Different types of bread are made by using specific techniques.
Humans have consumed ground cereal since the Neolithic period, which is more than 10,000 years ago. According to Doves Farm, humans started to mix water into these ground cereals, creating a thick porridge. In the sun, the mixture dried and created a crust-like bread. Sometimes, by the influence of yeasts naturally occurring in the air, this primitive bread would ferment and raise.
Modern bread making techniques include one inspired by this ancient natural fermentation method, often called the sourdough technique. Other processes include the bagel and the Chorleywood bread techniques, according to Doves Farm.
The Natural Fermented or Sourdough Technique
This is an ancient technique, which uses a mixture of flour and water to promote the fermentation of bread. After several days in a warm environment, the mixture starts to ferment by the action of naturally occurring microorganisms. This is the sourdough, a starter that is added to flour, water and other ingredients to make bread, according to Le Levain. During the natural fermentation, yeast and acid fermentations occur, which are responsible for growth and complexity of flavor, respectively.
The Bagel Technique
Bagel-style breads are boiled before baking, normally one minute on each side. This gelatinizes the starch contained in the dough, giving it a soft texture, according to Baking Industry Research Trust.
The ingredients for the dough include high gluten flour, water, salt, malt powder and instant yeast, according to Food Mayhem. Sesame seeds and other flavorings can be sprinkled on the bagels before baking. They are ready after 10 minutes at 450 F.
Chorleywood Bread Technique
The Chorleywood bread technique is an industrial process developed in the U.K. during the 1960s. Wheat flour with low protein content is used to produce bread in high speed mixers, in a process that can take less than four hours from flour to loaf, according to Doves Farm.
The dough is violently shaken for three minutes, which causes the temperature to rise and helps the dough to grow. The air pressure in the mixer is reduced, creating a semi-vacuum. This prevents the formation of very large gas bubbles in the dough, which can create an uneven texture in the bread.
