Basic Recipes And Methods

1. Basic Breads

There are many different types of bread. When we talk about regular bread, we usually talk about household bread.

Special bread is bread which extra substances like honey or milk added besides those of the regular bread. The finishing or topping can consist of sesame seeds, poppy seeds and etc.

White wheat bread recipe
Wheat flour 1kg
Water 500g-560g
Fresh Yeast 30g
Salt 16g

Additional ingredient for specific preparation.
Fat 3% of the total weight of flour.
3% of 1kg Flour = 30g.

Add all ingredients in the mixing bowl. Using a stand mixer with a kneading hook attachment, turn on the lowest speed setting and knead the ingredients together till it forms a dough. Then turn the machine to a higher speed setting and continue kneading until gluten is formed. You can perform a windowpane test by stretching a small piece of dough. If the gluten is not well developed, the dough will break.

The tricky part is that you have to determine how long is the kneading process. With too little kneading, the gluten network will not form, and with too long kneading you will break it back down again.

Bread improver can also be added to obtain a nice end result. It is very important to learn and feel when the dough is 'ready'. Unfortunately, this can only learn through experience.

When the dough is ready, it should no longer stick to the mixing bowl. Feels slightly warm when you hold the dough in your hand.

Next step is to rest the dough for the first proof. During resting, the gluten and the yeast will do its work and start the production of carbon dioxide, helping the dough to rise.

If you are using bread improvers it is in principle no longer necessary to pre-proof to take place, so you can skip the previous step. You can divide the dough balls straight away. You have to work fast, because the yeast is still in working process, that the weight of dough balls may differ at the end due to the increase in volume.

Next, set the dough balls a side for proofing. You must be especially careful that the dough does not tear. This is why we put a cloth over the dough balls, so that they are not subject to drafts and consequently would tear. After proofing, you need to reshape the dough balls again by stretching and folding the dough. Once is done, it is ready for the final proof.

After the final proof, place the dough balls in the oven. During baking process, you can see the dough balls still increasing in size. At a certain point it will stop and the shape is preserved.

Michael Lim