first place, the quality of the ingredients should be
considered, because on this depends the quality of the finished
No one who prepares bread can expect good bread to result from the use
The proportion of the ingredients demands
attention, for much importance is attached to this point. For instance,
in making a certain kind of bread, the quantity of flour to be used
is regulated by the quantity of bread that is desired, and the quantity
of flour governs, in turn, the quantities of liquid, leavening, and
other ingredients that are to be put into the mixture.
The handling of the ingredients and the mixture has also much
on the success with which breads are produced. It is very important to
follow instructions from the recipe properly.
In preparing hot breads, a heavy touch and
excessive handling, are more likely to result in a unsatisfactory
product. A good rule to
follow in this particular, and one that has few exceptions, is to
and stir the ingredients only enough to blend them properly. In
addition to the handling just mentioned, the utensils in which to
combine the hot-bread materials and bake the batters or doughs are of
importance. While none of these is complicated, each must be of the
right kind if the best results are expected.
point to which
attention must be given is the baking of breads Proper baking
requires familiarity with the oven that is
to be used, accuracy in judging temperature and baking time, and a
knowledge of the
principles underlying the process of baking.
However, as with all other skills, the skill in this matter
comes with practice, so no discouragement need result if successful
are not satisfactory at the very beginning.
Did You Know?
proportions of ingredients required for a bread are known, it is
necessary that the ingredients be measured very accurately. Leavening
material, for example, will serve to make clear the need for accuracy
measuring. A definite quantity of leavening will do only a definite
amount of work. Therefore, if too little or too much is used,
unsatisfactory results may be expected; and, as with this ingredient,
it is with all the materials used for breads.
The ingredients that are actually
in the making of breads are flour, liquid, salt, and leavening, and
to give variety to breads of this kind, numerous other materials,
including sugar, fat, eggs, fruit, nuts, etc., are often added.
With the exception of leavening agents, none of these ingredients
requires special attention at present; however, all the materials for
breads should be of the best
quality that can be obtained.