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Basic Bread Techniques

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Mixing Methods•Yeasted dough• Straight dough method: all ingredients are combined

and mixed.• Sponge method: liquid, yeast and ½ the flour are

mixed to form a wet batter (sponge) and allowed to rise (proof). Remaining ingredients are added and the dough is kneaded

• Rolled in dough (laminated dough)• Croissant• Danish• Puff pastry

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Mixing Methods

•Quick breads• Biscuit method (broken dough): light, flaky and

tender, fat is left in larger pieces and dispersed throughout the dough or batter.• Muffin method: tender even shaped product, mix dry

ingredients in one container, mix wet ingredients in another container then combine.• Creaming method: tender cakelike product, cream

sugar and butter, add eggs, one at a time, add flour and other ingredients.

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Baking methods• Breads and Dough• Blind baking: placing a liner on the raw dough and weighting it

down while baking to prevent too much rise.• Docking: poking holes in raw dough to prevent too much rise• Steaming: adding water or steam during baking to promote a

hard crusty outside.• Scoring: cutting the dough in order to allow for controlled

expansion

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Production Steps for Yeast Breads• Scaling ingredients• Proofing yeast• Mixing and kneading• Fermenting• Deflating (punching down)• Portioning• Rounding (pre-shaping)• Final Shaping• Proofing• Scoring• Baking• Cooling

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Leavening• Biological• Yeast

• Active dry• Instant• Cake or fresh• Wild yeast

• Chemical• Baking Soda• Baking Powder (baking soda + cream of Tartar)

• Mechanical• Folding• Whipping

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Types of Wheat Flour

Gluten; proteins that provide elasticity and strengthGliadin – strengthGlutenin – Elasticity

Cake flour – 6%-8% proteinPastry flour – 7%-9%All purpose flour – 10%-14%Bread flour – 11%-16%

Hard winter wheat produces more proteins soft spring and summer wheat produce less protein