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Copyright ©2014 The Culinary Institute of America. All rights reserved. CHAPTER 5: BREAD BAKING AND QUICK BREAD MAKING TOOLS AND TECHNIQUES

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Chapter 5: Bread Baking and Quick Bread Making Tools and Techniques. Learning Objectives. Explain the steps for direct fermentation. Identify the different methods for indirect fermentation. Discuss the steps for making a basic yeast dough. Explain the methods for mixing bread dough. - PowerPoint PPT Presentation

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Page 1: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

CHAPTER 5: BREAD BAKING AND

QUICK BREAD MAKING TOOLS AND TECHNIQUES

Page 2: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

LEARNING OBJECTIVES

• Explain the steps for direct fermentation.• Identify the different methods for indirect

fermentation.• Discuss the steps for making a basic yeast dough.• Explain the methods for mixing bread dough.• Discuss the basic shaping methods for breads.• Explain the finishing techniques used for bread.• Identify the specialty tools used for bread baking.• Explain the mixing method used for quick breads.• Identify the specialty tools used for making quick

breads.

Page 3: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

BREADS

• Process– Occurs as yeast eats the sugars present in

bread dough– Carbon dioxide is then released, which causes

the dough to expand.• Carbon dioxide acts to leaven a dough or batter as

the gas is trapped in the web of protein (gluten) strands.

• The fermentation process is important in building the internal structure and flavor of the dough.

Fermentation: Key Points

Page 4: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

BREADS

• The simplest and fastest method for producing a lean dough.

• The first fermentation period, bulk fermentation, develops the flavor of bread. – It is especially important for the direct fermentation

method.• After bulk fermentation and the dividing and preshaping

of the dough, it is allowed to ferment again. – This period has various names: bench rest, table rest,

or secondary or immediate fermentation.• After shaping, the dough undergoes one final

fermentation.

Fermentation: Direct Fermentation

Page 5: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

BREADS

• Some portion of the dough is allowed to ferment on its own before being mixed with the remainder of the formula’s ingredients.

• The time requirement for each type of preferment is slightly different.

• The different types of preferments include pâte fermentée, sponge, poolish, biga, and sourdough starter. – A sourdough starter takes longer to develop

than other preferments.

Fermentation: Indirect fermentation

Page 6: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

BREADS

1: Pick-up Period: Ingredients are blended on low speed until just combined.

2: The development period: The dough begins to pull away from the sides of the mixing bowl.

3: Bulk fermentation period: The flavor of the bread is developed.

4. The dough rests at room temp. until it has doubled in size.

5. Fold the dough over during or after bulk fermentation.

Basic Yeast Dough Steps

Page 7: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

MIXING BREAD DOUGH

1: Pick-up Period: Ingredients are blended on low speed, until just combined.2: Cleanup Period/Preliminary

Development: The dough is mixing at a moderate speed and will appear somewhat rough.3: Initial Development Period: Elasticity of

the gluten begins to develop; the dough starts to pull away from sides of the mixing bowl.4: Final Development Period: At this point

the gluten is fully developed.

Stages

Page 8: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

MIXING BREAD DOUGH

• Used with formulas that rely on direct fermentation.

• The ingredients are added in a different order depending on the type of yeast used.

• After all the ingredients are in the mixing bowl, they should be blended together on low speed until just combined.

• Then the mixer is turned to medium speed and the dough blended to full development.

The Straight Method

Page 9: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

MIXING BREAD DOUGH

• Autolyse means that the flour and water, yeast and preferment are briefly combined, just enough for a rough mixture to form, and then the mixture is left to rest for 10 to 30 minutes.– This allows the flour to absorb enough water for

gluten development to begin. – The gluten relaxes, since mixing is not agitating

it.• One advantage of autolyse mixing is that mixing

times are shortened, and shorter mixing times produce gluten that has greater extensibility.

Autolyse Method

Page 10: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

MIXING BREAD DOUGH

• The term enriching indicates that ingredients containing fat or sugar are added to the dough.– The additional fat acts to shorten the gluten

strands and increase the elasticity of the gluten in a dough.

– Additional sugars promote quick fermentation and browning of the crust during baking.

• In fiber-enriched doughs, whole wheat flour and flour made from grains contribute distinctive tastes and textures, as well as nutrition, to breads.

Enriched Dough

Page 11: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

MIXING BREAD DOUGH

• The desired dough temperature is the ideal average temperature of a dough while you are working with it.

• Dough temperature is important because it directly affects fermentation.– For lean doughs: 75° to 80°F/24° to 27°C.– For enriched doughs it is slightly higher.

Desired Dough Temperature

Page 12: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

MIXING BREAD DOUGH

• The temperature of a directly fermented dough immediately after mixing is influenced by three factors: – The temperature of the ingredients when

added– The ambient (room) temperature– The friction created by the mixer during

mixing

Desired Dough Temperature (cont’d)

Page 13: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

MIXING BREAD DOUGH

• Reasons– Redistributes the available food supply for the yeast– Equalizes the temperature of the dough– Expels the built-up fermentation gas (carbon

dioxide) and ethyl alcohol– Further develops the gluten in the dough

• May be done during bulk fermentation, bench rest, or final fermentation.

• Doughs that have a typical hydration of around 67 percent or less should be treated gently during the folding process.

Folding

Page 14: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

MIXING BREAD DOUGH

• Scaling– Guarantees the correct weight of the dough pieces

when dividing. – Should be done quickly, so as not to over-age the dough.

• Preshaping– Done after scaling– The object is to get a smooth, tight skin that will help to

trap the gases that develop during fermentation.– Always lay the shaped pieces on the bench in the order

they are shaped, in regular rows, so that you can start with the first piece when giving the dough the final shaping.

Scaling and Preshaping

Page 15: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

MIXING BREAD DOUGH

• The intermediate fermentation (or resting stage): Allows the dough to relax and recover from being divided and preshaped before the final shaping.

• Intermediate fermentation: Allows the gluten to relax, so the dough will become somewhat slack and easier to manipulate into its final shape. – It also allows the yeast cells to recover,

rebuilding carbon dioxide and therefore the internal structure of the dough.

• It is important to keep the loaves covered.

Resting or Intermediate Fermentation

Page 16: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

MIXING BREAD DOUGH

• After the secondary fermentation, the dough is given its final shape.

• Two of the most basic and common shaping techniques are the boule and the bâtard.

• Brush the dough with egg wash or water, if using, after it is shaped so that the dough can be evenly coated without affecting it after its final rise.

• Any simple garnishes such as seeds or coarse salt can be applied once the surface is brushed with egg wash or water; the wash will hold them in place.

Final Shaping

Page 17: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

MIXING BREAD DOUGH

• After shaping, the dough undergoes one more fermentation either on a worktable or sheet pans, or in bread baskets or molds.

• During this final rise, it is again important to ensure that a skin does not form on the surface of the dough.

• A temperature and humidity controlled proof box can provide the necessary relative humidity of approximately 80 percent, so the surface of the dough does not dry out.

Final Fermentation (Proofing)

Page 18: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

BREAD FINISHING TECHNIQUES

• Scoring allows: – Full expansion, as well as controlling the final

expansion, so the loaf does not become misshapen.

– The bread to release steam and continue to expand until the structure is set.

• Baking an unscored bread results in an unevenly shaped loaf.

• The structure forms too early to permit full expansion and, consequently, the full development of the internal structure of the loaf.

Scoring

Page 19: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

BREAD FINISHING TECHNIQUES

• Water– Often brushed or sprayed on shaped breads

before baking to ensure a crisp crust and to promote the gelatinization of the starch on the surface of the bread.

• Egg wash– Creates a glossy, shiny crust and seals in the

moisture of the bread.• Milk or cream – Used as a wash for breads baked at lower

temperatures. – Because the lactose in milk (or cream)

caramelizes at 170°F/77°C, it gives breads a darker crust than water.

Types of Washes

Page 20: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

TOOLS FOR BREAD BAKING

• Some breads require special equipment for shaping, fermenting, and baking.– Lame– Oven peels– Bench knife– Couche– Dough-rising

baskets

Key Points

Page 21: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

QUICK BREADS

• Served as simple desserts or as breakfast pastries.

• A short mixing time is an important factor because, unlike yeast-raised breads, gluten development is undesirable in quick breads.

• Most quick breads are prepared using the blending method.– The blending method consists of making two

mixtures, one with the wet ingredients and one with the dry, then combining the two together.

Key Points

Page 22: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

QUICK BREADS

• Sift the flour with the other dry ingredients.• Combine the wet ingredients.• Add all the wet ingredients to the dry ingredients

all at once and blend, using a mixer or by hand, just until the dry ingredients are evenly moistened. Mixing these batters as briefly as possible ensures a light, delicate texture.

• Scrape the bowl down once or twice to mix the batter evenly.

The Blending Method

Page 23: Chapter 5:  Bread Baking and Quick Bread Making Tools and Techniques

Copyright ©2014 The Culinary Institute of America. All rights reserved.

TOOLS FOR MAKING QUICK BREADS

• Quick breads preparation does not require any specialty tools; however, quick bread batter must be baked in a pan.– Loaf pans (or tins): Oblong or rectangular

pans used to bake pound cakes, other loaf cakes, and quick breads, as well as loaves of yeast-raised bread. • Available in a wide range of sizes from large

to mini. • A pullman loaf pan has a sliding cover and

is used to prepare perfectly square finely grained slicing loaves.

Key Points