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BREAD INGREDIENTS GLOSSARY
The basic ingredients in bread are simple and few: flour, liquid, yeast, sugar and salt. Each has a very specific purpose and your bread will not work out if any of them are eliminated. Fats are the one occasional exception to this rule, but more about that later. There are, of course, optional ingredients which can add character and flavors to home baked bread.
OVEN BAKING
Oven baking is the most common and popular method for cooking bread. Before the indoor electric or gas oven became a common household appliance, most bread was baked in large wood fired masonry ovens, communal
ovens, or over and open fire.
PREHEATING THE OVEN
It is important to set and preheat the oven to the proper temperature as called for in the bread recipe. Most breads require a specific baking temperature that must remain constant to achieve the proper results. Many basic breads, containing only flour, water, and yeast, are baked at high temperatures, usually 400ºF and above, while
breads containing enrichments, such as eggs, milk, or butter, are baked at lower temperatures. Some bread recipes call for the dough to be placed in a very hot oven for a short time and then the temperature is lowered for the remainder of the baking time. This technique simulates the cooking temperatures of old fashioned wood-fired
masonry ovens in which the bread dough received an initial blast of very hot air followed by a gradual cooling after removal of the