Cookbook:Bread
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Cookbook | Recipe Index | Cookbook:Baking
Introduction
There are many different types of bread. Each type of bread has it own history, style and of course taste. The more you experiment with different types of bread, the better you will be at creating new and interesting recipes.
The basic elements of bread are flour (ground grain) and water. Wheat flour is the most popular, having many qualities that contribute to good bread. Other flours that are used include rye, corn, and barley.
Bread is generally assumed to be made with yeast. Sometimes the term "bread" is meant to include quickbreads (raised with something other than yeast, commonly baking powder) and flatbreads (not raised at all).
How to prepare Italian bread dough
Please note that where I work, the dough comes in already mixed and stretched, we just have to prepare it. But, here is how to obtain the proper length and thickness.
Roll your dough into a "stick" approximately 14 to 16 inches long, and about 2/3 the thickness of a Pringles can. Optionally, you can cut the top in three diagonal hash marks, approx. 1/8" deep.
How to prepare Mini Italian bread dough
Prepare one Italian bread but do not put the hash marks on top.
Cut the dough in half widthwise so that you have two pieces half the length of the original dough.
Optionally, you can cut two diagonal hash marks, approx. 1/8" deep.
How to prepare French bread dough
Prepare one Italian bread but do not put the hash marks on top.
Stretch the dough until it is approx. twice its length. Optionally, you can cut four diagonal hash marks, approx. 1/8" deep.
How to prepare French Sticks bread dough
Prepare one Italian bread but do not put the hash marks on top.
Cut the dough in half lengthwise so that you have two pieces the same length of the original dough.
Optionally, you can cut three diagonal has marks, approx. 1/8" deep.
Other types of breads
How to prepare Sub Bun bread dough
Prepare one Italian bread but do not put the hash marks on top.
Cut the dough in half lengthwise, and once again widthwise, so that you have four pieces half the length of the original dough. Optionally, you can cut two diagonal hash marks, approx. 1/8" deep.
Flourishes
Paint the top of the bread with an egg white, then lightly sprinkle the desired seeds onto the top.
Baking with a Proofer system
Place prepared product onto a metal tray/cookie sheet lined with parchment paper. Make sure you leave room for your product to grow to twice its size.
Place tray in proofer for one hour. Check with your fingertips if the dough is still sticky. If so, leave in the proofer and check every 5 minutes. Once the dough no longer sticks to your finger tips, you can remove it from the proofer and place it in the oven. Bake it at 400 degrees until golden brown.
Baking without a Proofer system
Lightly dust a baking tray with a small amount of flour, place the bread dough onto the tray ensuring enough room for the bread to gain in size, Cover the bread dough with a dry, clean tea towel. Place the bread into a moderatly warm environment and allow to rise, the time to rise will depend on the bread recipe.
A good environment for bread rising is above a large oven, turn the oven onto the lowest setting or gas mark 1. You can also just put it in an oven and turn on the oven light. This, too, will provide enough warmth to help the bread rise. Also try a laundry room or furnace room.
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