Major ingredients are usually weighed automatically into the mixer and minor ingredients weighed in by hand. Both the automatic and hand weighing processes are subject to errors which can produce faults in bread, this is why it is important to calculate the correct ingredient weights.
Bakery supervisors report that many bread quality problems are caused by inaccurate weighing and by miss calculations, for example underproof bread could be caused by insufficient yeast or low yeast activity.
The amount of water and flour are the most significant measurements in a bread recipe, as they affect texture and crumb the most. Flour provides the primary structure to the final baked bread. Water, is used to form the flour into a paste or dough. Yeast is a primary ingredient along with flour and water and other ingredients needed to make a loaf of bread. Yeast is what causes fermentation in doughs, in other words yeast is what allows a loaf of bread to rise. Too much or too little yeast or none at all will have an adverse effect on the final outcome of the loaf. For example no yeast present creates a non-levend dough piece, and too much yeast will result in over proving within the oven perhaps, and will give the loaf a yeasty flavor and taste. This is an importance of why correct calculations should be made when weighing ingredients into a dough.
Salt is another essential ingredient in quality bread production. It has several functions. It regulates fermentation. Too little salt causes the dough to ferment too fast and wild, while too much salt slows down the fermentation process. Salt is a very powerful ingredient and it must be scaled very carefully when weighing the ingredients for the dough. In the proper amount, salt produces good grain and texture; because it strengthens the gluten allowing it to fully mature during fermentation. It also prevents the growth of bacteria. Salt brings out the taste and flavour of bread. Therefore too much salt will result in a salty tasting loaf. (See Pictures Below).
Bakery supervisors report that many bread quality problems are caused by inaccurate weighing and by miss calculations, for example underproof bread could be caused by insufficient yeast or low yeast activity.
The amount of water and flour are the most significant measurements in a bread recipe, as they affect texture and crumb the most. Flour provides the primary structure to the final baked bread. Water, is used to form the flour into a paste or dough. Yeast is a primary ingredient along with flour and water and other ingredients needed to make a loaf of bread. Yeast is what causes fermentation in doughs, in other words yeast is what allows a loaf of bread to rise. Too much or too little yeast or none at all will have an adverse effect on the final outcome of the loaf. For example no yeast present creates a non-levend dough piece, and too much yeast will result in over proving within the oven perhaps, and will give the loaf a yeasty flavor and taste. This is an importance of why correct calculations should be made when weighing ingredients into a dough.
Salt is another essential ingredient in quality bread production. It has several functions. It regulates fermentation. Too little salt causes the dough to ferment too fast and wild, while too much salt slows down the fermentation process. Salt is a very powerful ingredient and it must be scaled very carefully when weighing the ingredients for the dough. In the proper amount, salt produces good grain and texture; because it strengthens the gluten allowing it to fully mature during fermentation. It also prevents the growth of bacteria. Salt brings out the taste and flavour of bread. Therefore too much salt will result in a salty tasting loaf. (See Pictures Below).
The Slice on the right hand side is a normal loaf, the slice on the left is without salt. The dough was really slack and difficult to manage. Below are further pictures of dough without salt.
Overall correct calculations are needed and are important in bread making to determine well developed dough, and a high quality final product. Too much or too less of an ingredient can dramatically affect a dough and the end result.
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