PATISSERIE MANAGEMENT

UNIT 3 – BASIC STEPS IN BAKING, BAKING PRINCIPLES

BASIC STEPS IN BAKING  Coagulation of proteins and gelatinization of

starches: This contributes to the formation of the crumb
SCALING: All ingredients are measured. It is recommend to follow and sets the structure of the loaf.
two things for this step:  Formation and browning of the crust: This begins when
 Measure all wet and dry ingredients by weight. the surface of the dough reaches 212°F (100°C) It occurs
 Use a formula that is expressed in "baker's math" or in baked goods in the presence of heat, moisture,
"baker's percentages." proteins, and sugars and continues until the surface
 (more about this in a future post) temperature reaches 350°F (175°C).
This step concludes when all ingredients are accurately measured
and lined up in order of use, as well as all tools and equipment are COOLING: loaves are cooled on racks that allow the air to circulate
ready for the second step in the bread-making process. around them and prevent the crusts from becoming soggy. The
bread should be cooled at least two hours to allow the crumb
MIXING: ingredients are combined into smooth, uniform dough; the structure to stabilize and develop full flavour.
yeast and other ingredients are evenly distributed through the
dough, gluten is developed and fermentation is initiated. STORING: Baked breads will stale most quickly at temperatures
between 32°F and 50°F (0°C and 10°C) and therefore should never
BULK FERMENTATION: the dough is allowed to ferment. be placed in the refrigerator.
Fermentation: the process by which the yeast acts on the sugar
and starches and produces carbon dioxide and alcohol. BAKING PRINCIPLES
MIXING is a generic term that pertains stirring, blending, creaming,
FOLDING: to degas the dough. folding, beating, and whipping until it becomes one product.
Four Reasons:
 To expel some of the carbon dioxide and avoid by that Three (3) Phases of Mixing in the Production of Dough and Batters
chocking the yeast; :
 to allow the gluten to relax a bit; 1. Blending the ingredients
 equalize the temperature of the dough; and 2. Forming the dough
 to redistribute the nutrients necessary for the yeast’s 3. Developing the dough
continued growth.
AIR CELLS are seen in the cut surface of bread and other baked
DIVIDING: dough is divided or scaled into the desired individual items. Proper mixture is needed to acquire the desired texture of
portions. bread.

Pre-SHAPING: portioned dough is loosely shaped into smooth, TWO PARTS OF LOAF BREAD
round balls. This organizes the dough into consistent pieces and 1. Crust: result to loss of moisture
makes the final shaping easier and more efficient.  Baking bread will slow crust formation on the surface;
thus, allows the bread to continue rising.
BENCH REST: benching or resting lasts approximately 20 to 30  An amount of moisture is lost during baking.
minutes and relaxes the gluten, making the final shaping of the  The percentage of weight loss depends on proportion of
dough easier. surface area to volume, baking time, temperature and
whether the item is baked in a pan directly on the oven
FINAL SHAPE: dough is formed into its final shape and placed in hearth.
the pan or mold that it will be baked in. Hearth breads that will be 2. Crumb: the interior of baked goods.
baked directly on the oven deck are placed in bannetons or between  Hydration is the process of absorbing water. b.
the folds of baker’s linen.  Gelatinization (105˚F or 40˚C) the process in baking,
wherein the heat causes the starch to absorb water and
FINAL PROOF: dough goes through one final fermentation. The gelatinize.
dough should be placed in a temperature and humidity controlled  Yeast needs warm water and sugar as food to become
environment to allow the bread to rise to the desired volume before active for fermentation process
baking. Optimum rise for this stage is 80 to 85 percent of the dough’s  Salt, sugar, and chemical leaveners such as baking
overall volume. powder must be dissolved in water in order to have a
desirable effect on baked items.
SCORING: important step to make the bread look nice. If you do not  Water controls temperature and enables the baker to
score it then it will explode at the weakest point which will normally control the temperature of the dough or batter. The
be the seam at the bottom. adjustment of amount of water or other liquid enables the
baker to attain the right or softness of a dough or batter.
BAKING: dough is often scored with a sharp knife prior to baking.  Oxidation is the process that occurs when oxygen from
This allows the bread to expand without bursting. the air reacts with proteins and other components of flour
Some of the important changes that occur during the baking during mixing. Oxidation increases when mixing times are
process are: long.
 Oven spring: The initial, rapid expansion of loaf volume  Salt slows oxidation. Early addition of salt to the mixer
that is caused when the trapped gasses in the dough process delays the bleaching of pigments and results in
expand as a result of the high heat of the oven. bread that is not as white but that has more flavor.
PATISSERIE MANAGEMENT
UNIT 3 – BASIC STEPS IN BAKING, BAKING PRINCIPLES

 If whiter bread is desired, salt can be added later in the

mixing process, after much of the pigment has already
been oxidized in bread dough is controlled by using the
proper mixing time.

GLUTEN stretchable substance, and needed to give structure to

baked goods.

GLUTEN AND GLIADIN the two proteins found in wheat flour.

COAGULATION is the firming or hardening of gluten proteins
usually caused by heat.

FACTORS TO CONSIDER IN BREAD MAKING

 Selection of Flours: hard flour for bread making and soft flour
for cakes and pastries.
 Fat and other tenderizers
 Shortening: any fat used in baking because eit
shortens gluten strands.
 Sugar: another tenderizer that inhibits gluten
development.
 Water: amount of water in a formula can affect toughness or
tenderness. The condition of the water used in bread doughs,
specifically hardness (mineral content) and pH, also affect
gluten.
 Mixing methods and mixing time: three important processes
to take place
 The mixing action: water blends with the flour for
hydration process.
 During mixing: oxygen in the air reacts with the
gluten and helps strengthen and make it more
elastic.
 The mixing action: development of gluten
(stretchable, elastic) and forms a window pane (thin
sheet and do not break, but elastic).
NOTE: Do not over mix over ferment dough: it will result to poor loaf
volume.

 Dough relaxation: a technique in the production of most

dough to allow them to rest so the gluten strands will adjust to
their new length and shape.
 Leavening: yeast fermentation helps in the expansion,
tenderizing effect and stretching of gluten.
 Temperature: Ideal temperature in the mixing dough is at
warm room temperature 70˚ to 80 ˚F (21 ˚ TO 27 ˚C). Ideal
temperature in fermentation process is at room temperature
(60˚F) that at cold temperature. Ideal benching is 60˚F and
proofing is 70˚- 85˚F. Tender products like pie dough are best
made with ice-cold water and mixed at a cool temperature, to
limit gluten development.

 Cooling: Loss of moisture continues once the baked product

is removed from the oven. During cooling, the moisture content
tries to equalize throughout the item and it gives a crisp crust
but still soft. Cooling makes bread firm enough to handle. Cut
bread when it is cool.
 Staling: the change in texture and aroma of baked goods due
to a change of structure and a loss of moisture by the starch
granules.
NOTE: Bread should be stored at room temperature for short-term
usage or at a freezer for long term usage