For those who enjoy bread whether it is warm and crunchy or soft and doughy, this is your blog to read!!!
I have news for you the secret to success in food science in bread lies in a combination of elbow grease when kneading the dough and patience while you wait for the dough to rise and double in size.
Along with flour and other ingredients bread requires yeast (leavening agent) which causes bread to rise. Yeast reacts with sugar and flour to form air bubbles in the dough. Too much Yeast will alter the taste and inadequate amounts will not expand the bread.
Kneading distributes the yeast evenly, allowing the bread to develop gluten strand structures in the dough which capture air bubbles. This will ensure that your bread rises and have even and fine textures. To ensure that Knead is done properly, use both hands to press, fold and turn the dough until it is elastic and smooth.
TEST BY: press the dough with two fingers, if it springs back lightly then it is ready.
The dough is placed in a greased container/bowl to prevent sticking and make sure the dough is covered with a towel to be kept in a draught-free place. Wait until the dough doubles in size, this proves that the amount of yeast is adequate. The time required for the rise depends on the temperature where the dough is kept and the activity of the yeast, but if it rises to fast due to excessive yeast, it will be likely to be coarse in texture.
Punch the dough down the centre and place the dough on a lightly floured surface and knead until the dough has returned to its original size. This will remove any air pockets that maybe contained in the dough.
After rolling and shaping the dough, a second course of proving is provided. If the dough does not rise enough then the bread will be dense and heavy
Preheat the oven, then ensure it is hot enough for air bubbles in the dough to expand, which makes your bread rise. To test if your bread is cooked tap it on the base, it would be ready if it sounds hallow.
450g (3 cups) plain bread flour
1 tbs (12g/2 sachets) dried yeast
2 tsp caster sugar
1/2 tsp salt
250ml (1 cup) warm milk
2 tbs melted butter
If you need any help just call mike on 1300 BREAD HELP
NewsLifeMedia, Southan. M, 2016, ‘How to make bread’, Available at: http://www.taste.com.au/how+to/cooking+tips/articles/1103/how+to+make+bread (Accessed: 20 April 2016).