Basics of Baking

Welcome to the Bakeshop. If you are starting out as a baker this is where you want to start.

Measuring flour: In a perfect world, all ingredients for baking would be weighed on a scale to ensure accuracy; this is how it is done in professional bakeshops. For measuring without a scale, there are many acknowledged methods. The most widely used is the scoop and sweep method. Using a dry measure measuring cup, scoop the flour into the cup and level off the top with a flat edge, such as a bench scraper; do not tap or shake the cup to level the flour. A cup of unbleached all-purpose flour measured in this manner weighs approximately 5oz/120gms.

Mixing and kneading dough: Mixing is the first step in making bread dough; it is the combining of flour, water (or other liquid), yeast and salt. Mixing may be done by hand or in a bread machine, food processor or stand mixer. Regardless of the method used, the goal is to moisten the flour, evenly distribute the yeast and salt, and to trap air bubbles in the dough. These air bubbles will later be enlarged by gas from the yeast. Once mixed, the dough must be kneaded. Kneading encourages the two proteins, gliadin and glutenin, to cross link to each other and form gluten sheets that give bread its elasticity. Properly kneaded dough will be shiny and elastic. Optimum temperature at the end of the kneading process is 80F/26C.

Raising (proofing) dough: Fermentation takes place as the yeast, mixed with flour and water, eats sugar and produces carbon dioxide and alcohol. The carbon dioxide is trapped by the gluten sheets formed in the kneading process, and rising occurs. The alcohol produced by the yeast gives the bread flavor. Both the alcohol and the carbon dioxide evaporate during baking. A fast rise will produce finer, more evenly crumbed bread while a slower rise produces a more rustic texture with larger, irregularly shaped holes. The speed of the rise is affected by temperature, added ingredients (such as sugar), and the amount of yeast. To determine if dough has sufficiently risen, press a fingertip 1⁄2-inch into the top of the dough. If the indentation remains, the dough is ready; if the indention fills in slowly, it should be allowed to rise further.

Shaping the dough: To begin shaping, always place the dough, smooth side down, onto a lightly floured surface. The more tightly a bread is shaped, the slower it will proof but it will result in a better shape and texture. After the dough is shaped, it may be frozen for up to 2 weeks, but the yeast’s performance in the next rise may be slightly diminished.

Testing bread for doneness: The definitive test for doneness is to take the temperature of the bread with an instant-read thermometer. Most breads should be cooked to an internal temperature of 200 to 211F. Rich breads that contain eggs and butter should be cooked to 180 to 190F. Cooling: It is important to cool breads with a crisp crust on a wire rack to promote air circulation. Breads that are baked in loaf pans and cake pans, should be cooled in the pan on a wire rack for 5 minutes, then taken out of the pan and returned to the rack to finish cooling. Cooling is an integral part of the baking process. If bread is cut fresh from the oven, it will often have a gummy texture and an unpleasant taste. The flavor and texture is almost always improved with cooling.

Active-dry yeast: Yeast is a living single-cell plant. Active-dry yeast is yeast that has been dehydrated. It is the most commonly available and most widely used type. It is available in grocery stores in 1⁄4 ounce packets and jars, or in bulk at natural food stores. Check the expiration date on yeast packages before purchasing. Active-dry yeast should be proofed before adding it to the bread dough. To proof: combine the yeast with warm water or other liquid; optimum temperature is between 110 and 115F. Stir and let sit until the yeast granules have dissolved, about 5 minutes. Never add salt directly to yeast, as it will kill the yeast; instead add the salt to the flour. Use proofed yeast immediately.

Rapid rise yeast: Also known as instant active-dry yeast and bread machine yeast, it is a newly developed strain of yeast. It requires only one rise and can be mixed directly with the dry ingredients, as opposed to being proofed (dissolved in liquid). Instant yeast combines the qualities of both active yeast and fresh yeast – active yeast known for its convenience, and fresh yeast for its potency. It also contains ascorbic acid, resulting in increased loaf volumes. The particle size of instant active-dry yeast is finely granulated to allow complete hydration of the yeast cells during the mixing process. As a result, instant yeast becomes active the “instant” it contacts moisture. Although not necessary with instant yeast, some bakers like to proof it anyway to make sure it is fresh (active). To proof rapid rise yeast, use the same method as active-dry yeast. If skipping the proofing step, combine the rapid rise yeast with the dry ingredients and then add liquid that is between 120 to 130 degrees F.

Sourdough: This is a wild yeast live culture made from flour and water. A small portion of this culture is used to make bread dough rise. The starter must be kept alive with regular feedings of flour and water to maintain its strength for maximum rising power.

Baking Powder: A leavener containing a combination of baking soda, an acid (such as cream of tartar), and a moisture-absorber (such as cornstarch). When mixed with liquid, baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise. Double-acting baking powder releases some gas when it becomes wet and the rest when exposed to oven heat. Single acting baking powder releases its gases as soon as it is moistened. Baking powder is perishable; always check the date on the bottom of a baking-powder can before purchasing or using it. To test if your baking powder is good, mix 1 teaspoon with ⅓ cup hot water. If it bubbles enthusiastically, it’s fine. Store baking powder in a cool, dry place.

Baking Soda: Also known as bicarbonate of soda, baking soda is used as a leavener in baked goods. When combined with an acid ingredient such as buttermilk, yogurt or molasses, baking soda produces carbon dioxide gas bubbles, thereby causing a dough or batter to rise. Because it reacts immediately when moistened, it should always be mixed with the other dry ingredients before adding any liquid; the resulting batter should be placed in the oven immediately.

Rich dough: Dough high in fat, sugar and/or eggs. This dough tends to produce a finer crumb and a softer crust.

Lean dough: A dough that is low in fat and sugar. Lean dough consists of flour, yeast, water and salt.

Quick Breads: So named because they may be made quickly. Mixing is usually very simple and because no yeast is used, there is no rising time. Leavening agents are typically baking powder, baking soda, or a combination of the two. Eggs also act as leaveners.

There are three methods of mixing for baking quick breads:

  • Muffin Method: A three stage process; mix the dry ingredients, mix the wet ingredients, then combine the wet and dry ingredients just enough to moisten the batter. This is the method used for Spicy Cheddar Corn Muffins.
  • Creaming Method: Butter and sugar are beaten in a mixer until light and fluffy, then liquid and dry ingredients are added alternately. Always begin and end with flour. Ingredients should be added as follows: ⅓ of the flour, ½ of the liquid, ⅓ of the flour, remaining ½ of the liquid, last ⅓ of the flour. This is the method used for Almond Pound Cake.

  • Biscuit Method: Dry ingredients are mixed thoroughly, then cold butter is cut into the flour before the wet ingredients are added. This is the method used for Candied Orange Peel Scones.

Author: Annu Verghese