Since these foods lack gluten, dough made from them may not hold its shape as the loaves rise, and their crumb may be dense with little aeration. Gluten-free breads are made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava. Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten. Typesīread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut). However, there has been some criticism of the effect on nutritional value. As a result, bread can be produced very quickly and at low costs to the manufacturer and the consumer. The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in large factories. The Chorleywood bread process was developed in 1961 it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The ancient Egyptians, Greeks, and Romans all considered the degree of refinement in the bakery arts as a sign of civilization. The most common source of leavening was to retain a piece of dough from the previous day to use as a form of sourdough starter, as Pliny also reported. Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer, called barm, to produce "a lighter kind of bread than other peoples" such as barm cake. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. There were multiple sources of leavening available for early bread. The Sumerians were already using ash to supplement the dough as it was baked. The Egyptians refined the process and started adding yeast to the flour. Storage information: Wrap the bread loosely and store it at room temperature for up to several days freeze for longer storage.Woman baking bread (circa 2200 BC) LouvreĪn early leavened bread was baked as early as 6000 BC in southern Mesopotamia, cradle of the Sumerian civilization, who may have passed on the knowledge to the Egyptians around 3000 BC. Repeat the process with the two remaining loaves. After a total of 27 to 30 minutes of baking, remove the loaves from the oven and allow them to cool on a rack. (Leave the stone in place.) Moving them to the rack allows the baking stone or steel to become hot again in preparation for the next two loaves. Allow the other two loaves to continue to rest.īake the loaves for 15 minutes, then transfer them, from the stone or steel, directly onto a rack in the upper third of the oven for an additional 13 to 15 minutes. If space is tight and the full sheet of parchment won’t fit on the stone or steel, cut the parchment between the two loaves and arrange them as best you can. To bake the bread: Carefully slide the two loaves (still resting on the parchment) into the oven onto the preheated stone or steel. The loaves are ready for the oven when there are a few large bubbles on the surface of each loaf and they feel light and airy. (If you don't have a stone or steel, see "tips," below.) Allow the oven to preheat for 1 hour to ensure it’s thoroughly heated. While the loaves are resting, preheat the oven to 475☏ with a baking stone or steel on a lower rack. Repeat with the remaining two pieces of dough, placing them on another piece of parchment.Īllow the loaves to rest at room temperature for 2 hours, uncovered. Gently place two pieces on a piece of parchment, leaving space between them. Then, working as gently as possible, use a bench knife or other sharp knife to divide it into four pieces. Sprinkle a generous amount of flour on top of the dough, leaving no exposed sticky spots. To divide the dough: As gently as possible, turn the dough out onto a heavily floured surface, maintaining the rectangle or square shape - be careful not to deflate the delicate dough. Cover the dish and allow the dough to rest for about 80 minutes. Repeat the coil fold one last time, using only one or two folds if the dough is relatively strong. Cover the dish and allow the dough to rest for 20 minutes. Repeat the coil fold using only two or three folds this time. Cover the dish and allow the dough to rest for 20 minutes.Īt this point, the dough should be easier to handle and feel tighter.
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