Baking

a minute or too after mixing

More information:

Yeast reacts when combined with warm liquid and sugars. This may happen in a step called "proofing," before combining with flour and other ingredients or after being mixed directly with flour into bread dough.

>you should work hard >you should not let your business be bankrupt >when your a boss you should also know how to do the things that are needed >maintain the good quality of your breads/cakes(pastries) that you've made
Temperature Control

Time and temperature control is the key to successful baking. Before starting with any baking process the baker checks the temperature of his/her working conditions (room temperature), calibrates the oven and refrigerator and keeps constant watch on the batter or dough. The temperature of the ingredients, when added, affects the mix speed and time. Cold ingredients increase the mix time, while warm ingredients reduce it. Further, dough or batter at high temperature leads to large holes in the finished product. A kitchen thermometer and a timer are great tools to control temperature and regulate time.

Measuring

The first step in baking is accurately measuring the ingredients. Double-check the recipe for measurement interpretation. e.g. whether teaspoon is heaped or level. Convert the units from pounds to kilograms or vice versa, depending on which you are using (1 kg = 2.2 lbs). Similarly convert gallons to liters or vice-versa (1 liter = 0.265 gal.). Do not work with approximations, use the tools for measuring: weighing scale (digital or manual), cups (metal or plastic) and spoons (metal or plastic). When measuring dry ingredients ensure that the container is dry. When using a scale weigh the ingredients separately or return the display to zero before taking the next ingredient.

Mixing

The process of uniform blending of the individual ingredients that make up the dough or the batter. Mixing can be done manually or with tools and gadgets. Manual mixing is cumbersome, tiresome and time consuming. Utilize modern means for convenience and better results: whisk, mixer (hand or stand) or food processor. Depending on the kind of product, mixing can have different objectives:

In Bread Dough: The target of mixing is to bring about the physical development of the gluten (protein) in the dough, into a uniform structure with desired plasticity, elasticity and viscous flow. For good volume, shape and crumb-texture of bread, dough should be carefully mixed. Appropriately mixed dough is soft and smooth with good elasticity. Under-mixed dough is lumpy or cloudy and breaks or separates on pulling a little. Over-mixed dough breaks down and becomes very fluid and sticky.

In Pastry Dough: The target of mixing is to bring the ingredients together into dough mass. For flaky, crunchy and tender pastry, mix the dough for a very short time. Appropriately mixed dough is cold, stiff and breaks easily. Under-mixed ingredients will remain pea size crumbs. Over-mixed dough will attain elasticity and higher temperature.

In Cake Batter: The target of mixing is not only to attain a thorough and uniform dispersion, but also to incorporate air into the batter. For a good sponge, volume and mouth feel the batter should be smooth with a good flow. Under-mixed batter has lumps and is cloudy. While, over-mixed batter breaks down and becomes very fluid.

Second Mix

Many times ingredients are mixed in two stages. This is done to enhance the fermentation flavor and allow appropriate hydration time to ingredients. After the first mix, the dough is allowed to rest or ferment and then the other half of the recipe is added. Two-stage mixing is a popular method in making breads.

Proofing

The process of fermentation in yeast-raised dough such as for breads. Fermentation affects the volume, flavor and aroma of the baked products. Optimum development of yeast in minimum time occurs under appropriate proofing conditions, which include warm temperature (85-90°F or 29-35°C) and high humidity. During fermentation, yeast gives out carbon dioxide and alcohol. Carbon dioxide gets trapped in the dough mass thereby contributing to the volume of the bread. Alcohol increases acidity in the dough and contributes to flavor and aroma. 1-2 hours of proof-time is normally sufficient, however when the volume of the dough doubles, it is ready for further processing.

Note: Proofing can be either before Molding or after Molding.

Second Proof

Second proof is the same as the first proof, with the difference that after the second the product is ready to be baked. Providing a second proof depends on the fermentation flavor desired. Second proof is normally for breads after molding or shaping the bread. Once the bread attains 10% less than the desired volume of a finished loaf, it is ready to be processed further.

Retarding (Refrigerating)

The process of slowing down maturing or aging of perishable items such as fruits, flowers etc by reducing the temperature, generally in the range of 35-42°F or 2-5°C. In the context of baking, retarding plays a vital role in attaining desired dough characteristics. In pastry dough, retarding provides time to the ingredients to hydrate and relax. Pastry dough is retarded for at least 30 minutes, to obtain flaky and tender characteristics. In bread dough, retarding reduces the rate of fermentation, which influences the flavor, aroma and appearance of the finished stuff. Bread dough is retarded for 8-10 hours or overnight to attain the desired volume.

Molding (Shaping)

Molding is the process of forming the dough or batter into the desired shape of the finished product. Normally dough has the ability to hold its shape. Molding of most dough products flows in the following order;

1. Dividing the dough: This is done to create desired portions.

2. Rounding into a smooth surface ball: Rounding is done by rolling the dough piece between the palms or on a smooth surface. Any cracks or crevices on the dough ball affect the appearance of the finished product. The dough ball should be well rounded with a smooth surface. To prevent the dough from sticking, some flour is used for dusting.

3. Intermediate proof: Intermediate proof is the process of providing a relax time of 10-15 minutes to the dough, to recover from the abuse of dividing and rounding.

4. Sheeting or rolling: This is done to equally distribute the air cells trapped in the dough. The dough ball is rolled out into a flat disc on a clean smooth surface, with the help of a rolling pin or pressure board or by hand. To prevent the dough from sticking, some flour is used for dusting. In forming pastry dough or pizza base, this may be the final step in molding.

5. Final Folds: Any excess flour is dusted off from the sheeted dough and then folded to obtain the final shape of the product.

The most popular ways of molding batter products are:

a. The batter is poured into molds or pans and placed in the oven, as done for cakes. In this case the batter is relatively fluid and acquires the shape of the mold.

b. The batter is filled in a pastry bag and squeezed out into desired shape.

Preparing to bake

Before the bread, muffin, cookie or tart go into the oven, they are prepared for baking to either improve eating qualities or to enhance the appearance. Depending on the product, preparation may include:

Filling with compote or custard,

Topping with fruits or nuts or seeds,

Spraying or brushing with egg wash or milk for shine,

Spraying or brushing water to get a tough and chewy crust,

Docking (scoring) to create passages for steam release,

Dusting flour or cocoa or coffee for a rustic look

Baking

Baking is the process of convection cooking in a hot chamber. During the process of baking, many physical and biochemical changes occur in the dough; the starch in the flour gelatinizes, sugar caramelizes, water evaporates and the product gains volume, texture, flavor and appearance. Temperature and time for baking is specific to each product and changes with many factors. Steam is often used during baking bread & rolls to obtain a shiny and chewy crust. At the domestic level steam is generated by keeping a pan of boiling water in the hot oven when baking the bread or roll.

Cooling

The process of cooling sets the structure of the baked product and makes it easy to handle and consume. Products are cooled at room temperature at normal humidity level. If the humidity is high, the product loses its crunch, while if the humidity is low; the product loses the desired moisture. Cooling time differs depending on the size and kind of the product.

Finishing (Icing)

Once the goodies are baked and cooled, finishing touches are added to them to enhance flavor, appearance and extend the shelf life. While in some flat and savory breads, the only finishing touch may be to smear oil or butter to add flavor and moisture for better keeping qualities, finishing is an essential process in most sweet goods which are glazed, chocolate-coated or iced for attractive appearance and flavor.

Storing

Most bread products are stored in air-tight containers at room-temperature. Some short-life bread & rolls with a chewy crust are stored in paper or perforated bags, which allow air ventilation to maintain the crunch in the crust.

Sweet goods, especially those with perishable fruits and cream decoration, are stored in a covered jar at cool temperature.

Storing

Most bread products are stored in air-tight containers at room-temperature. Some short-life bread & rolls with a chewy crust are stored in paper or perforated bags, which allow air ventilation to maintain the crunch in the crust.

Sweet goods, especially those with perishable fruits and cream decoration, are stored in a covered jar at cool temperature.