Method of preparation of bread and faults.

1. Bread
Methods and Faults

2. Understanding baking
• Shape size of products
• Oven humidity
• Oven overloading
• Density of products being baked(proportion of
sugar,salt,fat)
• Type of oven

3. Ingredients used in bread baking
• Salt-flavour,stability to gluten,control the rate
of fermentation,reatains moisture
• Sugar
• Flour –weak flour , strong flour
• Water –warm water,cold water
• Yeast-25degree celsius
• Milk
• Egg

4. • Oil and fat
Effects- improves nutritious value
Reduces elasticity
Heps to retain moisture
Gives flavour

5. Principles behind bread baking
• Collecting the mise en place
• Mixing the ingredients
• 1-straight dough method
• 2-ferment dough method-
• 3-salt delayed method
• 4-no time

6. • Proving-32 degree celsius
• Knock back
• Dividing and scaling
• Shaping
• Final proving
• Scoring
• Baking – yeast kills at 60 degree celsius

7. Basic bread fault
• Volume
• Bloom of crust
• General shape
• Color of the crumb
• Evenness of texture
• Shine in the crumb
• Moistness
• flavour

8. Common faults in bread
• Flaked crust- dry on top
• Lack of volume
• 1)not given time to dough
• 2)improper mixing
• 3)too much salt
• 4)less yeast
• Uneven texture
• 1)use of over fermented dough
• 2)underproved bread

9. Continue..
• Lack of shine
• 1)Under fermented bread
• Lack of flavour
• 1)over and under fermentation
• Crumbly bread-
• 1)use of over fermented dough
• 2)Use of over proofed dough
• 3)not enough fat used in dough