Breads Leavened with Baking Powder, Like Biscuits, Muffins, and Cream Puffs

BREADS (quick and yeast)

Quick breads- breads leavened with baking powder, like biscuits, muffins, and cream puffs.

Yeast breads- bread products that are leavened with gases formed from chemical reactions with yeast.

Ingredients for baked products-

Flour- are produced from cereal grains not always wheat

• Flour gives structure to baked products

• Proteins in flour combined with liquid form gluten, which give bread its strength and elasticity. (like bubble gum)

Bread flour- contains the most proteins to form gluten

All purpose flour- mix of different flour to serve many different purposes with one flour.

Cake flour- least amount of flour for product with less need for elasticity

* changing one flour for another in a recipe will drastically effects the result!!!

Leavening agents- produce gases in batters and dough’s that make baked products rise and become light and porous.

Three leavening gases-

o Air (wire whisk)

o Steam (hot liquids while baking)

o Carbon dioxide (chemical reaction)

1 Yeast- microscopic single celled plant.

Fermentation- yeast + sugar = carbon dioxide and ethyl alcohol (gas)

Fresh yeast (compressed yeast)

• Will live in container for 2-3 weeks

• Half as strong as dry yeast

Active dry yeast

• Dry and dormant has long shelf life (sleeping)

• Twice as strong as fresh yeast

Quick-rise dry yeast

• Speed up rising process

• Quick rise and active are same strength

Temp. Reaction

34 F yeast inactive (dormant)

60-70 F slow action

70-90 F best temp for fresh yeast

105-115 F best temp for dry yeast

125- 130 F best temp for quick-rise yeast

138 F yeast dies

Baking soda- (sodium bicarbonate) when added to a flour mixture and heated baking soda releases carbon dioxide.

Baking powder- contains a dry acid, baking soda, and starch or flour.

* Most baking powders are double acting and release carbon dioxide when moistened and when heated.

Liquids-

Most common baking liquids- water, milk, fruit juices, eggs, and fats

• Hydrates the proteins to form gluten

• Moistens and dissolves ingredients, like baking powder, salt, and sugar.

• Converts to steam for rising

Fats- o Aids leavening

o Moistens

o Tenderizes

Eggs-

• Helps incorporate air when you beat

• Adds color and flavoring

• Helps build structure

Sugar- • Adds sweetness and tenderizes

• Helps feed yeast to produce gas

• Helps brown

Salt- • Adds flavor

• Regulate action of yeast

Baking is a science! Any substitution of ingredients or method will result in different product taste and appearance.

Mixing Methods- most recipes have the same ingredients, but proportions of ingredients and mixing method will determine final products.

Quick bread methods-

Biscuit method-

1. sift all dry ingredients together

2. cut the fat into the dry ingredients

3. add the liquid

Muffin method-

1. measure out dry ingredients

2. combine beaten egg with milk and melted fat ( all at room temp)

3. add all of the liquid ingredients to the dry

Conventional Cake method-

1. cream the eggs and the fat together

2. mix in the eggs

3. add half of the dry ingredients

4. slowly add the liquid ingredients

5. add the rest of the dry ingredients

Yeast dough methods-

Straight dough method (most common)-

1. combine yeast with warm water

2. combine the rest of the remaining ingredients (except for the egg wash)

3. add the water and the yeast mix

4. combine together with dough hook

5. knead until smooth

6. put in covered greased bowl and let rise in warm place (about 1 hour)

7. when doubled in size punch down and move edges toward the center.

8. portion

9. proof

Sponge method (two stages)-

1. mix the yeast , the liquid and about half of the flour together to form the sponge and let rise

2. add remaining fat, salt, sugar and flour

3. knead the dough and let rise

Rolled in dough (very time consuming)-

1. a dough in which a fat is incorporated in many layers by using a rolling or folding procedure. Used for croissants, puff pastry, and Danish.

Things to remember-

Kneading- a process that develops most of the gluten

press dough down with the heels of the hands, fold it and turn it

repeat this process in a rhythmical pattern until the dough is smooth

Fermenting dough-

slightly greased container and top of the dough

cover the dough and put in a warm place

temperatures between 75-80 degrees F (don’t rush)

it’s done when it doubles in size and does not spring back up when poked with two fingers

5 Punching down-

punch

after punching gently fold down sides

give dough a couple of minutes to relax

Portioning dough and Rounding

cut of pieces of dough and portion using a scale

always keep dough covered to prevent dough from drying out

rounding helps smooth the outside layer and keep gases in

Proofing-

temps between 95-115 degrees F with a little humidity so the dough does not form a crust

proofing should continue until product doubles in size or springs back from light touch.

Under proofing will result in poor texture

Over proofing will result in sour taste poor volume and pale color

Washes-

Wash Use

Whole egg and water shine and color

Whole egg and milk shine, color, and a soft crust

Egg white and water shine with a firm crust

Water (jersey hard roll) crisp crust

Flour texture and contrast

Milk or cream color with soft crust

6 Slashing or Docking

Used for design, and allow to continue rising and let gases escape after crust has formed

Determine doneness

Color

Time

Tapping (hollow sound)

Cooling and storing

Never let cool down on a hot pan

Let cool down to room temp

Store in paper bags wrapped in plastic if necessary