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London School of Hospitality and Tourism
Field of Culinary Arts

Word Count – 2185

The principles of bread making

Executive Summary
The following study focuses on the processes of bread making and puff pastries which are commonly
used in the kitchen industry
...
This work provides a summary and evaluation of some of the
key facts, and general rules which describes the work with bread dough and puff pastries
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The research also draws
attention to the importance of the correct application of different methods and their relevant effect to
the final product
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Contents
1
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1
2
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Basic bread dough………………
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Straightdough…………………
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6
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8
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10
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12
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14
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Salt……
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2
Yeast…
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3
Puff pastry
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4
English method…
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5
Bibliography
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6

Introduction

Bread is a significant part of human diet since the ancient ages
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He that cometh to me shall never hunger; and he that believeth in me shall never
thirst
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And in the Lord's Prayer Christians ask that God "give us this day our daily
bread"
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The identification of the proper
grain, the development of the milling procedures, mixing decent ingredients together and realising that
it will change its structure, to transform to a flavourful, crusted dough simply by placing it close to the
fire was an extraordinary culinary discovery
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This essay has been edited under two separate but complementary chapters
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In unit 2 this work presents findings of research in identifying different types of puff pastries,
their methods and discusses the potential hazards and faults may occur during these processes
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Methodology

The content of this essay required some primary and secondary research and also reflective data
collection
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3
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1
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This is the process bakers use to make bread
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The flour provides the gluten precursors, starch,
flavour, and bulk of the bread
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3
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The salt is taking placenot just as a seasoning it is also
necessary to stabilise the gluten to help retain moisture and control the fermenting yeast, which affects
the crumb texture and crust colour
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Many of the recipes simply leave the
salt out
...
)
3
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Flour with a high
protein content makes dough with more gluten
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When coagulated in baking it becomes the framework of the loaf and stops it collapsing
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The first three, which account
for 1-2% of the flour, are water soluble and provide the necessary nitrogenous yeast food during
fermentation
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Gliadin
responsible for elasticity, glutenin gives stability for the dough (Field, 2012)
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Proper mixing gives the gluten the ability to absorb the maximum water and become thoroughly
hydrated
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4 Yeast
Yeast is a convenient leavening agent, also a living single celled organism, belonging to a group of
minute fungi that grows when they have at their structural specific ingredients such as glucose and
maltose
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Food is, in the form of simple sugar
solutions, is derived from the starch in the flour
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Honey or sugar is often mixed in to feed the yeast, but it is able to find enough food from the flour
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The higher the temperature rises, the more rapidly the yeast develop
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In ideal conditions, the yeast cells will grow by a continual reproduction process called budding which
means “reproduction of some unicellular organisms (such as yeasts) by growth and specialization
followed by the separation by constriction of a part of the parent
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Fermentation and proving
During the process fermentation occurs and it produces carbon dioxide (CO2) and ethyl alcohol
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This process is termed proving
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When prepared items are cooking, the fermentation will continue until the temperature goes above 52
ºC when the heat kills the yeast and the fermentation ceases
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Large
amounts of carbon dioxide gas cells contained within the dough produce a lighter product with greater
volume (Figoni, 2011)
Proving is done in gentle heat, at about 35 ºC, in a moist atmosphere, ideally using a proving
cupboard
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This
will expel the gases and reintroduce fresh oxygen which stimulates the yeast and ensures a more even
texture
...
Suas 2009)
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Yeast is also available in dried pellet or flake form, but it is important to note that comparing to fresh
yeast, only half of the weight of dried yeast is needed to ferment any recipe
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This can also speeds the baking process,
(moist air conducts heat faster than dry air)
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Some of the sugars in the dough dissolve in this condensed water
layer, which contributes to browning
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Both caramelization and Maillardbrowning proceed only at relatively high temperatures
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(McGee, 2004)
During cooling, the starch molecules loosing water, reassociate and form an ordered crystal-line
structure which makes the crumb losing its softness, the crust becomes solid
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5
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The main difference in the recipes is the amount of fat has been incorporated
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The laminated structure is build up by
rolling and folding, while the gluten will have been stretched and must be allowed to relax in a cool
place so that it will have regained its full elasticity before being put in the oven (Figoni, 2011)
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Air, being a type of gas, expands on heating and pushes up the
layers of pastry and gives the importance of applying proper lamination techniques
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should be kept as cool as possible, because cold air
has more capacity to expand than warm
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The gluten in the flour absorbs water,
stretches, entangling air with it, and rises as the air expands
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Also, the starch grains will burst an absorb fat
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After
pastry is set (10-15 minutes) oven temperature could be lowered to cook filling of pies, e
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meat, fish
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Full puff pastry is the richest of all pastries, using equal quantities of fat and flour, and should have the
most even rise of all because of the amount of air rolled and folded into it
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It contains proportions of 75 per cent fat to flour and as the name implies flakes of the fat
are put over the pastry dough during the rolling and folding process
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Further classification can be made between different types of puff pastries according to the method
used
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The mechanical process in which the fat is incorporated gives the main differences
and separates these methods
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FRENCH METHOD
The paste is rolled out to the shape of an open envelope by two cuts are made with a knife to form a
cross to the centre-half of the dough with the four angles being thicker in the centre
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Then the dough will be roll out
with care ensuring the temperature not increasing considerably
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This will give an envelope-shape that is characteristic of the French method, and will result
two layers of dough with a layer of butter between them (Bakingmatters, 2015)

7
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The dough has been rolled out to approximately twice its length
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When the first turn completed, need to repeat the process then cover and leave it to
rest for approximately 20 minutes
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After the fourth turn, the paste
should be rested for a minimum of 30 minutes
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There are two main methods of lamination for puff pastry
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8
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Further significant faults are uneven rising and poor shape caused by uneven distribution of fat,
uneven shaping, folding, rolling and turning
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Conclusion and recommendations
As a conclusion, it is obvious that producing an excellent loaf of bread or any pastry dish depends on a
several different circumstances and factors
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During the
processes it is crucial to take maximum care about following recipes and descriptions, maintain proper
working environments and apply due diligence in details such as timing and temperatures
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co
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HOME
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bakingmatters
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uk
[Accessed 1 Mar
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Bertinet, R
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Dough
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Bertinet, R
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Crust
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Buehler, E
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Bread science
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C
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Calvel, R
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The taste of bread
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: Aspen Publishers
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and Young, L
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Technology of bread making
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Field, S
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Culinary reactions
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: Chicago Review Press
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(2011)
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Hoboken, N
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: John Wiley & Sons
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co
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Pastry
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hospitalityinfocentre
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uk/Bakery/Pastry
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2015]
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(2004)
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New York: Scribner
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, Young, C
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and Smith, R
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Modernist cuisine
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Solway, A
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The science of a loaf of bread
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Y
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Suas, M
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Advanced bread and pastry
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This, H
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Molecular gastronomy
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This, H
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Kitchen mysteries
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Vega, C
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and Linden, E
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The kitchen as laboratory
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