All About Bread And The Basic Knowledge Of Baking Bread
Bread comes in many different flavours, types and sizes. We are going to look into the different areas of bread and look into the basics of baking bread.
Through practice in baking bread, the more knowledge you will gain about the features and characteristics of dough. As you work more and more with dough the better understanding you will have. This will result in a better quality of your finished products and your skills in baking bread.
All About Bread
What Is Bread?
Bread is a basic food prepared by cooking flour, water and possibly other ingredients. In the UK doughs are mainly baked, however In other countries bread can be fried, steamed or baked on a hot surface.
Doughs can be unleavened or leavened, which means it is using a rising agent to produce a leavened bread. Although in many international countries the bread can be a flat bread with no rising agent or also known as unleavened bread.
Flour, Salt, water and leavening agents including baking soda or yeast are basic ingredients for making bread and other dough products. It is also possible to add many other ingredients such as, sugar, milk, spice, fruit, nuts like pine nuts, vegetables such as spring onions or seeds like sesame seeds.
Bread is one of the oldest cooked foods in the world, dating back thousands of years. Evidence of leavened bread has been found dating back tens of thousands of years.
Facts About Bread
Fresh bread is attained for its quality this includes the taste, texture and the aroma of the bread. It is essential to keep bread fresh for it to keep its quality, when bread has dried and stiffened it is known as becoming stale. To keep bread fresh it can be wrapped in a cling film or a paper wrap.
Also a way to prevent the bread from becoming stale is to keep it in a bread box. Bread that is being kept in a warm moist environment has the potential to grow mold easily. Keeping the bread in a fridge will slow down the growth of unwanted mould.
The soft inside part of the bread known as the crumb. The small pieces that fall from a bread product are known as the crumbs. The crumb and the bread crumbs are two different parts of a bread product. Also the outside part of the bread is described as the crust.
How To Serve Bread
Bread can be served at a range of temperatures, hot or cold and as soon as it is baked. Bread can also be toasted in a toaster or under a grill. Mostly bread is eaten using your hands, although it may-be part of a dish such as a focaccia topped with a tomato salsa. In this case a knife and fork may be needed.
It can be eaten on its own or together with other foods, for example soup, olive oi + balsamic vinegar or sardines. It can also be made into a sandwich with a broad range of possible fillings including cheese, vegetables, egg, meat or fish. A sandwich will be two slices of bread with a filling in between.
Baking Bread – All About the Crust
The exposed dough will form the crust of the bread during the cooking process. Through the cooking it will be browned and hardened, the proteins and sugars in the dough will caramelize due to the intense heat on the surface of the bread.
The broad range of bread varieties will form a different type of crust during cooking. Due to the type of bread and the way it is being baked. Bread can be baked using a dry heat, although in some cases a jet of steam can be aimed towards the dough during cooking to create a quality crust.
Some crusts can be difficult to eat especially for young children or people with sensitive teeth. The crust of the bread will always have a different colour when compared to the rest of the bread.