The document discusses basic techniques used in pastry and bread production including various mixing methods for yeasted doughs, rolled doughs, and quickbreads. It also covers baking methods such as blind baking, docking, steaming, and scoring breads and doughs. Custard baking techniques including stovetop and baked preparations are outlined. Finally, the document lists foaming methods like whipping air into mixtures to create light, tender products such as cakes, meringues, and buttercream.

1. Basic Techniques used in
Pastry and Bread Production

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 and Danish dough

3. Mixing Methods
• Quickbreads
– 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.

4. Baking methods
• Custards
– Stovetop: temper hot liquid into egg/sugar
mixture, strain back into pan and carefully heat
until nappé on the stove, (cool down quickly).
• Pastry cream, crème anglaise, lemon curd
– Baked custards: temper hot liquid into egg/sugar
mixture strain, pour into dish and bake on a low
temperature, usually in a water bath.
• Crème brûlée, crème caramel, quiche, pot du creme

5. 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

6. Foaming
• Whipping air into various mixtures to create
light tender product.
– Chiffon cakes, sponge cakes
– Meringues, egg whites
– Chantilly cream
– Butter/sugar mixtures
– Sabayon