This document discusses the history and process of traditional bread making. It begins by exploring the cultural significance of bread in Western societies and examines the simplicity of basic bread ingredients. The document then provides a brief history of bread making dating back to stone grinding techniques. It goes on to define various bread types and vocabulary terms used in artisanal bread making. Key aspects of the bread making process like mixing, proofing, shaping and baking are outlined. The effects of different ingredients on bread are explored along with the use of starters and maintaining proper rising temperatures.
The document describes 18 different types of bread from around the world, including bagels, baguettes, banana bread, breadsticks, brioche, brown bread, challah, ciabatta, pita, pretzels, rye bread, sourdough, tortillas, white bread, and whole wheat bread. It provides details on the country or region of origin, key ingredients, and historical background for each type.
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen forms and sold in bulk. Eggs are used in many culinary applications due to their emulsifying, binding, thickening, and leavening properties. They can be cooked in shells, as scrambles or omelets, or into foams like meringues. Key factors that affect eggs when heated include coagulation temperature and avoiding overcooking.
The document discusses various techniques for shaping lean yeast doughs into different breads. It describes how to make round and oval rolls, French and Vienna loaves, and fougasse bread by flattening, stretching, folding and rounding the dough. It also provides instructions for shaping breads into round and oval loaves using basket proofing. Additionally, it includes brief descriptions and shaping methods for breadsticks, pretzels, and bagels.
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
This document discusses starches and cereals. It explains that cereals are important grain crops that are major sources of food worldwide. Starch is the second most abundant organic substance on Earth and is found in plant roots, fruits, grains, and tubers. It provides up to 80% of calories globally and is the main component of cereals and tubers. Common sources of starch include corn, potatoes, wheat, rice, and tapioca. Starches can be native, modified, or purified and are used as thickeners, stabilizers, binders, and moisture retainers in processed foods. Cereals provide nutrients like carbohydrates, protein, vitamins, and minerals.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling
This document discusses how to determine the freshness of eggs by placing them in water, where fresher eggs will sink and older eggs will float. It describes how eggs are graded based on the appearance of the yolk and whites when a light is shone through the shell. The grades range from AA to B, with C eggs not suitable for human consumption. The size of an egg depends on the age of the chicken, with pullets laying smaller eggs than mature hens, though larger eggs do not indicate better quality.
The document describes 18 different types of bread from around the world, including bagels, baguettes, banana bread, breadsticks, brioche, brown bread, challah, ciabatta, pita, pretzels, rye bread, sourdough, tortillas, white bread, and whole wheat bread. It provides details on the country or region of origin, key ingredients, and historical background for each type.
There are three main market forms of eggs: fresh eggs sold by the dozen, frozen whole eggs or separated whites/yolks, and dried powdered eggs. Eggs can also be processed into liquid or frozen forms and sold in bulk. Eggs are used in many culinary applications due to their emulsifying, binding, thickening, and leavening properties. They can be cooked in shells, as scrambles or omelets, or into foams like meringues. Key factors that affect eggs when heated include coagulation temperature and avoiding overcooking.
The document discusses various techniques for shaping lean yeast doughs into different breads. It describes how to make round and oval rolls, French and Vienna loaves, and fougasse bread by flattening, stretching, folding and rounding the dough. It also provides instructions for shaping breads into round and oval loaves using basket proofing. Additionally, it includes brief descriptions and shaping methods for breadsticks, pretzels, and bagels.
The term pastry comes from the word “paste”, meaning “to stick”. Pastry is mixture of flour, liquid, and fat. In the bakeshop, pastry refers to both various pastes and dough and to the many products made from them.
The two fundamental types of pastry are yeast- raised pastry, such as Danish dough and pie dough. Besides these various types of short dough, puff pastry, also known as pâte feuilletée, and éclair paste, also known as pâteà choux are other types of pastry. On the other hand, crisp meringues and other meringue-type sponges though they are not made from a flour paste are also considered pastries because they are used like flour pastries in combination with creams, fillings, fruits, and icings to create a wide range of desserts.
This document discusses starches and cereals. It explains that cereals are important grain crops that are major sources of food worldwide. Starch is the second most abundant organic substance on Earth and is found in plant roots, fruits, grains, and tubers. It provides up to 80% of calories globally and is the main component of cereals and tubers. Common sources of starch include corn, potatoes, wheat, rice, and tapioca. Starches can be native, modified, or purified and are used as thickeners, stabilizers, binders, and moisture retainers in processed foods. Cereals provide nutrients like carbohydrates, protein, vitamins, and minerals.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking through various methods like coagulation, emulsification, and as a binding or thickening agent. The document outlines the steps in making egg foam from frothy to stiff peaks and factors that affect foaming such as beating time, freshness, and additives. Finally, it lists some Asian preserved egg dishes as examples of cooked eggs.
Learning the types of cakes, torte vs gateaux, mixing method of a cake, ingredients function that used in baking a cake, main goals of mixing cake and factor that cause curdling
This document discusses how to determine the freshness of eggs by placing them in water, where fresher eggs will sink and older eggs will float. It describes how eggs are graded based on the appearance of the yolk and whites when a light is shone through the shell. The grades range from AA to B, with C eggs not suitable for human consumption. The size of an egg depends on the age of the chicken, with pullets laying smaller eggs than mature hens, though larger eggs do not indicate better quality.
This document provides information on various frozen desserts such as sorbets, ice creams, parfaits, and bombes. It discusses the key ingredients and techniques for each type of dessert. Sorbets are made from fruit juice, sugar, and flavorings, while richer mixtures like ice cream contain eggs, milk or cream. The document emphasizes the importance of smooth texture and lists some common problems that can occur like lumps or a granular texture. It also provides recipes for specific frozen desserts like lemon sorbet, champagne sorbet, and classic vanilla ice cream.
This document provides information about different types of cookies including drop cookies, bar cookies, rolled cookies, molded cookies, pressed cookies, and refrigerated cookies. It discusses basic cookie ingredients like flour, shortening, eggs, liquid, sugar, and leavening agents. Baking tools, mixing methods, tips for baking cookies, and causes of poor quality cookies are also outlined.
Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.
This document discusses starches and cereal grains. It begins by defining starches as complex carbohydrates found in plants that serve as the main food storage. The top three sources of starches globally are identified as rice, wheat, and corn. Starches are then categorized based on their plant sources such as cereal grains, roots/tubers, and legumes. Key properties of starches such as amylose and amylopectin content are also summarized. Finally, the document outlines several processes involved with starches like gelatinization, retrogradation, and hydrolysis.
Petit fours are small cakes or pastries that are generally eaten at the end of a meal or as part of a large buffet. They are typically about 1 inch square and 1.5-2 inches tall, consisting of layers of cake and frosting. Petit fours can be either "sec" or "glacé", with sec being dry pastries like cookies or biscuits and glacé being iced or decorated cakes, tarts, or pastries. They originated from using the remaining heat in brick ovens to bake small cakes after larger cakes were done.
Petit fours are small French cakes or cookies that are traditionally served after a meal with tea or coffee. They originated in France in the 18th century when bakers would bake extra cakes in the residual heat of their ovens after baking bread. There are three main types - petit fours sec are dry cookies like shortbread; petit fours glace are layered sponge cakes with fillings like chocolate or fruit; and petit fours sale are savory bites that accompany drinks.
This document provides information on various baking ingredients and their functions. It discusses the roles of different flours, sweeteners, fats, liquids, leavening agents and other ingredients. Substituting or reducing ingredients can alter the texture and flavor of baked goods. The type of flour used depends on the desired structure and tenderness. Ingredients like sugar and fat contribute moisture, tenderness and flavor. Proper hydration and aeration are also important for texture and volume.
This document provides an overview of baking ingredients and techniques. It discusses the importance of exact measurements, preheating the oven, and testing for doneness rather than relying solely on timers. Common ingredients like flour, leavening agents, liquids, fats, eggs, and sweeteners are explained. Two common baking methods are outlined - the muffin method which involves combining wet and dry ingredients separately, and the biscuit method which uses a pastry cutter to incorporate fat into dry ingredients. Cakes and cookies often use the creaming method where fat and sugar are beaten until light and fluffy before other wet and dry ingredients are alternated. The document concludes with new bakery rules for choosing daily recipes.
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Types of Cakes, Butter Cakes, Sponge Cakes and MorePrimetime Safaris
There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.
The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled or
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
This document provides instructions for preparing petit fours. It outlines the following key steps:
1. Prepare bases from ingredients like sponge, cake, shortbread or pastry. Cut bases into shapes and layer with fillings like jam before bonding.
2. Cut layered bases into small pieces, typically square or rectangular shapes.
3. Prepare fillings to the proper consistency, using options like jam, ganache or buttercream.
4. Glaze the petit fours using items like jam, cream, chocolate or fondant.
5. Decorate the iced petit fours to enhance their appearance before final display.
Here are two egg dishes I prepared and evaluated using the characteristics provided:
Hard-Cooked Egg:
Appearance: Well puffed, Good Volume - 5
Texture and Consistency: Tender, well cooked - 5
Palatability: Taste Delicious - 5
Poached Egg:
Appearance: Slightly Puffed - 3
Texture and Consistency: Slightly Uneven - 3
Palatability: Not so delicious - 3
ACTIVITY 2
Prepare a simple egg dish recipe of your choice. Provide the ingredients, instructions, and a picture of your finished product.
Ingredients:
- 2 eggs
- 2 tbsp milk
- Pinch
CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)farahamiraazman
Cake decoration involves using icings, frostings, and other edible decorations to improve the visual appeal and flavor of cakes. Common cake decoration techniques include buttercream frosting, royal icing, marzipan, sugar paste, flower paste, glace icing, ganache, and fondant icing. Basic tools for cake decoration include cake pans, parchment paper, knives, cake boards, spatulas, and fondant rollers. Properly decorated cakes can be kept fresh by sealing in moisture with buttercream or fondant, refrigerating unfinished cakes, and storing elaborate cakes in separate layers.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
The document discusses the key components and processes involved in bread making. It begins by outlining the basic ingredients of flour, salt, yeast, and water. It then describes three common types of dough: bulk fermented dough, no time dough, and ferment and dough. The document also discusses important considerations like temperature control and the roles of various ingredients like salt, yeast, and flour. It provides details on the steps in the bread making process such as fermentation, knocking back the dough, shaping the loaves, and baking.
Bread Making and its Ingredients,Kinds of Conventional Method and as a Potent...Mae-mae Valdez
Bread is created using flour, yeast, water and other ingredients like sugar and shortening that are mixed together into dough. There are two categories of bread - lean dough which is used for crusty breads and contains just flour, yeast, water and sugar, and rich dough which contains additional ingredients like butter, nuts and eggs. Quick breads get their name because they use chemical leavening like baking powder instead of yeast, which allows them to be baked faster. Potential issues in bread making include improper mixing, dough that is too stiff or wet, over or under proofing, and temperature issues in the oven. Total expenses in calculating food cost include all ingredient and production costs like labor as well as expenses like electricity and
This document provides information on various frozen desserts such as sorbets, ice creams, parfaits, and bombes. It discusses the key ingredients and techniques for each type of dessert. Sorbets are made from fruit juice, sugar, and flavorings, while richer mixtures like ice cream contain eggs, milk or cream. The document emphasizes the importance of smooth texture and lists some common problems that can occur like lumps or a granular texture. It also provides recipes for specific frozen desserts like lemon sorbet, champagne sorbet, and classic vanilla ice cream.
This document provides information about different types of cookies including drop cookies, bar cookies, rolled cookies, molded cookies, pressed cookies, and refrigerated cookies. It discusses basic cookie ingredients like flour, shortening, eggs, liquid, sugar, and leavening agents. Baking tools, mixing methods, tips for baking cookies, and causes of poor quality cookies are also outlined.
Cakes originate from ancient Roman traditions of offering them to gods as symbols of fertility and plenty. Different cultures developed distinctive cakes such as France's croquembouche wedding cake and Vienna, Austria's prized Sacher Torte. Cakes are generally composed of layers including a cake base, sugar syrup, and icing or filling. Important guidelines for cake making include preheating the oven, using room temperature ingredients, avoiding overmixing after adding flour, and testing for doneness with a clean tester. Whipped egg whites progress through stages from frothy to stiff peaks.
This document discusses starches and cereal grains. It begins by defining starches as complex carbohydrates found in plants that serve as the main food storage. The top three sources of starches globally are identified as rice, wheat, and corn. Starches are then categorized based on their plant sources such as cereal grains, roots/tubers, and legumes. Key properties of starches such as amylose and amylopectin content are also summarized. Finally, the document outlines several processes involved with starches like gelatinization, retrogradation, and hydrolysis.
Petit fours are small cakes or pastries that are generally eaten at the end of a meal or as part of a large buffet. They are typically about 1 inch square and 1.5-2 inches tall, consisting of layers of cake and frosting. Petit fours can be either "sec" or "glacé", with sec being dry pastries like cookies or biscuits and glacé being iced or decorated cakes, tarts, or pastries. They originated from using the remaining heat in brick ovens to bake small cakes after larger cakes were done.
Petit fours are small French cakes or cookies that are traditionally served after a meal with tea or coffee. They originated in France in the 18th century when bakers would bake extra cakes in the residual heat of their ovens after baking bread. There are three main types - petit fours sec are dry cookies like shortbread; petit fours glace are layered sponge cakes with fillings like chocolate or fruit; and petit fours sale are savory bites that accompany drinks.
This document provides information on various baking ingredients and their functions. It discusses the roles of different flours, sweeteners, fats, liquids, leavening agents and other ingredients. Substituting or reducing ingredients can alter the texture and flavor of baked goods. The type of flour used depends on the desired structure and tenderness. Ingredients like sugar and fat contribute moisture, tenderness and flavor. Proper hydration and aeration are also important for texture and volume.
This document provides an overview of baking ingredients and techniques. It discusses the importance of exact measurements, preheating the oven, and testing for doneness rather than relying solely on timers. Common ingredients like flour, leavening agents, liquids, fats, eggs, and sweeteners are explained. Two common baking methods are outlined - the muffin method which involves combining wet and dry ingredients separately, and the biscuit method which uses a pastry cutter to incorporate fat into dry ingredients. Cakes and cookies often use the creaming method where fat and sugar are beaten until light and fluffy before other wet and dry ingredients are alternated. The document concludes with new bakery rules for choosing daily recipes.
Buttercream icing is recommended for cake decorating due to its taste and workability. Paste food coloring works best when added gradually to icing and mixed thoroughly. Cakes should be leveled and smoothed with icing before decorating. Decorating bags make it easy to apply icing and create decorations using different tips. Buttercream icing is a popular recipe that is light and fluffy when the shortening and sugar are creamed together and liquid is gradually incorporated.
Types of Cakes, Butter Cakes, Sponge Cakes and MorePrimetime Safaris
There are several main classes of cakes: butter/oil cakes, foam/sponge cakes, and low- or no-flour cakes. Butter cakes are the most common and use oil or butter, creating a moist and tender texture. Pound cakes contain equal parts butter, sugar, eggs, and flour while layer cakes are lighter. Foam cakes like sponge cakes rely on whipped eggs for volume rather than fat. Low- or no-flour cakes either contain little flour or are unbaked, including cheesecakes, flourless chocolate cakes, and mousse cakes.
The document discusses different types of pastry, including their characteristics and uses. Shortcrust pastry is often used for tarts, quiches, and pies, and does not puff up due to the lack of a leavening agent. Puff pastry is the richest type as it contains equal weights of fat and flour. Rough-puff pastry incorporates fat differently than shortcrust or flaky pastry. Choux pastry includes eggs and is piped and baked, resulting in a puffed and hollow interior that can be filled. Hot water pastry is used for puddings and meat pies, while suet pastry contains beef suet and is the only type that can be boiled or
This document provides instructions for preparing different types of pasta. It discusses 14 different pasta shapes, including rotelle, lasagna, farfalle, fusilli, tortellini, and rigatoni. For each shape, it provides examples of dishes they are used in. It also explains how to make and store fresh pasta at home, with steps for drying, cutting, and packaging pasta. Lastly, it reviews best practices for cooking pasta, such as bringing water to a boil before adding pasta to cook al dente.
A very detailed information for hospitality and culinary professionals who wants to learn about Various Accompaniments & garnishes, The presentation will brief you about role of Accompaniment and garnish in the presentation of the Food & service to the guest.
This document provides instructions for preparing petit fours. It outlines the following key steps:
1. Prepare bases from ingredients like sponge, cake, shortbread or pastry. Cut bases into shapes and layer with fillings like jam before bonding.
2. Cut layered bases into small pieces, typically square or rectangular shapes.
3. Prepare fillings to the proper consistency, using options like jam, ganache or buttercream.
4. Glaze the petit fours using items like jam, cream, chocolate or fondant.
5. Decorate the iced petit fours to enhance their appearance before final display.
Here are two egg dishes I prepared and evaluated using the characteristics provided:
Hard-Cooked Egg:
Appearance: Well puffed, Good Volume - 5
Texture and Consistency: Tender, well cooked - 5
Palatability: Taste Delicious - 5
Poached Egg:
Appearance: Slightly Puffed - 3
Texture and Consistency: Slightly Uneven - 3
Palatability: Not so delicious - 3
ACTIVITY 2
Prepare a simple egg dish recipe of your choice. Provide the ingredients, instructions, and a picture of your finished product.
Ingredients:
- 2 eggs
- 2 tbsp milk
- Pinch
CHAPTER 6 CAKES DECORATION (BAKING AND PASTRY)farahamiraazman
Cake decoration involves using icings, frostings, and other edible decorations to improve the visual appeal and flavor of cakes. Common cake decoration techniques include buttercream frosting, royal icing, marzipan, sugar paste, flower paste, glace icing, ganache, and fondant icing. Basic tools for cake decoration include cake pans, parchment paper, knives, cake boards, spatulas, and fondant rollers. Properly decorated cakes can be kept fresh by sealing in moisture with buttercream or fondant, refrigerating unfinished cakes, and storing elaborate cakes in separate layers.
This document discusses different forms of eggs including fresh, frozen, and dried eggs. It explains how eggs are used in cooking by different methods like boiling, frying, and baking. Eggs are used as emulsifiers, binding agents, thickeners, and for making foams. Beating eggs properly is important for developing volume and stability in foams. Factors like freshness, sugar, soda, and salt content affect foam quality. Various global egg dishes are also mentioned.
The document discusses different types of pastries used in baking, including short crust pastry, flaky pastry, puff pastry, Danish pastry, choux pastry, and hot water pastry. It provides details on the ingredients and preparation methods for each type of pastry. Products that are made from each kind of pastry are also mentioned, such as pies, tarts, flans from short crust pastry; vol-au-vents and cheese straws from puff and flaky pastry; and eclairs and cream puffs from choux pastry.
This document provides information on various types of sauces. It begins by explaining what a sauce is and its importance. The key components of a sauce are then outlined as a liquid, thickening agent, and seasonings/flavorings. Common mother sauces like bechamel, veloute, espagnole, tomato, and hollandaise are introduced along with their derivatives. Modern sauce styles such as butter sauces, gravies, coulis, pesto, salsa, relish, and chutney are also covered. The document concludes by matching different sauces and their derivatives to common dishes.
This document discusses different types of icings and coatings used for cakes. It provides details on buttercream, royal icing, fondant, foam icing, and marshmallow icing. Recipes and instructions are given for rolled fondant and marshmallow icing. The document also briefly covers piping techniques and other decorating methods like string work, lettering, and basket weave patterns.
The document discusses the key components and processes involved in bread making. It begins by outlining the basic ingredients of flour, salt, yeast, and water. It then describes three common types of dough: bulk fermented dough, no time dough, and ferment and dough. The document also discusses important considerations like temperature control and the roles of various ingredients like salt, yeast, and flour. It provides details on the steps in the bread making process such as fermentation, knocking back the dough, shaping the loaves, and baking.
Bread Making and its Ingredients,Kinds of Conventional Method and as a Potent...Mae-mae Valdez
Bread is created using flour, yeast, water and other ingredients like sugar and shortening that are mixed together into dough. There are two categories of bread - lean dough which is used for crusty breads and contains just flour, yeast, water and sugar, and rich dough which contains additional ingredients like butter, nuts and eggs. Quick breads get their name because they use chemical leavening like baking powder instead of yeast, which allows them to be baked faster. Potential issues in bread making include improper mixing, dough that is too stiff or wet, over or under proofing, and temperature issues in the oven. Total expenses in calculating food cost include all ingredient and production costs like labor as well as expenses like electricity and
1. Scaling-ingredient are measured correctly
2. Mixing-briefly mix flour, water and yeast. Let rest for 10-30 minutes, this is called autolyse.
3. Fermentation- This is done in a covered container, with enough room for the dough to double in size.
4. Punching/folding-This evens out the temperature of the dough and gives the yeast new food to eat.
5. Secondary fermentation-this second rise helps with structure and flavor development especially at this altitude
6. Scaling-weigh to desired size. Add an additional 10-13% weight to allow for water evaporation when baking if you are trying to hit
The document provides information on the baking equation and ingredients, functions, and processes involved in bread making. It discusses the key ingredients of flour, water, yeast, salt, and sugar and their functions. It also outlines the various stages of bread production including weighing, mixing, resting, dividing, molding, proofing, baking, and cooling. The ideal mixing process and dough development is described. The document provides a comprehensive overview of best practices for producing quality bread.
INTRODUCTION:
BREAD is a dietary product obtained from the fermentation and the subsequent baking of a dough mainly made of cereal flour and water, made in many different ways and sometimes enriched with typical regional ingredients.
Ingredients of bread:
Flour is the bulking ingredient of bread, it forms the structure of the product,contains gluten which helps to form an elastic stretchy dough.
Yeast is a raising agent. Yeast produces gases to make the bread rise.
Salt is required to bring out flavour in the bread, it is used in small quantities.Too much of this ingredient will stop the yeast from growing.
Yeast needs energy to grow. Sugar provides the food for the yeast; it is needed to help the yeast grow.
Water is used to bind the flour together and helps to form the structure of the bread.
Fats or oils improve the texture of the bread, preventing it from going stale quickly.
Starter culture:
Baker's yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation which is called brewer's yeast.
Bread Making Process
Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein (gluten) network to give the best bread possible.
Once the bread is mixed it is then left to rise (ferment).
Any large gas holes that may have formed during rising are released by kneading.
Moulding the dough into desired loaf shape.
During the final rising the loaf fills with more bubbles of gas, and once this has proceeded far enough they are transferred to the oven for baking.
The loaf is then placed in a preheated oven to bake. Such a high heat will kill the yeast, thus stopping its process of rising and growth.
The whole loaf is cooled to about 35°C before slicing and wrapping can occur without damaging the loaf.
Types of Bread
1. White Bread
2. Brown Bread
3. Wholemeal bread
4. Rye bread
Apart from above there are several types like Crisp bread, Flatbread is often simple, made with flour, water, and salt.
Microbial spoilage
Molds are the primary spoilage organisms in baked goods, with Aspergillus, Penicillium, and Eurotium being the most commonly isolated genera.
Quality control
As a foodstuff, bread is subject to stringent government food processing regulations, including, but not limited to the percent of additives allowed, sterilization of plant equipment, and cleanliness of plant workers. In addition to adhering to these regulations, processors control the quality of their products to meet consumer expectations by installing checkpoints are various stages of the processing.
This document discusses fermented foods. It begins by explaining that fermented foods make up one third of the global human diet and include products like cheese, bread, fermented vegetables, and meats. It then defines fermented foods as foods produced or modified by microorganisms like bacteria, yeasts, and molds. The document goes on to describe various fermented foods and beverages from around the world, the microorganisms involved in fermentation, and the nutritional and health benefits of consuming fermented foods.
Fermentation
Bread Definition
History
Types of bread
Steps in yeast bread production
Protocols
Steps in bread making
Components of bread
Benefits of bread
References
This document provides an overview of the history and process of bread making. It discusses the key ingredients in bread - flour, water, salt, and yeast - and explains their roles. Various bread making methods are outlined, including bulk fermentation and no time dough processes. Key steps like mixing, kneading, shaping, proving and baking are explained. The ideal temperature range for fermentation is noted. Bread improvers are also introduced as additives that can speed up the fermentation process.
The history-of-baking-and-baking-ingredientsDan Gabon
The document provides a history of baking, covering developments from ancient Egypt and Babylon through the Roman Empire. It then discusses key ingredients used in baking, including various flours, leavening agents, sugar, eggs, lard, and salt. Flours discussed include bread flour, all-purpose flour, cake flour, whole wheat flour, and others. Leavening agents include baking soda, baking powder, yeast, and physical leaveners like steam. The roles of these ingredients in baking are also outlined.
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
This document provides a history and overview of bread making. It discusses how the earliest breads were made without leaven over 5000 years ago in Switzerland. The discovery of leaven was accidental when leftover dough from the previous day was added to new dough. The first bakers guild was formed in 14 AD in Rome. Different types of leavening were used over time, including barm (a mixture of malt and hops) and compressed yeast, which was developed in the early 20th century. The document also examines the key ingredients in bread making - flour, water, yeast, and salt - and their roles and effects on the bread making process.
This document discusses different types of breads and pre-ferments. It describes 10 types of breads from around the world like banana bread, baguette, breadstick, brioche, and pita bread. It also explains what pre-ferments are and lists 3 main types - wet pre-ferments like poolish and levain, and firm pre-ferments like biga and pâte fermentée. Poolish is a Polish wet pre-ferment made with equal parts flour and water while biga is an Italian firm pre-ferment made with flour, water, and a small amount of yeast. The document was submitted by Pratiksha Diyali for her Bakery and
Bread is a staple food made from flour and water that is baked. It is one of the oldest foods and comes in many varieties worldwide depending on ingredients and methods of preparation. Bread plays important roles in both religious rituals and culture. Pastry is a type of dough made with flour, water, and fat that can be savory or sweet. Common pastries include pies, tarts, and pastries. Pastry is differentiated from bread by its higher fat content which contributes to a flaky or crumbly texture. There are many different types of pastries that vary based on their ingredients and methods of preparation.
This document provides information about sourdough bread and baking with sourdough starter. It discusses the science behind sourdough, including the lactobacilli bacteria and yeasts involved in fermentation. It also provides instructions for making and maintaining a sourdough starter, recipes for sourdough bread and pancakes, and tips for firing and baking in an earthen oven.
This document provides instructions for making yeast bread. It explains that yeast breads require flour, liquid, salt, and yeast and optionally include sugar, fat and eggs. It discusses ingredients like bread flour, liquids, temperatures, salt, yeast types, and other optional ingredients. It describes the straight dough method and sponge dough method for bread making and provides steps for mixing, kneading, fermentation, punching down, shaping, baking, and cooling bread.
This document outlines the 9 step process for making yeast bread:
1. Mixing the ingredients of flour, water, and yeast
2. Letting the dough rest and hydrate
3. Kneading the dough to develop gluten and introduce air
4. Doing a first proofing where the yeast ferments to create air pockets
5. Shaping the bread into its final form
6. Doing a second proofing to further rise the bread
7. Scoring the top of the bread before baking to allow expansion
8. Baking to finish cooking and develop color and crust
9. Cooling and enjoying the finished bread
This document summarizes a presentation on pre-dough technologies for making bread. It discusses various types of pre-doughs including those made with bacteria like sourdough, those made with thermal processes, and those made with yeast. Examples of each type are provided. The document also explores the properties pre-doughs can impart to bread like taste, aroma, texture and shelf life. Specific pre-dough making processes are outlined along with their effects on dough and bread characteristics.
The document provides tips for baking various breads. It discusses techniques for French bread such as washing the tops with salt water to create a crispy crust. Tips for white bread include brushing melted butter on tops of loaves and rolls to enhance flavor. The document also notes that milk dips rolls in evaporated milk before baking to create a rich brown crust. It provides solutions to common bread baking problems and questions.
Bread comes in many varieties that differ in ingredients, shapes, and origins. Common types include baguettes, brioche, ciabatta, focaccia, multigrain, pita, rye, whole wheat, arepa, bagels, damper, English muffins, grissini, injera, matzo, obi non, vanocka, and zopf breads. The document also discusses the history and production process of bread, noting that it is one of the oldest prepared foods dating back 14,500 years. Modern production methods like the Chorleywood bread process allow for fast, low-cost industrial bread production.
Bread is made through a process of mixing ingredients like flour, water, yeast, salt and sometimes milk or eggs. The ingredients are mixed together into a dough which is then allowed to rise through fermentation, as the yeast converts sugars into gases that aerate the dough. The risen dough is shaped and a final proofing allows it to rise further before baking. Understanding the roles of each ingredient and managing the fermentation process properly through steps like knocking back the dough is important to produce bread with the desired texture and structure.
This document contains recipes and instructions for making various breads at home, with a focus on sourdough bread. It includes a recipe for an easy sourdough starter that uses commercial yeast, as well as instructions for making a sponge and dough. Details are provided for shaping the loaves, baking in a steamy environment to create a crusty exterior, and storing the bread. A second section provides tips for baking hearth breads and emphasizing steam and high heat to develop a thick crust. In total, over 20 bread recipes are included.
This document discusses different types of yeast breads and their production processes. It begins by introducing various yeast bread categories like lean, rich, and rolled/laminated dough products. Examples are provided for each category. The document then goes into detail about the stages of yeast bread production, including scaling ingredients, mixing, fermentation, shaping, proofing, baking and storing. Specific French and Italian bread varieties are also outlined. Laminated dough preparation for pastries like puff pastry and croissants is explained.
This document discusses different types of yeast breads and their production processes. It begins by introducing various yeast bread categories like lean, rich, and rolled/laminated dough products. Examples are provided for each category. The document then goes into detail about the stages of yeast bread production including mixing, fermentation, shaping, proofing and baking. Specific French and Italian bread varieties are also outlined. Laminated dough preparation for pastries like puff pastry and croissants is explained.
Kinds of Daugh
The origin of dough is so ancient that no one knows exactly when it was first made. However, prehistoric archeological findings showed that people may have begun using flour in their diet about 30,000 years ago.
During that time, simple water was added to flour to create the first dough. It was then flattened and cooked over hot stones. These early creations were invented due to mistakes.
1. Rediscovering Traditional Breads
For millennia, bread has been such an important food source that it has taken almost mythical qualities. Such
expressions as “earning ones daily bread,” “man does not live by bread alone,” and “know on which side your bread is
buttered” all attest to the importance of bread in Western culture.
What is Bread?
Eaten practically every day by most Europeans and Americans, bread’s composition is striking in its simplicity –
flour, water, and sometimes yeast and salt are usually it’s only ingredients.
It is amazing that such an array of different tasting breads can be made with so few raw ingredients. This
diversity is partially due to the fact that bread dough is a living thing. Anyone who has hand kneaded bread dough
remembers the comforting satisfaction of working with such a vital substance. No machine will ever master the subtlety of
traditional bread making, nor will one ever replace the baker who can feel, touch, and experience the satisfaction of this
almost magical process.
History
The baking of bread dates back to the Stone Age, when people first learned to grind seeds, probably barley and millet, in
mills made from stone. It was not a great step from the first porridge to bread. Early bread, heavy and unleavened, was
cooked on heated stones. Over the centuries the process of milling was improved. The early Egyptians, with the help of
wind powered fans and sieves, developed a way of removing parts of the chaff and bran. The Romans and Greeks further
advanced cultivation and milling methods and produced different kinds of flour with various stages of refinement.
Baking bread has always had an important place in the European home. Different regions of various countries produce
breads that differ not only in flavor but also in shape. Although today most bread baking is commercial it is still a favorite
hobby of many.
Basically there are 3 types of bread products these include, loaf bread in many shapes, breakfast items such as Croissant
and Danish, and soft cakes such as muffins and doughnuts.
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2. Bakers Vocabulary
Banneton: A basket often lined with cloth, in which some breads are proofed after forming.
Biga: Italian for starter. Usually has a thin consistency such as pancake batter.
Couche: The canvas that cradles a baguette or Batard after shaping and through the final proof.
Dividing and scaling: Cutting and weighing the dough prior to shaping.
Gluten: A protein contained in wheat that when mixed with water, forms an elastic, “gluey” network that traps
gasses during fermentation.
Levain: French for starter. A levain is s piece of dough set aside to use as leavening the next batch of dough.
Oven spring: The last burst of energy from the leavening when the loaf hits the oven.
Peal: A long handled shovel like tool used to move the loaves in and out of the oven.
Poolish: French term for a starter with a consistency somewhere between a stiff sponge and a Biga.
Pre-ferment: Any one of various dough’s, such as a starter, sponge, or Poolish.
Proof: A single stage of fermentation of a dough or fermented loaf prior to baking. Sometimes a proof box, a
controlled - temperature chamber, is used to regulate the proofing time.
Retard: The process of slowing fermentation in order to develop flavor and texture be refrigerating the dough or
loaf.
Score or Dock: A cut made in a loaf prior to baking. It relieves the surface tension and allows for the final burst
of leavening when the loaf goes in the oven. The pattern of the score affects the final shape of the loaf and
becomes part of that loaf’s identification.
Sponge: A preferment that may include yeast, the liquid, and some of the flour in the formula.
Starter: The term used most commonly to indicate a pre-ferment that has been developed slowly by enticing wild
yeast spores to take residence in dough. Such natural starters sometimes develop flavors unique to their
environment.
Stone: A ceramic or porous tile or stone insert for the home oven that simulates the hearth of a bakers oven.
Yeast: Single-celled fungi that cause the fermentation of carbohydrates into carbon dioxide and alcohol.
Dormant bakers yeast is available in moist cakes, dry or active powder. All are recommended. Avoid fast-acting
yeast, which is treated.
The Basic Steps
Le petrissage mixing the ingredients
Le piontage first rising
Donner un tour punching down
Le pesage scaling the loaves
La détente intermediate proofing
Le faconnage shaping the loaves
L’appret final proofing
Le coup de lame slashing the loaves
La cuission baking the loaves
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3. Effects of Ingredients
Baking with yeast demands that the ingredients be in the proper proportion. Yeast needs sugar to grow, but too much
sugar can slow the process to the point where it stops altogether. Sugar also colors and flavors the bread. Salt is used in
yeast dough to add color and flavor and to retard the yeast just a little. When I see a loaf of baked bread that is pale
instead of a healthy brown color, I know that the loaf was either baked at too low a temperature or the salt was left out. Fat
will lubricate the gluten strands thus making a larger loaf. Seeds or grain added to dough when kneading will increase the
friction thus increasing the temperature of the dough. Too much water added to dough will make the dough ferment too
fast, the finished product may not hold its shape, large holes in the crumb may be present. Not enough water in dough will
do the opposite.
Bakers Percent
In formulating breads it is important to understand ratios of ingredients. The home baker will find it useful to have an
accurate scale. Measuring ingredients by volume (cups and quarts,) is not accurate, for example, a cup of flour (packed)
will not weigh the same as an unpacked cup of flour. Therefor it is important to use a scale. In determining a ratio, the
flour is always used as a base unit and always has a value of 1 or 100 % all the other ingredients have a value based on the
flour amount.
For example: a typical French dough may have a hydration (water) of say 60 %, yeast of 2%, salt of 2% thus,
Flour------100 Lbs. = 100% Flour------5 Lbs. = 100%
Water------60 Lbs. = 60 % Water------3 Lbs. = 60 %
Yeast--------2 Lbs. = 2 % Yeast--------0.1 Lbs. (1.6 oz) = 2 %
Salt----------2 Lbs. = 2 % Salt----------0.1 Lbs. = (1.6 oz) =2%
Other ingredients may be added such as butter, sugar, spices, herbs, nuts, etc. but should follow the percentage guidelines.
Yeast
Yeast fermentation is damaged in temperatures above 115 ℉ and the yeast is killed at 140 ℉. At the other end of the
scale, yeast fermentation is slowed but not damaged at temperatures below 65 ℉. and stops at about 40 ℉. In certain
types of yeast dough, such as for Danish pastry, Braided white bread, and croissant, it is essential that the yeast be kept
cold to prevent fermentation while the dough is being shaped. There are exceptions to this rule and will be discussed
later.
Yeast Starters
History:
The discovery of natural yeast starters is usually attributed to the Egyptians, who probably made the discovery by accident.
A piece of soured bread dough was simply added to a new batch. The first leavened bread was no doubt much appreciated
compared to the heavy unleavened breads that were the only types available before its discovery.
Natural Yeast Starter (Levain Naturel)
Natural yeast starter, also known as sourdough starter, is a dough made of a simple combination of flour and
water that has begun to sour without the addition of manufactured yeast; simply by being left in a warm humid place. The
bread dough is then inoculated with the natural “wild” yeast starter. These wild yeast’s cause fermentation.
The natural yeast starter is kept active by periodically adding fresh flour and water (this is referred to as
refreshing the starter). Natural yeast starters often have more complex sourdough quality than dough made with
commercial yeast. This is because of the accumulation of lactic acid and acetic acid forming bacteria, which work
symbiotically with the active (wild) yeast cells. Until the discovery of systematic production of baker’s yeast in the
seventeenth century, a natural starter was the only method available to the baker to initiate fermentation of bread dough.
Yeast Sponge Starters
A sponge, which is the moistest of all the starters, originated in Poland. Viennese bakers brought this type of fermentation
to France, during the reign of Queen-Marie Antoinette.(which is why she cut their heads off !)
A sponge, a preliminary culture, is a semi-liquid starter prepared several hours before the dough is kneaded. The
sponge is usually composed of equal quantities of flour and water kneaded with a part or all of the yeast to be used in the
recipe. No salt is added to the sponge. The fermentation of this starter depends on the quality of the yeast and the
humidity and temperature of the work area. The sponge contributes to the flavor and shelf life of the bread.
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4. Rising temperature.
The ideal temperature for the yeast to develop is from 78-82 ℉. with 85 % humidity. There are exceptions to this rule
and will be discussed later.
The dough should be kept as close to this temperature as possible by starting with a warm liquid, 105-115 ℉. however if
the liquid is too hot, the yeast will be damaged or killed. Use a thermometer until you know your judgement is accurate.
Take care to keep the dough covered and away from drafts at all times.
The rule used to determine the temperature of water is as follows:
Desired temperature times 3 minus the sum of the (room temperature + flour temperature + friction factor)
Example: the desired temperature of the final dough is 76 ℉
Room temperature is 80 ℉
Flour temperature is 80 ℉
Friction factor is 12 ℉
76X3 =228
228-(80+80+12) =56
Thus you should use 56 ℉ water to obtain a final dough of 76 ℉ after kneading.
Note: friction factor is the amount of increase in temperature that your mixer raises the dough temperature during the
kneading process.
Machine Kneading
The steps used in machine kneading are divided into three stages:
• Calculation of temperatures and preparation of raw ingredients
• Preliminary kneading (Frasage) which requires careful control of temperatures and the consistency of the dough.
At this stage the mixer is in low speed.
• Final kneading, using the mixer at medium speed.
Ferment ation Process
During Fermentation, sugars are converted into alcohol and carbon dioxide in two stages.
The first fermentation depends on sugars already present in the flour. These sugars are composed mostly of sucrose (table
sugar) and glucose.
The second fermentation depends on the action of the enzyme amylase on the flour. Amylase converts starch contained in
the flour into maltose. The maltose in turn converts into glucose through another enzyme maltase. Once this enzymatic
process is completed, enzyme complexes in the yeast( sometimes referred to as zymase and cozymase), catalyze the
breakdown of glucose into carbon dioxide and alcohol. See fig # 1
Two external factors affecting fermentation:
• The humidity in the rising area
• The temperature of the rising area
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5. First rising / Ferment ation (Pointage)
The first rising, or fermentation, is the period which the dough is allowed to rise before it is shaped into loaves. The time
required for the first rising depends on several factors:
• The amount and quality of yeast used
• Work methods
• The temperature of the dough at the completion of kneading
• The temperature and humidity of the work area
Place the dough in a bowl or bucket, cover it with plastic wrap to keep it from drying out.
Punching the Dough (Donner un tour)
Not really punching the dough but rather folding it upon itself then turning it upside-down. This may be done in a bowl or
on a table. It is important to cover the dough with plastic wrap to keep it from drying out.
Scaling the Dough (Le Pesage)
Cutting the dough into pieces or scaling is done with a metal dough scraper. The dough is placed on a table in an oblong
mass.
It is then cut into the desired weight, rounded, (when rounding take care to keep the dough from tearing keeping it
smooth, you are creating the outside of the loaf), then left to rest for 10 –15 minutes. They are relaxed enough when they
can be formed without tearing.
Shaping or Forming (Fa connage)
Before the loaves are shaped into their final forms, each piece should be flattened in order to expel any gas that might
cause an irregular texture or unwanted air pockets. This step once again starts fermentation at a new stage. There are
exceptions to this rule.
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6. Proofing / final Rising (Apprêt)
The final rising, called proofing takes place between the shaping of the dough into loaves, placing them into pans or
Bannetons, and the baking of the bread.
Most bread doughs should rise to double in volume, but this includes the rising that will occur in the oven before the bread
reaches 1400
F (600
C), when the yeast is killed. Therefore, prior to baking, the bread should rise to just before it has
doubled in volume, to allow for the final rise in the oven (there are some exceptions in individual recipes). Test by
pressing the dough lightly with your fingertip: a slight indentation should remain. A loaf that has risen too much is very
crumbly, dries out faster because of the extra air, and has less flavor because the flavor does not increase with the dough's
volume. On the other hand, if the bread is not allowed to rise long enough, the gluten will not have formed all the
elasticity it needs to expand and, as a result, the loaf will crack (usually on the side) and will be compact and heavy.
The most ancient methods for proofing bread are still practiced today. The tradition survives from the time when
all breads were sourdough, when they were made of extremely wet dough that would not hold their shape without some
kind of support, and when they were all baked, not on trays, but on the floor of a brick oven. The bannaton and the couche
help hold the loaves during the long final proofing that is necessary for sourdough bread.
The bannaton is a basket lined with linen, a wet loaf of rounded is placed in each basket. A couche is a sheet of linen
(ordinary canvas duck or a plain dishtowel will do) about 3 feet wide. The proofing baguettes or batards are placed on the
couche, separated from one another by an up-ward loop of the canvas between each loaf.
As far as judging when bread is ready to be baked, as always, experience helps. A loaf put into the oven a few
minutes before it is "ready" (that is, when it still springs back quickly at the touch of a finger) will have an extra bloom
(but if put in the oven too early it might explode in an irregular fashion). Loaves put in the oven a few minutes after it is
ready will sag and lack a full, deep color. Also, by an instinct so long-followed that it has become a rule, the baker will
bake a "young" loaf in a cooler oven to prevent any irregular bursting and an "old" loaf in a hotter oven to give it some
extra push
The time for proofing depends on several factors.
• The amount of yeast used in the dough
• The time allowed for the fermentation
• The method of fermentation
• The temperature and humidity of the rising area.
• The desired out-come of the bread.
Slashing the loaf (Le coup de lame)
The artistic signature of each baker is the cuts that are made in the loaf just before placing it into the oven. This is to give
the loaf an attractive appearance so that it has planned and predictable spot in which to burst. The cut is practicable as
well as aesthetic. It is much better for the structure of the crumb for the loaf to burst on top rather than the bottom or side.
For the baguette the two rules about the cut concern direction and angle. The cuts should be straight and
overlapping( parallel with the length of the loaf), with the blade held at a very shallow angle from the horizontal so that it
cuts under the surface of the loaf rather than down into it. The straight, overlapping cuts on top allow the loaf to open
longer and wider; the angular cuts made into the loaf allow the heat and moisture of the oven to penetrate the loaf more
easily
.
Baking the loaf (La cuisson)
Because yeast grows quickly when exposed to heat and humidity, the first moments in the oven give the dough an
accelerated push in volume. The push lasts for the first five to seven minutes in bread containing commercial yeast and
the first ten to twelve minutes in natural sourdough bread. Eventually the heat destroys the yeast.
For centuries bread was baked on the floor of an oven lined with bricks. That is still the best way to achieve a
superior loaf. American bakers say that loaves baked on the floor of an oven, rather than on trays, have "bloom"-a full-
bodied appearance that can only be achieved when the heat rises through the loaf from the bottom up. Some bakers to
denote a full, rich color also use the word “bloom”.
Modern convection ovens, as time- and energy-efficient as they may be, seem to attack the loaf with heat from all sides.
But they have their place. Modern rotary rack ovens, with perforated trays and low-pressure steam (necessary in the first
few minutes of the bake-off for a shining, crackling crust), can do a remarkable job for some breads. The modern feeling
in America as well as in France seems to be that it is permissible to bake baguettes, pain fantaisie, and enriched pan
breads in a convection oven on trays. But the rustic hearth breads-especially sourdough-are best baked right on a deck-
oven floor. A deck oven is similar to a pizza oven in that the floor is lined with bricks; it can be fired by gas, oil, or
electricity.
Home bakers would do best to use a gas-fired home oven for breads because the heat is more controllable. Whether you
have an electric or gas oven, it would be useful to place an oven thermometer in the oven both before and during bak ing.
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7. This makes it easier to observe any variations in temperature and make whatever adjustments necessary.
.
BAKING STONES
To use a baking stone, place it on a wire shelf in the oven before preheating it. Loaves that are to be baked on a stone
are usually given their final proofing in bannetons or in couches. When such loaves are ready, sprinkle a little cornmeal
or flour on a rimless cookie sheet and turn each loaf onto it by inverting the basket. The loaves in couches are either lifted
gently or rolled out onto the cookie sheet. The loaf can then be slid right onto the baking stone to bake. If you don't have a
stone you can always use a metal tray that has been greased lightly or one that has been lined with parchment paper.
Suggested reading:
The Bread Builders, Dan Wing,&
Breads from the La Brea Bakery, Nancy Silverton
Bread Alone, Daniel Leader & Judith Blahnik
The Village Baker, Joe Ortiz
The Italian Baker, Carol Field
Baking with Julia, Dorie Greenspan
Suggested Web Sites
Bread Bakers Guild
Oven Crafters
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