Woman's Institute Library of Cookery Volume I Part 21

KNEADING THE DOUGH

[Ill.u.s.tration: Fig. 7]

51. Purpose of Kneading.--As has been pointed out, it is necessary to knead dough one or more times in the making of bread, the number of kneadings depending on the method that is employed. The purpose of kneading is to work the dough so as to distribute evenly the gas that is produced by the yeast, to increase the elasticity of the gluten, and to blend the ingredients. It is a very important part of the work of bread making, for to a great extent it is responsible for the texture of the finished product. At first, kneading may be found to be somewhat difficult, but the beginner need not become discouraged if she is not proficient at once, because the skill that is necessary to knead the bread successfully comes with practice. So that the best results may be attained, however, it is advisable that the purpose for which the kneading is done be kept constantly before the mind during the process.

[Ill.u.s.tration: Fig. 8]

[Ill.u.s.tration: Fig. 9]

52. Kneading Motions.--Several motions are involved in the kneading of bread, and these are ill.u.s.trated in Figs. 7 to 10. In order to carry out the kneading process, first cover lightly with flour the surface on which the kneading is to be done; this may be a suitable table top or a molding board placed on a table. Then remove the dough from the mixing bowl with the aid of a case knife or a spatula, in the manner shown in Fig. 6, and place it on the floured surface. Sift a little flour over the dough, so that it appears as in Fig. 7, and flatten it slightly by patting it gently. Next, with the fingers placed as shown in Fig. 8, take hold of the edge of the ma.s.s at the side farthest from you and fold the dough over the edge nearest you, as Fig. 9 ill.u.s.trates. Then work the dough with a downward pressure and, as indicated in Fig. 10, push it out with the palms of the hands. With the motion completed, turn the entire ma.s.s around and knead it in the same way in another direction. Continue the kneading by repeating these motions until the dough has a smooth appearance, is elastic, does not stick to either the hands or the board, and rises quickly when it is pressed down.

[Ill.u.s.tration: Fig. 10]

To prevent the dough from sticking to the hands and the board, flour should be added gradually during the process of kneading, but care should be taken not to use too much flour for this purpose. The lightness and sponginess of the finished loaf depend largely on the quant.i.ty of flour used at this time, so that if the dough is made too stiff with flour, the bread will be hard and close after it is baked. As soon as the dough can be kneaded without its sticking to either the hands or the board, no more flour need be added; but, in case too much flour is used, the dough may be softened by means of milk or water. Such dough, however, is not so satisfactory as that which does not have to be softened.

SHAPING THE DOUGH INTO LOAVES

53. After the dough is properly kneaded in the manner just explained, it is placed in the mixing bowl and allowed to rise again. When it has risen sufficiently for the last time, depending on the process employed, it should be kneaded again, if it must be reduced in size, and then shaped into loaves and put in the pans. Here, again, much care should be exercised, for the way in which bread is prepared for the pans has much to do with the shape of the loaf after it is baked.

[Ill.u.s.tration: Fig. 11]

54. In order to shape the dough into loaves, first loosen it from the sides of the mixing bowl, using a knife or a spatula for this purpose, and then turn it out on a flat surface on which flour has been sprinkled, as in preparing for kneading. Knead the dough a little, and then cut it into pieces that will be the correct size for the pans in which the loaves are to be baked, as shown at the right in Fig. 11. Dust each piece with a small quant.i.ty of flour and knead it until the large bubbles of gas it contains are worked out and it is smooth and round. In working it, stretch the under side, which is to be the top of the loaf, and form it into a roll that is as long and half as high as the pan and as thick at each end as in the center. A good idea of the size and shape can be formed from the loaf held in the hands in Fig. 11.

[Ill.u.s.tration: Fig. 12]

55. As each loaf is formed, place it in the pan in the manner shown in Fig. 12 and allow it to rise until the dough comes to the top of the pan, or has doubled in bulk. So that the loaf will be symmetrical after it has risen--that is, as high at each end as in the middle--the shaped dough must fit well into the corners and ends of the pan. At _a_, Fig.

13, is shown how dough placed in the pan for rising should appear, and at _b_ is ill.u.s.trated how the dough should look after it has risen sufficiently to permit it to be placed in the oven for baking. To produce the result ill.u.s.trated at _b_, the dough must be kept in a warm temperature, and to exclude the air and prevent the formation of a hard crust on the dough, it must be covered well with both a cloth and a metal cover. Another way in which to prevent the formation of a hard crust consists in greasing the surface of the dough when it is placed in the pan, as at _a_, for rising. [Ill.u.s.tration: Fig. 13]

BAKING THE BREAD

56. PURPOSE OF BAKING.--The various processes in the making of bread that have been considered up to this point may be successfully carried out, but unless the baking, which is the last step, is properly done, the bread is likely to be unpalatable and indigestible. Much attention should therefore be given to this part of the work. So that the best results may be obtained, it should be borne in mind that bread is baked for the purpose of killing the ferment, rupturing the starch grains of the flour so that they become digestible, fixing the air cells, and forming a nicely flavored crust. During the process of baking, certain changes take place in the loaf. The gluten that the dough contains is hardened by the heat and remains in the shape of bubbles, which give the bread a porous appearance; also, the starch contained in the dough is cooked within the loaf, but the outside is first cooked and then toasted.

57. OVEN TEMPERATURE FOR BAKING.--In baking bread, it is necessary first to provide the oven with heat of the right temperature and of sufficient strength to last throughout the baking. As is indicated in Fig. 4, the usual oven temperature for successful bread baking is from 380 to 425 degrees Fahrenheit, but in both the first and the last part of the baking the heat should be less than during the middle of it. An oven thermometer or an oven gauge is a very good means of determining the temperature of the oven. But if neither of these is available the heat may be tested by placing in the oven a white cracker, a piece of white paper, or a layer of flour spread on a shallow tin pan. If any one of these becomes a light brown in 5 minutes, the oven is right to commence baking. Every precaution should be taken to have the oven just right at first, for if the bread is placed in an oven that is too hot the yeast plant will be killed immediately and the rising consequently checked. Of course, the bread will rise to some extent even if the yeast plant is killed at once, for the carbon dioxide that the dough contains will expand as it becomes heated and will force the loaf up; but bread baked in this way is generally very unsatisfactory, because a hard crust forms on the top and it must either burst or r.e.t.a.r.d the rising of the loaf. If the heat is not sufficient, the dough will continue to rise until the air cells run together and cause large holes to form in the loaf. In an oven that is just moderately hot, or has a temperature of about 400 degrees, the yeast plant will not be killed so quickly, the dough will continue to rise for some time, and the crust of the bread should begin to brown in about 15 minutes.

[Ill.u.s.tration: Fig. 14]

[Ill.u.s.tration: Fig. 15]

58. Fig. 14 ill.u.s.trates a loaf of bread that has risen too much. The inside texture is coa.r.s.e and the shape of the loaf is not good. Fig. 15 shows the result of uneven temperature. The high side is caused by exposure to more intense heat than the opposite side, and the crack is the result of a too rapid formation of the crust. Sometimes it is advisable to keep the crust from becoming hard too rapidly. In order to do this, and at the same time produce a more even color, the top of the loaf may be moistened by brus.h.i.+ng it with milk before it is put into the oven.

Fig. 16 shows a well-formed loaf of bread that has had the right amount of rising, and Fig. 17 shows the inside texture of bread for which the mixing, rising, and baking have been correctly done.

59. TIME FOR BAKING AND CARE OF BREAD IN OVEN.--The time required for baking bread and the care it should receive in the oven are also important matters to know. How long the bread should bake depends on the size of the loaf. Under proper oven temperature, a small loaf, or one made with 1 cupful of liquid, ought to bake in from 50 minutes to 1 hour, while a large loaf requires from 1-1/2 to 2 hours. As has been explained, the loaf should begin to brown, or have its crust formed, in about 15 minutes after it is placed in the oven, and the baking should proceed rather slowly.

[Ill.u.s.tration: Fig. 16]

To get the best results in baking, the pans should be placed so that the air in the oven will circulate freely around them. If they are so placed that the loaves touch each other or the sides of the oven, the loaves will rise unevenly and consequently will be unsightly in shape, like those shown in Figs. 14 and 15. If the loaves rise higher on one side than on the other, even when the pans are properly placed, it is evident that the heat is greater in that place than in the other parts of the oven and the loaves should therefore be changed to another position.

Proper care given to bread while baking will produce loaves that are an even brown on the bottom, sides, and top and that shrink from the sides of the pan.

[Ill.u.s.tration: Fig. 17]

60. CARE OF BREAD AFTER BAKING.--As soon as the bread has baked sufficiently, take it from the oven, remove the loaves from the pans, and place them to cool where the air may circulate freely around them. A bread rack, or cake cooler, like the one on which the loaf rests in Figs. 14, 15, and 16, is very satisfactory for this purpose, but if such a device is not available, the loaves may be placed across the edges of the empty pans so that nearly the entire surface is exposed. Whichever plan is adopted, it should be remembered that the bread must be carefully protected from dust and flies. Bread should never be permitted to remain in the pans after it has been baked nor to cool on a flat surface; neither should the loaves be wrapped while they are warm, because the moisture will collect on the surface and the bread will not keep so well.

After the loaves have become sufficiently cool, place them in the receptacle in which they are to be kept. This should have been previously washed and dried and then allowed to stand in the suns.h.i.+ne, so as to be free from mold or any substance that will taint or otherwise injure the bread. After the loaves have been put into it, keep it well covered and allow no stale crumbs nor pieces of bread to collect. To keep such a receptacle in good condition, it should be scalded and dried every 2 or 3 days.

SCORING BREAD

61. OBJECT OF SCORING BREAD.--By the _scoring_ of bread is meant simply the judging of its qualities. Persons who understand what good bread is agree very closely on the qualities that should characterize it, and they make these qualities a standard by which any kind of bread may be scored, or judged. Those who are not proficient in the making of bread, as well as those who have had very little experience, will do well to have their bread judged by experts or to learn how to score it themselves. By following this plan, they will be able to find out the good and bad points of their bread and then, by ascertaining the causes of any poor qualities, will be in a position to make improvements. So that the beginner may learn how to judge the qualities of her bread, she should study carefully the accompanying score card and its explanation.

SCORE CARD

External Appearance: PER CENT.

Shape................................. 5 Size.................................. 2 Crust: Shade............................... 2 Uniformity of Color................. 2 Character........................... 2 Depth............................ 2--8 Lightness.............................. 20 Internal Appearance: Even distribution of gas............. 10 Moisture.............................. 5 Elasticity............................ 5 Color................................ 15 Flavor................................. 30 --- Total............................. 100

62. EXPLANATION OF SCORE CARD.--A study of the score card will reveal that a certain number of points are given to a loaf of bread for appearance, both external and internal, for lightness, and for flavor.

To determine these qualities best, allow the loaf to cool thoroughly after baking. Then consider the various points, and decide how nearly perfect the loaf is in respect to each one of them. Add the numbers that are determined upon, and the result obtained will show how the bread scores.

63. The _shape_ of the loaf, in order to be perfect and to score 5, should be uniform and symmetrical. Any such shape as that shown in Fig.

15 would fall below perfect.

The _size_ of the loaf, for which a score of 2 is given, is determined from the standpoint of thorough baking. The exact size that a loaf must be is a rather difficult thing to state, because the sizes vary considerably, but a loaf of an ungainly size should be guarded against, for it would not score well. Bread made in pans of the size already mentioned would score high with regard to size.

The _crust_, whose combined characteristics score 8, should be a golden brown in color in order to receive the score of 2 for its _shade_. A pale loaf or one baked too brown would not receive full credit. If the required color extends uniformly over the entire loaf, the bottom and the sides, as well as the top, 2 more is added to the score of the crust for _uniformity of color_. After these points are scored, a slice of bread should be cut from the loaf in order that the remaining points may be scored. As fresh bread does not cut easily, and as a well-cut slice must be had for this purpose, special care must be taken to obtain the slice. Therefore, sharpen a large knife and heat the blade slightly by holding it near a flame; then cut a slice at least 1/2 inch thick from the loaf before the blade has had time to cool. With such a slice cut, the _character_ of the crust, by which is meant its toughness or its tenderness, may be determined. A score of 2 is given if it is of sufficient tenderness or is devoid of toughness. The _depth_ of the crust, which depends on the amount of baking the loaf has had, receives a score of 2 if it is perfect. A deep crust, which is the preferred kind, is produced by long, slow baking; bread that is baked only a short time has a thin crust, which is not so desirable and would not score so high.

64. The _lightness_ of the bread can easily be scored when the bread is cut. It is judged by the size of the holes, and if it is perfect it receives a score of 20. If the bread is not light enough, the holes will be small and the bread will feel solid and unelastic; if it is too light, the holes will be large and coa.r.s.e.

65. The internal appearance, which is scored next, includes several characteristics. For the _even distribution of gas_, which is determined by the uniformity of the holes, 10 points are given. If the kneading has been done right and the bread has risen properly, the gas will be distributed evenly through the loaf, with the result that the holes, which make the bread porous, will be practically the same throughout the entire loaf. Such a texture is better than that of a loaf that has some large and some small holes. The _moisture_ in the bread, which receives 5 if it is of the right amount, is tested by pinching a crumb between the fingers. If the crumb feels harsh and dry, the bread is not moist enough, and if it feels doughy, the bread is too moist. The _elasticity_, for which 5 is given, is determined by pressing the finger gently into a cut place in the loaf. The bread may be considered to be elastic if it springs back after the finger is removed and does not break nor crumble. As compared with cake, bread is always more elastic, a characteristic that is due to the quant.i.ty of gluten it contains.

Still it should be remembered that the elasticity must not amount to toughness, for if it does the quality of the bread is impaired. To score 15 for _color_, the inside of the loaf should be of an even, creamy white. A dull white or gray color would indicate that flour of a poor quality had been used, and dark or white streaks in the bread would denote uneven mixing and insufficient kneading.

66. The last thing to be scored, namely, the _flavor_, merits 30 points.

To determine this characteristic, chew a small piece of bread well. If it is not sour nor musty, has a sweet, nutty flavor, and shows that the correct amount of salt and sugar were added in the mixing, it may receive a perfect score.

USE OF THE BREAD MIXER

67. The advantage of a bread mixer in bread making is that it practically does away with hand mixing and kneading; however, all the other steps described are the same, depending on the process used. As has been mentioned, the housewife who bakes such a small quant.i.ty as three or four loaves of bread can get along very well without a bread mixer; at least, for so few loaves a bread mixer does not seem so necessary as when six or more loaves are to be made at one time, when it is a decided convenience. However, bread mixers can be had in various sizes to meet the requirements of the housewife.

68. In using a bread mixer like that described in _Essentials of Cookery_, Part 2, the ingredients are placed in the mixer and thoroughly mixed together by turning the handle, and after the sponge or the dough has risen, the kneading is performed by again turning the handle. The amount of turning to be done is, of course, regulated by the ingredients and the method that is followed.

In addition to the bread mixer mentioned, there is another convenient type that is constructed in two parts, the top part having a sifter in its bottom, through which the flour or other dry ingredients are sifted.

The sifting is done with a crank, which also operates a shaft to which is attached a number of knives extending in different directions. These knives accomplish the mixing and the kneading. The bread is allowed to rise in the lower part of the bread mixer, the top part being removed after the mixing and sifting have been accomplished.

Any of the bread-making methods described may be used with the bread mixer without change in the process, and no kneading need be done by hand except a sufficient amount to shape the loaves after the last rising and before they are placed in the pans.