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Baking techniques


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Baking techniques

  1. 1. Basic Bread Techniques ChefMichaelScott LeadChefInstructorAESCA Boulder
  2. 2. Mixing Methods •Yeasted dough • Straight dough method: all ingredients are combined and mixed. • Sponge method: liquid, yeast and ½ the flour are mixed to form a wet batter (sponge) and allowed to rise (proof). Remaining ingredients are added and the dough is kneaded • Rolled in dough (laminated dough) • Croissant • Danish • Puff pastry ChefMichaelScott LeadChefInstructorAESCA Boulder
  3. 3. Mixing Methods •Quick breads • Biscuit method (broken dough): light, flaky and tender, fat is left in larger pieces and dispersed throughout the dough or batter. • Muffin method: tender even shaped product, mix dry ingredients in one container, mix wet ingredients in another container then combine. • Creaming method: tender cakelike product, cream sugar and butter, add eggs, one at a time, add flour and other ingredients. ChefMichaelScott LeadChefInstructorAESCA Boulder
  4. 4. Baking methods • Breads and Dough • Blind baking: placing a liner on the raw dough and weighting it down while baking to prevent too much rise. • Docking: poking holes in raw dough to prevent too much rise • Steaming: adding water or steam during baking to promote a hard crusty outside. • Scoring: cutting the dough in order to allow for controlled expansion ChefMichaelScott LeadChefInstructorAESCA Boulder
  5. 5. Production Steps for Yeast Breads • Scaling ingredients • Proofing yeast • Mixing and kneading • Fermenting • Deflating (punching down) • Portioning • Rounding (pre-shaping) • Final Shaping • Proofing • Scoring • Baking • Cooling ChefMichaelScott LeadChefInstructorAESCA Boulder
  6. 6. Leavening • Biological • Yeast • Active dry • Instant • Cake or fresh • Wild yeast • Chemical • Baking Soda • Baking Powder (baking soda + cream of Tartar) • Mechanical • Folding • Whipping ChefMichaelScott LeadChefInstructorAESCA Boulder
  7. 7. Types of Wheat Flour Gluten; proteins that provide elasticity and strength Gliadin – strength Glutenin – Elasticity Cake flour – 6%-8% protein Pastry flour – 7%-9% All purpose flour – 10%-14% Bread flour – 11%-16% Hard winter wheat produces more proteins soft spring and summer wheat produce less protein ChefMichaelScott LeadChefInstructorAESCA Boulder