The Bread Process - Science Chart

Chapter 1: Bread, I Want to Know More - Bread Knowledge

Q.01 What parts of bread do the crust and crumb refer to?
Q.02 There are expressions such as lean and rich, hard and soft. What kind of bread do they each refer to?
Q.03 When cutting bread, will it cut better if I use a bread knife with a serrated blade?
Q.04 What did the first bread of mankind look like?
Q.05 When was bread introduced to Japan (Korea)?
Q.06 What types of French bread are there?
Q.07 There is also white bread among breads. How can I bake white bread?
Q.08 What types of brioche are there?
Q.09 The fruit on top of the bread and Danish has a shiny surface. What is it made of?
Q.10 I want to make stuffed red bean buns and curry buns. How do I do that?
Q.11 I was frying a curry bread and it burst and the curry leaked out.
How can I prevent this?
Q.12 Is there a specific type of bread that is suitable for use as breadcrumbs for frying?
Q.13 How do you make Italian bread Rosetta?
Q.14 How can I make pita bread hollow?
To create a column pocket
Q.15 There are two types of bread: mountain-shaped bread and square bread (Pullman bread). What is the difference?
Q.16 Why is there powder sprinkled on the surface of Pain de Campagne?
Q.17 Croissant dough and pie dough both have layers. What is the difference?

Chapter 2 Before Making Bread

Flow of the baking process
baking tools
baking ingredients

Chapter 3 Basic Ingredients for Baking

flour
Q.18 What other types of cereals are there besides wheat?
Q.19 When and where was wheat introduced to Japan (Korea)?
Q.20 What part of the wheat grain is ground into flour for making bread?
Q.21 We eat rice as a whole grain, but why do we eat wheat as powder?
Column Milling method for improving bread making properties
Q.22 Wheat is divided into spring wheat and fall wheat. What are the differences?
Q.23 Why do wheat grains vary in color?
Column Can you tell the origin and properties of imported wheat by looking at its name?
Q.24 What is the difference between strong flour and cake flour?
Q.25 Why is there a difference in the protein content of wheat flour and strong flour?
Q.26 Which flour is suitable for making bread?
Q.27 Why is sponge cake made with cake flour instead of strong flour?
Q.28 What is the standard for classifying the “grades” of wheat flour?
Q.29 What is the ash contained in flour?
Q.30 There are white and cream-colored flours. Why do these color differences occur?
Q.31 Why is there a difference in crumb color when bread is baked with the same mixture?
How to do a column picker test?
Q.32 Does the difference in the quality of the harvested wheat affect the flour?
Is "aging" necessary to make wheat flour?
Q.33 How should I store flour to maintain its quality?
Q.34 Why does dough become sticky when water is added to flour?
Column More Details! ~ Gluten Structure
Q.35 Why is gluten from wheat flour necessary for making bread?
Column How do the gluten amounts in wheat flour and strong flour compare?
Q.36 Why is bread so fluffy?
Q.37 What is damaged starch?
Q.38 Why does my bread become hard the next day even though I sealed it to prevent it from drying out?
Q.39 Why does hard bread become fluffy again when rebaked?
Q.40 Is it better to change the flour depending on the type of bread? What are some important considerations when choosing flour?
Q.41 Is there a specific type of flour that is suitable for chewy bread and a different type of flour that is suitable for light bread with a chewy texture?
Q.42 What are the characteristics of flour specifically for French bread?
Q.43 Why do you use strong flour as an additional flour when kneading dough?
Q.44 What is the prostate gland?
Q.45 What should I pay attention to when mixing whole grains or whole grains?
Q.46 What is durum wheat? Can I make bread with this flour?
What are the classifications of wheat, such as single-grained, double-grained, and common-grained?
Q.47 What is spelt flour? What are its characteristics?
Q.48 What is millstone flour? What are its characteristics?
Q.49 Where in Japan (and Korea) is wheat flour produced? What are the characteristics of Japanese (and Korean) wheat?
Q.50 Why is the protein content of Japanese wheat flour low?
Q.51 What is the wheat germ used in wheat germ bread?
Q.52 Many wheat germ products sold commercially are roasted. Why is that?
Q.53 How much rye flour can be mixed with wheat flour?
Q.54 How can 100% rye bread rise?
Q.55 What characteristics will the bread have if rice flour is used instead of wheat flour?
Q.56 I want to make bread with cocoa powder. How much should I add to the flour?

Yeast (baker's yeast)
Q.57 Was bread in ancient times as fluffy as it is today?
Q.58 What is yeast?
Q.59 What are the raw materials for commercially available yeast and how is it made?
Q.60 Why does bread rise?
Q.61 How does alcoholic fermentation, which causes bread to rise, occur?
Q.62 Bread and alcohol go through the same alcoholic fermentation process, so why are they considered different foods?
Q.63 How can I make yeast alcohol fermentation more active?
Q.64 I fermented it at 40℃, which is when yeast is most active, but the finished bread did not rise much.
Why is that?
Q.65 How is sugar broken down in alcoholic fermentation?
Q.66 Does yeast grow in bread dough? Does it affect the rise of the bread?
Q.67 What types of yeast are there?
Q.68 Why do bakeries use a lot of fresh yeast?
Q.69 What is dry yeast?
Q.70 What is instant dry yeast?
Q.71 There are high-sugar and low-sugar instant dry yeasts. How do I differentiate them?
Column More Details!~ Osmotic Pressure and Cell Contraction
Q.72 I heard there is a new type of dry yeast. What is it?
Q.73 Natural yeast bread has a long fermentation time. Why is that?
Q.74 Is there a way to increase the fermentation power of homemade yeast strains?
Q.75 How does sticky dough become fluffy bread?
Q.76 When using instant dry yeast for low sugar and high sugar, please tell me the standard amount of sugar.
Q.77 When replacing fresh yeast with dry yeast or instant dry yeast, do I also need to change the amount?
Q.78 What is the function of vitamin C added to instant dry yeast?

salt
Q.79 Why is salt added to sweet bread?
Q.80 What happens if you make bread without adding salt?
Q.81 How does salt added to bread affect yeast?
Q.82 When I add salt to bread dough and knead it, it becomes elastic. How does salt affect gluten?
Q.83 What other functions does salt have in bread dough?
Q.84 Does salt affect the baking color of bread?
Q.85 What is the recommended salt content to mix?
Q.86 When I want to make bread with a salty taste, how much should I increase the amount of salt?
Q.87 Please tell me what kind of salt is suitable for baking.
Q.88 Is there any effect if I use a lot of salt in my bread?
What is a Column Guard?

water
Q.89 What effect does water have on bread?
Q.90 What level of water hardness is best for use in baking?
Column What is water hardness?
Differences in hardness depending on differences in column strata
Q.91 When I used alkaline ionized water, the bread didn't rise as much as usual.
Why is that?
What is Column pH?

Chapter 4 Baking Ingredients

sugar
Q.92 When and where was sugar introduced to Japan (Korea)?
Q.93 What is sugar made of?
Q.94 How is sugar made? Please explain the characteristics of each type of sugar.
Q.95 Where does the difference in taste of sugar come from?
Q.96 Why are white sugar and granulated sugars often used in baking?
Q.97 Why is sugar added to bread?
Q.98 Why does adding sugar darken the crust's color and give it a nutty smell?
Q.99 I used white sugar instead of granulated sugar, and the color of the crust turned out darker. Why is that?
Q.100 Can I add sugar to make soft and moist bread?
Q.101 If I mix sugar into bread, why doesn't the bread harden well the next day?
Q.102 How do I mix sugar evenly into the dough?
Q.103 If I add a lot of sugar to the dough, will the amount of water change?
Q.104 Can I use honey or maple syrup instead of sugar? Are there any precautions I should take when using them?
Q.105 Is there a way to make chewy and moist bread without adding sugar?
Q.106 Does the amount of sugar added to the dough affect the rise of the bread?
Q.107 The sugar sprinkled on the donut melted.
Do you have any sugar that doesn't dissolve well?

maintain
Q.108 Can I make bread without using fats like butter or margarine?
Q.109 Please tell me the timing for mixing butter into the dough and the appropriate firmness.
Q.110 Once melted, will butter return to its original state if left to cool?
Q.111. What kind of fats do you use when making bread? Please also tell me about the flavor and texture characteristics of each fat.
Column Margarine and shortening started out as substitutes.
Q.112 Will there be a difference in the finished product if I use margarine instead of butter?
Q.113 What is compound margarine? When is it used?
Q.114 What kind of bread will I get if I mix shortening in? Is there a difference in taste and texture compared to butter?
Q.115 If I change the butter used in bread to liquid oil, will there be a difference in the finished product?
Q.116 When making cookies, I usually use unsalted butter, but is it okay to use salted butter when making bread?
Q.117 Is the timing of adding solid oil and liquid oil in the kneading process different?
Q.118 What percentage of solid fat is best to mix into bread?
Q.119 Butter and shortening have different moisture contents. If I replace butter with shortening, do I need to consider the amount of water added?
Q.120 How do I increase the amount of butter used for filling croissants?
Q.121 Why aren't commercially available donuts as sticky as homemade ones?

egg
Q.122 If a recipe lists the number of eggs, what size eggs should I choose?
Q.123 What's the difference between brown and white eggs? Also, why are the yolks of different colors different? Are there any differences in nutritional value?
Q.124 How much difference is there in the finished product between using whole eggs and using only yolks?
Q.125 How does egg yolk affect the resulting rise of crumbs?
Column What is oil painting?
Q.126 How does egg white affect the rise of bread?
Q.127 How much egg should I mix to impart egg flavor to bread?
Q.128 Is there any difference in the finished product if I use frozen eggs?
Q.129 What is powdered egg?

dairy products
Q.130 What dairy products are used in baking?
Q.131 The milk carton was marked as processed milk.
How is it different from milk?
Q.132 What role do milk and skim milk powder play in baking?
Q.133 Does adding skim milk powder affect the fermentation of bread?
Q.134 Why is skimmed milk powder used more often than whole milk in baking?
Q.135 Please tell me how to convert milk instead of skim milk powder.
Q.136 Please tell me how to convert milk instead of water.
Q.137 Please tell me what to be careful of when adding condensed milk to bread dough.
Q.138 What percentage of skim milk powder is good to mix with bread?

additive
Q.139 What additives are included in bread?
Q.140 What is yeast food (bread improver)? When is it used?
Q.141 What is contained in yeast food (bread improver)? What are its benefits?
yo. this?
Q.142 What are emulsifiers? What are their benefits?
Q.143 What is malt syrup? What are the benefits of adding it to dough?
Q.144 Why is malt syrup used in French bread?
Q.145 What is Laugen solution? When is it used?

Chapter 5 Bread Recipes

Q.146 What are some ways to make bread?
Q.147 What kind of baking method is suitable for a small bakery?
Q.148 What is the fermentation method?
Q.149 What is the difference between dough and paper?
Q.150 What are the different types of fermentation starters?
Q.151 What kind of bread is the liquid type suitable for?
Q.152 What are the characteristics of dough?
Q.153 What are the advantages of the Jungjong Law?
Q.154 What is natural yeast bread?
Column: Is "Natural Yeast Bread" Safe? Is It Safe?
Q.155 What is homemade yeast?
Q.156 I want to make my own yeast starter from fruit. Please teach me how to make (cultivate) the starter.
Q.157 What characteristics does homemade yeast have when making bread?
Q.158 What happens to the yeast if bacteria enters my homemade yeast? Can I still make bread with yeast infected with bacteria?
Q.159 Please tell me how to make and connect sourdough bread.
Q.160 Please tell me how to distinguish between rye sourdough and white sourdough.
Q.161 Why is rye sourdough added to rye bread?
Q.162 What is old noodles?
Q.163 Why should I freeze bread dough? And how can I freeze it well?
Column quick freezing and slow freezing
Q.164 How do bakeries use frozen dough?
Q.165 What types of frozen dough products are available?
Q.166 Why does freezing bread dough reduce its baking quality?
Q.167 Can I use ingredients to prevent the dough from freezing?

Chapter 6 The Bread Process

Structural changes observed along the process
Mixing
Fermentation (primary fermentation)
Punch
division
Rounding
Bench time
plastic surgery
Final fermentation (secondary fermentation)
roast

Advance preparation
Ready to make bread

Q.168 What kind of environment is needed to make bread?
Q.169 What is Baker's Percentage?
Q.170 What kind of measuring instrument (scale) do I need for weighing?
Q.171 What are the usage and adjustment numbers (basinajju, 2nd series)?
Q.172 What is the appropriate temperature for the water supply? How should I determine it?
Q.173. Is it okay if the temperature of the water used for the adjustment (basin, secondary water) is the same as the water used? And how much is needed?
Q.174 Why does the consistency of the dough change even though I always make bread with the same ingredients?
Q.175 Is it better to use different amounts of flour when it is just opened and when it is almost used up?
Q.176 How do I use a lump of fresh yeast?
Q.177 What is pre-fermentation of dry yeast?
Q.178 Can I use instant dry yeast by dissolving it in water?
Q.179 Malt syrup is sticky and difficult to handle. How do I use it?
Q.180 What types of molds are used for baking?
Q.181 How do I remove bread from the mold cleanly?
Q.182 What should I do if the size of the mold is different from the recipe?

Mixing
What is mixing?
Comparison of mixing soft and hard series
Column The Relationship Between Mixing and Proofing Time in French Bread
Q.183 How do I differentiate between a vertical mixer and a spiral mixer?
Q.184 What is the optimal mixing condition?
Q.185 What should I be careful about when mixing?
Q.186 When is it best to add the adjustment water (basin, 2nd level)?
Q.187 Can I add solid fat at the beginning of mixing?
Q.188 When is the best time to add raisins or nuts to the dough?
Q.189 How do you determine when mixing is finished?
Q.190 Please tell me the size and shape of a fermentation container suitable for dough.
Q.191 Is there anything I should be careful about when trimming the dough after mixing?
Q.192 What exactly is the dough completion temperature?
Q.193 How do I determine the dough completion temperature?
Q.194 What should I do if the dough finishing temperature deviates from the target temperature?

Fermentation (primary fermentation)
What is fermentation?
Column: Fermented Foods ~Fermentation and Spoilage~
Q.195 What is a fermenter?
Q.196 What is the ideal temperature for fermentation?
Q.197 Please tell me about the relationship between bread dough and pH.
Q.198 How do you determine that fermentation has ended?
Q.199 What is low-temperature fermentation?

Punch
What is a punch?
Column Yeast is a creature that is weak to the alcohol it produces?!
Q.200 Why are there doughs that are punched and doughs that are not?
Q.201 When and how many times should I punch?
Q.202 What do you look at to determine whether a punch should be strong or weak?

Splitting and rounding
What is a split?
Q.203 Please tell me the correct way to divide.

What is rounding?
Q.204 What is the standard for determining the strength of rounding?
Q.205 Where should I put the round dough?

Bench time
What is bench time?
Q.206 At what state can the dough be in before bench time ends?
Gluten During Column Bench Time

plastic surgery
What is plastic surgery?
Q.207 What should I pay attention to when getting plastic surgery?
Q.208 In what condition is the molded dough finally fermented (secondary fermentation)?
Q.209 Why is the mountain-shaped bread made by dividing it into several mountains?
Q.210 Why do square loaves (Pullman loaves) need to be baked with a lid? How does it differ from mountain loaves when eaten?
Q.211 If I put another dough on top like melon bread, will the expansion of the bottom dough be hindered during the final fermentation (second fermentation)?
Q.212 What should I be careful of when folding and shaping croissant dough?

Final fermentation (secondary fermentation)
What is final fermentation (secondary fermentation)?
Q.213 What is the appropriate temperature for final fermentation (secondary fermentation)?
Q.214 How do I determine the end point of final fermentation (secondary fermentation)?
Q.215 The corners of the square bread (Pullman bread) are blunt.
How do I get clean angles?
Q.216 The finished butter roll has sunk in and become smaller. Why is that?

roast
What is baking?
Q.217 Why do I need to preheat the oven?
Q.218 If I use the fermentation function of my home oven to ferment the dough for the final fermentation (secondary fermentation), how should I preheat the oven?
Q.219 What do you do before baking?
Q.220 Why do we moisten the surface of the dough before baking?
Q.221 Why do we brush the dough with egg wash before baking?
Q.222 I brushed the bread with egg wash before baking, but the bread sank.
Why is that?
Q.223 What is Hasbread? And why is hard bread baked directly on the bottom of the oven?
Q.224 Please tell me what to be careful of when transferring the dough that has completed the final fermentation (second fermentation) to the slip belt.
Q.225 Why do French breads have a cut (coupe)?
Q.226 Please tell me what to be careful of when adding coupe to French bread.
Q.227 Does the bread taste different depending on how you put the coupe in?
Q.228 Why are there cracks on the surface of French bread?
Q.229 When I tried to take the bread out of the pan after baking it, the crust had completely collapsed.
Why is that?
Q.230 How do I properly store finished bread?
Q.231 How can I slice freshly baked bread well?
Q.232 When storing bread, is it better to refrigerate or freeze it?
Q.233 Please tell me the difference between bread that needs to have a silica gel desiccant in its bag and bread that does not.

Chapter 7 Test Baking

Before entering
Basic mixing and process
TEST BAKING 1 Amount and properties of gluten in wheat flour
TEST BAKING 2 Protein content of wheat flour
TEST BAKING 3 Ash content of flour ①
TEST BAKING 4 Ash content of flour ②
TEST BAKING 5 Yeast mixing amount
TEST BAKING 6 Instant dry yeast ratio
TEST BAKING 7 Yeast's sugar tolerance
TEST BAKING 8 Water pH
TEST BAKING 9 Water Hardness
TEST BAKING 10 Salt Mixing Amount
TEST BAKING 11 Sodium chloride content of salt
TEST BAKING 12 Sugar Mixing Amount
TEST BAKING 13 Types of Sweeteners
TEST BAKING 14 Types of Maintenance
TEST BAKING 15 Butter ratio
TEST BAKING 16 Egg Mixing Amount ① (Whole Egg)
TEST BAKING 17 Egg Mixing Amount ② (Egg Yolk·Egg White)
TEST BAKING 18 Mixing amount of skimmed milk powder
TEST BAKING 19 Types of Dairy Products

Making 'delicious bread' requires a lot of experience and scientific knowledge.


To improve the texture of the bread, to make the baking color look a little more delicious, to give it a more fragrant smell, etc., the parts that everyone worries about when making bread are too far to be achieved solely by relying on the experience gained through countless trials and errors.
What is needed at such times is to understand the scientific principles behind baking.
However, just because you have a perfect understanding of scientific theories doesn't mean you can necessarily make delicious bread.
Because there are so many variables involved in the baking process, those aspects must be supported by the bread maker's efforts, that is, experience.
So, in the preface of this book, the author says that in order to make delicious bread, you need to understand the scientific principles that occur during the baking process, along with the experience gained through trial and error.


This book, in accordance with the author's intention, contains scientific principles that must be known for each baking process and helpful information to know when making bread.
For most readers who feel averse to science, the book is as accessible as possible with illustrations and photo-based explanations. It is also structured in a Q&A format so that you can easily find solutions to questions that arise while baking bread without having to read the book from the beginning in order.


In particular, the "Science Chart" that appears before the main text and the last 7 chapters, "Test Baking," are contents that cannot be found in any other book. They organize the scientific principles related to baking so that readers can easily understand them all at once and compare how the results change depending on the mixing amounts of ingredients, which will be of great help to readers.


Key points of each chapter
Science Chart
1 for each process of baking - kneading, fermentation, punching, dividing, rounding, bench time, shaping, and baking.
Work process and status, 2.
Structural changes, 3.
We've divided the categories into categories based on the changes that occur internally, and organized them into charts to make it easy to understand what changes and scientific actions occur in each category.
A summary of the scientific principles involved in baking.


Chapter 1: Bread, I Want to Know More - Bread Knowledge
Before we get into the actual bread-making, we'll cover some basic knowledge related to baking.
It consists of a total of 17 Q&As and explains the expressions of crust and crumb, lean and rich, hard and soft, and the beginning of fermented bread.


Chapter 2 Before Making Bread
This chapter consists of the basic information you need to know without Q&A. It briefly looks at how the baking process is broadly divided and what tools and ingredients are needed for baking.


Chapter 3 Basic Ingredients for Baking
Flour and yeast (baker's yeast) are the most important basic ingredients in baking.
It consists of a total of 74 Q&As and 12 columns (references) about salt and water.
It covers everything from the origin of wheat to comparing the results of bread made with strong and weak flours, how yeast's alcoholic fermentation makes bread rise, the role of salt in bread volume, and the best water for baking.
In particular, you can learn about the gelatinization of wheat starch through the beaker experiment.
And in the column, we explain in detail the packer test, the structure of gluten, and water hardness.


Chapter 4 Baking Ingredients
It consists of 54 Q&As and 4 columns (references) about sugar, oil, eggs, dairy products, and additives, which are auxiliary ingredients used in baking.
It explains the role of sugar in baking color and flavor, what the aminocarbonyl reaction (Maillard reaction) and caramelization reaction are, how to compare the finished bread by adding whole eggs, yolks, and whites and see what differences there are, what differences there are in the results when using butter and margarine, how to convert milk to skim milk powder and water, and yeast food (bread improver).


Chapter 5 Bread Recipes
It consists of a total of 22 Q&As and 2 columns (references).
It explains in detail the pros and cons of the straight method, fermentation method, polish method, and medium method, and also provides information on frequently asked questions about homemade yeast starter and frozen dough.
The column also contains information about natural yeast bread.


Chapter 6 The Bread Process
Mixing, fermentation (primary fermentation).
Punch, divide, round, bench time, shape, final fermentation (second fermentation).
We will examine in order what work is done in each baking process and what structural changes occur in the dough at that time.
It tells us what changes occur externally and what scientific actions occur internally at each stage.
It consists of a total of 66 Q&As and 4 columns (references), and unlike other chapters, it is structured so that you can learn by following along, with photos attached in a follow-along style for each process, from how to knead the dough, how to trim the dough, how to use strong and weak punches, how to make small and large dough, how to roll dough into stick shapes, how to shape it into circles (small and large), disks, and mountain bread shapes, etc.


Chapter 7 Test Baking
Test banking originally referred to tests and experiments related to the overall manufacturing of baked goods (mainly bread and pastries) using ovens, etc. In reality, it is to determine the characteristics of samples of bread or pastries during or after baking, and to adjust the selection of ingredients, mixing, manufacturing method, and everything from kneading to baking based on the results.
Also, before using a new appliance (such as an oven) for the first time, actually baking bread, cookies, etc. and finding out the characteristics of the oven (such as how the upper and lower heats are transmitted, and whether there is a difference in baking depending on the bottom position) is also called test baking.

Chapter 7 provides photos and comparisons of the basic and secondary ingredients for baking to help you understand the characteristics and features of each ingredient in more depth.

This will be very helpful in selecting ingredients and reviewing the mixing amounts, as it examines how the dough changes over time depending on the type and amount of ingredients, and it also bakes each into simple round bread to observe the appearance and internal state, and organizes the results that can be learned from them.