{"id":194,"count":6,"description":"<h2>Contents<\/h2>\r\n<ul>\r\n<li><a href=\"#what-is\">What is bread<\/a><\/li>\r\n<li><a href=\"#groups\">Main variations<\/a><\/li>\r\n<li><a href=\"#stages\">Preparation stages<\/a><\/li>\r\n<li><a href=\"#mistakes\">Common mistakes<\/a><\/li>\r\n<li><a href=\"#faq\">FAQ<\/a><\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"what-is\">What is bread<\/h2>\r\n<p>Bread is a baked food made from flour, water, salt, and usually a leavening agent. It is one of the oldest prepared foods, dating back at least 14,000 years. Structure, flavor, and shelf life depend on the flour type, hydration ratio, leavening method (yeast, sourdough, chemical, or unleavened), and thermal processing \u2014 from high-heat oven baking to steaming and griddle cooking.<\/p>\r\n\r\n<h2 id=\"groups\">Main variations and product groups<\/h2>\r\n<ul>\r\n<li><strong>Yeast-leavened loaves<\/strong> \u2014 French baguette, pain de mie, Italian ciabatta, American white and wheat.<\/li>\r\n<li><strong>Sourdough<\/strong> \u2014 slow-fermented with wild yeast and lactic bacteria, tangy flavor, long shelf life.<\/li>\r\n<li><strong>Enriched breads<\/strong> \u2014 brioche, challah, panettone with butter, eggs, and sugar for <a href=\"\/category\/world-cuisine\/desserts\/\">sweet variants<\/a>.<\/li>\r\n<li><strong>Flatbreads and <a href=\"\/category\/world-cuisine\/flatbreads\/\">griddle-cooked types<\/a><\/strong> \u2014 pita, lavash, naan, tortilla, roti.<\/li>\r\n<li><strong>Rye and mixed-grain breads<\/strong> \u2014 Borodinsky, Ukrainian Darnytsky, German pumpernickel with distinctive sour crumb.<\/li>\r\n<li><strong>Quick breads<\/strong> \u2014 leavened with baking soda or powder: Irish soda bread, cornbread, banana bread.<\/li>\r\n<li><strong>Steamed breads<\/strong> \u2014 Chinese mantou, Vietnamese b\u00e1nh bao \u2014 cooked without browning.<\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"stages\">Preparation stages<\/h2>\r\n<ol>\r\n<li><strong>Mixing<\/strong> \u2014 combine flour, water (55-75% hydration), salt, yeast; knead until gluten network forms.<\/li>\r\n<li><strong>Bulk fermentation<\/strong> \u2014 first rise at 24-28\u00b0C, 1-3 hours until doubled; sourdough may take 6-12 hours.<\/li>\r\n<li><strong>Shaping<\/strong> \u2014 degas and form into loaves, boules, baguettes, or rolls; surface tension affects final crumb.<\/li>\r\n<li><strong>Proofing<\/strong> \u2014 final rise in shaped form, 45-90 minutes; finger-poke test confirms readiness.<\/li>\r\n<li><strong>Scoring<\/strong> \u2014 slash surface with razor to control crust expansion during oven spring.<\/li>\r\n<li><strong>Baking<\/strong> \u2014 200-250\u00b0C with initial steam for crust formation; internal temperature 92-98\u00b0C confirms doneness.<\/li>\r\n<li><strong>Cooling<\/strong> \u2014 rest at least 1 hour on rack before cutting; cutting hot bread produces gummy crumb.<\/li>\r\n<\/ol>\r\n\r\n<h2 id=\"mistakes\">Common mistakes when preparing bread<\/h2>\r\n<ul>\r\n<li>\u274c <strong>Killing yeast with hot water<\/strong> \u2014 above 50\u00b0C yeast dies; use 30-40\u00b0C lukewarm water for activation.<\/li>\r\n<li>\u274c <strong>Under-kneading<\/strong> \u2014 insufficient gluten development produces dense, crumbly loaves; knead until dough passes windowpane test.<\/li>\r\n<li>\u274c <strong>Wrong flour type<\/strong> \u2014 cake flour lacks protein for yeast breads; bread flour (12-14% protein) is essential for strong structure.<\/li>\r\n<li>\u274c <strong>Over-proofing<\/strong> \u2014 dough collapses and tastes yeasty; poke test: indent should spring back slowly, not stay flat.<\/li>\r\n<li>\u274c <strong>No steam in oven<\/strong> \u2014 crust sets too quickly and stops oven spring; add steam for first 10 minutes.<\/li>\r\n<li>\u274c <strong>Cutting while hot<\/strong> \u2014 interior still cooking; wait until completely cool for clean slices and full flavor.<\/li>\r\n<\/ul>\r\n\r\n<h2 id=\"faq\">FAQ<\/h2>\r\n<h3>What is the difference between bread flour and all-purpose flour?<\/h3>\r\n<p>Bread flour has 12-14% protein; all-purpose has 10-12%. Higher protein means more gluten, giving yeasted breads better structure and rise. All-purpose works for quick breads and rolls but produces denser yeast loaves.<\/p>\r\n\r\n<h3>Why does sourdough last longer than yeasted bread?<\/h3>\r\n<p>Lactic and acetic acids from wild fermentation lower pH and inhibit mold and staling enzymes. Well-made sourdough stays fresh 5-7 days versus 2-3 days for commercial yeast bread.<\/p>\r\n\r\n<h3>Can bread be frozen?<\/h3>\r\n<p>Yes. Cool completely, slice if desired, wrap airtight, freeze up to 3 months. Thaw at room temperature or toast directly from frozen. Texture is best when frozen fresh, not stale.<\/p>\r\n\r\n<p><em>More information on bread can be found in the articles below:<\/em><\/p>","link":"https:\/\/tehnologam.com\/en\/key-words\/bread\/","name":"Bread","slug":"bread","taxonomy":"post_tag","meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bread - Recipes and Technology<\/title>\n<meta name=\"description\" content=\"Bread recipes and baking technology. 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