INTRODUCTION
It's BEEN SAID THAT VARIETY IS THE SPICE OF LIFE. THEREFORE,VARIETY BREADS PLAY A MAJOR ROLE IN THE ENJOYMENT OF ANY MEAL.FOLLOWING ARE EXAMPLES OF FORMULAS FOR THE PRODUCTION OF VARIETYBREADS AND A BRIEF DISCRIPTION OF PRODUCTION PROCEDURES.
NOTE: Although Artesian Breads which are mostly made by hand in retail shops, are not covered, they are becoming very popular in some parts of the country. Bakery Equipment Manufacturers are beginning to manufacture the specialized equipment necessary to produce this type of bread in large quqntities.
RAISIN BREAD FORMULA IN BAKER's PERCENTAGES
| Ingredients | Percent | |
| Flour,bread | 100 | |
| Water, variable | 65 | |
| Yeast, compressed | 4 | |
| Salt | 2 | |
| Sugar | 6 | |
| Shortening | 5 | |
| Milk,dry nonfat | 6 | |
| Raisins | 60 | |
| Cinnamon ground | 0.05 | |
| Mineral yeast food | 0.25 | |
| Emulsifier ( bread softener ) | 0.25 |
There is a slight difference in the mixing procedure as comparedto white bread doughs in that the raisins are not added untilthe gluten has been fully developed. Once the gluten has beenfully developed, the raisins are added, and then the dough ismixed in slow speed in order to keep from crushing the raisins.Mix only long enough to distribute the raisins throughout thedough. Also, the raisins can be soaked for a few minutes and thendrained before being added to the dough.
Fermentation, dividing, rounding, intermediate proofing, molding,panning, proofing, baking and cooling are the same as for whitebread doughs. "Note" The reason for using a larger percentageof water in the formula is because raisins absorb water and ifwater is not increased slightly, the dough would be too stiffmaking it difficult to run through the machinery.
RYE BREAD FORMULA IN BAKER's PERCENTAGES
| Ingredients | Percent | |
| Flour, rye | 30 | |
| Flour, clear grade, wheat | 70 | |
| Water, variable | 58 | |
| Yeast, compressed | 2 | |
| Salt | 2 | |
| Sugar | 2 | |
| Shortening | 2 | |
| Mineral yeast food | 0.25 | |
| Emulsifier ( bread softener ) | 0.25 | |
| Caraway seeds ( whole or ground ) | 0.25 | |
| Rye flavor | 0.25 |
Note: Water is variable in the formula because rye flour absorbsconsiderably more water than wheat flour, darker rye flours absorbmore water than lighter rye flours, and if making pan type ryebread, more water is used than for hearth type bread.
Mixing the rye dough. Rye dough should be mixed slightly stifferthan white bread. Rye doughs also produce best results if mixedin slow speed to keep from over mixing the dough. Remember, ryeflour does not have gluten forming properties, so there is lessgluten to develop. Rye doughs produce better quality bread ifdeveloped by natural hydration rather than by high speed mixing.The doughs should be mixed slightly cooler than white bread (76°F ). Either the straight dough method or the sponge-and-doughmethod of mixing can be used
Fermentation of rye doughs. Rye flour is more fermentative thanwheat flour because rye flour contains a larger percentage ofnatural sugars, diastase and protease enzymes and is slightlyhigher in natural acidity than wheat flour, all of which havean acceleration effect on gas production and gas retention. Therefore,rye doughs require less fermentation time than doughs containingonly wheat flour. Using the fermentation ratio as discussed earlieris the best way to determine how long to ferment the dough.
Make up of dough. Dividing, rounding and intermediate proofingare basically the same as for white bread. Rye bread may be bakedin regular round top bread pans, on sheet pans or directly onthe hearth of the oven. If baked on sheet pans or on the hearth,the dough must be mixed stiffer than if baked in regular breadpans so the loaf will keep its shape without flattening out. Lessproof is also required.
Proofing rye bread doughs. Hearth type rye bread is generallyproofed on special wooden boards which have had corn meal sprinkledonto them. When the proofing period is completed, the loaves arewashed with corn starch wash or egg wash and a sharp object aboutthe size of a pencil is punched about half way through the loafabout two inches apart the full length of the loaf. Another methodis to use a very sharp knife and making several diagonal shallowcuts along the top of the loaf. The purpose of punching (docking) or cutting the loaf before baking is to prevent the loaf fromhaving wild cracks. Special hearth type pans are available tospeed up the operation. They are made from a fairly thick metalwhich looks like a screen. When this type of pan is used, cornmeal is not required.
The perforated pan is used to bake French and Rye breads when theoven doesn't have a suitable hearth on which to bake the bread.
Baking the bread. If low pressure ( moist ) steam is availablethe steam is injected into the oven just prior to loading theloaves into the oven and left on until the loaves begin to color.The steam is then turned off. Steam produces a shiny glossy crustcolor and helps to prevent wild breaks in the loaves. Note: Lowpressure ( moist ) steam is steam under 15 pounds per square inch.High pressure steam is dry steam and would be of no benefit.
Cooling, slicing and packaging. Baked rye breads are handled thesame as other types of breads
FRENCH BREAD FORMULA IN BAKER's PERCENTAGES
| Ingredients | Percent | |
| Flour, clear, wheat | 100 | |
| Water, variable | 56 | |
| Yeast, compressed | 2 | |
| Salt | 2 | |
| Sugar | 2 | |
| Shortening | 2 | |
| Mineral yeast food | 0.25 |
French breads and Vienna breads are made from a lean to semi-richformula. A strong clear grade of wheat flour is recommended, buta good grade of patent flour can be used with good results.
The interior of the French bread is more open and the textureusually has holes. Also, the crust is more thoroughly baked thanpan bread which accounts in part to its finer taste and flavor.
The dough should be mixed slightly cooler (about 76 degrees F.)and the gluten should be fully developed, but not over mixed. Itshould also be fully fermented but not over- fermented.
French bread is made up in a variety of shapes. The pointed orbaton shapes are the most popular. Also, a small strip or strandof dough is stretched and placed on top of the full length ofthe loaf. This eliminates having to dock or cut the top of theloaf after proofing. Loaves are also made by braiding three ormore pieces of dough together. Proofing and baking are carriedout in the same manner as for rye bread, with the exception thatpoppy seeds or sesame seeds are sprinkled on top of the loavesafter they have been washed with cornstarch wash or egg wash.French bread should be thoroughly baked to produce the desirablecharacteristics of the crust. A plentiful supply of low pressuresteam should be used as in rye breads. French bread can also bebaked on sheet pans, screens or directly on the hearth.
Just before the French loaves are loaded into the oven they are washed with corn starch wash or egg wash and cut or docked. Sesameseeds or Poppy seeds can be sprinkled on the loaves at this time. Lowpressure steam in injected into the oven and left on until the loavesbegin to color. This produces a shiny crust color.
The perforated pan is used to bake French and Rye breads when theoven doesn't have a suitable hearth on which to bake the bread.
SANDWICH (PULLMAN ) BREAD Sandwich ( Pullman ) bread is made usingthe standard white, whole wheat or wheat bread formula, and mixed,fermented, made up, intermediate proofed and molded the same.The molded pieces of dough are placed into long rectangular pullmanpans having a cover which is placed on top. The covers can beput on as the molded pieces of dough are placed in the pans orthey can be put on after proofing and just before the pans areloaded into the oven. The loaves should be given a slightly shorterproof than regular round top bread (about three fourth). Thisis to allow for the ovenspring which will cause the dough to reachthe cover, forming a flat top rather than a round top. Avoid toomuch underproof, because this will result in the dough not reachingthe cover and a rounded loaf rather than a square loaf. Overproofingon the other hand causes the dough to push the cover up slightlyand come out of the pan at the edges, resulting in poor symmetry.
The pullman pan is used to bake sandwich bread. The cover is puton just before the loaves are loaded into the oven to form asquare loaf.
After the bread is fully baked, unload the oven, remove the cover,manually or mechanically. Dump the bread out of the pan and placethe loaf upside down on cooling racks or conveyor belt. Purposeof placing the baked loaf upside down is to allow the loaf toretain its square shape. Cooling, slicing and packaging are handledthe same as other types of breads
POTATO BREAD FORMULA IN BAKER's PERCENTAGES
| Ingredients | Percent | |
| Flour, bread, wheat | 100 | |
| Potato Flour | 3 | |
| Water, variable | 65 | |
| Yeast, compressed | 2 | |
| Salt | 2 | |
| Sugar | 6 | |
| Shortening | 5 | |
| Milk, dry nonfat | 6 | |
| Mineral yeast food | 0.25 |
Mix the dough using the same procedures as for white pan bread.Potato Flour contain approximately 75% carbohydratesoccurring in the form of gelatinized starch. This gelatinizedstarch is readily converted to maltose sugar by the flour enzymediastase. This is the reason why potatoes speed up the fermentationprocess. Potatoes also contain growth promoting mineral substanceswhich stimulate yeast development. Emulsifiers ( bread softeners) are not needed because potatoes function as stale retardingagents which helps to reduce the rate at which the bread crumbbecomes firm. Make up of dough etc. are the same as for whitebread.
WHOLE WHEAT OR WHEAT BREAD. Percentages of bread ingredients are the same as for white bread with the exception that whole wheat bread contain only whole wheat flour, whereas wheat bread contain both whole wheat and white flour in various amounts. For example, 75% whole wheat flour and 25% white flour or 50% whole wheat flour and 50% white flour. All bread production procedures are the same as white bread. Since whole wheat flour absorbs more water than white flour, an increase in formula water will be necessary NOTE: HARD WHITE WHEAT FLOUR WILL MAKE EXCELLENT QUALITY WHITE WHOLE WHEAT BREAD. USUALLY IT WILL BE NECESSARY TO ADD 3 TO 4 POUNDS OF VITAL WHEAT GLUTEN PER 100 POUNDS OF FLOUR WHICH IS PERMISSIBLE BY "GOOD MANUFACTURING PRACTICES". DOUGH STRENGTHENERS SUCH AS "calcium steroyl lactylate, or sodium steroyl lactylate" ARE ALSO PERMISSIBLE IN THE AMOUNT OF ABOUT 4 OUNCES PER 100 POUNDS OF FLOUR.
Many other varieties of breads can be produced using 7 Grain Cereals, Corn Meal, Cheese, Dehydrated Garlic, Dehydrated Onions, and Nuts in the formula. Also, as mentioned above Artesian Breads are becoming very popular as are Pita Breads/Pocket Breads.
Note: In part five - Basic Sweet Doughand Danish Pastries, Sweet Roll & amd; Coffee Cake Fillings andGlazes will be covered.