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Making bread is not an instant process by
any means, but the actual hands-on time involved is minimal. All it
really takes is a series of pauses throughout an afternoon.
The Science Behind It : The structure
of yeast-leavened breads is formed by wheat flour. When water is stirred
into wheat flour, two unique proteins in the flour connect with each
other and overlap, forming elastic sheets known as gluten. If you've
ever watched someone spin a ball of dough into a flat disc for pizza,
you've witnessed the magic of gluten. One type of protein in the gluten
allows the dough structure to stretch, while the other provides the
snap, so that the dough doesn't just fly out into the room. To give it
lift, the dough needs yeast, a living, single-celled organism that
releases carbon dioxide as it feeds on the dough. As it feeds, it
multiplies. As it multiplies, more and more gas is released into the
dough, pushing against the gluten mesh so that the dough's volume
expands. Yeast also releases alcohol and organic substances that lend
flavor to bread.
Getting Started : Typically, the
first step to making yeast bread is activating or "proofing" the yeast.
(The exception is quick-rising yeast, which does not need proofing). This
is done by dissolving the yeast in warm water and sometimes in sugar or
in with the flour. Avoid hot water, which will kill the yeast. The water
needs to be only about 98oF, the same as human body temperature, so if
it feels hot to the touch, the water is probably too hot. Proofing takes
only 5 to 6 minutes, at which time the yeast will wake up, bubble, and
start to smell yeasty. If, after 5 minutes, the yeast still shows no
signs of life, you likely need to purchase new yeast.
Working the Dough : Once the basic
ingredients of flour, water, salt, and yeast are mixed, you can knead
bread dough by hand or with a standing mixer or food processor. Kneading
is vital to developing the gluten in the dough as well as to
incorporating air into the dough. But take care not to add too much
flour while kneading. The goal is to create a dough that is somewhat
sticky. If you need to add flour, dust the dough and work surface with
no more than a tablespoon at a time, and knead it into the dough. To
keep your hands from sticking to the dough, oil your hands rather than
adding more flour. Knead the dough until it is smooth and elastic. Pull
on it every so often to test its elasticity. Also, press your fingers
into it. If your finger indentations rise slowly, the gluten has been
properly developed.
Rising : Form the dough into a ball
and place it in a bowl or container large enough to hold the dough once
it has doubled in size. Misting oil on top of dough will keep it soft
and moist so that it doesn't resist expansion. Cover the container with
a warm, damp dish towel or loosely with plastic wrap. Place it in a
warm, draft-free spot. The dough should rise until it is no more than
double in size. This takes about 2 hours. If you press your fingers into
the dough and the indentation comes back slowly, the dough has amply
risen.
Punching and Pulling : Once risen,
bread dough is bloated with large pockets of carbon dioxide. By punching
down the dough, you will break the large gas pockets down into numerous
smaller pockets for a more even rise. Often, recipes will direct you to
then briefly knead the dough, which further works out any stray bubbles
and evenly distributes the multiplied yeast in the dough. Some recipes
many also call for a second rise, which helps develop numerous little
pockets of gas that contribute to an even, tender crumb in the finished
bread.
Shaping, Slashing, Stones, and Steam
: The next step is to let the dough rest for 5 to 10 minutes to relax
the gluten so that it is easy to shape. Then, divide the dough and shape
as desired. Once shaped, let the dough rise briefly to regain some of
the volume lost through shaping. Then slash the top with a serrated
knife or razor blade to relieve some tension on the top crust during
baking. Many recipes call for placing the bread on a preheated bread or
pizza stone. While it's not absolutely necessary, a stone provides a hot
surface to speed the warming of the dough as well as help develop a
crisp bottom crust. Some recipes may call for steam within the first 5
minutes of baking. Steam delays the setting of the crust and gives the
bread time to rise to its full expansion, which occurs mostly within the
first 15 minutes of baking.
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