If bread is filled with a particular filling, keep aside some of the filling to identify the type of bread, whether it is a sweet or savoury bread. Eg. a loaf filled with cheese, onion and green pepper may be identified with 1 of the ingredients used as a topping.
STORAGE
Home baked breads do not keep as long as commercial breads ad it has no preservatives. It is best eaten on the day of baking. However, it will keep well in an airtight container or cling-wrap, taking care that the bread has cooled down completely. Allow the bread to breath
FREEZING BAKED BREADS
It keeps well if tightly wrapped and frozen for up to 3 months. Thaw at room temperature and then refresh in warm oven for about 10min at 150*C.
TEMPERATUE FOR BAKING BREADS
Sweet and savoury breads bake at 180*C. Bread and rolls bake at 180*C- 200*C. Pita, Pizzas and bread sticks bake at 220*C.
TO CREATE STEAM/ MOISTURE IN THE OVEN
On heating of the oven place a deep tray filled with boiling water in the oven.
LIQUID IN BREAD BAKING
The amount of liquid used is determined by the type of flour and the moisture content of the flour at the time of mixing. Liquid is an essential ingredient in bread making as it has various functions in a dough. Liquid makes a dough lighter which will rise quickly.
KNEADING TO DEVELOP GLUTEN
Do not add more flout at the kneading stage. Dough must be worked through. By kneading well the gluten in the flour is being developed and the dough will maintain its shape during the baking process. Whilst kneading, the dough becomes elastic and the gluten may stretch without breaking during the rising process.
SLOWING DOWN RISING PROCESS
Dough can be made in advance and placed in a plastic bag which is coated with some oil. This is to be done before the rising process. Place in the fridge. Use the next day by bringing the dough back to room temperature and then allowing the rising process to take place. Place dough in an oiled bowl and cover loosely with plastic wrap. Allow to prove in a warm place.
TO FREEZE
Dough can be frozen for up to 3months before the rising process. Follow the procedure of the refrigeration process after the dough has thawed at room temperature
