BREAD MAKING METHODS

STRAIGHT DOUGH METHOD

In this method all the ingredients are mixed
together, and the dough is fermented for a pre-determined time. The
fermentation time of straight dough depends on the strength of
flour. Strong flour requires more fermentation time to mature
adequately.
The dough must be in a proper temperature (78*F to 80*F). Raise
in dough temperature will cause acid taste and flavour in bread.
SALT DELAYED METHOD
This is a slight variation of Straight Dough
Method. Except salt and Fat all other ingredients will be added.
Because salt always controls the fermentation of yeast.
The salt will be added at the knock – back stage. It may be
creamed with fat and mixed. Due to the absence of salt, the
fermentation speed is increased.
NO-TIME DOUGH METHOD
In this method, the dough is not fermented
in a usual manner. It is just allowed to a brief period (about 30
minutes) for it to recover from the strains of mixing. Due to the
absence of fermentation, the gluten and starch are not conditioned
sufficiently to retain the moisture and there is no flavour
producing bi-products of fermentation are absent.
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 Because of the presence of excess yeast and lack of
fermentation, the yeast flavour will be very strong. And the bread,
which is prepared in this method, will have very less self-life.
SPONGE & DOUGH METHOD
This method is otherwise called as 70/30 or
60/40 method. This method was used in olden days for the huge
production of bread. During the use of natural yeast the minimum
quantity of dough (30% or 40%) will be prepared in the previous
night and will be allowed to ferment for the entire night. So that
the yeast will be multiplied.
On next day the remaining flour (70% or 60%) will be added to the
fermented sponge dough and will be kneaded again to make the
dough
Previously, in the chapter it has been mentioned that strong flour
takes too long for conditioning and should not be used for making
bread by straight dough method. For such flour sponge and dough
method is more suitable where the problem of controlling the dough
temperature is not so acute as the total fermentation time is divided
to two separate segments. For the sake of convenience and proper
identification , a sponge-dough, or 70/30 sponge – dough, where
the first number i.e. 60 or 70 indicate the percentage of flour used
in sponge and the second number i.e. 40 or 30 indicate the
percentage of flour mixed at the time of dough making.

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In this method, as a first step, a part of flour, proportionate amount
of water, all the formula yeast and yeast food are mixed together.
Longer fermentation sponge may contain some amount of salt
also. Mixing operation is carried out just sufficiently to incorporate
all the ingredients evenly. This sponge is fermented for a
predetermined time. Sponge fermentation time depends on the
amount of flour in the sponge and flour quality. The quantity of
flour in sponge should be used in sponge and in turn the sponge
should be fermented for long duration.

It is advisable to test the sponge physically for its readiness before

mixing in into dough. The following method of sponge testing
could be used;

1. Take a small piece of sponge and try to break it with both

hands, if the piece break with a clean fracture the sponge is
ready for mixing. If the sponge is not ready, the piece will
stretch to some extent and will break in unevenly stretched
shreds. In such cases sponge should be allowed more
fermentation time.

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 2. Tear the sponge apart from the centre with both hands and
examine the web structure. If the web structure is very fine, the
sponge is ready.
3. An adequately fermented sponge feels dry to touch without
any stickiness present.

When the sponge is ready, it should de broken down properly with

formula water, so that its even mixing in the dough is assured
uneven mixing of sponge in the dough should be avoided as it
produces un even results in bread. Broken down sponge is mixed
with the remaining flour, sugar, salt, fat etc. mixing operation
should be carried out to the right degree as has been mentioned in
previous chapter. If two different kinds of flour are at hand, the
weaker flour should be used at the time of dough making.

After the dough is mixed, it is rested for 30 to 45 min. during

which time it relaxes form the stress of mixing operation. pre
conditioned gluten of the sponge hastens the condition process of
the gluten of fresh flour during this period and the dough is in
prefect state for further manipulation i.e. cutting, moulding etc.

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 BREAD MAKING FLOW CHART.

Collecting the Raw materials Wrapping

Cleaning of Raw Materials Slicing

Combining the Raw Materials Cooling

Kneading (20 minutes minimum) Demoulding

Initial Rest (30 minutes) Baking

Punching & Rolling Pan Proofing

Bulk Fermentation (Benching) Moulding

Knock-Back ---------- Dividing & Rolling

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JUDGING THE GOOD QUALITY OF BREAD
To judge the quality of bread, we should examine both external and
internal characteristics
External Characteristics Internal Characteristics
1. Volume 1. Colour
2. Symmetry of Shape 2. Structure
3. Bloom 3. Texture and Sheen
4. Crust Colour 4. Flavour and Aroma
5. Evenness of Baking 5. Crumb Clarity & elasticity
6. Oven Break 6. Moistness
7. Cleanliness 7. Cleanliness

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 BREAD DISEASES

The two diseases which affect bread are

1. Rope and
2. Mold
Bread is affected by these diseases, only because of weather
and humid.

ROPE
 Caused because of the bacteria known as “Bacillus
Mesentericus Vulgatus”.
 Can be occurred in the wheat itself, otherwise may be caused
because of unhygienic conditions of food handler and bakery
premises.
 Bread may show symptoms of disease even within 8 to 12
hours of baking or as late as 24 to 36 hours.
 Symptoms
a) A peculiar as sickening sweet, resembling rotten fruits
and over ripe pineapple
b) The crumb may become discoloured and little sticky.
c) A number of threads can be seen stretching between two
pieces of broken bread.
d) The bread may be broken.

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How to prevent “Rope”?
 By maintaining perfect cleanliness in the bakery.
 The utensils, tools, equipments, machines etc., should be kept
clean.
 Floors, walls and ceilings should be regularly checked and
maintained in a dust free condition.
 The bakery should be well lighted and adequately ventilated.
 Bread should always be properly baked with even golden
brown colour. Because an under baked bread has an over moist
and soggy crumb will lead to Rope Development.
 Bread should be allowed to cool down thoroughly before it is
packed. If warm bread is packed, the moisture evaporated from
bread will not escape and will be absorbed by the crumb,
making it over moist. This moisture and warmth of the
crumb, is an ideal medium for the growth of rope infection.
 Bread should never be stored on top of each other as the bread
at the bottom will be unduly compressed and a close crumb is
conducive to rope infection.
 We can control the “Rope” by adding the prescribed amount of
preservatives like acetic acid, calcium propionate and GMS.

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MOLD
Spores of various kinds of molds are always present in the
atmosphere and these spores start growing whenever they find
suitable conditions of warmth and moisture in the crumb of bread.
Spores enter through the cracks on
the surface of the bread and start to spoil the entire crumb of that
bread.
Bread is normally infected by three kinds of Mold. Such as,
WHITE MOLD  Mucor Mucedo
GREENISH or BLUSIH MOLD Pencillium, Aspergillums
BLACK MOLD  Aspergillums Niger.

Controlling and remedial measures for Mold are the same as that
for “Rope”.

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 BREAD FAULTS
The following are the most occurring faults in breads.
I. VOLUME
A. LACK OF VOLUME
a) Use of weak flour.
b) Too much of salt.
c) Lack of shortening.
d) Yeast dissolved in hot water.
e) Too much baking temperature or Hot oven
f) Too cold/ chilled dough or insufficient room
temperature.
g) Under mixing or over mixing.
h) Too long time of intermediate proofing
i) Insufficient pan proofing.
j) Overuse of chemical bread improvers.
k) Too tight dough.
B. TOO MUCH OF VOLUME
i) Not enough salt.
ii) Too slack dough.
iii) Not enough/ lack of temperature or slow oven.
iv) Excessive quantity of yeast and excessive proofing.
v) Loose moulding and excess weight of the dough than
required.

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II. CRUST COLOUR
Normally crust colour of Bread is controlled by the amount of
sugar present in the dough at the time of Baking.

A. PALE BROWN CRUST COLOUR

a) Excess Fermentation
b) Lack of Salt
c) Too slack dough
d) Excess yeast
e) Lack of sugar
f) Cool oven or Slow oven
g) Under baking

B. TOO DARK CRUST COLOUR

i) Too much of sugar
ii) Too high oven temperature
iii) High milk and salt content
iv) Over baking
v) Young dough  under fermented
vi) Too much lined or greased moulds

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C.TOO THICK or TOO HARD CRUST
a) Insufficient Shortening
b) Low sugar content
c) Old dough
d) Lack of moisture/ humidity in the proofing
chamber
e) Cool oven
f) Over baking or Long time baking

D. SHELL TOPS
i) Stiff dough
ii) Too much Dough
iii) Lack of moisture in proofing chamber
iv) Not enough pan proofing.

III. HOLES & TUNNELS IN THE BREAD

1. Weak Flour
2. Not enough mixing of ingredients
3. Too hot oven
4. Excess dusting flour

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IV. CORES
When the cut surface of crumb is gently pressed with
finger tips, the entire surface may not be evenly soft and
presence of occasional hard spots may be felt. These hard
spots are known as Cores, and they were formed due to
A. Uneven mixing of dough especially hand mixed.
B. Incorporation of bits of dough collected from machine
bowl.
C. Skinning of dough during bulk fermentation or
intermediate proofing. This crust is folded into the bread
and will show as strong core.

V. RUNNY or STICKY DOUGHS

1. Weak Flour
2. Excess Sugar
3. Freshly milled flour

VI. COLOUR SPOTS

a) Colour/ Dye from the flour bags.
b) Excess greasing will create dark spots.
c) Unclean bread moulds.
d) Unclean hands/ gloves/ cooling racks.
e) Presence of sugar crystals in the mould.
f) Unclean working table.
g) Sprinkled food colours.

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VII. POOR TEXTURE
i) Weak Flour
ii) Improper mixing
iii) Slack dough
iv) Excess use of oil for dividing.
v) Excess dusting flour
vi) Improper moulding

VIII. VERY POOR FLAVOUR AND TASTE

A. Improper storage of ingredients along with perishable
foods.
B. Poor quality ingredients
C. Less salt
D. Old dough
E. Excess dusting flour
F. Excess yeast

IX. POOR KEEPING QUALITY

a) Poor quality ingredients.
b) Improper storage of ingredients
c) Old dough
d) Cool oven
e) Insufficient cooling of bread & wrapping before
it cooled.

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