Barley flour is a finer milling of the kernel and is
generally used mixed with wheat flour.
Whole-wheat flour is different in texture from whole meal flour;
meal flour is more coarsely ground and contains rough bit of bran and
crushed kernels.
Rye meal is differentiated from rye meal in the same way; it is
rough and bakes into a more crunchy loaf.
Bran is found in whole-wheat flours and meal and is also sold by
itself. It is very coarse and has little to offer save its texture.
Graham flour is whole-wheat flour that includes the bran.
Gluten is the protein component of the grain. Gluten flour has had
practically all the starch removed and is widely used in diatetic
breads.
Wheat germ is the sprouting part of the seed and is often removed
from flours because it contains fat and limits the storage properties
of the bread.
Whole-wheat kernels are the whole seeds of the wheat plant and
contain germ, the bran, and the gluten. Some people like them whole
in breads to add texture, but they must be cooked first.
Cracked wheat is a coarsely ground whole-wheat; it adds a crunchy
taste and nutty flavor to breads.
Buckwheat is a triangular seed (originally called beechwheat) that
is native to Russia and was brought to Europe during the Crusades.
Buckwheat can be ground in your blender, and is used mainly in
buckwheat cakes and pancakes, and for blini.
Stone ground flour has been milled by stone rollers. It is apt to
be coarser and heavier than modern milled flour; you will find that
you need about double the yeast when you are making bread with stone
ground flours.
Hard-wheat flour is usually made from spring wheat and is noted
for its mineral content and for making firm, rather elastic breads.
It is called Strong flour in England.
Soft flour comes mainly from the Midwest and is noted for its
smoothness, which is an asset in making pastries and cakes.
Soybean flour is finely ground soybeans. It is generally added as
an enrichment rather than used as a flour, and it has a low fat
content.
Brown rice is milled into a heavy, dark flour which has a very rich
flavor and gives a heavy character to anything to which it is added.
Submitted By ROBERT WHITE On 03-03-95
Title: Bread Making Basics #2
Categories: Breads, Information
Yield: 1 info
These notes are condensed from Beard on Bread by James Beard, 1974,
Alfred A. Knopf, NY
Leavening:
Active dry yeast is commonly available in packets containing
approx. 1 tablespoon, and in larger containers. Yeast generally
comes marked with an expiration date, but in bulk quantities may not
be dated and should be "proofed" before using. Dry yeast should be
dissolved in a liquid at a temperature of 100 to 115 F. This limit
should be strictly observed and the first few times you make bread
you should measure the temperature of the liquid and note how it
feels on your wrist. After that you can guage the temperature
accurately enough just by feel.
There is a method of just mixing the yeast with other dry
ingredients and then adding the liquid. A lot of people like this
method because it is faster, but I prefer the old-fashioned way;
perhaps the dough rises faster, but at the expense of the final
flavor it seems to me.
For yeast to become activated it must have something to feed on,
sugar in one form or another is generally used for this purpose; not
just as flavoring in the bread. Salt is used to slow the action of
the yeast, as well as bring out the other flavors in the bread.
Sourdough and salt-rising starters are homemade leavening
agents, and can be unpredictable. You can get better results if you
use yeast as well, and your bread will be lighter and have more
flavor.
Baking powder is another leavening agent and is included in many
fruit or vegetable breads such as banana or zucchini bread. Baking
soda is often used to counteract the acid in fruit breads, and is
used with yeast to sweeten the batter in recipes like English
crumpets.
The time required for the rising of the dough will vary greatly
depending on such factors as temperature and humidity of the day, the
character of the yeast and flour, and the kneading.
To proof yeast: pour the yeast into the warm liquid and add the
sugar, stir well and set aside. After a few minutes the fermentation
of the yeast will become apparent as the mixture swells and small
bubbles appear on the surface. A characteristic aroma will also be
apparent. Submitted By ROBERT WHITE On 03-03-95
Source from luhu.jp
Alfred A. Knopf, NY
Flour:
To make yeast bread we need wheat flour, which contains a protein
called "gluten." When we stir and knead dough, gluten is the
ingredient that makes the elasticity, holds the gas caused by the
fermenting yeast, and creates the architectural plan of the bread.
The flour called all-purpose is wheat flour. It comes as both
bleached and unbleached and the sturdier unbleached is preferable.
All-purpose flour is not the best flour for making breads. The
choicest kind is the hard wheat flour used by professional bakers.
There is no standardization of flours from one brand to another or
from one part of the country to another. No two flours on the market
really react alike, experience is the best teacher to the right flour
to use for a particular bread.
Barley Meal is a coarsely ground version of the whole barley
kernel. Barley flour is a finer milling of the kernel and is
generally used mixed with wheat flour.
Whole-wheat flour is different in texture from whole meal flour;
meal flour is more coarsely ground and contains rough bit of bran and
crushed kernels.
Rye meal is differentiated from rye meal in the same way; it is
rough and bakes into a more crunchy loaf.
Bran is found in whole-wheat flours and meal and is also sold by
itself. It is very coarse and has little to offer save its texture.
Graham flour is whole-wheat flour that includes the bran.
Gluten is the protein component of the grain. Gluten flour has had
practically all the starch removed and is widely used in diatetic
breads.
Wheat germ is the sprouting part of the seed and is often removed
from flours because it contains fat and limits the storage properties
of the bread.
Whole-wheat kernels are the whole seeds of the wheat plant and
contain germ, the bran, and the gluten. Some people like them whole
in breads to add texture, but they must be cooked first.
Cracked wheat is a coarsely ground whole-wheat; it adds a crunchy
taste and nutty flavor to breads.
Buckwheat is a triangular seed (originally called beechwheat) that
is native to Russia and was brought to Europe during the Crusades.
Buckwheat can be ground in your blender, and is used mainly in
buckwheat cakes and pancakes, and for blini.
Stone ground flour has been milled by stone rollers. It is apt to
be coarser and heavier than modern milled flour; you will find that
you need about double the yeast when you are making bread with stone
ground flours.
Hard-wheat flour is usually made from spring wheat and is noted
for its mineral content and for making firm, rather elastic breads.
It is called Strong flour in England.
Soft flour comes mainly from the Midwest and is noted for its
smoothness, which is an asset in making pastries and cakes.
Soybean flour is finely ground soybeans. It is generally added as
an enrichment rather than used as a flour, and it has a low fat
content.
Brown rice is milled into a heavy, dark flour which has a very rich
flavor and gives a heavy character to anything to which it is added.
Submitted By ROBERT WHITE On 03-03-95
Title: Bread Making Basics #2
Categories: Breads, Information
Yield: 1 info
These notes are condensed from Beard on Bread by James Beard, 1974,
Alfred A. Knopf, NY
Leavening:
Active dry yeast is commonly available in packets containing
approx. 1 tablespoon, and in larger containers. Yeast generally
comes marked with an expiration date, but in bulk quantities may not
be dated and should be "proofed" before using. Dry yeast should be
dissolved in a liquid at a temperature of 100 to 115 F. This limit
should be strictly observed and the first few times you make bread
you should measure the temperature of the liquid and note how it
feels on your wrist. After that you can guage the temperature
accurately enough just by feel.
There is a method of just mixing the yeast with other dry
ingredients and then adding the liquid. A lot of people like this
method because it is faster, but I prefer the old-fashioned way;
perhaps the dough rises faster, but at the expense of the final
flavor it seems to me.
For yeast to become activated it must have something to feed on,
sugar in one form or another is generally used for this purpose; not
just as flavoring in the bread. Salt is used to slow the action of
the yeast, as well as bring out the other flavors in the bread.
Sourdough and salt-rising starters are homemade leavening
agents, and can be unpredictable. You can get better results if you
use yeast as well, and your bread will be lighter and have more
flavor.
Baking powder is another leavening agent and is included in many
fruit or vegetable breads such as banana or zucchini bread. Baking
soda is often used to counteract the acid in fruit breads, and is
used with yeast to sweeten the batter in recipes like English
crumpets.
The time required for the rising of the dough will vary greatly
depending on such factors as temperature and humidity of the day, the
character of the yeast and flour, and the kneading.
To proof yeast: pour the yeast into the warm liquid and add the
sugar, stir well and set aside. After a few minutes the fermentation
of the yeast will become apparent as the mixture swells and small
bubbles appear on the surface. A characteristic aroma will also be
apparent. Submitted By ROBERT WHITE On 03-03-95
Source from luhu.jp