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Bread Recipes and Tips 1. Measuring Ingredients The first step in bread-making is, of course, measuring the ingredients.

This is important, because differences in proportions of ingredients can produce significant changes in the finished bread. There are 2 ways to measure ingredients: by weight (ounces or grams) and by volume (tablespoons, cups, etc.). Weighing is preferable, as it's more consistent (in particular with flour, which can vary significantly in volume depending on how much it packs down in the package and how much you fluff it up), but of course it does require a scale. If you prefer to measure by volume, try to be as accurate as possible. When measuring liquids, place the liquid measuring cup in a stationary position at eye level and take the reading from the bottom of the meniscus (the curved upper surface of the liquid). Flour can be measured either by the dip and sweep method or by spooning it into the cup and, without shaking or tapping the cup, leveling it off, but these methods produce different results, so always follow the method specified in the recipe. Before measuring flour, it's best to stir it a bit because it settles in the container. Use measuring spoons for smaller amounts, such as for yeast. 2. Pre-Ferments (Optional Step) An optionalbut importantstep in bread-making is using what's called a pre-ferment. Bread gets its spongy consistency from fermentationthe interplay of flour, water, and yeast that begins when the water activates an enzyme contained in the flour that breaks down the starch and converts it to sugar. The yeast feeds on the sugar, growing and multiplying, and producing 2 essential by-products: alcohol and carbon dioxide. The alcohol adds flavor, while the bubbles of carbon dioxide "leaven," or raise, the dough and establish the bread's crumb or texture. During fermentation, temperature and time play an important role in the development and complexity of flavor. If fermentation takes place at a cooler temperaturein the refrigerator, for instancethe process slows down and the bread develops a more complex flavor. On the other hand, if fermentation takes place more quickly, the resulting bread will have a less complex flavor. Much of the fermentation process takes place during the proofing stage, which we'll discuss below, but prefermentation is an optional extra step that helps develop flavor. Although pre-fermentation is a key characteristic of sourdough bread, it can be used to adapt any recipe depending on what materials you have on hand, what kind of bread you want to make, and how much time you have to devote to the process. Pre-fermentation involves mixing part of the dough's flour, water, and yeast and allowing it to ferment before adding it to the rest of the dough. The use of a pre-ferment allows you to use less yeast because the preferment kick-starts the fermentation process before the dough is actually mixed together. Making a pre-ferment several hours before adding it to dough will give bread an extra depth of flavor, but if a pre-ferment is made one or even several days in advance, it will also add acidity. In small amounts, acidity extends the shelf life of bread, but in larger amounts, such as in the case of sourdough, it starts to affect the texture of bread, creating large holes in the crumb.

There are several different kinds of pre-ferments, and they differ by how much liquid they contain and how long they ferment. Here is an overview of 5 types of pre-ferment: Biga: This is a stiff pre-ferment approximating the consistency of bread dough. It is made with at least 1/3 the water called for in the recipe, double its volume in flour, and a small amount of yeast (about 0.2 percent of the weight of the flour). A biga must ferment at room temperature until it has doubled in volume, roughly 8 to 24 hours. It can then be stirred down and refrigerated for up to 3 days longer than that and the dough may become too acidic. Other pre-ferments cannot be stored this way, making a biga a good choice if you can't make bread for several days. Before adding a biga to the rest of the dough, cut it with scissors or tear it into small pieces and allow it to soak, covered, for 30 to 60 minutes in the remaining water called for in the recipe. Once the biga is softened, it can be added to the dough as directed by your recipe. Sponge: This has a soft consistency akin to that of pancake batter, and is made by whisking together all the water in a recipe with 30 to 50 percent of the flour and a little less than half the yeast. The sponge is then covered with a blanket of the remaining flour mixed with the remaining yeast and any sugar or malt powder. A sponge must ferment, covered, for at least 1 hour, but can be held up to 4 hours at room temperature or 24 hours in the refrigerator before mixing. Once a sponge has fermented for 1 hour, it is ready to be mixed with the rest of the dough. Poolish: This soft, sticky pre-ferment consists of 22 to 33 percent of the total flour in the recipe, equal or more than its weight in water, and a very small percentage of the yeast called foranywhere from 0.03 percent to 0.5 percent of the weight of the flour, depending on how long it will ferment (from 3 to 12 hours). The poolish is ready to use when it has risen to about 3 times its volume and is beginning to recede and wrinkle on the surface. At this point it must be usedthe poolish cannot be stored for later use. Unlike with a sponge, the rest of the ingredients are not placed on top of a poolish; instead, once the poolish is ready, it is simply combined with the remaining ingredients. Sourdough: While other pre-ferments require the addition of commercial yeast, sourdough (also called levain and barm) is created from wild yeast that resides on the flour grain and, once fully active, is capable of providing all the yeast necessary to produce a deeply complex and flavorful loaf. As mentioned earlier, the high acidity of the dough creates large holes in the bread. (For a more detailed explanation of sourdough, see the sourdough section of this primer.) Unrefreshed Sourdough Starter: Excess sourdough starter can be frozen to use as a superb and effortless preferment. It makes for a stiff pre-ferment with a consistency similar to that of soft bread dough. Use about 16 percent of the weight of the flour in the recipe and, to balance the salt content, add 1/8 teaspoon for every 1/3 cup (2.6 ounces or 75 grams) of starter. As with other stiff pre-ferments, an unrefreshed sourdough starter must be cut with scissors or torn into small pieces and allowed to soak, covered, for 30 to 60 minutes in the remaining water called for in the recipe. Once softened, it can be added to the dough as directed by your recipe. Note that the frozen unrefreshed starter does not need to be defrosted it will defrost sufficiently while soaking in the water.

3. Mixing and Kneading Once the ingredients have been measured (and after the pre-ferment has been made, if one is being used), the dough has to be kneaded. Kneading involves pushing and pulling the dough to stretch and strengthen the gluten in the dough. Gluten gives bread structure; it consists of strands of protein that form when water is added to flour. The protein stretches to accommodate the bubbles produced during fermentation, allowing bread to rise. There are 4 ways to mix and knead bread: in a bread machine, in a stand mixer, by hand, and in a food processor. For most bread, any method will work. However, if you're working with a very sticky dough, it's better to use a bread machine or stand mixerwhen kneading by hand, it is tempting to add too much flour (which can dry out the dough), and in the food processor, a very sticky dough often lifts up the blades and is difficult to remove. Different recipes include specific instructions for how and when to add ingredients. However, there are 2 important rules of thumb for all recipes. First, salt can kill yeast, so it is better to add it to dough after the yeast has already been mixed into the flour or to mix it into the flour before adding the yeast. Either way, the point is to prevent the salt from coming in direct contact with yeast. The temperature of water added to dough is also very important: Cool, room-temperature, and warm water are fine, but ice water and hot water (anything above 120F) risk killing the yeast. If you use cold water, it will take the dough longer to rise (except if using a food processor to mix it) because it slows down the fermentation process. Using an Autolyze: Most dough will benefit from using the autolyze technique, which simply means mixing together only the flour and water (some bakers also add the yeast and the pre-ferment if using) to form a rough dough and letting it rest, covered, for 20 minutes before mixing in the remaining ingredients (the salt and if not already added, the yeast and the pre-ferment). An autolyze provides for even hydration and more gentle development of the dough. The even hydration helps prevent the dough from being too sticky, eliminating the need to add additional flour. This is particularly good for breads with large open holes such as ciabatta as extra flour prevents the proper formation of those holes. However, using the autolyze technique will improve the texture and rise of any bread. Following the autolyze, any remaining ingredients are added and the dough is kneaded more vigorously for 3 to 10 minutes to realign and strengthen the gluten strands. How long dough is kneaded depends on what kind of bread is being made. A bread with large holes, such as ciabatta, requires less kneading and only gentle stretching and handling. A dense, chewy bread, like a bagel, requires longer kneading to develop the gluten. Specific recipes indicate how the dough should look and feel when it is kneaded adequately, but in general, it's best to keep the dough fairly moist and sticky because during the first rise the gluten continues to develop, absorbing its moisture more evenly.

When kneading dough by hand, reserve about 1/8 of the flour from the recipe to use while kneading. This should help prevent adding too much flour, which is always a risk when working by hand. Begin by using a wooden spoon to stir the ingredients in a bowl until all the dry particles are moistened. Empty the contents of the bowl onto a work surface lightly dusted with some of the reserved flour, then press it together to form a ball. To knead, use the heel of your hands to bring the upper part of the dough over and toward you, and then push it against the work surface and away from you. Knead the dough for 5 minutes, adding as little of the reserved flour as necessary to keep it from sticking and using a bench scraper to lift the dough and scrape any that sticks to the work surface back onto the main ball. Cover the dough with a bowl and allow it to rest for 20 minutesthis is the autolyzethen continue kneading until the dough is smooth and elastic, 5 to 10 minutes. When using a stand mixer to knead, it usually takes about 1 minute on low speed to form the rough dough before the autolyze. In the bread machine it takes about 3 minutes. Keep in mind that bread machines always start with a 3-minute mix then progress to more vigorous kneading. If you want to use an autolyze, you will need to turn the bread machine off after the initial 3-minute mix. When you turn it back on after the 20minute rest, the machine will start with the 3-minute gentle mix again. Once it goes into the kneading cycle, the amount of kneading time will be the same as in the stand mixer5 to 7 minutes, depending on the recipe. Using a food processor is the fastest and most efficient way to make bread. The processor's blades move so fast that the dough is hydrated quickly, eliminating the need for an autolyze. Plus, the processing effectively "kneads" the dough. The speed of the food processor also makes it especially useful for firm and slightly sticky dough. However, dough (and any ingredients to be added, including a pre-ferment and water) should be chilled before being processed so it doesn't overheat from the friction of the blades. To make bread in the food processor, begin by placing the dry ingredients in the processor bowl and processing to mix. Then add the chilled pre-ferment. If adding additional liquid, do it with the processor on. Process for 45 seconds after the dough comes together. If absolutely necessary for instance, if the dough sticks to the sides of the bowl a lotadd a little more flour and process a few seconds longer. Empty onto a lightly floured counter and knead by hand for a few seconds to equalize the temperature. 4. Proofing Once the dough has been kneaded, the next step is called "proofing," or "the first rise." This is the main fermentation. Think of proofing as an essential and effortless (for you) way to develop the bread's structure and flavor. Just as in the pre-ferment, the yeast is activated by the liquid and begins to feed on the flour, releasing carbon dioxide bubbles. These are trapped by the gluten strands that have been developed during kneading. Also, more alcohol and acids are produced, which flavor the bread. Dough needs to be covered during proofing to keep its surface soft and moist. Plastic dough-rising containers are sold for proofing, but you can also use a large bowl and plastic wrap. If your kitchen is around 75F to 80F, just cover the dough tightly with plastic wrap (if using a bowl) or a lid (if using a dough-rising container). At cooler temperatures, create a warm, moist environment by setting a container of very hot tap water near the rising dough and cover both with a large bowl or plastic proofing box you will need to reheat the water every 30 to 40 minutes. Alternatively, you can place the dough (and the container of very hot water) in a microwave

oven (not turned on!) or a standard oven without a pilot light, but with the oven light turned on to provide gentle heat. Dough is sufficiently proofed when it has doubled in size. (Dough that contains more than 50 percent whole wheat is an exception. Because of all the bran, it is more fragile and should only be allowed to rise to 1 1/2 times its size). There are two ways to determine whether dough is sufficiently proofed: by sight and by touch. To use the sight method, you will need to visually measure how much dough increases in size. Plastic dough-rising containers have markings on the sides that make it easy to see when the dough has risen to the proper height. Alternatively, you can mark a bowl with tape. The touch method requires poking a fingertip into the dough. If the dough holds the depression, it is ready. Breads vary in the number of times they are proofed. A simple bread such as focaccia might only be proofed once, but a more complex-flavored bread, such as a rye loaf could be proofed as many as 3 times. This initial proofing is done at warm room temperature, ideally 75F to 80F. Fermentation produces heat, so the maximum temperature should be 85F, as higher than 90F can result in off flavors. 5. Punching Down and Turning Dough Once dough has risen to double its size, it must be pressed down or turned to prevent it from overproofing. If bread is allowed to rise to more than double its size, the gluten will stretch to the point of collapse and will no longer be able to hold the gas bubbles that provide necessary structure for the loaf. Overproofed dough is usually very dense. Punching down is actually an antiquated term, as artisan bread bakers prefer to treat dough more gently, pressing and gently deflating it rather than punching it. To punch down dough, transfer it to a lightly floured surface, then use your fingertips to gently press and stretch it. If dough is to have a second proofing, it must be folded using one package fold or two business-letter folds after it's been punched down. To make a package fold, stretch the bottom of the dough and fold it up to the center, then repeat with the left side, right side, and top. To make a business-letter fold, press the dough into a rectangle. Fold the bottom third of the dough rectangle over the center, then fold the top edge down to meet the bottom edge. For the second fold, rotate the dough package 90 degrees and fold into thirds again. After the dough has been punched down, if it is not going to have a second rise, you can let it rest for 20 minutes then move on to shaping it. 6. The Second Proofing (Optional Step) As mentioned, some dough is proofed more than once. The second proofing can be done at room temperature for a shorter time or overnight in the refrigerator. The longer, cooler option is actually advantageousthe cold of the refrigerator slows down fermentation, which makes for additional complex flavors but slightly less volume. The dough can be left in the dough-rising bowl or placed in a resealable plastic

bag coated lightly with nonstick vegetable-oil spray or vegetable oil. If proofing takes place in the refrigerator, the dough needs to be brought to room temperature before proceeding. 7. Dividing and Preshaping the Dough Some bread needs to be divided to form more than one loaf or roll. When dividing, be sure to use a sharp knife or kitchen shears, as tearing it will compromise the gluten. Whether or not a dough is divided, it should be roughly preshaped and allowed to rest, covered, for 20 minutes after the second proofing. This will help produce the most evenly shaped loaf. 8. Shaping Different types of bread require different shaping, and your recipe will provide the necessary details. Here are some general pointers for shaping any bread. Dough for breads with large internal holes such as ciabatta or focaccia needs to be handled very gently so as not to deflate the air bubbles, which create the holes. For flat breads such as focaccia and ciabatta, dimpling the dough with your fingertips pushes the air bubbles together to create the characteristic large, irregular holes. These doughs are poured or scraped onto a baking sheet that's been coated lightly with nonstick vegetable-oil spray or vegetable oil. While breads like ciabatta and focaccia are only gently handled before baking, others, such as rolls or sandwich loaves, are given a more definite shape. When shaping loaves or rolls, pinching the seam at the bottom helps to form a tight outer "skin" and results in a higher rise and better form. There are two surfaces to rising doughthe lower surface that is touching the bottom of the bowl or doughrising container, which is usually bumpy, and the upper surface, which is not pressing against any surface and so is usually smooth. You want the smooth surface to become the outside or top of the loaf, so when shaping, place it against the work surface. As you shape the dough, the smooth surface will grip the work surface slightly, helping to create a better final shape. 9. The Final Rise Once dough is shaped, it needs to rise (be proofed) for a final time. It should be transferred to the pan it will be baked in or on (most often a loaf pan or baking sheet) first. As with previous rises, cover dough with lightly oiled plastic wrap and let it rise in a warm, moist environment. Alternatively, the final rise can take place in the refrigerator overnight, though be sure to bring the dough to room temperature before proceeding. Let shaped dough rise until it has almost doubled in size and a finger gently pressed against the side creates an impression that slowly fills in. Note that this differs from the test for the initial proofing, when you are looking for the impression to hold. During the final rise, you don't want the dough to rise completely because it will continue to rise in the oven.

If the dough has overrisen and keeps the impression, it will not continue to rise much if at all when placed in the oven. If it is underrisen, it will rise too rapidly when placed in the oven and the crust will burst unevenly. 10. Glazing (Optional Step) Glazes are used to produce different effects on bread crust. Spraying dough with water or brushing with a mixture of 2 tablespoons beaten egg white and 1/2 teaspoon water produces a crisp crust. A whole egg lightly beaten with 1 teaspoon of water, produces a shiny golden crust. Egg yolks produce the brownest crust and usually necessitate tenting the bread loosely with foil after the first 20 minutes of baking. An egg yolk lightly beaten with 1 teaspoon of cream produces a very shiny deep-brown crust, beaten with 1 teaspoon of milk, it gives a shiny, medium-brown crust. Melted butter or oil makes for a soft velvety crust. Glazes can also be used to "glue" or attach seeds to bread before baking. If using an egg glaze, do not use steam during baking, as it will dull the shine. Rather than a liquid glaze, dough can be dusted with flour to create an attractive, crisp crust.

11. Stenciling and Slashing (Optional Step) Stenciling and slashing are done primarily for decorative reasons, but originally they served as ways to personalize and identify breads made in a communal oven. To stencil dough, cut a design into paper or parchment, lay it gently on top of the dough, and sift flour over the open portions. Carefully lift the stencil away. Slashes, in addition to being decorative, also establish precisely where the bread will split during baking. If bread is not slashed, it will split open slightly at the sides, just under the crown if baked in a loaf pan and toward the bottom if free-form. A one-sided razor blade works best for slashing. Make the slash 1/4 to 1/2 inch deep if necessary, go over the slash again to deepen it.

12. Baking The goal of baking is to gelatinize or cook the dough and to achieve good volume and an attractive crust. Here are several simple techniques for baking beautiful, delicious bread every time. Preheat: Bread benefits from an immediate hit of strong heat right at the beginning of baking. Always preheat the oven, with a baking stone set on the bottom rack, at least 45 minutes before baking. If you're unsure of your oven's accuracy, use a separate oven thermometer to ensure the right baking environment for your loaf.

Steam: To get the most volume from your bread, you need to slow down the formation of the crust the slower the crust forms, the more time the dough has to expandby adding steam to the oven. To do so, place a cast-iron pan on the floor of the oven when you preheat it. As soon as you put the bread in the oven, toss a handful (about 1/2 cup) of ice into the preheated cast-iron pan and immediately close the door. Rotate: To ensure even baking, rotate bread halfway through baking. Customize: Different types of bread bake at different temperatures, and your recipe will tell you exactly what temperature to use. A butter- and egg-rich dough, such as brioche, requires a lower temperature of 350F and a soft white sandwich bread 375Fthe lower temperature results in thicker crust, which prevents the sides of these delicate breads from collapsing. Breads with a large amount of honey also need lower baking temperatures to prevent overbrowning. Most rustic hearth breads should have thin, crisp crusts, so unless they contain ingredients such as potato, which browns quickly at a higher temperature, they usually bake at 400F to 450F. Test for Doneness: Bread is finished baking when a skewer inserted in the middle comes out clean. Until you are familiar with a specific recipe and how your oven bakes, it is best to use an instant-read thermometer to determine doneness. Many bakers test bread by tapping the bottom if it sounds hollow, the bread is ready but this method isn't nearly as reliable as using a thermometer. Try to take the bread's temperature in the center of the loaf. To avoid making a hole in the top crust, insert the probe in the bottom center of the loaf. If baking bread in a loaf pan, insert the thermometer sideways just under the crown. Most bread should be baked to 190F to 210F, but it's best to consult your recipe, as the proper finished temperature varies for different typesbutter- and egg-rich dough, for instance, finishes at between 180F and 190F while rustic hearth breads are done somewhere between 205F and 211F.

13. Cooling, Slicing, and Storing Bread Once bread is removed from the oven, set it on a rack to make sure air can circulate and to prevent the crust from becoming soggy. It's important to allow bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting. Rolls will take only about 20 minutes to cool. Bread baked in a loaf pan can take as long as 1 hour and a large free-form loaf can take as long as 1 1/2 hours to cool. If you like warm bread, simply return your loaf to a preheated 350F oven for 5 to 10 minutes before serving. To slice bread, use a serrated knife with deep serrations, which will make it easier and neater to cut slices. Some bread, such as baguettes, have a more attractive texture when torn rather than cut. Bread usually tastes best the day it is made. However, if you use a pre-ferment, the bread may stay good as long as 3 to 5 days because its acidity prevents mold from forming. How much fat bread contains also affects its shelf lifefat acts a preservative.

To keep the crust crisp, store bread in a brown paper bag at room temperature. Bread should not be stored in the refrigerator as the starch will crystallize and the loaf will go stale more rapidly. Bread freezes perfectly, if well-wrapped, for at least 3 months. Be sure to wrap whole loaves or slices airtight in plastic wrap then place in resealable plastic freezer bags. Lightly toasting frozen bread will help restore its texture and bring out its flavor. Pandesal Recipe Ingredients 2 cups all purpose flour 2 cups bread flour 1/2 cup white sugar 5 tbsp butter, melted 1 tsp baking powder 1 1/4 cup fresh milk, warm 1 pouch rapid rise yeast 1 tsp salt 1 cup bread crumbs 1 piece raw egg 1 tbsp cooking oil Mamon Recipe Ingredients 1 cup cake flour 1 cup granulated sugar 1 teaspoon baking powder 1 teaspoon cream tartar 2 teaspoons lemon juice 1/2 cup vegetable oil 6 eggs, yolk separated from white

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