BAKING AND PASTRY TECHNIQUES

April 9, 2013

We continued discussion on breads with the history of bread and discussed what specifically designates an artisan bread (high-quality, no chemicals, traditional ingredients, no additives or preservatives, natural/organic ingredients, often baked without a pan). The Chef brought us into the kitchen and demonstrated how to use two of the ovens that we will be working with tomorrow. They are bit more complicated than the oven shown here. One of the ovens has a steam feature with a damper to release the steam after steaming is complete. We will be using the steam for the french bread we will be baking.  If  making at home, the Chef indicated you can use a bowl of ice in the oven to accomplish the same effect and then open the oven door to release the steam.


We were also shown how to operate the proof box, a special cabinet used to control temperature and humidity. The proof box helps reduce the proofing time frame of the dough (the final rise of the yeast product prior to baking it). While proofing dough at room temperature would take approximately 1 to 1-1/2 hours, the proof box will drop the time frame to about 1/2 hour.




After walk through of the equipment we will be using, the Chef provided a demonstration on the first couple of steps in the straight dough mixing method for yeast dough products, scaling the ingredients and mixing. Scaling just involves accurately measuring the ingredients, but it is important to have all ingredients scaled prior to mixing. 


Obviously mixing is combining the ingredients but it is also to distribute the yeast and develop the gluten.  Mixing requires the use of the hook in the mixer and that the ingredient be put into the mixer in a specific method and order, then mixed for 7 to 8 minutes. 




We were also shown how to test the dough to make sure it ready. Interestingly you take about a golf ball size piece of dough, and then you gently stretch it to make a window, see through the dough without putting a hole in it, then you tap the center.  If it bounces back and does not break, then the dough is ready.  Tomorrow we make French bread and white pan bread and learn first hand all 10 steps of dough production.