Bread Baking INGREDIENTS

Basic bread contains very few ingredients—often just flour, water, yeast, and salt, plus sometimes oil
or butter, eggs, seeds, grains, and nuts. With so few ingredients, it's very important to use the best
quality and to store them properly. Here is an overview of bread's main ingredients.

1. FLOUR. Flour's two different types of protein give bread its structure: glutenin, which creates
elasticity and then chewiness, and gliaden, which creates extensibility, the protein's ability to stretch to
achieve a higher rise. These proteins need water in order to connect and form gluten, the supporting
structure of bread. The bubbles of carbon dioxide resulting from fermentation are held in place by the
gluten strands until baking, when the starch gelatinizes and sets.
Baking Flour
Different types of wheat flour contain different amounts of protein so be sure to use the specific
flour called for in your recipe. Unbleached all-purpose has the lowest amount of protein, usually
around 10.5 percent. Bread flour contains about 12 to 12.7 percent. High-gluten and whole-wheat
flours have about 14 percent protein.
Flours with different protein levels are good for different kinds of breads. For instance,
unbleached all-purpose is most suitable for soft varieties such as white sandwich bread, while bread
flour works best for rustic or hearth loaves. Butter- and egg-rich breads such as brioche can benefit
from bread flour in the lower range, such as Gold Medal's Better for Bread flour. It gives the dough a
little extra support and rise without compromising its soft texture. High-gluten flour, which is bread
flour with extra protein, is ideal for chewy breads like bagels.
Keep in mind that different brands of flour differ in their protein content as well. There are
several ways to deal with this. If your recipe includes a recommendation for a specific brand of flour,
you'll know its protein content will work with the recipe. Alternately, some flour companies list the
protein content of their flours on their Web site, which can help you pick the right flour for the bread
you're making. Beyond that, working with different brands requires some trial and error.
1. Whole-wheat flour makes for a more wheat-y and substantial bread. Recipes that call for white
flour can be adapted to include some whole-wheat flour. For every cup of whole-wheat flour
you use, add 1 tablespoon plus 2 teaspoons water. This is because the bran and high protein
content of whole-wheat flour make it very absorbent, so it needs more water. If you want to
substitute whole-wheat flour for all of the white flour, it's best to add 2 teaspoons of vital wheat
gluten per cup because the bran contained in whole-wheat flour cuts through gluten and
weakens the structure of the bread. The vital wheat gluten helps restore some of that lost
structure. For each teaspoon of vital wheat gluten, add 1 1/4 teaspoons more water. (This water
is in addition to the 1 tablespoon plus 2 teaspoons water per cup of flour that you add to
compensate for using whole-wheat flour.) Also, once you exceed 50 percent whole-wheat flour,
you will need to keep the dough very sticky after mixing, and slightly sticky after the second
rise, then add flour only as needed when shaping. This is because the bran in the whole-wheat
flour is slower to absorb moisture evenly.
When making bread with whole-wheat flour, only allow it to rise to 1 1/2 times its size
(rather than double). Whole-wheat flour makes dough less extensible, so if you let it double it
will not be able to support the rise and will lose much of its loft.
2. Durum wheat flour has the highest protein of all flour. However, the gluten that forms when
water is added is not elastic, so durum wheat needs to be used in combination with other flours.
Bread can be made with up to 26 percent durum wheat flour. Pugliesi is an example of bread
made with durum wheat flour.
3. Rye flour does not contain any gluten-forming proteins, so it is used in conjunction with a

1 · Bread Baking Ingredients (from epicurious.com) · Wallace House Bread Baking Extravaganza · May 2, 2010
 minimum of 80 percent white wheat flour (less, and the rye would cause the bread to be
gummy).
4. Pumpernickel flour is whole rye flour that is coarsely ground. It has to be used with a
minimum of 70 percent white wheat flour.

Buying and Storing Flour. National brands tend to be the most reliable, but it's really a matter of
personal preference. Before purchasing, be sure to check the expiration date to make sure the flour is as
fresh as possible and buy flour and buy flour with the appropriate protein content for the bread you
wish to make.
As flour ages, it loses strength, and in the case of whole-wheat flour, the germ will cause it to
become rancid and bitter. Store all flour in airtight containers in a cool, dark place—light bleaches the
color.
1. Whole-wheat flour should be stored in an airtight container in the refrigerator or in a cool, dark
place and used within 3 months or stored in the freezer, where it will keep for up to 1 year.
2. Rye and pumpernickel flours can be stored in an airtight container in the refrigerator for 6
months or the freezer for 1 year.
3. Organic flour needs to be placed in the freezer for a minimum of 72 hours to kill grain moth
larvae or weevils before it can be used. Afterward, store as you would regular flour, in an
airtight container in a cool, dark place.

2. VITAL WHEAT GLUTEN. Vital wheat gluten, which is derived from high-gluten wheat flour, is
added in small amounts (1/2 to 2 teaspoons per 1 cup of flour) to lower-protein flours to increase their
strength. Though not absolutely necessary, vital wheat gluten can also be added to breads made with
whole-wheat flour or with whole grains and seeds. As mentioned earlier, the bran in whole-wheat flour
and nuts and seeds cuts through gluten and weaken the structure of bread, but vital wheat gluten can
restore some of that lost structure. Vital wheat gluten can be purchased at the supermarket and can be
stored in the refrigerator for up to 18 months.

3. WATER. Most tap water is perfectly suitable for bread baking. However, very hard water will
toughen the dough and slow fermentation, while very soft water will soften the dough, making it
sticky. In these cases, it's better to use bottled mineral water. Also, if your water has an unpleasant taste
such as from sulfur, it is better to use mineral water. Do not use distilled water as some minerals are
needed for good texture and flavor.

4. EGGS. Whole eggs or egg yolks are used in place of some of the liquid in rich breads such as
brioche in place of some of the liquid. They offer flavor and color, and soften and lighten the crumb.
Eggs have a drying effect on bread, so they are usually used in conjunction with honey, which both
adds and helps retain moisture.

5. YEAST. There are several different kinds of yeast. Instant yeast, which is also called rapid-rise or
bread-machine yeast, has nothing but advantages. The best and most important one is that it can be
added directly to flour. As detailed below, other types of yeast need to be proofed to make sure they are
viable, plus they need to be activated in warm water. (This is why bread recipes that call for fresh or
active dry yeast also call for warm water.) Instant yeast is widely available and will stay fresh for as
long as 2 years if stored in a small airtight container in the freezer.
The other types of yeast are:
1. Fresh compressed or cake yeast, which has a very short shelf life. Before cake yeast can be
used it has to be proofed to determine if it is viable. This type of proofing involves placing the
yeast, along with a pinch of sugar, in warm water (not to exceed 110°F) for about 10 minutes. If

2 · Bread Baking Ingredients (from epicurious.com) · Wallace House Bread Baking Extravaganza · May 2, 2010
 the mixture becomes foamy, it can be used; if it doesn't, the yeast is no good.
2. Active dry yeast, which has a longer shelf life (about 1 year; check the expiration date on the
package) but must also be proofed.
Both cake yeast and active dry yeast should be stored in an airtight container in the refrigerator.
Keep in mind that direct contact with salt (without flour to buffer it) will kill yeast, so yeast
should always be mixed into the flour before adding salt to dough. Alternately, salt can be mixed into
the flour before adding the yeast.
Once you start working with yeast, you're likely to find you prefer one form to the others. Not
every recipe is going to be written with your preferred yeast in mind, but most recipes can be
converted for the yeast you want to use. If you have a recipe that calls for active dry yeast, you can
replace each teaspoon with 3/4 of a teaspoon of instant yeast. If you have a recipe calling for fresh
compressed or cake yeast, you can replace 1 packed tablespoon with 2 teaspoons of instant yeast.

6. SALT. When baking bread, it's best to use noniodized salt such as sea salt because iodized versions
can impart an unpleasant flavor. It's also best to use fine salt as opposed to coarse because it is easier to
measure.

7. SWEETENERS. Sweeteners such as malt and honey are used to add flavor to bread dough. Malt,
which is available in powder and liquid form, can be added to almost any bread. It's important to use a
nondiastatic version, though, as diastatic malt has active enzymes, which, in excess, will make dough
extremely sticky. Malt should be stored in an airtight container in the refrigerator.
Honey adds both sweetness and moisture to breads such as challah. Be sure to use a pasteurized
honey, as wild honeys contain antibacterial properties that can kill yeast. Store honey at room
temperature, out of direct sunlight.

8. FATS. Adding butter (unsalted) or oil (olive or vegetable) in small quantities to bread results in a
higher rise, a crisper crust, and a longer shelf life. When fat is added in large quantities, such as for
brioche, it results in a softer texture and less volume. Butter and especially stronger oils, such as
walnut, can also add flavor to bread.

9. DRY MILK POWDER. Dry milk powder adds flavor to bread and can soften its texture, as in the
case of the basic soft white bread. Add it to dough with the flour.

10. NUTS. Nuts make a lovely addition to breads, but because they are prone to rancidity, always taste
them before adding them to dough. Be especially careful with nuts that are high in oil such as pecans
and walnuts. For added flavor, toast nuts in a 325°F oven just until beginning to color, 5 to 7 minutes.
Store nuts in the freezer, in resealable plastic freezer bags, up to 1 year.

11. WHOLE GRAINS AND SEEDS. Whole grains and seeds add both flavor and crunch to bread,
but they can be a bit problematic. Most bread can support 33.3 to 60 percent their weight in grains and
seeds (this is about 1/2 cup of grains or seeds for every 2 1/3 cups flour), but more than that causes
structural problems for the dough. As mentioned earlier, both whole grains and seeds cut through
gluten, which weakens the overall structure of dough. Overcome this by simply adding vital wheat
gluten. (Use 2 teaspoons vital wheat gluten per 1 cup of flour and 1 1/4 teaspoons more water per
teaspoon of vital wheat gluten.)
Whole grains, including cracked wheat, bulgur, steel-cut oats, and polenta need to be soaked a
minimum of 4 hours and preferably overnight to soften them before adding to bread dough. (Recipes
calling for whole grains will detail the soaking process.)
Seeds such as flax, sesame, poppy, sunflower, or pumpkin can be added to dough or used on a

3 · Bread Baking Ingredients (from epicurious.com) · Wallace House Bread Baking Extravaganza · May 2, 2010
bread's crust. There is no need to soak nuts, but toasting them at 325°F (until just beginning to change
color but not begin to brown) for 5 to 7 minutes brings out the flavor. As with nuts, always taste seeds
first to ensure they are not rancid, and store any leftovers in the freezer, in a resealable plastic freezer
bag, up to 1 year.

4 · Bread Baking Ingredients (from epicurious.com) · Wallace House Bread Baking Extravaganza · May 2, 2010