Ask Chef Walter: The art and science of bread making – Chef Walter Potenza

Hello RINT readers, many of you have inquired about  bread-making, and here you have it!

Bread-making is a time-honored tradition that has been practiced for centuries, and it is both an art and a science that requires a delicate balance of technique, patience, and understanding to achieve the perfect loaf of bread. 

This brief and comprehensive guide I have put together provides an in-depth examination of the art of bread-making, encompassing every stage of the process. It is designed to help you with the skills necessary to master this skill in the comfort of your own kitchen. In addition, I am highlighting common mistakes to avoid. 

Understanding the Basics:

Ingredients

Flour:

Flour is the foundation of any bread; choosing the right type can make all the difference. High-quality, unbleached flour will provide better flavor and texture. In all cases, select a flour with high protein. However, you can also experiment with different types of flour, including whole wheat, rye, or spelled, to create unique and delicious loaves.

Water:

Water is essential in bread-making, and using the right type and temperature is crucial. Filtered or spring water will provide the best results. You should also ensure the water is at the correct temperature; too hot can kill yeast, while too cold can slow down fermentation. Forget faucet water.

Yeast:

Yeast makes bread rise, and there are several types to choose from, including active dry yeast and instant yeast. Before incorporating the yeast into the dough, you should proof it in warm water with a pinch of sugar to ensure it is active and ready to do its job. If it bubbles, it is alive and ready to go. Always check the expiration date.

Salt:

Salt is an essential ingredient in bread-making and serves two important purposes. First, it enhances the flavor of the bread. Second, it helps to regulate the yeast activity. However, avoiding direct contact between salt and yeast is essential, as this can inhibit the yeast’s ability to do its job. Invest in quality salts. There are many in the market, do some research.

If you want to make bread, you must have the right equipment. Here is a list of the essential tools you will need:

(1) Mixing Bowls: Using a large, non-reactive bowl is best to mix and ferment the dough. This type of bowl will ensure that the dough is evenly mixed and the fermentation process is optimal.

(2) Measuring Tools: Precision in measuring ingredients is paramount when baking bread. Thus, it is vital to utilize measuring cups and spoons during the process. This guarantees that the correct quantities of components are incorporated, which, in turn, produces the desired texture and taste of the bread.

(3) Bread Pans or Baking Stones: The bread pan or baking stone you use will depend on your bread. Bread pans are perfect for making sandwich bread, while baking stones are ideal for making artisan bread.

(4) Oven: The oven is an indispensable element in bread-making. It is imperative to preheat the oven adequately to achieve the desired oven spring. The temperature and timing required for preheating the oven may vary depending on the recipe. Once you have all the necessary equipment, you can begin the bread-making process. 

Here are the steps:

1. Mixing: Combine flour, water, yeast, and salt to form a shaggy dough. Autolyse (rest) the dough for 20-30 minutes to improve gluten development. Gluten development is essential because it gives the bread its structure.

2. Kneading: The kneading dough involves stretching and folding the dough, subsequently leading to the development of gluten. 

It is recommended that the dough be kneaded for a minimum of ten minutes or until it reaches a state of elasticity and smoothness To ensure optimal results. The windowpane test, a reliable means of assessing gluten development, can be performed to determine whether the dough has undergone sufficient kneading. This test lets the baker determine whether the dough has been kneaded appropriately and is ready for further processing.

3. Fermentation: Fermentation is the process of allowing the dough to rise. This is when the yeast in the dough feeds on the sugar, creating carbon dioxide gas that makes the dough rise. The fermentation time varies depending on the type of bread and environmental factors.

4. Shaping: Following fermentation, it is imperative to delicately deflate the dough and mold it into the desired shape. The shaping procedure bears significant importance as it governs the final shape and texture of the bread. Proper techniques are paramount to ensure an even elevation during the final proof.

5. Proofing: Proofing allows the shaped dough to rise until it reaches the desired size. Over-proofing can cause the loaf to collapse, so be careful not to leave it too long. The proofing time varies depending on the recipe.

6. Baking: Before baking bread, it is recommended that the oven is preheated and steam is utilized to enhance crust development. The recommended baking time and temperature should be followed, considering these may vary depending on the bread type and the loaf size. It is crucial to adhere to these guidelines to achieve optimal results.

If you’re new to bread baking or looking to improve your skills, here are some detailed tips to help you achieve success:

1. Temperature Control:

Maintaining consistent temperatures during fermentation and proofing is crucial for making great bread. Use a thermometer to ensure that the water and dough temperatures are accurate. Yeast thrives in a temperature range of 75-85°F (24-29°C), so keeping your dough in this range is essential.

2. Quality Ingredients:

The production of high-quality bread is contingent upon the use of superior ingredients. The quality of bread is heavily influenced by the quality of flour and yeast utilized in the baking process. Therefore, it is imperative to invest in the finest flour and fresh yeast available to achieve exceptional flavor and texture. Furthermore, alternative flour types, such as whole wheat or rye, may be employed to enhance the flavor and texture of bread. By incorporating such measures, delicious and high-quality bread can be produced.

3. Patience:

Baking bread requires patience and attention to detail to achieve the finest results. Properly allowing the dough to rise and ferment is essential to develop its unique flavor and texture. Please rush this process to ensure the final product is maintained. Hence, it is imperative to allow the dough the time it needs to rest and develop before proceeding to the next steps in the process. In doing so, the desired taste and texture can be achieved, resulting in a high-quality final product.

4. Experimentation:

Feel free to experiment with different flours, hydration levels, and techniques to find the best recipe that works for you. You can adjust the hydration level based on the type of bread you’re making and your personal preference. For example, a higher hydration level will result in a more open crumb. In comparison, a lower hydration level will result in a denser crumb.

5. Hydration:

The term hydration refers to the proportion of water present in the dough. It is crucial to adjust the hydration level according to the type of bread being produced and the baker’s personal preference. A high hydration level yields a more open crumb, while a low hydration level results in a denser crumb. Therefore, it is essential to consider the desired texture and outcome before determining the hydration level.

Common Pitfalls and How to Avoid Them:

1. Over-Kneading:

The kneading process is critical to developing the gluten structure in your dough, which ultimately provides the foundation for the structure of your bread. However, excessive kneading can result in a challenging and unpleasant loaf. So, knead the dough until it reaches the desired consistency, but avoid overworking it. This will ensure that your bread achieves a desirable texture and flavor while avoiding the adverse effects of over-kneading.

2. Under proofing / Over proofing:

Proofing is a critical phase in bread-making, where the dough can rise before baking. Inadequate proofing can lead to a dense, undercooked loaf, while excessive proofing can cause the bread to collapse. Thus, it is imperative to carefully monitor the dough during proofing to achieve the optimal balance. One effective method of determining the dough’s readiness is the fingertip test. This involves gently pressing your fingertip into the dough to check if it springs back or leaves an indentation. A well-proofed dough will spring back slowly, leaving a slight indentation, while an under proofed dough will spring back quickly, and an over proofed dough will not spring back at all. Utilizing this simple and effective technique ensures that your bread turns out perfectly every time.

3. Inadequate Oven Spring:

The term “oven spring” refers to dough expansion when exposed to heat in the oven. It is crucial to preheat the oven sufficiently before baking to ensure optimal oven spring. Additionally, scoring the dough is recommended to facilitate controlled expansion during baking. A desirable oven spring is essential for optimal bread texture and appearance. Hence, following the recommended best practices for successful baking is imperative. 

Preheat the oven to the required temperature and score the dough; bakers can ensure that the dough expands optimally, resulting in superior bread quality.

To achieve the desired oven spring, bakers must preheat the oven adequately and score the dough to allow for controlled expansion. These measures are crucial for baking success and ensure optimal bread texture and appearance.

4. Poor Shaping:

Properly shaping your dough is essential for creating tension on the surface, promoting an even rise. This also helps prevent your bread from spreading too much during baking. Practice shaping techniques like the boule or batard to achieve the desired shape.

5. Inconsistent Measurements:

Using accurate measuring tools is essential for maintaining consistency in your recipes. Use a digital scale for measuring ingredients by weight instead of volume. This will help you achieve more accurate and consistent results.

The wrap!

The process of bread-making is a gratifying and enriching endeavor that brings together a blend of precision and creativity. A thorough understanding of the process’s fundamentals, a systematic approach, and an unwavering willingness to learn from successes and failures can enable you to master the art of baking delicious bread. Regardless of whether you are a novice or an experienced baker, the pursuit of crafting the perfect loaf of bread is a continuous and fulfilling journey. We encourage you to roll up your sleeves, put on your apron, and embark on the beautiful bread-making journey with an unwavering commitment to excellence.