Step one in bread making, and doubtless an important one, is the making of the dough. It consists in moistening the flour by way of a liquid of some sort with the intention to soften the gluten and the starch, to dissolve the sugar, and to cement all of the particles collectively, after which combining these components. Earlier than the components are mixed, nonetheless, significantly the flour, the liquid, and the yeast, they have to usually be warmed with the intention to shorten the size of time needed for the yeast to begin rising. A lot care needs to be exercised in heating these supplies, for good outcomes won’t be obtained until they’re dropped at the correct temperature. The flour ought to really feel heat and the liquid, whether or not it’s water or milk, ought to, when it’s added, be of such a temperature that it additionally will really feel heat to the fingers. If water is used, it must be simply as pure as attainable, but when milk is most well-liked it needs to be used solely after it has been scalded. The yeast needs to be dissolved in a small amount of lukewarm water. Scorching water used for this function is liable to kill the yeast and forestall the bread from rising, whereas chilly water will retard the expansion of the yeast.

COMBINING THE INGREDIENTS

As quickly because the bread components have obtained the correct therapy, they’re able to be mixed. Combining could also be accomplished by two totally different strategies, one among which is called the quick course of and the opposite because the lengthy course of. As their names point out, these strategies are characterised by the size of time required for the bread to rise. Every methodology has its benefits, and the one to pick out depends upon the period of time and vitality the housewife can afford to present to this a part of her work. Individuals who use the lengthy course of imagine that bread made by it tastes higher and retains longer than that made by the quick course of; whereas, those that favor the quick course of discover that it saves time and labor and are satisfied that the standard of the bread is just not impaired. The extra speedy strategies of creating breads are attainable solely when yeast within the lively state is used and when extra of it than can be needed within the lengthy course of, by which time have to be allowed for its progress, is employed. Nevertheless, whatever the methodology adopted, all bread mixtures have to be begun in the identical method. The liquids, seasonings, and fats are mixed, and to those is added the flour, which needs to be sifted in, as proven in Fig. 3.

Lengthy Course of.–By the lengthy course of, there are two methods of mixing the components with the intention to make bread. One is called the sponge methodology and the opposite because the straight-dough methodology.

The long-process sponge methodology is employed when adequate time might be allowed to allow the pure progress of the yeast. To make bread based on this course of, begin it within the night by warming the liquid and dissolving the yeast after which including these components to the sugar, salt, and fats, which ought to first be positioned within the mixing bowl. Stir this combination effectively, after which add one-half of the amount of flour that’s for use, stirring this additionally. Place this combination, or sponge, as such a mix is named, the place it can stay heat, or at a temperature of from 65 to 70 levels Fahrenheit, by way of the night time. Within the morning, stir the remaining flour into the sponge and knead for a couple of minutes the dough thus fashioned. When that is completed, put the dough in a heat place and permit it to rise till it doubles in bulk. When the dough is on this situation, it is able to be kneaded once more, after which it might be formed into loaves, positioned within the pans, allowed to double in bulk once more, and at last baked.

The long-process straight-dough methodology is a shortened type of the tactic simply defined. It does away with the need of 1 kneading and one rising and consequently saves appreciable time and labor. To make bread by this methodology, mix the components within the night as for the sponge methodology, however as an alternative of including solely half of the flour, put all of it into the combination, make a stiff dough directly, and knead. Then permit this to rise throughout the night time, in order that within the morning it may be kneaded once more and put immediately into the bread pans. After it rises within the pans till it doubles in bulk, it is able to be baked.

The one drawback of the straight-dough methodology is {that a} stiff dough rises extra slowly than a sponge, however for the reason that whole night time is given to the rising no issue might be skilled in finishing up this course of. A degree to recollect, nonetheless, is that dough made based on this methodology have to be stored hotter than that made by the sponge methodology.

Fast Course of.–Within the fast course of of mixing bread components, there are additionally two strategies of procedure–the sponge methodology and the straight-dough methodology. The chief variations between the strategies of this course of and people of the lengthy course of are within the amount of yeast used and the size of time required for the bread to rise. Extra yeast have to be used and far much less time is required for the completion of your entire course of. This shorter time period is probably resulting from the truth that all through the method, whether or not the straight-dough or the sponge methodology is adopted, the combination have to be stored at a uniform temperature of about 90 levels Fahrenheit.

The short-process sponge methodology requires solely about 5 hours for its completion, and the bread could also be began at any time of the day that may permit this period of time for carrying on the work. For this methodology, heat the components after which mix the sugar, salt, fats, liquid, and dissolved yeast. Into this combination, stir sufficient of the flour to make a sponge and put it the place it can maintain uniformly heat till it has about doubled in amount and is filled with bubbles. Then add the rest of the flour, knead the combination, and return the dough thus fashioned to a heat place. When the dough has doubled in bulk, take away it from the bowl to the kneading board, knead it barely, after which form it into loaves. Place these into the pans, and after permitting them to rise sufficiently, bake them.

The short-process straight-dough methodology differs from the quick-process sponge methodology in that your entire quantity of flour is added when the components are first combined, with the outcome {that a} stiff dough as an alternative of a sponge is fashioned. As has already been discovered, this stiff dough rises extra slowly than a sponge, but it surely requires one rising much less. It have to be stored at a uniform temperature as a lot of the time as attainable, in order that the rising won’t be retarded. When it has doubled in bulk, take away it from the bowl and knead it. Then form it into loaves, place these within the pans, permit them to rise sufficiently, and proceed with the baking.