Ingredients of Bread Making

( Komugi-ko )

Kneading a mixture of wheat flour and water allows protein in the flour to form an elastic substance called gluten. Its elasticity builds a framework for bread and retains gas emitted by yeast to help the dough rise during fermentation.

( Sai-kyouriki-ko )

The stronger the gluten is, the more water is absorbed in the dough and more kneading is required. Fully developed gluten will increase the volume of the bread.

( Kyouriki-ko )

Pure Japanese wheat flour is prized for its delicate and rich flavor. It absorbs less water* than flour made of imported wheat grains, and the bread made of it may not rise high. The price is a little higher than other wheat flour as well.

*Rate of water absorption may vary according to crops, its cultivating area and season. 

( Jun-kyouriki-ko )

Jun-kyouriki-ko is suitable for baking lean bread such as French baguette. Some products may be indicated as "French Bread Flour" in Japan.

( Churiki-ko )

Churiki-ko is very similar to all-purpose flour.

You can substitute all–purpose flour for self-raising flour, adding 2% of the weight of baking powder to it.

( Hakuriki-ko )

In order to make crispy tempura, you should not mix batter too much, since gluten in flour only improves its stickiness. It is always best to mix flour with icy cold water and eggs for crispiness.

( Zenryu-fun )

Since whole-wheat grain flour includes oil-rich germ that can easily go rancid, the quality may decline more quickly than other kinds of wheat flour. It is recommended to buy only the amount you need, and it should be stored in the fridge.

( Raimugi-ko )

Dough made of rye flour tends to be wet and sticky. Because it does not develop gluten, rye bread can easily become dense and hard. Therefore, it is recommended to mix in strong wheat flours to help the bread rise, while the distinctive rye flavour will remain.

( Duramu-ko )

Since this flour does not form strong gluten, it can be used as dusting flour for bakers.

( Cornstarch )

Once cornstarch is gelatinized, it is quite stable and resists temperature changes. For this characteristic of cornstarch, it is widely used for thickening sauce and cream.

( Corn Flour )

Mexican Bread, tortillas are normally made of corn flour. Ready-made mix powder for tortillas may be available in major supermarkets in Japan.

( Cornmeal )

Coarsely ground cornmeal is also known as corn grits. Adding a little bit of corn grits to your dough may give your bread a unique chewy texture.

( Almond Poudre )

Because of the oil contained in almond powder, it can easily go rancid. It is recommended to buy only the amount you need, and it should be stored in the fridge.

( Gluten Powder )

For bread dough, you can mix wheat gluten powder to improve your dough, but no more than 2% of the weight of wheat flour to be mixed. Sift well with flour before adding other ingredients like water. You should also add 2% more water to the dough.

( Malt Powder )

Malt powder can activate yeast in dough and accelerate fermentation. You can add about 0.3∼0.5% by weight to the dough. Adding more may make the dough sticky and wet.

( Baking Powder )

When baking powder dissolves in the water of dough, it will emit gas that will make the bread rise in oven. Baking powder should be kept in an airtight container, as it gets damp easily.

( Butter )

To prevent rancidity, butter should be covered tightly in foil and kept in fridge under 5℃. This also helps prevent butter from picking up other odours.

( Hakko-Butter )

Cultured butter may be available in major supermarkets in Japan.

( Mi-Hakko-Butter )

Butter, when it is heated, is separated into three layers; the light bubbly substance at the top; water soluble protein and sugar at the bottom; and in between, there is a clear liquid called "pure butter" or "clarified butter". This pure butter is consisted of pure milk fat, and can be used for coating baked goods such as stollen.

( Shortening )

As it is reported that trans fats may increase the risk of heart disease, trans fat free shortenings are now available in major supermarkets in Japan. Pure vegetable shortenings are also available.

( Olive Oil )

Like any other oil products, it can easily get rancid. To prevent this, it is always better to buy in a small amount and do not keep it long once the bottle is open.

( Grape Seed Oil )

Because of its "neutral" taste, grape seed oil is often used as an ingredient in salad dressings or in homemade mayonnaise. For bake goods, it can be mixed in dough, and used for greasing a baking pan.

( Shio )

Salt can control the fermentation of dough and improve the taste of bread. It can also control and tighten the gluten’s structure, so that the texture of crumb and color of crust will be improved.

Salt for bread making should be dry and powdery. If your salt is damp, it is recommended to spread it in a clean pan, and place under heat for a few minutes to let excess water evaporate. Sift it well when it is cold enough to handle.

( Inryou-sui )

For most bread, dough ready for the first fermentation should be at 20 to 30℃, which is suitable for yeast activation. Preparing water at the right temperature can control this.

Water to be mixed with yeast should not be over 40℃, since yeast activity drops at higher temperatures.

More details about water temperature settings are available at Crumb and Crust page.

( Guranyu-tou )

Sugar, honey and other sweeteners can control the structure of eggs as you whisk them. They can also improve the colour and taste of baked goods.

Refined white sugar can be used for bake goods, however, granulated sugar gives a lighter texture. For making jam, refined white sugar is recommended as it gives lighter and more delicate taste.

( Jouhaku-tou )

Sift well before using, as refined white sugar tends to become damp and stiff.

Baked goods with refined white sugar are moister and sweeter than those made with granulated sugar.

( Kuro-zatou )

Sift well before using, as brown sugar tends to become damp and stiff.

It goes very well in baked goods containing raisins or dark rum.

( Cassonade )

Sift well before using, as cassonade tends to become damp and stiff.

Cassonade can make a great match with spices like anis and clove, as used in French bread, and gingerbread.

( Vanilla Sugar )

Vanilla sugar is easily made by putting a vanilla pod and sugar in an airtight container, and leaving it overnight.

Vanilla sugar is very versatile. For example, you can add some to whipped cream to make vanilla cream.

( Cinnamon Sugar)

To make cinnamon sugar, mix 200g of granulated sugar and 50g of cinnamon powder well, and put them in an airtight container with a cinnamon stick.

( Arare-tou )

Since nib sugar can become damp easily, it is best kept in a cool, airtight container with a drying agent.

( Fun-tou/Kona-zatou )

For making icing, you should choose the one with 100% sugar for the best result. Once you open the bag, it is best to use it all at once if possible.

( Hachi-mitsu )

When you make roll cake, adding some honey or starch syrup can make it moister and easier to roll up. It also makes the color darker.

( Maple Syrup )

Maple sugar is condensed solid sugar made of maple syrup.

( Mizu-ame )

When you make rolled cakes, adding some starch syrup or honey can make it moister and easier to roll up. It also makes the color darker.

( Tamago )

To produce a shiny crust, beat an egg well, add 1-tablespoon of water, mix well, and brush it onto the crust before baking.

( Ran-ou )

Lecithin in yolk can emulsify oil and water and create a smooth texture, known for mayonnaise. This emulsifying effect of yolk can also delay rancidity of bread.

( Ran-paku )

Bread containing too much egg may sometimes become dry and hard, since the protein in the egg white stiffens during baking. To prevent this, you can substitute water for egg white.

( Gyu-nyu )

Milk contains about 10% of solid material. For this reason, if you substitute milk for water to be used for dough, you should add 10% more milk than the amount of water required in your recipe.

( Fun-nyu )

Milk powder may soak up moisture easily and become stiff. For baked goods, milk powder is normally mixed and sifted with flour.

( Eva- miruku / Condensu-miruku )

Once you open a bottle or can, keep it in the fridge and use it up within two weeks.

( Sour Cream )

To make sour cream paste, mixing sour cream, cumin powder, and grind black pepper. The paste will taste delicious with cooked potatoes.

( Yogurt )

You can substitute yogurt for sour cream for your cooking. To do this, put yogurt in a fine strainer, and leave in a fridge over night to drain excess whey of yogurt. What you use for cooking is the thicker yogurt cream, but whey can make a healthy drink by adding a little bit of honey.

( Nama Cream )

Fresh cream is very delicate and should not be shaken before you use it as it may turn into butter. Keep it in the fridge under 10℃.

( Cheese )

Fresh cheese (such as fresh mozzarella) is delicious with Japanese miso dressing*.

*To make miso dressing, stir together 2-tbs shiro-miso ("white" miso), 1-tbs rice vinegar, 1-tbs mirin (Japanese rice wine), 1-tbs caster sugar, and a dash of sesame oil.

( Yeast )

For bread dough, active dry yeast can be used at 50% of the weight of fresh yeast, and instant dry yeast can be used at 40% of the weight of fresh one.

Since temperature of dough mixed by machine is slightly higher than artisan dough, amount of yeast to be mixed may be slightly less than with other methods.

( Nama Yeast )

Fresh yeast should be wrapped with foil and kept in an airtight container, so that it will keep its moisture. Once the package is open, it should be kept in the fridge at the temperature no higher than 4℃, and used up within two weeks.

For this reason, many people choose to use instant dried yeast at home.

( Dry Yeast )

It is not true that fresh yeast is superior in flavour to dry yeast. If used properly, dry yeast can produce the exact same bread as the one with fresh yeast.

Do not use too much dry yeast or set the dough temperature higher than necessary. It is always best to knead the dough well and let it rise slowly.

( Instant Dry Yeast )

Dry and instant dry yeast can be kept without losing its activation up to two years, if they are covered well in an airtight container in the fridge.

( Tennen-koubo )

Leaven made by wild yeast is less active in its fermentation process and it takes longer time (hours or even days) at lower temperature to rise, compared to one with yeast product. As a result, bread will have great flavour and taste.

If you are using yeast, try not to use too much of it. Take time for fermentation process at a lower temperature. This will improve both in flavour and taste of bread.

( raisin )

When you mix raisins with your dough, use 20% of the weight of your dough. Mixing too much may result in poorly developed gluten, and the bread does not rise high as baked.

Dry and hard raisins can be softened by soaking them in rum overnight. Removing the liquid and coating them in flour before mixing will prevent raisins from sinking down to the bottom of the dough.

( Dried Currant )

Most dried fruits contain lots of fiber, and some also contain antioxidants, calcium and other vitamins.

( Sultana Raisin )

Dry and hard raisins can be softened, buy leaving them in rum over night. Removing the liquid and coating them in flour before mixing will prevent raisins from sinking down to the bottom of the dough.

( Hoshi-ichijiku )

Sweet flavour of dried fig and the texture of its tiny seeds are delicious with any bake goods. They can be added as is to the dough, or made into paste to mix with.

( Dried Cranberry )

As most dried cranberries are tender and moist, it is better to mix them directly into the dough. Coat them with some flour before mixing with dough. This will prevent them from sinking down to the bottom of the dough.

( Dried Blueberry )

Dried blueberries are rather expensive compared to other dried fruit in Japan. For baked goods like muffins and soda bread, you can mix fresh (or frozen) blueberries instead.

( Oatmeal )

Rolled oats can be used for cookies and bread, or sprinkled on bread to give a great aroma when baked. Adding some rolled oats as you steam rice can give a unique texture.

( Kurumi )

Any nuts to be mixed in batter or dough for baking should be roasted at about 160 to 180℃ for 10 to 15 minutes and cooled before mixing.

( Hazelnut )

Nuts in general are very nutritious but may easily go rancid due to the oils they contain. It is recommended to buy only the amount you need, and store in the fridge.

The rich flavour and chunky texture of walnuts go particularly well with vanilla and chocolate.

( Caraway Seed )

Well known as little bitter brown bits in rye bread, caraway seeds are delicious with German dishes, such as sausages and sauerkraut, and also with munster cheese of Alsace, France. They may also be used for marinating sauce for meat.

( Poppy Seed )

Poppy seeds can be sprinkled on bread, such as hamburger buns, bagels, and Japanese anpan (bread with sweet black bean paste).

Blue-gray type can be cooked with sugar into paste and mixed into dough and bake.

( Anis Seed )

Anis seed is often used to add a sweet flavour to bake goods like biscuits and cakes. They are delicious with bake goods that include dried figs, and are sometimes used in the Italian Easter bread pannetone.

( Goma )

Sesame seeds can be mixed in dough or batter for cookies. Sesame paste can be mixed in dough to give great aroma during baking.

( Vanilla )

In addition to the vanilla pod, vanilla-flavouring products, such as vanilla essence, extract, and oil is available in Japan.

( Shouga )

Ginger is slightly sweet and refreshing, with a distinctive, pungent taste. It is best to use small amounts in baking, since the taste is quite strong.

( Kokoa )

For baked goods, choose pure cocoa powder without any additives.

( Chocolate )

Couverture is silky smooth and glossy when melted, and has rich flavour of cocoa. The cocoa and sugar contents vary according to the product. If you are not sure which one to use for your bake goods, it may be recommended to choose one with 55% cocoa content to start with.

( Sweet Chocolate )

Chocolate should be kept in a cool, dark place at 15∼18℃. When chocolate is taken out of the refrigerator, it should be sit at room temperature before opening the package, as condensation affects its quality.

Chocolate is very delicate and easily goes rancid, so it should not stored for long, even in the fridge.

( Milk Chocolate )

For confectionary purpose, there is a type of chocolate chips that melts at a higher temperature, and is suitable for chocolate bread and cupcakes.

( White Chocolate )

White chocolate is delicious with lemon flavour and fresh cheese.

( Lemon Oil )

It can be used as a substitute for fresh lemon zest in many recipes.

( Vanilla Extract )

Most products are volatile and not recommended for baking cakes and bread.

( Vanilla Essence )

Most products are volatile and not recommended for baking cakes and bread.

( Vanilla Oil )

Most products are heat-resistant, and so are recommended for baking cakes and bread.

( Liqueur )

Making a best match of liqueur and fruit may improve flavour of bread and cakes. Popular combinations include: cranberries or blueberry with kirsch (cherry brandy), and marmalade or chocolate with grand marnier (orange liqueur).

Add some liqueur to sugar syrup*, and brush the syrup on the baked cake to give moisture and improve flavour.

*To make sugar syrup, put 50ml of water and 50g of granulated sugar in a saucepan, heat until sugar dissolves, and remove from heat. You can add 50ml of liqueur at this point and let it cool.

( Rum )

Dried fruits, such as raisins and berries, can be left in dark rum and left for at least a day (or even a year) for the softness and aroma.