What is the principles in baking breads?

Answer 1

The main principle of baking as opposed to "cooking" is that everything needs to be measured carefully. If the recipe requires 1 cup of flour or 2 eggs or 1/2 teaspoon of baking powder do not use more or less.

* Always preheat the oven slightly above the required cooking temperature, This will allow for any heat loss when loading the oven.

* Try and bake evenly sized portions, arranged symmetrically on a tray to assist even cooking.

* Place foods on the appropriate position in the oven to suit the item, for example, foods with pastry bases need to be baked low in the oven to ensure complete cooking.

* Grease trays to prevent foods such as cakes and pastries from sticking, commonly available cooking sprays work well.

* Fragile items such as custards may need to be placed a food item in a water ath to moderate the heat.

Other pieces of advice are;

* Different oven temperatures lend themselves to different foods. A low range, from 80C to 160C, is suitable for items such as meringues, meringue type biscuits like macaroons (or macarons) and biscotti, tomatoes, bread for crumbs and drying herbs. These need a low temperature to allow the food to dry without colouring.

* Heavy cakes such as fruit cake, mud cake, chocolate cake or cheesecake also need to be baked in the low range. If these cakes are cooked at a high temperature they burn on the outside edges and remain undercooked on the inside.

*For products that are set by egg, such as baked custards like crème caramel, crème brulee, lemon tart and quiches also use a low temperature range. If they are cooked at a high temperature the mixture will split due to the liquid boiling, leaving the custard with bubbles or a grainy texture. To allow for an even temperature, products like crème caramel and crème brulee are placed in a water bath.

* Pastry products like choux (used primarily for eclairs and cream puffs), puff, sweet or savory shortcrusts, filo and strudel need a high temperature. Choux and puff pastry need a higher temperature to allow the moisture in the product to become steam and make the product rise.

* For a glazed finish on your baked item try these prior to baking: for savory items, mix 1 egg yolk, 1 tsp soy sauce and 1 tbs water; for sweet items mix 1 egg yolk and ½ cup milk or cream.

Answer 2

The fundamental principles in making bread is decided if you will make it fermented or unfermented. Fermented bread is made by mixing flour, water, salt, fat, and yeast to dough. Unfermented bread requires air as the principal into dough.

Answer 3

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Answer 4

Breads are divided into two classes:

Fermented, made light by a ferment, yeast being usually employed.

Unfermented, made light by the introduction of air into the dough or batter.

Fermented bread is generally made by mixing flour, water, salt, fat, and yeast to a dough, a small amount of sugar being added to hasten fermentation. The dough is kneaded until it is elastic to the touch and does not stick to the board, the object being to incorporate air, and to distribute the yeast uniformly. It is then covered, and allowed to rise until it has doubled its bulk, and does not respond to the touch when tapped sharply, but gradually and stubbornly begins to sink. At this stage, the dough is "ripe," and ready to be worked down. It will require all the way from two to three and a half hours to rise, depending on the grade and consistency of the flour used, and the temperature of the room in which it is set. This process is best accomplished at a temperature ranging from 750 to 85° Fahrenheit. The bread is then worked down well, turned over in the bowl, and left to rise until about three fourths its original bulk. It is again worked down and allowed to rise the third time, to half or two thirds its original bulk. Then it is turned out on a board, worked together, molded into loaves, and put into pans for baking. The third rising is sometimes dispensed with ; but it gives such a good grain to the loaf, thus improving both the shape and the texture of the loaf, that most housewives will favor it after a trial.

Bread is also made by setting a sponge at the beginning, making a batter of the water, the yeast, and part of the flour, and letting it rise until it is light, then adding the remaining ingredients, and working all into a dough. Bun and cracker dough is usually set with a sponge, as they require a very fine and light texture, which is best obtained by this method. Ordinary white and entire wheat breads are often made by the same process. A sponge is light enough when it appears frothy and full of bubbles. The time required will vary with the quantity and quality of yeast used, and with the temperature of the room in which it is set to rise.

Bread made from entire wheat or Graham flour must be watched more closely than that made from white flour, as it rises in less time than white bread, and the gas escapes from the dough more easily. Entire wheat bread, furthermore, must not be permitted to rise so light in the pans as white flour bread. Care in this respect will preserve in the bread that sweet, nutty, wheat flavor which is so characteristic of bread made from the entire grain, but which will be lacking if the loaves rise too light in the pans.

Answer 5

The main principle of baking as opposed to "cooking" is that everything needs to be measured carefully. If the recipe requires 1 cup of flour or 2 eggs or 1/2 teaspoon of baking powder do not use more or less.

* Always preheat the oven slightly above the required cooking temperature, This will allow for any heat loss when loading the oven.

* Try and bake evenly sized portions, arranged symmetrically on a tray to assist even cooking.

* Place foods on the appropriate position in the oven to suit the item, for example, foods with pastry bases need to be baked low in the oven to ensure complete cooking.

* Grease trays to prevent foods such as cakes and pastries from sticking, commonly available cooking sprays work well.

* Fragile items such as custards may need to be placed a food item in a water ath to moderate the heat.

Other pieces of advice are;

* Different oven temperatures lend themselves to different foods. A low range, from 80C to 160C, is suitable for items such as meringues, meringue type biscuits like macaroons (or macarons) and biscotti, tomatoes, bread for crumbs and drying herbs. These need a low temperature to allow the food to dry without colouring.

* Heavy cakes such as fruit cake, mud cake, chocolate cake or cheesecake also need to be baked in the low range. If these cakes are cooked at a high temperature they burn on the outside edges and remain undercooked on the inside.

*For products that are set by egg, such as baked custards like crème caramel, crème brulee, lemon tart and quiches also use a low temperature range. If they are cooked at a high temperature the mixture will split due to the liquid boiling, leaving the custard with bubbles or a grainy texture. To allow for an even temperature, products like crème caramel and crème brulee are placed in a water bath.

* Pastry products like choux (used primarily for eclairs and cream puffs), puff, sweet or savory shortcrusts, filo and strudel need a high temperature. Choux and puff pastry need a higher temperature to allow the moisture in the product to become steam and make the product rise.

* For a glazed finish on your baked item try these prior to baking: for savory items, mix 1 egg yolk, 1 tsp soy sauce and 1 tbs water; for sweet items mix 1 egg yolk and ½ cup milk or cream.

Answer 6

The simplest yeast breads begin with nothing more than flour, water and salt that is left, covered only with light cloth to keep out dust and insects. Wild yeasts, which are micro-organisms in the air, gradually colonize and begin a fermentation process in the dough, producing bubbles that make the dough rise. At some point this risen dough is baked, transforming the dough into bread.

All of the different yeast breads in the world are variations developed from this simple beginning. Bakers can add specific types of commercially prepared yeast, different types of flour, and replace the water with milk, beer or some other liquid. Additional ingredients such as eggs, honey or other sugars, herbs and seasonings contribute to the countless varieties of yeast breads. But the fundamental principle is nothing more than flour, water, salt and yeast.