Bread Making Process Notes

Ingredients and Process Overview

• Maltose Importance:
• Maltose serves as the fuel for yeast growth during bread making.

Mixing Ingredients

• Mixing Method:
• Using a KitchenAid mixer for convenience, but hand mixing is also viable.
• Flour particles break down and disperse in water, hydrating and fluffing up due to shear forces in the mixer.
• Release of starch occurs, providing food for yeast.

Hydration of Yeast

• Yeast Activation:
• Yeast needs water to activate and grow, which happens during mixing.
• Proper mixing leads to the incorporation of air bubbles in the dough, key for bread texture.

Proofing the Dough

• Proofing Process:
• After mixing, cover the mixture with a wet towel to maintain moisture.
• Proof in a warm environment to allow yeast to ferment, usually done for several hours.
• Oven Spring:
  • As yeast produces gas, the gluten structure stretches and bubbles become prominent.
  • Comparison of dough and bread: dough is not air continuous; bread allows air to pass through.

Scaling and Accuracy in Baking

• Importance of Accuracy:
• Precise scaling of ingredients is critical in industrial production.
• Sponge Dough Process:
• Involves mixing most of the flour, water, and yeast together for initial fermentation to enhance flavors before proceeding to the main dough stage.
• This fermentation process contributes to the overall flavor development in the bread.

Mixing Techniques and Dough Consistency

• Overmixing Considerations:
• Different flours react differently; hard wheat flours are more resistant to overmixing compared to soft ones.

Specialty Products: Bagels

• Boiling Step:
• Boiling bagels before baking helps create a high-gloss crust; this is an essential step in bagel preparation.

Market Trends and Gluten-Free Products

• Rising Demand for Gluten-Free:
• Noticed an increase in gluten-free products, prompting industry adaptation.
• Separation practices for gluten-free production due to cross-contamination concerns.

Manufacturing Facilities

• Facility Regulations:
• Gluten free products must be produced in separate facilities to avoid contamination.
• Cardinal produces ingredients, not final gluten-free products, meaning partnerships with other producers are necessary for market access.