Baking Bread: A Guide To Terms
Hello everyone, and welcome back to my blog! This week I thought I would do a crash course on bread baking; and talk about equipment, ingredients and terms. As it starts to cool down I will be sharing more bread recipes. If you are unfamiliar with baking it can seem overwhelming, and it might even discourage you from trying. Taking the time to familiarize yourself with baking vocabulary will help you make bread with me all season long. You might even surprise yourself and become an avid baker! You will be amazed at how much money you can save by making your own bread, and how little hands-on time it takes to make basic breads. Let’s get into it!
Simple Overnight Bread
Baking Equipment
Okay, I am going to go ahead and answer the question I know is on your mind “do I need and stand mixer?” The simple answer is no. You do not need a stand mixer to make an amazing loaf of bread at home. I will say that having a stand mixer makes things much easier, but in my early days of baking I made it work without one. Here is what you will need to bake bread at home. Some of these items are absolutely necessary, but they are inexpensive and help avoid the most common mistakes made in baking.
A Scale: The first thing you will need is a good kitchen scale. Measuring your flour and liquid in grams or ounces will greatly improve your baking. A kitchen scale is also perfect for portioning dough into perfectly uniform burger buns and rolls. You do not need to spend a lot to get a good scale, just be sure that it is digital and has a good size screen.
A Dutch oven helps make effortless Artisan bread
Mixing Bowls: I like to use stainless steel mixing bowls, because they stay clean and last longer than plastic bowls. In fact the set I have is around 4 years old, and they are still in good condition. Stainless steel bowls are also great for proofing dough. Just be sure to lightly spray with cooking oil. Or, put a small amount of oil in the mixing bowl, and wipe it thoroughly around the bowl with a paper towel.
Wooden Spoons and Whisks: Wooden spoons are versatile and inexpensive. They are perfect for mixing dough, especially if you do not have a stand mixer. Whisks are great for thoroughly mixing dry ingredients together, and getting rid of any clumps.
Food Thermometer: I know many of you have read recipes for bread that recommend the temperature of liquids and wondered why the temperature matters. Well, the answer is pretty simple. Yeast dies if it is dumped into boiling hot water, and it won’t activate if the water is below 70F degrees. A thermometer is also helpful if you are not sure if your bread is cooked all the way though. The center of your bread should be around 200F.
An Oven Thermometer: If you have ever noticed food cooking unevenly in your oven you may want to check its temperature. Knowing the actual temperature of your oven will will help you to not undercook, or overcook, everything from bread to chicken.
Wooden spoons are a must have for easy mixing.
A Lame: A lame is a double-sided blade used to slash the tops of bread loaves. While you can use sharp kitchen scissors, or a straight razor, a lame is easier and safer to use. Slashing your loaves allows for steam to escape while baking, and makes room for expansion.
Dutch Oven: I highly recommend having a Dutch oven. They are perfect for one pot meals, soups, stews and baking perfect boules. Make sure your Dutch oven can be put into a 500 degree oven with the top on.
Stand Mixer: Now if you are just starting out you might be wanting a stand mixer, but might be unsure about what you need. There are many options as far as brand and price, but if you can you should get a KitchenAid. I have a KitchenAid Professional 600™ Series 6 Quart Bowl-Lift Stand Mixer, and I love it. It is a great size, and has really held up over the years. I am going to have to change a few gears soon, but its design is so straight-forward that I will be able to change them myself. The version I have runs for around $500 USD, but you if you can find a certified refurbished mixer I would recommend getting it. They are about half the price, and work very well.
Ingredients
Flour
If you have looked around the baking aisle at your local grocery stores you may have noticed the variety of flours that are available, but you may be unsure how to use them. Here is a breakdown of the most common flours, and how you can use them.
Kaiser Rolls made with all-purpose flour.
All Purpose Flour: All purpose flour is a general use wheat flour that is typically milled from hard red wheat berries. All purpose flour has a long shelf life and as the name suggests, can be used for all of your baking needs. My preferred brand is King Arthur Unbleached All-Purpose Flour, it is a must have for making bread, pizza dough, waffles and cookies. 10-13% protein, 120 grams per 1 cup.
Whole Wheat Flour: Whole wheat flour is made from wheat other than durum, and contains the natural kernels of bran, the endosperm (starchy center of the grain) and the germ. Whole wheat flour has a shorter shelf life compared to all-purpose flour. It also has a richer flavor, and yields a denser crumb in baked goods. Whole wheat flour can be mixed with all-purpose flour for better rise in breads. 13% protein, 113 grams per 1 cup.
White Whole Wheat: White whole wheat flour has a light golden color, and is sweeter and milder than whole wheat. It can be used to make breads, rolls, cakes and cookies. 12% protein, 113 grams per 1 cup.
White Whole Wheat Flour has the nutrition of whole wheat with the rising power of all purpose.
Self Rising: Self rising flour is a convenience product. It is all-purpose flour that has baking powder and salt added. It is not used to make yeasted breads, but it can replace all-purpose flour in any recipe that calls for both all-purpose flour and baking powder. 9% protein, 112 grams per 1 cup.
Cake Flour: Cake flour is made from soft winter wheat berries, and it has less protein than most other flours. The Food and Drug Administration (FDA) requires thiamin, riboflavin, niacin, folic acid and iron be added to cake flour. It can be used to make cakes, cookies, brownies, pie crust and biscuits. 8% protein, 120 grams per 1 cup.
Pastry Flour: Made from soft red or white wheat berries, pastry flour has little mixing tolerance and a low absorption rate. It is used in laminated pastries like croissants and Danishes as well as in cookies, crackers and quick breads. 8% protein, 106 grams per 1 cup.
Bread Flour: Bread Flour is milled for yeasted breads using only the starchy endosperm of red spring or winter wheat. Bread flour is perfect for pan breads, rolls and sweet yeasted dough. 11.5-13.5% protein, 120 grams per 1 cup.
Strong bread flour makes perfect sandwich bread.
Semolina: Semolina is course flour made from high protein durum and has a long shelf life. It has a mild and earthy flavor is is used in high-quality pasta and baguettes. 12% protein, 163grams per 1 cup.
Rye: Milled from rye grain this flour is most often used to make pumpernickel and other yeasted breads, as well as sourdough starters. It is often mixed with other flours for a better rise. 8-17% protein, 106 grams per 1 cup.
Spelt: Spelt wheat is an ancient grain that is considered healthier than whole wheat flour. Spelt comes in whole grain and white varieties and is often mixed with other flours. 12-15% protein, 99 grams per 1 cup.
Yeast
Active Dry Yeast: yeast that has been dried into small granules.
Cake Yeast: fresh or “compressed” yeast is wetter and can be added directly into dry ingredients or dissolved in warm liquid.
Instant Yeast: fast rising yeast can shorten the rise of your dough by up to 50%.
Baking Terms
A smooth dough ready to rise
Boule: French for “ball,” a round loaf.
Gluten: Present in in wheat, these two proteins called glutenin and gliadin give dough its elasticity and the final bread its chewiness.
Poolish: a type of preferment made from a wet sponge containing equal parts flour and water with a small addition of commercial yeast.
Preferment: portion of dough that contain yeast, either wild or commercial, and added to fresh dough to speed up fermentation and add flavor.
Crumb: The pattern and size of the holes inside a loaf of bread.
Open, irregular crumb in a high-hydration Artisan bread.
Hydration: ratio of water to flour by weight.
Knead: the process of making dough into a smooth, elastic ball. When flour and liquid and mixed together gluten strands form, kneading develops the gluten which makes the dough stronger and more elastic.
Proof: the final rise of dough after shaping and before baking.
Fermentation: the leavening process where yeast and bacteria convert carbohydrates to carbon dioxide gas and alcohol which gives bread its airy texture.
Telly’s Tips
I have been making bread for many years now, and I have some tips to share that might make the process less daunting.
Always read through your recipe. Start to finish, more than once and take notes.
Make sure all of your ingredients are weighed and ready before you start making your dough.
Always store your yeast in a cool, dry place. I keep my yeast in a glass jar in my freezer, it ensures that it never goes bad!
Take your time, be patient. Just because a recipe says it takes 8 minutes to get your dough smooth and elastic does not mean it will take you 8 minutes. Under kneaded bread will be tough with a tight crumb.
Check your dough while it rises. Kitchen temperatures can vary wildly, and you do not want to end up with super active dough that takes over your counter. Trust me.
I only use King Arthur Flour and Red Star Yeast, they yield the most consistent results.
King Arthur’s Classic !00% Whole Wheat Bread.
When starting out use recipes from the King Arthur website. They have a help line, and they will help you troubleshoot any issues you might be having with any of their recipes. They are expert bakers, they know their stuff and are happy to help.
There you have it! Everything you need to know to start making your own bread at home, happy baking!
I found these websites helpful when writing this blog post:
https://foodandnutrition.org/summer-2012/flour-power-learn-different-kinds-flours/
https://www.bonappetit.com/test-kitchen/article/bread-baking-terms
https://redstaryeast.com/yeast-baking-lessons/baking-terms-defined/
