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SCHOOL OF HOSPITALITYAND TOURISM MANAGEMENT

Module On12 Steps of Baking

The 12 Steps of Baking

The art of bread baking relies on 12 fundamental steps. An understanding of the factors involved in each of these steps is critical for quality bread production.

Step 1: Scaling/Mise en Place

All ingredients are accurately measured. As with all aspects of baking and pastry, properly scaled ingredients are crucial for creating consistency in quality and controlling cost. As part of the mise en place, the baker should take stock of the ingredients, noting temperatures of ingredients, equipment, and the room so that these temperatures may be calculated into the final temperature of the dough. It is also important that all equipment, especially the scale, is working properly and that the weights of the ingredients are double - checked before proceeding to the mixing process. This step should conclude with all ingredients accurately measured and lined up in order of use, as well as all tools and equipment ready for the second step in the bread - making process.

Step 2: Mixing

Ingredients are combined into a smooth, uniform dough; the yeast and other ingredients are evenly distributed through the dough; and the gluten is developed. Before mixing the dough, determine the desired dough temperature. For lean doughs, the ideal temperature is typically 75°F to 80°F (24°C to 27°C), while enriched doughs are slightly higher. Use the following formula to calculate the temperature of the water needed toachieve the ideal dough temperature:

Flour Temperature + Room Temperature + Friction Factor = X

X – Desired Dough Temperature = Water Temperature.

The friction factor is the amount of heat generated when the dough is mixed. It depends on the type of mixer used, mixing time, and mixing speed; but in general it is between 24 ° and 28 ° F ( - 5 ° and - 2 ° C). It is important in determining the desired dough temperature. Once the water temperature has been adjusted so that the desired dough temperature is achieved, the dough is ready to be mixed. The mixing method used affects the final outcome of the dough; the methods are as follows:

Straight Dough Method : All ingredients are placed into a bowl and then mixed at one time. We refer to this method as “ everybody in the pool. ” Bakers also refer to this as a “ direct ” method because it has not undergone any previous mixing of fermentation. This method is used for quantity production of white pan bread, rolls, and other bread products. Because this dough has no pre - ferment, many bakers

feel that it lacks the quality flavor and texture that can be achieved with other mixing methods. It is commonly used in commercial bread products.

Modified Straight Dough : A variation on the straight dough method, typically used for rich sweet doughs to ensure distribution of fat and sugar. In this method, the fat, sugar, salt, milk solids, and flavorings are blended and then the eggs added slowly. After the eggs are incorporated, the liquid is added and then the fl our and yeast are added.

Sponge Method : This method uses a pre - fermented dough or sponge, which adds flavor, texture, and volume to the bread. This method is also known as the “indirect” dough method because of the addition of a previously fermented dough. It is primarily used in the production of artisan breads. The most common pre – ferments are biga, pâte ferment é e, and poolish (see entries in Terminology for detailed descriptions). The pre - ferment is made in advance and added to the final dough during the mixing process.

The development of gluten during this stage is what gives the dough its elasticity and extensibility and affects the texture and volume of the final product. The mixing time and speed are determined by the type of mixer used, the amount of dough in the bowl, hydration (the % of water in the dough in relation to the % of fl our in the dough), the type of fl our used, and the presence of other ingredients. An over-mixed dough will result in lack of color, flavor, and texture. An under-mixed dough will result in poor volume and texture. In artisan bread baking, there is an additional step called autolyse, which may or may not be used in the initial mixing of the dough. This involves mixing a percentage of the fl our and water first and allowing it to rest for approximately 20 minutes. It enables the fl our to become completely hydrated and increases the volume and extensibility of the dough.

Step 3: Bulk or Primary Fermentation

The dough is allowed to ferment. Most bakers feel that the fermentation of the dough is the most important step in bread making because it affects the volume, texture, and flavor of the result. Fermentation is the process by which the yeast acts on the sugar and starches and produces carbon dioxide and alcohol. An over-fermented or under-fermented dough will result in a product with poor volume, color, texture, and flavor. The key to proper fermentation is controlling time and temperature. The amount of time that a dough ferments is determined by the type and quantity of yeast used and the percentage of sugar that is present in the dough. In general, lean yeast doughs have a longer fermentation time because there has been no fat or sugar added and the yeast must feed off of the natural sugar and starch in the fl our. Also, the warmer the dough, the quicker it will ferment. Temperature can be controlled by retarding (cooling) the dough in a retarder or refrigerator. This slows the process of fermentation, which allows the bread to develop fuller flavor and increases the gluten elasticity so that it stretches further and holds more gas.

Step 4: Punching, Degassing, or Folding

The dough is equalized. The purpose of this step is to degas the dough, redistribute the yeast for continued growth, and equalize the temperature. This may be accomplished by gently punching the dough or by performing a series of folds. Some bakers believe that folding rather than punching the dough produces a higher quality bread; in addition to expelling the carbon dioxide and redistributing the yeast, it increases the dough strength. It is important to note that doughs made with a high percentage of pre - fermented flour are already strong, and too many folds may adversely affect their extensibility and result in poor volume. On the other hand, doughs made with weak fl our and/or a high hydration benefit from folding. Punching rather than folding the dough works well with stiff doughs and doughs with a short bulk fermentation time.

Step 5: Dividing or Scaling

The dough is divided or scaled into the desired portion weights. This may be done by hand with a scale and a metal dough cutter or by a dough – dividing machine. Either way, it is important that the dough is cut cleanly and quickly so it does not oxidize and form an undesirable skin. When scaling the dough, it necessary to allow for weight loss during baking owing to evaporation of moisture. Although it will vary according to the moisture content of the dough, in general the weight loss is approximately 10 percent of the weight of the dough, which should be made up with extra dough to achieve the desired final weight. For example, if a 1 – pound (500 g) loaf of bread is desired, an additional 1.5 ounces (50 g) of dough should be added to the scaled portion.

Step 6: Pre-shaping or Rounding

The portioned dough is loosely shaped into smooth, round balls. This organizes the dough into consistent pieces and makes the final shaping easier and more efficient. It also stretches the gluten on the outside of the dough and forms a skin that helps it retain the gases produced by the yeast.

Step 7: Benching or Bench Rest

The shaped dough rests. If the loaves were rounded on a workbench (hence the name), they are gently covered with plastic or a vinyl zipper - top bag if they are on a rack. Either way, the covering prevents the loaves from forming a crust on the surface. The benching or resting lasts approximately 10 to 20 minutes and relaxes the gluten, making the final shaping of the dough easier. It is important to note that the dough is still fermenting during this stage.

Step 8: Makeup and Panning

The dough is formed into its final shape and placed in the pan or mold that it will be baked in. Hearth breads that will be baked directly on the oven deck are placed in bannetons or between the folds of baker’s linen.

There is a wide variety of shapes to choose from, and the final shaping is crucial to the appearance of the finished product. During shaping, all of the gas bubbles should be expelled or air bubbles will form on the surface of the dough during baking. The seam of the dough should also be on the bottom to avoid the bread ’ s splitting open during baking. It is also important to consider the size of the mold so that the proper amount ofdough is used. After the loaves are shaped and panned, they are covered and put in a warm spot or put in a temperature/humidity-controlled proof box to prevent the surface of the dough from drying out. Applying a liquid such as an egg wash, milk, or water will add color and shine to the finished loaf as well as act as a sort of glue for toppings such as nuts, seeds, or rolled oats or bran. This should be done before the next step, otherwise the dough is at risk of deflating.

Step 9: Proofing or Final Fermentation

The dough has one final fermentation. This is an important step that affects the texture, volume, appearance, and flavor of the final product. An over-proofed dough will result in a coarse texture and loss of flavor. An under-proofed dough will have poor volume and a dense texture. The dough should be placed in a temperature and humidity controlled environment to allow the bread to rise to the desired volume before baking. Most bakers agree that the optimum rise for this stage is 80 to 85 percent of the dough ’ s overall volume. The dough should never be taken to 100 percent rise because the bread may collapse under the lack of structure and produce a final product of poor quality. The remainder of the rise will occur in the oven during Step 10 by a process called ovenspring.

Step 10: Baking

The dough is baked. Depending on the desired finish, the dough is often scored (slashed) with a lame or sharp knife prior to baking. This not only enhances the appearance of the bread but also allows the bread to expand without bursting. At this point the proofed breads are very fragile and should be carefully loaded into the ovens so they do not deflate. Lean yeast doughs are baked with steam injected into the oven for the first part of the baking period; this keeps the crust soft and prevents it from forming too quickly so that the bread can expand rapidly and evenly. It also contributes shine and color to the crust. The moisture from the steam gelatinizes the starches on the surface of the loaf and causes them to swell and become glossy, which results in a shiny crust. When the moisture of the steam reacts with the starches on the surface of the dough, it breaks down the starches into dextrins and other simple sugars. At the end of the baking process, when

the steam is withdrawn, the sugar caramelizes and yields a rich-colored crust. It is important to make sure that the temperature of the oven and baking time are accurate in order to achieve a quality product. Many changes occur during the baking process and the most important ones are:

Ovenspring : The initial, rapid expansion of loaf volume that is caused when the trapped gasses in the dough expand as a result of the high heat of the oven. The yeast remains active in this final fermentation process until it is killed at a temperature of about 145°F (63 C).

Coagulation of proteins and gelatinization of starches : This contributes to the formation of the crumb and sets the structure of the product. This begins at approximately 140°F (60°C) and continues until the temperature reaches between 180°F and 194°F (82°C and 90°C).

Formation and browning of the crust : This begins when the surface of the dough reaches 212 ° F (100 ° C) owing to a process known as Maillard reaction. It is a complex chemical change that significantly contributes to the rich color and flavor of the bread. It occurs in baked goods in the presence of heat, moisture, proteins, and sugars and continues until the surface temperature reaches 350 ° F (175 ° C). Further crust color and flavor develop with caramelization that occurs between temperatures of 300 ° and 400 ° F (149 ° and 204 ° C). When the bread reaches a maximum internal temperature of 210 ° F (99 ° C) the bread should be properly baked. Other signs that mark the completion of the baking process are a golden brown crust and a hollow sound emitted when the baked loaf is thumped. The baking process is now complete and the bread is ready to be cooled and stored.

Step 11: Cooling

The loaves are cooled on racks that allow the air to circulate around them and prevent the crusts from becoming soggy. The cooling process enables the excess moisture to evaporate and enhances the flavor and aroma of the bread. The bread should be cooled at least two hours to allow the crumb structure to stabilize and develop full flavor.

Step 12: Storage

The bread is packaged for storage, if appropriate. If the bread is to be sold that day, it may be left on racks for the fresh bread to be purchased. If longer storage is required, it should be packaged in moisture—proof bags, which will increase its shelf life. The bread should be thoroughly cooled before storing in a cool, dry place, or moisture will collect inside the packaging and reduce the quality of the bread. Baked breads will stale most quickly at temperatures between 32°F and 50°F (0°C and 10°C) and therefore should never be placed in the refrigerator. In order to delay staling and maintain the quality of the bread, it may be wrapped tightly after cooling and stored in the freezer.