Baking: What is the difference in the process

between bread and pastry?

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10 Answers

Louise MarstonHome cook & baker, interested in technology.

Studied at University of Cambridge
Lives in London
204.2k content views1.7k this month
Louise Marston, I bake at home, but I also took a 6 month culinary programme at Tante Marie's.
Answered Apr 11 2013 · Author has 59 answers and 204.2k answer views
The difference between bread and pastry is not just in process but also in proportions and
ingredients. Some basic (and simplified) descriptions:

Bread is made of flour and water, with a little yeast and salt. Lots of water is added, relative to
the amount of flour (usually around 3 parts water to 5 parts flour). Some fat can be added, but in
small quantities. The dough is mixed thoroughly, and kneaded to develop lots of gluten. Bubbles
in the bread are produced by kneading and yeast.

Pastry is made of flour and fat, with a little water. Proportions vary, but two parts flour to one
part fat is typical. Pastry dough is kept cool when fat is mixed in, to create flakes of dough
separated by fat, which makes it crumbly and crisp. Pastry dough is mixed and manipulated as
little as possible to avoid developing the gluten and making it tough and chewy.

The biggest difference in process is that bread dough is stretched and worked as much as
possible; pastry dough is stretched and worked as little as possible. Bread dough is often kept
warm, where pastry is often chilled.
28.2k views · View 14 Upvoters

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Alex Prichard, I cook, I eat.

Answered Mar 14, 2012
The main difference is that most breads are leavened which means they use yeast.  Pastry does
not contain yeast.

For example, my basic shortcrust recipe is 150g plain flour, 1 egg yolk, a pinch of salt and
enough cold water to bring the mix together.  You then chill the pastry (about half an hour)
before using it.

However, when making (a very basic) bread you would activate some yeast (if using dried yeast
you'd do that in some warm water with some sugar), then mix in flour. You'd then leave the
dough to rise, before kneading it, shaping and cooking.
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Srishti Sharma, Baking Technologist from AIB

Updated May 2, 2017 · Author has 174 answers and 559.6k answer views

Making a bread starts with mixing the required ingredients (flour, water, yeast and salt are
basics) and kneading it to development. The mixing time depends on the type of bread.

Bread is basically a leavened product and uses Yeast (Saccharomyces Cerevisiae) for this
purpose. Any leavened bread therefore requires time for the yeast to work which makes the bread
rise, produces holes in it and contributes to the flavour. This requires fermentation time or
proving the dough. Bread dough depends on what type of bread is to be made and is accordingly
prone to processing. But fermentation in inevitable for every leavened bread.

For unleavened bread, the fermentation time is absent, but there is some resting time given to the
dough in order to let all the ingredients recover from the action of mixing and soften.

Further processing includes dividing the dough into the required size, and shaping it accordingly.
Usually a second proof is given for achieving the correct amount of rise, deeper flavours, dense
or open structures and for the right shape. Then the dough is baked. Again, time is variant. And
finally cooling time for the bread is given for the structure to completely set.

Pastry is unleavened and made primarily from fat and flour. Because it deals with high amount
of fat, it is crucial to maintain the temperature of the dough. That is why, the fat is refrigerated
and the flour used is cold.

Pastry has to have a flaky texture and able to be cut easily, without the pastry falling apart or
worse, being too hard. Hence the dough is NOT Kneaded but simply folded or mixed to the point
where the fat and flour come together. It must not be overworked or the pastry will get too hard
when baked. such a working melts the fat by friction, hence the dough is placed in the
refrigerator to set.

Just a unleavened bread must rest, so must the pastry dough.

Next the dough is rolled out as per the requirement. Pastry is generally blind baked, by stuffing it
with a weight so that is doesn't fluff up during the bake. This is done in recipes where the filling
may prevent the pastry to bake at the bottom, rendering an uncooked and soggy base or where
the base is going to be used for a frozen dessert further.
Baking time differs on the size.

And now your pastry is stuffed with whatever you like to be the most decadent and devoured
within minutes!

18.3k views · View 2 Upvoters

Jerald Amoroso Proximo, studied at Deparo Elementary School

Answered Jun 7, 2014
The difference between bread and pastry is not just in process but also in proportions and
ingredients. Some basic (and simplified) descriptions:

Bread is made of flour and water, with a little yeast and salt. Lots of water is added, relative to
the amount of flour (usually around 3 parts water to 5 parts flour). Some fat can be added, but in
small quantities. The dough is mixed thoroughly, and kneaded to develop lots of gluten. Bubbles
in the bread are produced by kneading and yeast.

Pastry is made of flour and fat, with a little water. Proportions vary, but two parts flour to one
part fat is typical. Pastry dough is kept cool when fat is mixed in, to create flakes of dough
separated by fat, which makes it crumbly and crisp. Pastry dough is mixed and manipulated as
little as possible to avoid developing the gluten and making it tough and chewy.

The biggest difference in process is that bread dough is stretched and worked as much as
possible; pastry dough is stretched and worked as little as possible. Bread dough is often kept
warm, where pastry is often chilled.
5.4k views · View 1 Upvoter

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Beth Goldowitz, home cook with 50 years experience
Answered Oct 1, 2016 · Author has 14.3k answers and 25.6m answer views

Most of the answers here are technical descriptions of the difference in proportions, which is fine
as far as it goes. But there’s another difference, which is one of use and intent. As a general rule,
when I think of bread, I think of a more savory, meal oriented use, and when I think about pastry,
I think about something sweet. Obviously, this isn’t cut and dried, there are savory pastries such
as quiche, and sweet breads such as danish and pannetone. Bread is generally made with a wetter
dough, and risen either with yeast or in the case of quick breads, with baking soda or baking
powder. Pastry usually contains a higher ratio of fat and much less water, like a pie crust, which
has only enough liquid to keep it from crumbling as you roll it. Yeast breads are kneaded and
proofed (risen) at least once, usually twice and sometimes more. Pastries are usually handled as
little as possible to avoid developing gluten.

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David Stuart Thalenberg, Bakes lots of sourdough bread, manages not to burn most of it.
Answered Jun 3, 2016 · Author has 441 answers and 447.7k answer views

The requirements are different. With bread, you want to develop the gluten, so you handle the
dough a lot. You stretch it, fold it, let it rest and rise, so as to make the strands of gluten protein
stronger and more closely bound.

For pastry, your aim is the opposite. You use a lower protein flour and work it as little as
possible. You want the fats (butter or lard or whatever) layered with the flour to make a light and
flaky pastry. So you rub the flour and fats together using your fingertips or two knives, and stop
as soon as you reach a minimum point.

With bread, you want warmth to encourage yeast growth. With pastry, because there are no live
raising agents, you want chill. Ice water, cold surfaces and refrigeration are your tools.

2.9k views · View 1 Upvoter

Pravin Iyer, digital marketing coordinator
Answered Sep 13, 2016 · Author has 284 answers and 810.1k answer views

**Pastry:** Pastry is made of the flour and fat along with little water. It includes the various
kinds of baked products which is made from the ingredients such as flour, sugar, milk, butter,
shortening, baking powder, and eggs. There are 374 calories per 100 grams

**Bread:** Bread is a baked food which is made from the dough which is made from the flour
and water. It is baked in an oven. Bread is 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.

Source- Difference between pastry and bread - Difference All (Difference between pastry and
bread - Difference All)

5.1k views · View 1 Upvoter

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