1. BREADS
IT IS A STAPLE FOOD PREPARED FROM DOUGH OF FLOUR AND
WATER , USUALLY BAKED

2. ROLE OF INGREDIENTS IN BREAD MAKING
FLOUR
• MAIN INGREDIENT
• STRONG FLOUR IS USED FOR BREAD MAKING
• STRONG FLOUR INDICATES HIGH AMOUNT OF GLUTEN
• TWO NON SLOUBLE PROTIENS IN FLOUR-GLUTENIN AND GLIADIN
WHEN THE DOUGH IS KNEADED THESE TWO PROTIEN COMBINES TO
FORM GLUTEN
• GLUTEN PROVIDES ELASTICITY TO THE DOUGH

3. WATER
• HELPS TO HYDRATE AND MOISTEN THE INSOLUBLE PROTIENS
• DISPERSES THE YEAST THROUGH THE ENTIRE DOUGH
• BINDS THE FLOUR AND OTHER INGREDIENTS
YEAST
• SINGLE CELL MICROORGANISMS, WHICH CAUSES LEAVENING IN THE
DOUGH
• PRIMARY FUNCTION OF YEAST IS TO CHANGE SUGAR INTO CO2
• YEAST WORKS BEST AT 25-40*C
• IMPARTS FLAVOUR AND AROMA

4. SALT
• IMPART FLAVOUR
• GIVES STABILITY OF GLUTEN
• CONTROL ON THE RATE OF FERMENTATION
• RETENTION OF MOISTURE
SUGAR
• ACT AS FOOD TO THE YEAST
• HELPS IN DEVLOPING FLAVOUR AND COLOUR
• HELPS TO IMPROVE THE CRUST COLOUR
• IMPARTS FLAVOUR

5. MILK
• PROVIDES MOISTURE
• PROVIDES DISTINCT FLAVOUR
• MAKES THE BREAD WHITER AND SOFTER
EGG
• USED FOR RICHNESS
• GIVE LIGHTNESS AND COLOUR
• USED AS EGG WASH GLAZE THEREBY GIVING DARK AND SHINY
SURFACE TO THE BREAD

6. FAT/OILS
• INCREASES NUTRITIVE VALUE OF THE BREAD
• REDUCES ELASTICITY, SOFTENS THE CRUST
• GIVES FLAVOUR TO THE PRODUCT
• RETAIN MOISTURE
BREAD IMPROVER
• IT IS ADDED TO THE DOUGH TO BRING THE FINAL PRODUCT TO A SET
STANDARD

7. BREAD MAKING METHODS
1. COLLECTING MISE EN PLACE
2. MIXING OF INGREDIENTS
3. PROOVING
4. KNOCK BACK
5. DIVIDING AND SCALING
6. SHAPING
7. FINAL PROOF
8. SCORING
9. BAKING

8. MIXING OF INGREDIENTS
STRAIGHT DOUGH METHOD
• FERMENTATION TIME CAN VARY BETWEEN 30 MINUTES AND 14 HOURS
• FERMENTAION IS CONTROLLED BY MOISTURE CONTENT, YEAST CONTENT
AND THE SALT CONTENT
NO TIME DOUGH METHOD
• SHORTEST METHOD,DIRECTLY MADE, SCALED AND MOULDED.
• IT CONTAINS HIGH PERCENTAGE OF YEAST
• THIS IS NOT A GOOD METHOD OF BREAD MAKING

9. FERMENT AND DOUGH PROCESS
• FERMENT IS A PROPORTION OF WATER,YEAST,SUGAR AND ENOUGH FLOUR TO
MAKE A THIN BATTER
• THE YEAST DISPERSES IN THE WATER AND BEGINS TO FERMENT
• USUALLY 30 MIN TO 1 HOUR OF FERMENTATION IS SUFFICIENT FOR GOOD
RESULTS
• ONCE THE YEAST IS ACTIVE AND THE REMAINING INGREDIENTS
SALT DELAYED BREAD MAKING PROCESS
• WIDELY USED FOR BREAD MAKING
• THE SALT IS NOT ADDED IN THE FIRST STAGE,SO THE ACTION OF YEAST
INCREASES. GLUTEN WILL RIPEN OR SOFTEN DUE TO GAS RELEASED
• THE SALT IS ADDED AT LASTBY :
SPRINKLING THE SALT OVER THE DOUGH
USING SOME WATER RESERVED
USING FAT TO INCORPORATE THE SALT

10. VARIOUS GLAZES AND TOPPING FOR BREADS
• EGG WASH GLAZE
• SALT WATER GLAZE
• STARCH SLURRY
• HONEY GLAZE
• SEEDS AS TOPPING
• NUTS AS TOPPING
• HERBS AS TOPPING
• VEGETABLE AS TOPING
• CEREALS AS TOPPING

11. BASIC FAULTS IN BREAD MAKING
FAULTS REASONS
FLAKED CRUST ALSO KNOWN AS FLYING TOPS IF DOUGH LEFT UNCOVERED,WATER
EVAPORATESFROM THE SURACE LEAVING SKIN DRY
LACK OF VOLUME BREADS NOT FERMENTED ENOUGH
TOO MUCH OF SALT
OVEN TEMPERATURE TOO HIGH
TOO LESS YEAST IN DOUGH
UNEVEN TEXTURE,SHOWING LARGE IRREGULAR
HOLES
UNDER FERMENTED DOUGH
BREAD NOT FERMENTED ENOUGH
LACK OF FLAVOUR AND AROMA UNDER FERMENTED DOUGH
OVER FERMENTED DOUGH
LACK OF COLOUR ON CRUST OVER FERMENTED DOUGH
INSUFFICIENT SUGAR IN THE DOUGH
RAW INSIDE UNDER DONE
BAKING DONE AT HIGH TEMPERATURE
LACK OF SHINE AND CRUST UNDER FERMENTED BREAD
OVER FERMENTED DOUGH

12. EQUIPMENT USED IN BREAD MAKING
• SIEVE
• WEIGHING SCALE
• BAKING TRAY
• PROVING CABINETS
• RETARDER PROVER
• DOUGH MIXER
• DOUGH DIVIDER
• DECK OVEN
• DOUGH SCORERS
• DOUGH SCRAPER
• SPRAY BOTTLE

13. BASICS SHAPES OF BREADS
• ROUND- ROLLED INTO BALLS.BOULE IN FRENCH
-BURGER BUNS,SOFT ROLLS
• OVAL- BATARD IN FRENCH
-MULTIGRAINS LOAF, CRUSTY ROLLS,OATS BREAD
• LOGS- ROLLED INTO LONG BAGUETTE
-HOT DOGS,BAGUETTE,FISCELLE
• STICKS- ROLLED LONG AND DIAMETER COULD RANGE FROM 2 TO 9 MM
- GRISSINI,BREADSTICKS
• PLAITED- DOUGH COULD BE PLAITED AND PLAITS CAN RANGE FROM 2 TO 9
- ZOFP,CHALLAH

14. INTERNATIONAL BREADS
FRANCE
• BAGUETTE- TWO FEET IN LENGTH AND WILL ALWAYS HAVE SIX SCORINGS
ON THE TOP
• PAIN DE CAMPAGNE- COUNTRY BREAD. CAN BE ROUND OR OVAL
• EPI- ROLLED LIKE BAGUETTE THEN CUTTEDWITH SCISSORS AT A REGULAR
INTERVALS AND IS POINTED TO ALTERNATE DIRECTIONS
• CEREALE- TORPEDO SHAPED LOAF WHICH IS DUSTED WITH FLOUR. MADE
WITH 8 DIFFERENT CEREALS- WHEAT,CORN,RYE,MILLET,OATS AND MALTED
WHEATAS WELL AS SUNFLOWER AND SESAME SEEDS
• FOUGASSE- FLAT IN SHAPE AND HAS SLASHES THAT RESEMBLE THE
BRANCHES OF A TREE

15. BAGUETTE
PAIN DE CAMPAGNE EPI
CEREALE
FOUGASSE

16. ITALY
• CIABATTA- THE DOUGH OF THE BREAD IS VERY SOFT AND IS
TRADITIONALLY TOPPED WITH LOTS OF FLOUR BEFORE BAKING
• FOCASSIA- THIS BREAD HAS A LOT OF OLIVE OIL THUS IT REQUIRES TO
BE KNEADED FOR A LONGER TIME.
• PANETTONE- MADE IN TALL CYLINDRICAL EARTHENWARE POTS AND
IS OFTEN SOLD IN THEM.ENRICHED IN EGGS,MILK,BUTTER AND
RAISINS
• GRISSINI- THICKER VERSION OF A BREADSTICKS
• PAGNOTTA- DIFFERENT SHAPES AND SIZES. STANDARD WHEAT LOAF
• PUGLIESE- WHITE BREAD WITH A FLOURY SURFACE

17. CIABATTA
FOCASSIA
PANETTONE
GRISSINI
PAGNOTTA
PUGLIESE

18. GERMANY
• KASTENBROTS- BREAD IS ENCLOSED IN A TIN AND IS STEAMED
• PUMPERNICKEL- MADE WITH RYE FLOUR
• LANDBROT- MADE WITH RYE FLOUR AND BUTTERMILK
• PRETZELS- MADE WITH WHEAT FLOUR,MILK AND YEAST. AFTER
PROOVING THEY ARE DIPPED IN A LYE SOLUTION
• STOLLEN- VERY RICH BREAD WHICH HAS RAISINS,SULTANAS,MIXED
CANDIED PEELS OF FRUIT,EGG,BUTTER ANDMILK
• KUGELHOPF- SWEETENED BREAD
• ZOPF- PLAITED LOAF

19. PUMPERNICKEL
LANDBROT PRETZELS
STOLLEN
KUGELHOPF ZOPF

20. GREAT BRITAIN
• COB- MADE WITH WHOLEMEAL FLOUR
• BLOOMER- HAS CRUSTY EXTERIOR AND SOFT INTERIOR,MADE WITH
REFINED RYE OR MULTIGRAIN FLOUR
• HOVIS- MADE FROM FLOUR WITH THE WHEAT GERM
• HOT CROSSBUNS- THIS BREAD HAS TRADITIONAL CROSS MARK,
FLAVOURED WITH RAISINS,CURRENTS,NUTMEG AND CINNAMON
• ENGLISH MUFFINS- TRADITIONAL FLAT DISCS OF BREAD. IT IS NOT BAKED
BUT INSTEAD COOKED ON HOT PLATES
• PIKELETS- SAME LIKE ENGLISH MUFFIN BUT THE DIFFERENCE IS
CONSISTENCY OFA BATTER, BATTER SPREAD ON GRIDDLE PLATE AND
GRILLED BOTH SIDES

21. COB BLOOMER ENGLISH MUFFINS
HOVIS
HOT CROSSBUNS
PIKELETS

22. JEWISH BREAD
• BAGEL- MADE WITH BOTH REFINE FLOUR, WHOLEMEAL AND
MULTIGRAIN FLOUR. BREAD IS FIRST POACHED THEN EGG WASHED
AND BAKED
• CHALLAH- MADE WITH WHITE FLOUR.PLAITED BREAD
• MATZO- FLAT BREAD,UNLEAVENED

23. BAGEL
CHALLAH
MATZO

24. MIDDLE EAST
• LAVASH- FLAT BREAD, UNLEAVENED
• KHOUBIZ- SIMILAR TO PIZZA BASE ,THE ONLY DIFFERENCE IS IT IS
MADE WITH WHOLE MEAL FLOUR
• PITA- SIMILAR TO INDIAN PHULKA, THE ONLY DIFFERENCE IS IT IS
MADE IN OVEN

25. LAVASH
KHOUBIZ
PITA

26. AMERICA
• BURGER BUN- REGULAR LEAVENED DOUGH, ROUND SHAPED
• HOT DOG BUN- 6-8 INCHES ELONGATED ROLL
• BANANA BREAD- MORE LIKE CAKE, BAKED IN TINS

27. BURGER BUN
HOT DOG BUN
BANANA BREAD

28. ENRICHED DOUGH: The dough are enriched with the
ingredients such as protein(milk, eggs) and fat(oil,butter)
• BRIOCHE- HIGHLY ENRICHED BREAD
• DOUGHNUT- DOUGH ROLLED AND CUT WITH DOUGH NUT CUTTER,
AFTER PROOVING THEY ARE DEEP FRIED
• BERLINER- MADE WITH DOUGHNUT DOUGH AFTER PROOVING THEY
ARE DEEP FRIED AND FILLED WITH RASPBARRY JAM AND COATED
WITH CASTRO SUGAR

29. LAMINATED DOUGH- encasing the dough with butter and
rolling and folding it
• DANISH AND CROISSANT
-USED INTERCHANGEABLY IN HOTELS BUT TRADITIONALLY THE DANISH
DOUGH IS RICHER THAN CROISSANT DOUGH. DANISH DOUGH
CONTAINS EGG AND A LITTLE MORE QUANTITY OF BUTTER
- THEY ARE FLAKY TO EAT,BUT THEIR TEXTURE IS SOFT AND NOY CRISP
LIKE PUFF PASTRY

30. STORAGE AND SERVICE OF BREAD
• WHEN BREAD IS MADE IN MOULD,IT SHOULD BE REMOVED
IMMEDIATELY AND ALLOW IT TO COOL
• ALWAYS STORE BREAD AT A ROOM TEMPERATURE OF 20*C
• IF THE BREAD NEED TO BE STORED FOR A LONGER PERIOD OF TIME IT
MUST BE STORED IN REFRIGERATOR
• COMMON WAYS IN WHICH A BREAD IS SERVED ARE
AS AN ACCOMPANIMENT
BUFFET DISPLAY
PASTRY SHOP

31. THANK YOU
COMPILED BY
CHEF MOHD ABDULAH