Editing Bread (section)

==Preparation==
{{anchor|Composition and chemistry|Chemistry and composition}}
[[File:Tortillas de rescoldo.jpg|thumb|Steps in bread making, here for an unleavened Chilean tortilla]]

Doughs are usually [[baked]], but in some cuisines breads are [[steamed bread|steamed]] (e.g., [[mantou]]), fried (e.g., [[puri (food)|puri]]), or baked on an unoiled [[frying pan]] (e.g., [[tortilla]]s). It may be [[leavening agent|leavened]] or unleavened (e.g. [[Matzah|matzo]]). [[Edible salt|Salt]], [[fat]] and [[leavening agent]]s such as [[yeast (baking)|yeast]] and [[baking soda]] are common ingredients, though bread may contain other ingredients, such as [[milk]], [[egg (food)|egg]], [[sugar]], [[spice]], [[fruit]] (such as [[raisin]]s), [[vegetable]]s (such as [[onion]]), [[nut (fruit)|nuts]] (such as [[walnut]]) or [[seed]]s (such as [[poppy seed|poppy]]).<ref>{{cite web|title=Bread recipes (45 results found)|url=https://www.bbc.co.uk/food/recipes/search|publisher=[[British Broadcasting Corporation]]|access-date=2 October 2016|archive-date=24 September 2016|archive-url=https://web.archive.org/web/20160924091333/http://www.bbc.co.uk/food/recipes/search|url-status=dead}}</ref>

Methods of processing dough into bread include the [[Straight dough|straight dough process]], the [[Sourdough|sourdough process]], the [[Chorleywood bread process]] and the [[Sponge and dough|sponge and dough process]].

[[File:Brot - Outubro 2013 - Covalima.jpg|thumb|Baking bread in [[East Timor]]]]

===Formulation===
Professional bread recipes are stated using the [[baker percentage|baker's percentage]] notation. The amount of flour is denoted to be 100%, and the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours [[Farinograph#Method|absorb]] about 62% [[water]], while softer wheat flours absorb about 56%.<ref>{{cite book |author1=Finley, John H. |author2=Phillips, R. O. |title=Protein quality and the effects of processing |publisher=M. Dekker |location=New York |year=1989|page=See Figure 2 |url=https://books.google.com/books?id=cYjWtWt5O9IC&pg=PA371 |isbn=978-0-8247-7984-9}}</ref> Common table breads made from these doughs result in a finely textured, light bread. Most [[artisan bread]] formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO<sub>2</sub> bubbles and a coarser crumb.

Dough recipes commonly call for 500 [[gram]]s (about 1.1 pounds) of flour, which yields a single loaf of bread or two [[baguette]]s.

[[Calcium propionate]] is commonly added by commercial bakeries to retard the growth of molds.{{citation needed|date=August 2022}}

===Flour===
{{Main|Flour}}

[[Flour]] is grain ground into a powder. Flour provides the primary structure, starch and protein to the final baked bread. The [[protein]] content of the flour is the best indicator of the quality of the bread [[dough]] and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9–11%) to produce bread, a shorter mixing time is required to develop gluten strength properly. An extended mixing time leads to oxidization of the dough, which gives the finished product a whiter crumb, instead of the cream color preferred by most artisan bakers.<ref>{{cite book |author=Hamelman, Jeffrey  |title=Bread: a baker's book of techniques and recipes |publisher=John Wiley |location=New York |year=2004 |pages=7–13 |quote=A high gluten white flour will require more mix time than a white flour with a lower gluten content,... |isbn=978-0-471-16857-7 }}</ref>

Wheat flour, in addition to its starch, contains three water-soluble protein groups ([[albumin]], [[globulin]], and [[proteose]]s) and two water-insoluble protein groups ([[glutenin]] and [[gliadin]]). When flour is mixed with water, the water-soluble proteins dissolve, leaving the glutenin and gliadin to form the structure of the resulting bread. When relatively dry dough is worked by [[kneading]], or wet dough is allowed to rise for a long time (see [[no-knead bread]]), the glutenin forms strands of long, thin, chainlike molecules, while the shorter gliadin forms bridges between the strands of glutenin. The resulting networks of strands produced by these two proteins are known as [[gluten]]. Gluten development improves if the dough is allowed to [[autolyse]].<ref>{{cite book |last1=Hunter |first1=Gary |last2=Carey |first2=Patrick |last3=Tinton |first3=Terry |last4=Walpole |first4=Steven |title=Professional Chef: Level 2 Diploma |url=https://books.google.com/books?id=2iGHqXWigQ4C&pg=RA17-PA10 |year=2007 |publisher=Cengage Learning EMEA |isbn=978-1-84480-706-2 |pages=10–11}}</ref>

====Fortification====

Processing of flours usually involves removal of the outer layers, which contain important nutrients. Such flours, and bread made from them, may be fortified by adding nutrients. Fortification with added calcium, iron, thiamine (Vitamin B1) and niacin (Vitamin B3) is a legal requirement in the UK ([[wholemeal flour]]s, from which the nutrients have not been stripped, are exempt).<ref>{{cite web | title=Bread and Flour Regulations | publisher=UK Flour Millers | date=October 2023| url=https://www.ukflourmillers.org/bread-and-flour-regulations | access-date=5 January 2025}}</ref> The unregulated term "wheatmeal" is used to describe flour containing some but not all of the outer covering and central part of the wheat grain.<ref>{{cite dictionary| title=wheatmeal | dictionary=Cambridge Dictionary | url=https://dictionary.cambridge.org/dictionary/english/wheatmeal}}</ref>

===Liquids===

Water, or some other liquid, is used to form the flour into a paste or dough. The weight or ratio of liquid required varies between recipes, but a ratio of three parts liquid to five parts flour is common for yeast breads.<ref>[http://food.laurieashton.com/2009/06/bakers-percentages-and-bread-hydration/ Hydration ratio for breads] {{Webarchive|url=https://web.archive.org/web/20130114151320/http://food.laurieashton.com/2009/06/bakers-percentages-and-bread-hydration/ |date=14 January 2013 }}. Food.laurieashton.com (5 June 2009). Retrieved 21 March 2013.</ref> Recipes that use steam as the primary leavening method may have a liquid content in excess of one part liquid to one part flour. Instead of water, recipes may use liquids such as milk or other [[dairy product]]s (including [[buttermilk]] or [[yogurt]]), fruit juice, or eggs. These contribute additional sweeteners, fats, or leavening components, as well as water.<ref>{{cite web|title=Yeast & Baking Lessongs. Liquids|url=http://redstaryeast.com/yeast-baking-lessons/common-baking-ingredients/liquids/|publisher=Red Star Yeast|access-date=2 October 2016|archive-date=5 October 2016|archive-url=https://web.archive.org/web/20161005090340/http://redstaryeast.com/yeast-baking-lessons/common-baking-ingredients/liquids/|url-status=live}}</ref>

===Fats or shortenings===
Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of gluten in breads by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide. A fat content of approximately 3% by weight is the concentration that produces the greatest leavening action.<ref>{{cite book |author1=Young, Linda |author2=Cauvain, Stanley P. |title=Technology of Breadmaking |publisher=Springer |location=Berlin |year=2007 |page=54 |isbn=978-0-387-38563-1 |url=https://books.google.com/books?id=HXtJivmeDfcC&pg=PA54}}</ref> In addition to their effects on leavening, fats also serve to tenderize breads and preserve freshness.

===Bread improvers===
{{Main|Bread improver}}

[[Bread improver]]s and [[dough conditioner]]s are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume and to give [[staling|antistaling]] effects. The substances used may be oxidising agents to strengthen the dough or reducing agents to develop gluten and reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as making slicing easier, or enzymes to increase gas production.<ref name=Tenbergen>{{cite web |last=Tenbergen |first=Klaus |title=Dough and Bread Conditioners |url=http://www.foodingredientsonline.com/doc.mvc/Dough-and-Bread-Conditioners-0001?VNETCOOKIE=NO |work=Food and Product Design Magazine |date=1999 |access-date=2 October 2016}}</ref>

===Salt===
Salt ([[sodium chloride]]) is very often added to enhance flavor and restrict yeast activity. It also affects the crumb and the overall texture by stabilizing and strengthening<ref>Silverton, Nancy (1996) ''Breads From The La Brea Bakery'', Villard, {{ISBN|0-679-40907-6}}</ref> the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-minute rest to allow the dough to [[autolyse]].<ref>Reinhart, Peter (2001) ''The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread'', Ten Speed Press, {{ISBN|1-58008-268-8}}</ref>

Mixtures of salts are sometimes employed, such as employing [[potassium chloride]] to reduce the sodium level, and [[monosodium glutamate]] to give flavor ([[umami]]).