Bread
When baking bread, the key to having a good final product is the characteristics of the flour. No more than four ingredients are needed to make bread, and the quality and knowledge of each of them is essential.
Flour
Flour and its structure, strength and color and ability to absorb water are directly related to the type, taste and quality of the final product. The texture of the bread flour is rough. It has high gluten content (12-14%), which makes it “hard” or “strong” flour.
The seven types of wheat used to make flour differ in their growing season – winter or spring – and in whether they are hard or soft. Durum wheat contains more protein, while soft wheat contains less of it. The protein in flour is important because it forms gluten, which in turn adds stability and structure to the pastry. Bread made with yeast needs high-protein flour.
Yeast and Sourdough
The use of yeast gives the pastries both taste and airiness.
Fresh yeast means live yeast mixed with carbohydrates (usually corn starch) that are pressed into small cubes, packaged and chilled. The yeast is stored cold before being included in the recipe and is only viable for one to two weeks. Then the nutrients are depleted and the yeast dies.
Dry yeast means dehydrated yeasts awaiting reactivation. To revive the yeast, the grains must be dissolved in warm water, then added to the other dough ingredients.
Sourdough is naturally fermented dough that is equivalent to the commonly used yeast. The sourdough itself is soft dough of flour and water, with a slightly sour taste. Over time, it develops into a balanced, stable culture of bacteria (lactobacilli). They produce lactic acid, which is the basis of fermentation.
You can make yeast from whole wheat, rye, chickpeas or other flour. Sourdough is often made with fruit – such as apple or grapes.
Water
Water – this simple ingredient too often taken for granted – is just as important as flour. It is a key element in any bread recipe.
Water is needed to form gluten and give the dough consistency. It is also a medium for sugars and enzymes that are needed for fermentation. It plays a crucial role, from mixing all the ingredients in the dough to fermentation and the formation of a crispy crust of already baked bread.
Salt
Salt acts as a natural antioxidant in the dough and not only adds flavor but it also helps to extract the aroma from the flour and the other ingredients. In addition to its role in shaping the flavour, salt is important in tightening the gluten structure and in adding strength to your dough.