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Understanding the role of Flour, Water, Dough Development and Temperature control are the keys to successful bread making. Understanding the relationship between the four elements and their interdependence enables you to practice mastering the initial art of baking bread.
Part One of this handbook listed the flour types, their protein content and their uses. On average, flour with 12 – 14% protein content will give the best result for bread making. The flour requires its ability to form a strong gluten matrix, whether mixed by hand or machine.
The retail supermarket’s flours will produce a satisfactory result, provided you follow the correct processes.
My advice for a beginner is to start with the flour available in the local supermarket and observe the results you achieve with the dough you make from it. Remember, it will require you to prepare many doughs to acquire proficiency with any flour. Resist the temptation to try different brands until you are happy with the process and the supermarket flour results. Once you are satisfied with the handling, processing, baking, etc., look for other flours that may provide different volumes, aromas, etc.
Quote: “Good flour is not cheap and cheap flour is not good “. The secrets are in the process, not the flour! The protein content will guide the amount of water the flour will hold.
The water content can vary from 58% to 100%, depending on your product and process.
Starting with water at 60% to 75% based on the flour weight of the recipe is an excellent range. I advise having a tight dough (62% – 65%) as you will be more able to handle this. Once you have mastered the process, increase the water gradually and determine what amount suits you best. Water used in the dough also controls the dough temperature and the fermentation rate.
When mixed, the ingredients for the dough of flour, salt, yeast, and water will develop the gluten matrix, which becomes the structure for the bread.The gluten matrix holds the Carbon Dioxide CO2 produced through fermentation, causing the dough to rise. Hand development is satisfactory but a tedious process that requires time and technique to master.
Using a mixing machine will save time and generally develop better doughs. Some home bakers use their bread machine to mix the dough, remove it once mixed, and continue the bread making process. Reaching the optimum requires understanding the importance of developing the flour protein.
Gluten Matrix is the optimum development of the gluten proteins: Glutenin (elasticity – ability to resume shape after being stretched) and Gliadin (extensibility – the capacity to stretch). To test the dough development, you do the gluten stretch test. Take a dough ball and stretch it out by pulling it from the sides. A well-developed dough will be extensible, stretching and not breaking.
Dough development through building a solid gluten matrix that will hold in the gas CO2 the yeast produces during fermentation is crucial and will require lots of practice to achieve consistency.
The dough’s water temperature depends on the environment, machinery, time taken for fermentation, and the style of dough you are making. Home bakers prefer chilled water in Singapore or warmer climates.Place the dough water in a chiller (4°C) overnight, ready for use the next day. The chilled water will assist with the finished dough temperature (after mixing) and the amount added will help control the yeast’s growth.
The water temperature where the climate is seasonable will require adjustments to maintain yeast activity. Observing the performance of the dough at different times of the year will help you better understand how the yeast performs.
Yeast works best at temperatures of 36 to 40°C. The objective when making bread is to be able to control this activity until the dough is in the final proofing stage. In a warm climate keeping the dough cool is the objective.
In contrast, a warmer dough is necessary for consistent fermentation growth when it is frigid in winter in a temperate environment. Hence the use of chilled or tempered water depends on the climate and dough-making style used.
Room temperature refers to the ambient temperature of the room where the doughs are mixed, which will vary due to climatic conditions. An ideal room temperature will be between 22°C to24°C.
The acidity level of the bread is the result of the fermentation process. During the dough fermentation stage, alcohol and carbon dioxide (CO2) react with the organic acids that produce flavour. The yeast growth activity is related to the ambient temperature, water and fermentation time. In typical bread, the pH ranges between
5.3– 5.8, depending on the processing style. In sourdough bread, the pH is lower and ranges from3.8 – 4.6, giving the bread its characteristic flavour.
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