Simple Truth

Baking Organic Bread with Confidence

At its simplest, bread is a humble, baked dough made from flour, water, and yeast. However, as a source of nourishment and a cultural staple, bread has grown to represent sustenance as well as togetherness. As a gift to a new neighbor, a foil-wrapped loaf is a symbol of openness and welcoming. At the dinner table, a fresh yeast roll represents the cozy comforts of home. When Certified Organic ingredients are used to prepare this foundational food, you can trust the purity and wholesomeness of every crumb. Organic Unbleached All-Purpose Flour, Almond Meal Flour, Organic Sugar, Organic Thyme and Rosemary, and Flaxseed Meal are just a few Simple Truth ingredients that can weave uncomplicated goodness into your loaves and slices. Though bread is rightfully lauded for its ability to evoke warm and nostalgic feelings, a touch of science is required for baking success. Below, we explain the practical application of two major bread-baking principles: gluten development and yeast fermentation. You can put this information to use during your next organic bread-baking adventure!      

  • Gluten makes up the protein-based scaffolding responsible for bread’s shape and texture. Gluten is formed when flour is hydrated, and further developed when dough is mixed or kneaded. Attention to gluten development is important, as underdevelopment can lead to poor volume, while overdevelopment results in a tough, coarse product.
  • To ensure appropriate gluten development, always use the specific flour type listed in your recipe. Bread flour contains more protein than all-purpose flour, which contains more protein than cake flour. Unsanctioned flour substitutions will result in inappropriate textures (think tough cookies and gummy breads).
  • As kneading and mixing also dictate gluten development, it is important to follow your recipe’s instructions closely. For crusty French breads, the dough should be kneaded until it is springy and elastic, which allows for its characteristic chewy texture. For muffins and fruit breads, minimal mixing helps to retain the soft, tender crumb that defines these treats.
  • Yeast development is also crucial to the volume and texture of bread products. Being composed of living organisms, yeast cannot survive above 140 degrees Fahrenheit, so always monitor the temperature of liquids used to dissolve yeast. Additionally, the “proofing” stage (allowing dough to rise) should be stringently timed. Over-proofing can result in coarse, open, and crumbly textures, while under-proofing yields poor flavor and a dense texture.

Who is next on your list to receive a loaf of fresh, expertly-baked organic bread?

About Allison: 

 Allison Kuhn RD, LD is a corporate dietitian for The Kroger Company, working daily to educate customers about Kroger products and how they can fit into a variety of special diets and healthy lifestyles. Allison attended culinary school at The Midwest Culinary Institute before graduating from The University of Cincinnati and becoming a Registered Dietitian in 2013. Allison is a Certified Food Safety Manager by the National Restaurant Association and is currently working towards her Masters in Nutrition Science at The University of Cincinnati, planning to finish early next year. Her past experience has included working as a college chemistry tutor, researcher, and clinical dietitian. Outside of her career activities, Allison’s interests include cooking for and entertaining friends and family, traveling, and enjoying the many unique restaurants and food venues Cincinnati has to offer. 



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1 total reviews


How do you make this gluten-free?

January 25, 2016, 1:40 PM