Mixtures of salts are sometimes employed, such as employing potassium chloride to reduce the sodium level, and monosodium glutamate to give flavor ( umami). Bread recipes (45 results found)". British Broadcasting Corporation. Archived from the original on 24 September 2016 . Retrieved 2 October 2016.

Young, Linda; Cauvain, Stanley P. (2007). Technology of Breadmaking. Berlin: Springer. p.79. ISBN 978-0-387-38563-1. Dean, Sam (2 August 2013). "The Etymology of the Word 'Bread' ". Bon Appetit . Retrieved 30 September 2016. Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with butter, dipped into liquids such as gravy, olive oil, or soup; [28] it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments. [29] Gobbetti, Marco; Gänzle, Michael, eds. (2012). Handbook on Sourdough Biotechnology. Springer. ISBN 978-1-4899-9189-8.Ng, Henry (June 1972). "Factors Affecting Organic Acid Production by Sourdough (San Francisco) Bacteria". Applied Microbiology. 23 (6): 1153–1159. doi: 10.1128/am.23.6.1153-1159.1972. ISSN 0003-6919. PMC 380523. PMID 5042265. fob.co.uk: "History of bread – 20th century" ". Archived from the original on 19 April 2019 . Retrieved 14 May 2018. Hamelman, Jeffrey (2004). Bread: a baker's book of techniques and recipes. New York: John Wiley. pp.7–13. ISBN 978-0-471-16857-7. A high gluten white flour will require more mix time than a white flour with a lower gluten content,... Behrendt, Larissa (22 September 2016). "Indigenous Australians know we're the oldest living culture – it's in our Dreamtime". The Guardian. ISSN 0261-3077 . Retrieved 8 February 2020.

Mietton, Lauriane; Samson, Marie-Françoise; Marlin, Thérèse; Godet, Teddy; Nolleau, Valérie; Guezenec, Stéphane; Segond, Diego; Nidelet, Thibault; Desclaux, Dominique; Sicard, Delphine (July 2022). "Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality". Microorganisms. 10 (7): 1416. doi: 10.3390/microorganisms10071416. ISSN 2076-2607. PMC 9317705. PMID 35889135. Cauvain, Stanley (2015). Technology of Breadmaking. Springer. p.377. ISBN 978-3-319-14687-4. In the past, maize (corn), barley, oats, sorghum, millet and rice have all found their way into bread products at some time, usually when wheat and rye have been in short supply. Put the flour into a large mixing bowl and add the butter. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Stir all the ingredients with a spoon to combine. McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. pp.515–80. Our 10 best bread recipes". The Guardian. 6 September 2014 . Retrieved 2 October 2016. Our most dutiful mealtime companion becomes the main ingredient in this inventive array of recipes, from a hearty clam chowder to a luxurious take on a pudding favourite...

11. Toppings

Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of gluten in breads by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide. A fat content of approximately 3% by weight is the concentration that produces the greatest leavening action. [41] In addition to their effects on leavening, fats also serve to tenderize breads and preserve freshness. Professional bread recipes are stated using the baker's percentage notation. The amount of flour is denoted to be 100%, and the other ingredients are expressed as a percentage of that amount by weight. Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. The proportion of water to flour is the most important measurement in a bread recipe, as it affects texture and crumb the most. Hard wheat flours absorb about 62% water, while softer wheat flours absorb about 56%. [36] Common table breads made from these doughs result in a finely textured, light bread. Most artisan bread formulas contain anywhere from 60 to 75% water. In yeast breads, the higher water percentages result in more CO 2 bubbles and a coarser bread crumb. 500 grams (1 pound) of flour yields a standard loaf of bread or two baguettes. To bake as a free form loaf, known as a boule, directly on a baking tray, press the dough into a round. Take the left and right sides of the dough and fold them into the middle. Repeat with the top and bottom sides of the dough and repeat a couple of times until the dough feels taut. Flip the dough over and lightly drag across the work surface to create additional tension, carefully lifting onto a baking tray. Set aside somewhere warm to prove.

Strandås, C.; Kamal-Eldin, A.; Andersson, R.; Åman, P. (2008). "Phenolic glucosides in bread containing flaxseed". Food Chemistry. 110 (4): 997–99. doi: 10.1016/j.foodchem.2008.02.088. PMID 26047292. Tip the risen dough out onto a very lightly floured work surface and press to deflate. When shaping bread, it is important to use a minimal amount of flour. Too much flour can mean the dough slips and slides around, making it hard to handle. It also means extra flour is incorporated into the dough which we want to avoid.

4. Take your time 

Reinhart, Peter (2001) The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, Ten Speed Press, ISBN 1-58008-268-8 Young, Linda; Cauvain, Stanley P. (2007). Technology of Breadmaking. Berlin: Springer. p.54. ISBN 978-0-387-38563-1. Salt ( sodium chloride) is very often added to enhance flavor and restrict yeast activity. It also affects the crumb and the overall texture by stabilizing and strengthening [43] the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a 20-minute rest to allow the dough to autolyse. [44] Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. It usually has a mildly sour taste because of the lactic acid produced during anaerobic fermentation by the lactobacilli. Longer fermented sourdoughs can also contain acetic acid, the main non-water component of vinegar. [49] [50] [51] In wheat, phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid, where it is relevant to wheat resistance to fungal diseases. [20]