This document summarizes various techniques used in baking bread and pastries. It discusses techniques like sifting, autolysis, kneading, proving, shaping, baking, and scoring used for bread preparation. For pastries, it outlines techniques like creaming, whisking, rubbing-in, folding-in, docking, blind baking, pinning/rolling, piping, laminating, and icing. The goal of these techniques is to develop flavors and structure in breads through gluten development and provide light, flaky textures in pastries through fat incorporation and steam release.

1. TECHNIQUES IN
BAKERY AND
PASTRY

2. TECHNIQUES OF PREPARING
BREAD
SIFTING
• SIEVING A POWDERED INGREDIENTS FROM A SIEVE TO SEPRATE IMPURITIES
• ALSO HELP TO MIX INGREDIENTS
• FOR EXAMPLE: MIXING OF RAISING AGENT WITH FLOUR
SIFTING OF COCOA POWDER WITH FLOUR

3. AUTOLYSIS
• ALLOWING THE DOUGH TO REST IN COOL TEMPERATURE FOR AT LEAST HALF AN
HOUR
• TO MAKE AN AUTOLYSE, COMBINE THE FLOUR AND WATER AS MENTIONED AND
KNEAD IT FOR 2-3 MINUTES. NOW COVER THE DOUGH AND ALLOW IT TO CHILL
IN REFRIGERATER A MINIMUM OF 30 MIN TO A MAXIMUM OF 12 HOURS

4. KNEADING
• MECHANICAL PROCESS WHERE DRY INGREDIENTS SUCH AS FLOUR AND WATER
MIXED TOGETHER TOFORM DOUGH
• COMMON TYPE OF KNEADING
-SOFT KNEADING METHOD: MIXED FOR SHORT PERIOD OF TIME
-IMPROVED KNEADING METHOD: KNEADED AT SLOW TO MODERATE SPEED TO
DEVLOP THE FLAVOURS IN IT AND TO DEVLOP THE GLUTEN SLOWLY
-INTENSE KNEADING METHOD: KNEADED AT HIGH SPEED TO DEVLOP ELASTICITY
AND GLUTEN

5. PROOVING
• PROCESS WHEREBY THE YEAST IS ALLOWED TO REACT WITH SUGAR PRESENT IN
THE FLOUR TO PRODUCE CARBON DI OXIDE WHICH HELP THE DOUGH RISE

6. SHAPING
• DIVIDED PIECES OF DOUGH ARE SHAPED IN THE FORM OF LOAF OR ROLLS
• PANNING: MEANS TO SHAPE THE BREAD AND PUT IN A PAN

7. BAKING
• BAKING IS A COOKING PRINCIPLE THAT IS APPLIED TO BAKERY, CONFECTIONARY
AND PATISSERIE WHICH ARE ESSENTALLY FLOUR-BASED PRODUCTS
• COOKED FOOD BY SURROUNDING THEM WITH DRY HEAT

8. SCORING
• MAKING SLIT IN THE HAND MOULDED BREAD LOAF WITH A SHARP KNIFE OR A
BLADE
• A SHARP BLADE CALLED LAME IS USED FOR THIS PURPOSE

9. TECHNIQUES RELATED TO PASTRY
MAKING
CREAMING
• MECHANICAL AERATION BY MIXING FAT AND SUGAR TO
A FLUFFY MASS
• MIXING CAN BE MECHANICAL AS WELL AS MANUAL

10. WHISKING
• SIMILAR TO CREAMING. IT USES FAST MOVEMENT TO
INCORPORATE MAXIMUM AIR INTO LIQUID
INGREDIENTS, ACHIEVING FOAM
• IF AN ACID SUCH AS LEMON JUICE IS ADDED ,
IT HELP STABALISE THE FOAM

11. RUBBING-IN
• MIXING FAT WITH DRY INGREDIENTS WITH FINGERTIPS TO RESEMBLE A BREAD
CRUMB TEXTURE
• FAT DURING BAKING MELTS GIVING OFF STEAM WHICH MAKES THE PASTRY
EXPAND AND RISE

12. FOLDING-IN
• METHOD OF COMBINING OTHER INGREDIENTS INTO THE AERATED MIXTURE SO
THAT THER IS LITTLE REDUCTION IN LIGHTNESS OR VOLUME

13. DOCKING
• MAKING HOLES IN PASTRY GOODS TO ALLOW THE STEAM TO ESCAPE DURING
BAKING PROCESS
• PREVENT THE PASTRY TO PUFF UP

14. BLIND BAKING
• PROCESS OF BAKING EMPTY PASTRY SHELLS THAT WOULD BE USED FOR ANY
FILLING TO MAKE PIE OR TART

15. PINNING OR ROLLING
• ROLLING DOUGH OR PASTRY TO THE THICKNESS AND SIZE REQUIRED
• MAINTAIN EVEN THICKNESS
• NEVER STRETCH THE PASTRY AS IT WILL CAUSE IT TO SHRINK AND LOSE ITS SHAPE
DURING COOKING

16. • PIPING
• PROCESS OF FORCING AND PIPING VARIOUS MIXTURES THROUGH A PIPING BAG
• FITTED WITH A PIPING NOZZLE TO ACHIEVE CERTAIN DECORATIVE EFFECTS

17. LAMINATING
• INCORPORATION OF FAT BETWEEN THE LAYERS OF DOUGH AND THIS IS THE BASE
OF PREPARING CROISSANTS AND PUFF PASTRY
• CHILLED FAT BLOCK IS PLACED BETWEEN THE ROLLED DOUGH AND IS ENCASED
WITHIN THE DOUGH

18. ICING
• COVERING WITH SOME FILLING OR WHIPPED CREAM AND DECORATED AND
GARNISHED WITH FRUITS
• CAKE IS ICED ON A CAKE TURN TABLE ALSO KNOWN AS LAZY SUZANNE AND A
FLAT PALETTE KNIFE

19. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH