Bread Baking - The Facts

Flashcards covering important facts about bread baking, including types of flour, yeast, moisture, equipment, temperature, and the method.

Types of flour

White, granary, whole-wheat, and bread-making flours.

Strong plain flour

Flour with high gluten content that provides structure to bread.

Yeast

A one-celled plant that acts as a raising agent, requiring food, warmth, moisture, and time to grow.

CO2 production

Gas produced by yeast that forms bubbles in dough, causing it to rise.

Unleavened bread

Bread made without yeast, resulting in a flat texture.

Tepid/warm liquid for dough

Liquid, typically water, used at a temperature of around 37°C to achieve a soft dough.

Equipment for baking bread

Includes weighing scales, measuring spoons, measuring jug, mixing bowl, and a loaf tin or baking tray.

Proving dough

The process of allowing bread dough to rise, usually covered to prevent drying.

Baking temperature for bread

A high oven temperature of 220°C, allowing rapid yeast growth and dough rise.

Kneading

The method of working the dough for about 5 minutes to develop gluten, making it soft and smooth.

Rising time for bread

The time required for dough to rise and double in size, both after mixing and shaping.