baking techniques
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Basic Bread Techniques
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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
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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.
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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
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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
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Leavening• Biological• Yeast
• Active dry• Instant• Cake or fresh• Wild yeast
• Chemical• Baking Soda• Baking Powder (baking soda + cream of Tartar)
• Mechanical• Folding• Whipping
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Types of Wheat Flour
Gluten; proteins that provide elasticity and strengthGliadin – strengthGlutenin – Elasticity
Cake flour – 6%-8% proteinPastry 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