It is used in very small amounts to give bread flavour. It also helps to control fermentation to produce bread of good volume and texture. Water Water is used to produce the dough. It is important that the water is the correct temperature and quantity when making bread, because it affects the dispersal of the other ingredients. It has a beneficial effect on the volume, crumb structure and softness of the bread.
Ingredients are mixed together to form a dough and left to ferment for up to three hours.
During fermentation the dough changes from a short dense mass into an elastic dough. The time taken to reach this state largely depends on the amount of yeast and the dough temperature. The modern commercial process used in large bakeries is known as the Chorleywood Bread Process and was developed in 1961 by the Flour Milling and Baking Research Association at Chorleywood. This method produces bread and other fermented bakery goods without the need to ferment the dough in bulk. Dough development in CBP is achieved during high speed mixing by intense mechanical working of the dough in a few minutes.