Baking Theory: Notes on Bread Baking

Baking:

1. Oven Spring {created in 5-8 minutes in oven, accelerated fermentation process}

- Fermentation process

1. Once dough reaches 140°F {yeast dies}
2. Once dough reaches 165°F-175°F {gluten coagulates}
3. Considered Par-baked --> ["brown n' serve products"] can be pulled from oven.
4. Because products are Not caramelized--> causes quicker staling.
   

- Caramelization

1. Browning
2. Internal temperature of fully baked bread = 210°F
3. bread is sterile
   

Potato Bread shown here is rotated for even browning. Then baked until...

..It has caramelized. Potato Bread ready to cool.

Rule of thumb for Oven temps :

• LEAN products -

1. The lower in fat, sugar , eggs {examples are Baguette or Italian Bread};
2. also if Smaller units

• RICHER products

1. The Warmer, hotter oven
2. The higher in fat, sugar , eggs { i.e Danish or Croissant}
3. also if larger units
4. The cooler the oven

- Cooling, Slicing & Packaging

-{Once you have mold in an area - spores will spread. Use vinegar to kill both mold & spores}

DO NOT put in plastic bag & close before product is cool --> Mold will develope!

1. via Condensation

When to package:

1. 95°F - 100°F is optimal temp --> {cool}
2. Use back of hand to test for cool to touch