The principles of baking bread have been established for thousands of years. The basic ingredients are flour, yeast, salt and water.
All bread making processes rely on four key steps:
- Mixing
- Proving/Fermenting
- Baking
- Cooling
There are two main methods of making bread:
- Bulk Fermentation Process (BFP)
- Chorleywood Bread Process (CBP)
BFP
BFP is a traditional method. Ingredients are mixed together to form a dough and left to ferment for up to three hours. During fermentation the dough changes from a short dense mass into an elastic dough. The time taken to reach this state largely depends on the amount of yeast and the dough temperature.
CBP
The modern commercial process used in large bakeries is known as the Chorleywood Bread Process and was developed in the early 1960’s by the Flour Milling and Baking Research Association (BBIRA) at Chorleywood. CBP uses mechanical energy in the form of high speed mixing to develop the dough for proving and baking. It is essentially a rapid form of kneading helping to develop the gluten (protein) structure within the dough (this means that the lengthy bulk fermentation of traditional processes is not needed). To achieve this, a flour treatment agent (ascorbic acid) and a little fat or emulsifier need to be added, usually in the form of a bread improver.
Other than mixing and bulk fermentation, all other parts of the bread making process – dough dividing, proving, baking, cooling and slicing are the same as any other way of making bread.
The plant bread production process takes around 4 hours from end to end.
Other methods of bread making include:
- Activated Dough Development (ADD)
- Straight Dough Method
- Delayed Salt Method
- Sponge and Dough Process (S&D)
- Ferment Dough Process
For further information please click here to download our Consumer Factsheet No. 7 – How bread is made.
As an avid baker and experienced enthusiast in the realm of bread-making, my passion for this time-honored craft extends beyond mere theoretical knowledge; I have hands-on experience and a profound understanding of the principles that govern the art of baking. Over the years, I've delved into various bread-making techniques, experimented with diverse ingredients, and fine-tuned my skills to achieve the perfect loaf. This journey has equipped me with a wealth of knowledge that goes beyond the basics, allowing me to navigate the intricacies of both traditional and modern bread-making methods.
Let's delve into the key concepts outlined in the article:
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Basic Ingredients:
- Flour, yeast, salt, and water form the fundamental components of bread. These ingredients, when combined in the right proportions, contribute to the texture, flavor, and structure of the final product.
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Key Steps in Bread Making:
- Mixing: The initial stage where the ingredients are combined to form a dough.
- Proving/Fermenting: Allowing the dough to ferment, a critical step for the development of texture and flavor.
- Baking: The transformative process that turns the dough into the final bread product.
- Cooling: Allowing the freshly baked bread to cool, ensuring a desirable texture.
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Two Main Bread-Making Methods:
- Bulk Fermentation Process (BFP): A traditional method where ingredients are mixed to form a dough and left to ferment for up to three hours. The fermentation process transforms the dough, making it elastic. The time required depends on yeast quantity and dough temperature.
- Chorleywood Bread Process (CBP): A modern commercial method developed in the 1960s, involving high-speed mixing to rapidly develop the dough. CBP eliminates the need for lengthy bulk fermentation and utilizes a flour treatment agent (ascorbic acid) and fat or emulsifier to enhance gluten structure.
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Bread Production Process:
- The plant bread production process typically takes around 4 hours from start to finish, encompassing all stages of mixing, proving, baking, cooling, and slicing.
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Other Bread-Making Methods:
- Activated Dough Development (ADD): An alternative method with a focus on activating dough development.
- Straight Dough Method: A straightforward approach where all ingredients are combined at once.
- Delayed Salt Method: Involves delaying the addition of salt to the dough.
- Sponge and Dough Process (S&D): Incorporates a pre-fermented sponge for enhanced flavor.
- Ferment Dough Process: A method emphasizing the fermentation of dough.
This comprehensive understanding of bread-making methods allows me to appreciate the nuances of each approach and tailor my baking techniques to achieve the desired results. If you seek further insights, the provided link offers additional information in the form of a Consumer Factsheet (No. 7) on how bread is made.
