The Bread Leavening Process
On Bread Leavening
Leavening is the process of putting gas to dough during or before you bake to create lighter and more chewable bread. Most of the bread eaten in the West is leavened, although there are also unleavened breads that have symbolic use in Judaism and Christian churches. The bread chemical leavening is a basic technique that incorporates gas-producing chemicals.
There are a couple of common methods. The first method involves the use of baking powder or a self-rising flour the also includes baking powder. The second method involves adding an acidic ingredient like baking soda and buttermilk. The reaction of the soda and the acid leads to gas. Chemically leavened breads are referred to as soda breads and quick breads. The technique is usually done to make sweet breads, muffins and banana bread.
On Yeast and Leavening
Several breads are leavened using yeast, a kind of fungus having only a single cell. The yeast used to leaven bread is called Saccharomyces cerevisiae, which is the same species used to brew alcoholic beverages. The yeast will ferment carbohydrates in the flour and any sugar, thereby leading to carbon dioxide. A lot of bakers in America leaven the dough using commercially made baker's yeast. Baker's yeast provides you the benefit of creating quick, uniform and reliable results, since it comes from pure culture.
More on Yeast
The baker's yeast and sourdough method of baking bread typically follow a similar pattern. Water is mixed with salt, flour and the leavening agent. Other additions like fats, spices, seeds, herbs and fruits are not needed to bake bread, but are also used often. The mixed dough is allowed to rise 1 or more times so bakers will punch down the dough and allow it to rise again and again. The loaves are formed and the bread is ultimately baked inside the oven.
Several breads are created from straight dough, so all ingredients are combined in a single step. The dough is baked after the rising period. Dough can also be made using the starter method, when some of the water, flour and leavening are mixed 1 day or so before baking. These are allowed to ferment for 1 night. During baking, all other ingredients are added and the rest of the process is similar to straight dough. A more flavourful bread with better texture is made.
Steam Leavening
Rapidly expanding steam created while baking can leaven the bread. The method is both basic but unpredictable. The popover is the most common steam-leavened bread. Steam-leavening can be unexpected since steam cannot be created until the bread is baked. Regardless of the agents, steam leavening can be done. Agents include sourdough, egg snow, soda powder and yeast.
By Robert Perkis
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