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Bread Making Recipes This page contains a selection of recipes for easy to make baked products. This page will be regularly updated and will include recipes submitted by visitors to this site if e-mailed to us. Part 1 - Basic preparations Fermented Doughs A basic fermented dough contains four ingredients, flour, yeast, salt and water. If fat is added, and the water (or part of it) is replaced by milk, then the dough becomes enriched. As the fat content is increased and sugar and eggs are added the product ceases to be bread and becomes a bun. It can be said that when the product is no longer neutral in flavour and cannot be enjoyed with savoury foods, then it ceases to be bread. There are three fundamental methods of preparing fermented doughs; sponge and dough, ferment and dough and straight dough. The sponge is a modern form of the sour dough or barm method (known as Panary Fermentation). A sponge is thicker in consistency as compared with a ferment; it is generally cooler and allowed to ferment for many hours, even overnight. A sponge generally contains equal amounts of liquid and flour, together with the yeast. Sponges intended for long fermentation usually also contain salt. In Great Britain it is usual to use ferments with a shorter fermentation time. The quickest is known as a flying ferment, which consists of all, or part of the milk, the yeast, a little sugar and about 4 oz flour to each 20 fl oz milk. This is allowed to ferment for the time necessary to prepare the balance of materials for the dough. It is in fact, a fermentation boost in which the yeast gets an excellent opportunity for vigorous activity. Longer time ferments are similar in composition, except that the yeast content is lower. With other ferments it is not common practice to extend fermentation time beyond about an hour. A sponge or a ferment will gradually rise as it becomes full of gas. Depending on temperature, time and yeast content, it will eventually collapse as the gluten structure becomes softened by the water and enzymic activity, and over-extended by gas. During this time an increase in the acidity takes place which has the effect of hastening the ripening of the subsequent dough. Fermented doughs should always be kept covered to prevent 'skinning' which will show as streaks in the finished product. Unless the doughs are to be kept refrigerated, chilling should be prevented and all tins and trays should be warmed before use. The prover should not be too hot and should be slightly humid to prevent skinning which will result in an overly thick crust in the finished product. Part Two - The Recipes For those intent on taking up baking as a possible career option to help subsidise your smallholding I have worked out bulk quantities as well as smaller amounts for family or individual use. All weights are in pounds and ounces (including liquids). (I know that here in the U.K. we are supposed to use metric measurements as required by European laws, but as I'm not selling anything the Eurocrats ant other useless officials in Brussels can get stuffed). Basic Bread Dough Straight dough method 1 lb 14 oz Strong Flour ½ oz Salt ¾ oz Yeast 1 lb 0 oz Water (approx) 2 lb 8 oz Strong Flour ¾ oz Salt 1 oz Yeast 1 lb 8 oz Water (approx) 3 lb 8 oz Strong Flour 1 oz Salt 1¾ oz Yeast 2 lb 0 oz Water (approx) 7 lb 0 oz Strong Flour 2 oz Salt 2½ oz Yeast 4 lb 0 oz Water (approx) 14 lb 0 oz Strong Flour 4 oz Salt 4¾ oz Yeast 8 lb 0 oz Water (approx) Dough temperature 80º F. Knock back at 1½ hours. Scale at 2 hours. Bake at 480º F. To enrich this dough ¼-½ oz fat can be added to each 1 lb 14 oz flour. The water (or part of it) can be replaced by milk. A proportion of the water, or water/milk can be replaced by egg. Sugar at the rate of ¼ oz for each 3 lb of flour can be added. Enriched Bread Sponge and Dough Method Sponge 1 lb 4 oz Water 1 oz Sugar 1¾ oz Yeast 1 lb 0 oz Flour (strong) Dough 2 lb 0 oz Flour 2½ oz Butter ¾ oz Salt 5 oz Milk (approx) Sponge temperature 74º F. Allow to stand for one hour. To make the dough, rub the butter into the flour, dissolve the salt in the milk and stir both in the sponge. Add the flour and mix thoroughly. Scale after 30 minutes. Bake at 460º F. Enriched Tea Bread Straight Dough Method 1 lb 14 oz Flour (strong) ¼ oz Salt 2 oz Butter ¾ oz Sugar 2 oz Egg 1 oz Yeast 9 oz Milk (approx) Finish the dough at 80º F. Knock back at 1 hour. Scale at 1½ hours. This dough is suitable for plaited shapes. Bake at 450º F Straight Dough for Plaiting 5 lb 0 oz Flour 1½ oz Salt 3 oz Yeast ½ oz Malt extract 3½ oz Egg 9 oz Butter 2 lb 4 oz Milk (approx) The dough should be 75º F when made and it will be ready at 1 hour. Basic Roll Dough (Swiss Recipe) 2 lb 4 oz Flour ¾ oz Salt 1½ oz Lard 2 oz Yeast ½ oz Malt extract 1 lb 7 oz Water (approx) Dough temperature 80º F. Dough ready for scaling at 30 minutes. Basic Dough for Plaiting (Swiss Recipe) Sponge 1 lb 2 oz Flour ½ oz Yeast 1 lb 2 oz Water 55-60º F Dough 3 lb 12 oz Flour 1½ oz Salt ¾ oz Malt extract 3½ oz Egg 9 oz Butter 2 oz Yeast 1 lb 2 oz Milk (approx) The sponge is allowed to stand overnight. The dough is ready 15 minutes after making. Basic Dough for French Bread (Swiss Recipe) 3 lb 8 oz Flour 1½ oz Salt 1½ oz Lard 2 oz Yeast 2 lb 4 oz Water 40º F (approx) The dough is mixed well for 5 minutes, given a rest for 5 minutes and well mixed again so that it is well developed. It is ready for scaling after 1½ hours. Basic Bun Dough Flying Ferment and Dough Ferment 1 lb 4 oz Milk 110º F ½ oz Sugar 2 oz Yeast 4 oz Flour Dough 2 lb 2 oz Flour 5 oz Butter 6 oz Sugar 4 oz Egg ¼ oz Salt For fruited buns add 8 oz currants and 2 oz peel. Add flavour as desired. The ferment after mixing is allowed to stand whilst the dough materials are assembled. The dough is made by rubbing the butter into the sieved flour. The sugar, salt eggs and desired flavour are added and mixed with the ferment and the whole is thoroughly mixed. Any fruit should be warmed and added at the knock back. The dough is knocked back at 45 minutes and is ready at 1½ hours. Basic Bun Dough Straight Dough Method 2 lb 6 oz Flour ¼ oz Salt 5 oz Butter 6 oz Sugar 2 oz Yeast 4 oz Egg 1 lb 4 oz Milk (approx) Flavour as desired For fruited buns add 8 oz currants and 2 oz peel. Dough temperature 82º F. Knock back at 60 minutes and the dough is ready at 90 minutes. The fruit should be warmed and added at the knock back. Homemade Focaccia Bread Ingredients 650 ml all-purpose flour 5 ml salt 5 ml white sugar 15 ml active dry yeast 5 ml garlic powder 5 ml dried oregano 5 ml dried thyme 2 ml dried basil 1 pinch ground black pepper 15 ml vegetable oil 235 ml water 30 ml olive oil 15 ml grated Parmesan cheese 235 ml mozzarella Directions 1 In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water. 2 When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes. 3 Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese. 4 Bake in preheated oven for 15 minutes, or until golden brown. Serve warm. That's all for the moment. We hope the selection here is enough to provide a professional selection of baked breads to start a small business. Please let us know if you have any favourite recipes you would like included. This site is owned by Bushcraft Educational Society © 2005 Email: info@bushcraft-educational-society.co.uk