Pastry and Bread differences, I was surprise when I heard someone asking this question what is the difference between bread and pastry? The first word that comes in my mind is they are the same, because they use the same flour when they are cooking or baking, but I feel it. According to researches Pastry can also refer to the pastry dough, from which such baked products are made. Pastries are differentiated from breads by having a higher fat content, which contributes to a flaky or crumbly texture.
Some are saying bread makes people obese, when consumed in proper quantities, not only does not contribute to weight gain but it also give our body plenty of nutritional values necessary for its good functioning!
Pastry is a dough of flour, water and shortening that may be savory or sweetened. Sweetened pastries are often described as bakers’ confectionery. The word “pastries” is made of the flour and fat along with little water. It includes the various kinds of baked products which are made from the ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. There are 374 calories per 100 grams.
Pastry is different from bread, because it has a higher fat content, which contributes to a flaky or crumbly texture. Make your pastries to be light, airy and fatty. Be firm enough to check the weight or fill it. When making a shortcrust pastry, be insure enough to blend the fat and flour thoroughly before adding any liquid. This ensures that the flour granules are adequately coated with fat and less likely to develop gluten. Don’t over mix; it will result in long gluten strand that toughens the pastry. In other types of pastry such as Danish pastry and croissants, the characteristic flaky texture is achieved by repeatedly rolling out dough similar to that for yeast bread, spread butter on it, and fold it to produce many more.
Sable pastry: is a versatile dough staple. Shorter (crumbly) and richer than regular pie crust (thanks, eggs), sable makes a sturdy and tasty shell for tarts and also makes excellent shortbread-type cookies.
Rough Puff Pastry (Flaky): not to be confused with puff pastry above. Rough puff pastry, flaky pastry is another name of it, unleavened dough that resembles puff pastry once baked. It relies on large lumps of shortening (fat) throughout the pastry that keeps the rolled particles of dough separate from each other. This results in a light flaky pastry distinct from puff pastry. This type of dough is commonly used to make sausage rolls, pasties and plaits.
Shortcrust pastry: Shortcrust pastry is the OG pastry style. This is the most common type of pastry used in a variety of savory and sweet baked goodies and is probably the easiest one to bake. The dough is comprised of flour, butter and a little water for binding. The ingredients are combined and kneaded briefly until ready to use. This is the type of pastry that forms the well-known crispy ‘shell’ at the bottom and top of pies, quiches and tarts.
Puff pastry: it made up with the same ingredients as shortcrust, however, adopts its soft, flaky and pillow exterior due to the various layers in the dough that cause it to expand or ‘puff’ when baked. Layering the dough for puff pastry is a time-consuming activity but the results speak for themselves. The water and butter expanding cause the pastry to rise up from the steam and creates gaps between the layers which gives its airy texture. The traditional croissant is made similarly to puff pastry with the addition of yeast and milk.
Phyllo pastry: This paper-thin type of pastry is popular in Mediterranean-style baking. Phyllo pastry (sometimes written foil) is traditionally layered and parceled around a filling and brushed with butter before being baked in the oven. It’s generally prepared with a combo of flour, water, salt and a little oil. Phyllo pastry is pretty versatile and can be folded, layered, ruffled or rolled into whatever your heart desires. The most common savory creations made with phyllo pastry are called spanakopita and tiropita, as well as sweet favorites like baklava.
Choux pastry: is a sweet French pastry that lends itself well to being filled with piped creams and fillings to make delicious little treats such as éclairs and cream puffs. The pastry is bake with flour, butter, water and eggs for extra richness. You can bake the dough with the stove, and eggs are added thereafter to provide leavening.
Bread is a baked food which is made from the flour and water. It is baked in an oven. Bread is also used to make sandwiches as well as toast. The two main types of bread are: Leavened bread and unleavened flat bread. There are 289 calories per 100 grams. Bread is a staple food prepared from flour and water, usually by baking. According to history recorded/researches, it has been a prominent food in large parts of the world; it is one of the oldest man-made food, have a higher fat content, which contributes to a flaky or crumbly texture. On the other hand, over mixing results in long gluten strands those toughen the pastry.
How To Make Your Homemade Bread
Simple recipe you can use to make your homemade bread:
- 2 cups of warm water (110 degrees F/45 degrees C)
- 1/2 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 5-6 cups flour –You can use normal flour OR bread flour!
Stage 1. Dissolve the sugar in a large bowl using warm water and then add your yeast, and stir or proof until yeast resembles creamy foam, allow to sit for 5 minutes. Notes: If you use instant yeast, you can add it directly to your other dry ingredients. If you use active dry yeast, you will need to first dissolve it in warm water before using it in a recipe. This recipe works for both!
Stage 2. Mix salt and oil into the yeast. Add one cup of your flour in it at a time. (You can use all-purpose flour or bread flour!), then mix using an electric mixer until it’s well combined, in about 2 minutes. You can mix by hand but it can take longer.
Stage 3. Knead dough for 7 minutes. Put in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise at list 30minute or 1 hour. Mention you mix it very well, don’t be so fast! Going through the process of kneading bread dough give the bread a great texture. Kneading dough allows gluten to form which enables dough to rise better and make it lighter. You can knead by hand or with a mixer, if you knead with your hands, you will knead it for 10-11 minutes, depending on how consistent you are.
Stage 4. Shape your dough by rolling it gently into a ball and rolling it 2 or 3 times on the countertop so that the ball is more oblong. Put your bread dough into an oiled bowl and cover it with plastic wrap or a clean towel. Be sure to spray the side of the plastic wrap that will touch the dough with oil! Note: If your house is cooled, your bread will take much time to rise. In the wintertime when your house is cooler than normal, you can use your oven turn it on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough. That is ok!
Stage 5. Bread bakes at 350 degrees F (175 degrees C) for about 30-40 minutes. To make sure that your bread is perfectly cooked, you need to use a digital cooking thermometer. Fully cooked bread will be 190-200 degrees F. If you add your bread with milk, you will need to bake until 200 degrees, but since you don’t add it, you need to take it down at 190 degrees. The top will be golden brown. 2 cups of warm water (110 degrees F/45 degrees C)
Stage 6. Finely allow to get cool, brush with butter and enjoy your breakfast!