steaming and baking as per the requirements of the bread in question. Hard crust bread is baked until the internal temperature of the bread reaches 93° C to 98.8° C. If the bread starts to change from golden brown to black – it is moving from caramel to carbon, so this would mean you have to remove the bread before it reaches the internal temperature. Or, the bread can be covered with foil to avoid the excessive browning on the outside to help the bread cool through on the inside. Soft bread is baked until the internal temperature is at least 82.2° C. Step 11: Fat wash Fat wash depends on what fat is used in the dough. They include, but are not limited to; Butter Olive Oil (Mixed with water - 1:1 ratio) Washes help to achieve a shiny external appearance. They also help to increase shelf life and preserve moisture in the bread. It also helps soften the crust of bread Step 12: Cooling A very important step to making bread. It is imperative to cool bread down before slicing into it because the product undergoes carryover cooking as it cools down. This why when you cut into the loaf when it is right out of the oven, even one that is completely baked, it will seem doughy or unbaked. Post Baking: Storing and Eating In most bakeries, factory outlets, restaurants and cafes; once the bread is baked, it is usually stored and kept ready to use for service. Lean crusty breads are stored in plastic wrap and using zip lock bags to store in the freezer. Soft, enriched breads are best stored in plastic and either frozen or kept in a cool dark place. Equipment required for bread making • Oven with steam • Proofer • Dough kneader • Sheeter • Weighing scales • chiller • Mixing bowls • Rolling pins • Loaf tins • Baking trays • savarin moulds • Brioche moulds Yeast Yeast is a living organism (fungus) that multiplies and produces ferments by converting starch and sugars into carbon dioxide and alcohol. This process is used in baking and the production of beverages. Yeast is available as fresh yeast, dried yeast and brewer’s yeast. Brewer’s yeast is used in the production of beer, wine and spirits. Fresh and dried yeast is used in baking. Dried yeast is more concentrated and requires only ~ 50% of the yeast in a recipe. Handling yeast Yeast requires: A. Food – Sugar, Starch B. Warmth – 35° C C. Moisture – Water, Milk
RkJQdWJsaXNoZXIy ODMwNDI=