Introduction

There are many different tasks and techniques involved in baking bread that vary by region and type. However, there are six general steps that apply to most styles.

From Kernel to Flour

After a grain has been harvested, the kernels are removed from the stalks or husks in a process known as threshing. The kernels are transported to mills, the birthplace of flour. First, the kernels are cleaned intensely. Brushes, scrubbers, sieves, air and even magnets are used to remove unwanted foreign materials from the outer surface of the kernels. Today grains are rarely cleaned by washing with water as this contributes to fungal and mildew growth.

D i d  Y o u  K n o w ?  Like other historical food staples such as potatoes, grain can be stored for long periods of time with minimal effort and materials.

The cleaned kernels are moistened with water to optimize them for grinding. A series of rollers and sieves is used to first grind the kernels and then separate the different types of flour that are produced in the process. The coarser, whole meal flours precede the finer flours, which are processed more intensely. In addition to different types of flour, various kinds of grist are also produced.

Ingredients and Dough Preparation

The flour is combined with water, salt, a rising agent (sourdough, yeast or beer yeast), and in some cases, preservatives. multigrain breads often feature small quantities of other grains, seeds, and bean or potato flour. In certain breads and cakes, malt, herbs, sugar, spices, milk solids and fruits are also added to the dough at this stage.

D i d  Y o u  K n o w ?  The most commonly used natural bread preservative, and the only one permitted in some European countries, is ascorbic acid, better known as Vitamin C.

Kneading

Next, the dough is kneaded (traditionally by hand, today increasingly by machinery) to mix the ingredients evenly. Kneading also serves to aerate the dough.

Fermentation (First Rising)

The kneaded dough is set aside to rise, either with open exposure to air or partially covered based on the bread type. Triggered by the rising agent, the sugars inside the flour ferment. Gaseous bubbles are produced that swell and lift the dough as they move to the exterior.

Proving (Second Rising)

After the first rising, the dough is separated into individual pieces and shaped either by hand or machine. It undergoes a second rising, often in a sealed environment under temperature and/or humidity control. The duration and number of rising steps varies by bread type.

Baking

Once the proving has been completed the dough pieces are ready for baking. Some bread doughs are baked directly on the cooking surface (which is made of stone in traditional European ovens). Other types are placed in molds or tins (rectangular loaves), or on top of flat or curved baking sheets or trays (baguettes, rolls and pretzels) before going into the oven. Most breads are baked around 250º Celsius (482º Fahrenheit) or lower. In some techniques the doughs are misted with steam once placed inside the oven.

During the baking, the water in the dough vaporizes, and the vapor travels to the surface along with the gaseous bubbles produced by the fermentation. This causes the dough to further expand. In the process, starch is converted into dextrin. The crust is formed as the dextrin hardens and darkens on the surface.

After being baked, loaves are removed from the oven and cooled before being sold or served. Most breads are ready for consumption soon after baking, though some dense rye breads do not reach their optimum taste and consistency until after thirty-six hours.

D i d  Y o u  K n o w ?  Most breads are baked between 35 and 60 minutes. Pumpernickel, an extreme exception to the rule, is baked at a low temperature for 16 hours or more.