BREAD MAKING

1. Ingredients : Yeast, flour, sugar, fat amd liquid.

2. Techniques : kneading, proofing, knocking back, shaping, second proofing, glazing and
baking.
3. Different types of breads : loaves, dinner rolls, plaits, bread sticks, twists, trefoils, wholemeal
bread, fruit bread, croissants, hot cross buns, scones, rumpets, german rye, French brioche,
irish soda bread, middle eastern unleavened pita bread, kulchand bakar khani

WHEAT FLOUR
strong flour •gluten content 10-11.5%
/ bakers
•absorb more water
flour / hard
flour • choux, puff pastry

•gluten content 7-8.5%

weak flour • cakes, biscuits,
/ soft flour sponges, short and
/ cake flour sweet pastries

•medium strength
self raising
flour •proportion of blended
baking powder