Baking is Poetry 401

What is Baking mean to You? Here is a poem I just jotted down in an effort to get back to food blogging again.  I want to hear from my readers --- is baking a smell, a sight or sound? A memory?

Baking

It is patience

It is understanding 

the
ebb
and
flow 

 Of ingredients
Of Environmental factors 

It is flirting

with formulations

to achieve

the ultimate

in taste combination -

Whether 

that result achieved

is

simplistic

or 

quite complicated.

Baking is 

the warmth of a stack oven
Of the freshly
de-panned product.

Baking is

 the satisfaction
Of creation.
 Of the tears 

which 

well in their eyes

when a taste, a smell

invokes 

memories
of home,

Of a loved one

that 

has
passed on.

Baking is
the alcoholic fumes

permeating

from a container

that
housed 

your starter -

your poolish -

your biga -

or 

your mix.

Baking is intoxication.

 Amber ©2010. All Rights Reserved

I also experimented with a new add-on  for GIMP called "Polar Inversion" - so I used it on the pic below. I think it encapsulates production quite well, you know, the total process seems full circle.

Quick Party Eats - Plus Enter to Win $3,000 7

Holidays. No matter what culture or faith you practice, the end of the year, and into January, tends to be a whirl wind of errands and visits with friends, family and co-workers.

Photo Credit: glam.com

If you are not cooking that big feast, or baking up a storm - you may be expected to bring something to a party, or there is always the possibility of having unexpected guests.

Recipes for easy appetizers are always a nice thing to have on hand - and they allow you to tend to other things while a time saving recipe is ready in no-time .

Heinz & Ocean Spray teamed up to create a website geared just for that - easy, simple recipes that free up time, and tips for entertaining . They are even hosting a Sweepstakes to help you throw the Ultimate Party: Grand Prize is $3,000 in gift cards. 20 second prize winners will win a Rival 4 Quart Slow Cooker , to help with your future party plans. You can fill out an contest entry until January 31th, 2009.

Ultimate Party Meatballs

These Ultimate Meatballs are super simple to make - for any cooking level.

Ingredients:

• 1 16-ounce can Ocean Spray® Jellied Cranberry Sauce
• 1 12-ounce bottle Heinz® Chili Sauce
  
• 1 2-pound bag frozen, pre-cooked, cocktail-size meatballs
  

Procedure:

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.
Makes 30 appetizer servings.


**Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.

*---------------------------------------------------------------*

Now you could really do these "Ultimate Meatballs" up right - make your own meatballs using prime cuts, create some fresh cranberry sauce (which is soo easy to do), etc - but the whole point of this recipe is to simplify and free up time in your kitchen. This recipe would make great snacks for Super Bowl on Feb. 1st 2009, (which falls on my husband's Birthday this year - hence even more reason for us to host a party).

When I was thinking about the meatballs, I wanted to include a vegan version. On the net there have been allot of different versions thrown around including what I call the trinity of vegan meat substitutions (tempeh, tofu , or textured vegetable protein). By far this recipe seemed the most pleasing to the eye, and it got some great write-ups on Josh & Chelsea's Blog. This recipe might be a little work, but these will definitely please. If you really want to save time look for Vegan meatballs in your grocer's freezer.

No Whey Jose Vegan Meatballs

2 cups TVP (textured vegetable protein)

1 1/2 cups vegetable broth

1 1/2 stalks of celery, minced

1/2 cup onion, minced

1/2 cup mushrooms, diced (4-5)

1/2 cup breadcrumbs

1 teaspoon oregano

1 tablespoon basil (if making Ultimate Meatballs, omit & use 1/2 tsp thyme)

1 teaspoons garlic powder

2 tablespoons tomato paste

3 tablespoons tahini

1 tablespoon tamari soy sauce

1/3 cup nutritional yeast

2 tablespoons olive oil

Preheat oven to 400 degrees.

Procedure:

In a large bowl, combine TVP and broth to rehydrate. Add all other ingredients except nutritional yeast and oil.

Stir well to fully combine. Use your hands to roll golf ball-sized balls and press slightly to shape. (if you are having trouble forming into balls - add a little more broth and toss some nutritional yeast into the mixture)

Put nutritional yeast on a plate or shallow bowl and roll each meatball to cover. Spread olive oil on a baking sheet and arrange meatballs in a single layer.

Bake for 30 minutes, turning every 10 minutes or so, until golden brown. If using in a tomato sauce, add to the sauce 5-10 minutes before serving and carefully spoon them onto a plate to serve.

**If using with Ultimate Meatball recipe , add to the sauce 5 minutes before serving, strain extra sauce from meatballs gently by using a slotted spoon - arrange on serving tray.

Recipe © 2007 . No Whey Jose Blog. All Rights Stay with Original Author.

Related Posts:

• Vegan and Vegetarian Friendly Recipes featured on this blog

Baking Theory Notes: Archived 26

Here is a list of archived Baking Theory Notes featured on Renaissance Culinaire. These notes focus on the chemistry and properties of different ingredients and their relationship to baking. This page will be updated as more theory notes are added.



Dessert Costing : Banana Strawberry Torte
Mixing Geekdom
Fermentation Chemistry
Yeasts
Proof boxes / Hints for new Bakers
Chemical Leavening &
Dough Strengtheners
Dough Preparation &
Fermentation
Functions of Eggs
Dairy Products Used in Baking
Sweeteners
Other Flours
Rye
Bread Troubleshooting
Bread Baking
Salt & Yeast
Fats
Wheat / Flour

Recipes for Yeast Raised Breads 9

Here are a list of bread formulas featured on Renaissance Culinaire. These are commercial baking formulas, but have instructions on how to reduce for home use. This site will continue to be updated as more formulas are added.

Americanized Pumpernickel Bread

Wussel Bread (a form of french)

Seven Grain Bread

Baking Theory Notes: Cake Baking and Ingredients 6

It all started as...
----->Bread dough enriched with butter and spices, leavened with yeast and air was whipped into the dough.

----->ca. 1837 : Baking Powder revolutionizes cake industry (allows for consistent leavening)

moist coconut cake by babe_kl

Characteristics of Cakes:

*Pound / White / Yellow

• Batter - high ratio cake (fats) , Chemical leavened.

*Angel Food

• Foam - Air leavened, uses whipped egg.

*Chiffon

• Combo of Batter & Foam - whipped eggs added to batter

Ingredients:

1. tenderizers
2. moisteners
3. flavorers

*Flours Used in Cake baking

• Mainly cake flour (7-9% protein, soft milled)
• Can use AP, Pastry,

Why Specific Protein Count needed, how it forms Gluten Structure:

1. Bleached flour (has carotenes taken out)
2. Flours are Made with Matured Wheat - if using a heavier protein percentage (i.e in bread flour etc, will cause cake structure to become dense, unstable and collapse into it's self.
3. Moisture content comes from the flour

*Sugars Used in Cake Baking

What sugar does for cakes:

1. Acts as a Sweetener
2. Extends the shelf life of the cake
3. Aides in creaming (process of whipping air into the batter)
4. Gives cake crust it's color
5. Spreading action (the process of melting during bake off)

Related Posts:

• Baking Theory Notes: Chemical Leavening, Dough Strengthener, Crumb Softeners
• Baking Theory Notes: Eggs
• Baking Theory Notes: Sweeteners
• Baking Theory Notes: Fats
• Baking Theory Notes: Wheat / Flours
• Baking Theory Notes: Salt & Yeast

Baking Theory Notes: Mixing Geekdom 2

Popular Dough Styles Methods of mixing dough, in bakery settings. If you analyze your home recipes procedure, you may notice most of your home bread or pastry recipes might mirror:" sponge & dough" or " straight dough" methods.

*Sponge & Dough Method

Very widely made.

--->Basic Formulation / Procedure:

1. Mix half of the flour, yeast , malt , water @ <72°f> = sponge.
2. Let it rise 3½ hours --- shake it, if it is done it will drop away from the sides.
3. Remove sponge from your container, add to mixer with remaining flour, salt etc.
4. Mix until gluten is developed.
5. Bake

Advantages of Sponge & Dough method :

• Better Flavor
• Flexible --- In sponge stage you can leave sitting on the bench.
• Better (tighter) crumb

{ This equals to ( 2) mix s and (2 ) fermentations {one in bowl , one in oven}

*Straight Dough Method

1. 1 mix
2. 1 fermentation

Advantages of Straight Dough Method:

• Faster
• Uses less electricity
• Easier on equipment
• Less Labor

*No-time Straight Dough Method
No fermentation. Additives cause "rise" activating Enzymes that normally developed during fermentation.
Basic Formulation / Procedure:

1. Mix ingredients. Warm up the dough (i.e via mixing friction)
2. Add more yeast
3. Add Fructose (yeast can eat this faster)
4. No Rounding --- Scale & put into pans to bake

Disadvantages of No-time Straight Dough Method:

• Flavor IS compromised (from lack of fermentation)
• Bad shelf life (unless you add additives)
• No flexibility --- from mixer to oven (reminds me of "from zero to sixty")

For more info on dough related baking info go here.

Baking Theory Notes: Fermentation Chemistry 4

Fermentation

Remember: Fermentation starts when the mixer stops!


Control Fermentation through:

1. Temperature
2. Time

What happens during the fermentation process?

• Gas is produced --> Carbon Dioxide {When Dough is mixed gas is caught by the gluten and the gas rises}
• (water & flour cause enzyme activation)
• Gluten is modified --> Dough becomes balanced so dough is workable : Elasticity --> Extendability
• Flavor is developed (Acidity)
• Alcohol is developed ("Alcoholic fermentation")

*To test the "alcoholic fermentation" theory ---> when you are ready to mix your formula, open a starter, either one retarded or left on the bench (Ciabatta or Croissant are especially potent!), lean in --- (as a former instructor would explain: "you rip back- because alcohol has hit your brain", he had such a big grin when he said this ) I am telling you --- it'll knock your socks off. The more "bake-tarded" (my own baker slang) you become, the more you anticipate smelling those starters! Ha HA!



Enzymes:


click here to see a bigger sized diagram of the chemical changes of fermentation.

Definition:
Biochemical Catylist: an organic substance formed by living cells (yeast), is able to cause changes in other substances {i.e bacteria, fungus or both } without changing it's self .

Diastatic = has enzymes
Non-diastatic = enzymes have been killed

Diastic Enzymes:

---> Supplied by flour / or Malt (sugar)

1. Alpha-Amalase works on Amylose ---> Converted to Dextrin (sugar)
2. Beta-Amalase works on Amylopectin ---> Converted to Maltose (sugar)

*These diastic enzymes are important because they work on STARCH.
---> Wheat is 70% starch (bran is protein)

Starch:

--->Amylose --->
--->Amylopectin--->

Diastatic Enzymes from flour (from milling) work on the damaged starch (i.e gelatinized (from heat / baking) and convert it to sugar (2% of starches) .

End result is mostly Maltose. Yeast cannot metabolize maltose.

1. Maltase (enzyme) ---> converts to Fructose, Dextrose / Glucose)
2. Sucrose [beet or cane] (granulated sugar) ---> Converts into Glucose
3. Invertase (enzyme from yeast) ---> converts Glucose into Sucrose

Yeast takes maltose (enzyme) and converts it into Fructose, Dextrose / Glucose {allows yeast to eat it).

These processes take place if:

1. Optimal Temperature
2. Right moisture Content
3. Allowed Optimal time

Zymase (yeast) ---> Reacts with simple sugars and injects CO2 into the dough causing it to rise. Produces alcohol.

Simple Sugars:

1. Fructose = CO2
2. Glucose = CO2
3. Dextrose = CO2

Proteolytic Enzymes

1. All from flour
2. Can be found with Diastatic Enzymes

---> Protease ---> Converts protein ---> Modifies the gluten so dough is workable (softens and makes extendable)

*Over mixing dough will break dough down into "slime". I've seen this happen, it ain't pretty. Kinda resembles the stay puff marshmallow man (as the ghostbusters cross streams)
when he is obliterated --- a bumpy, jiggly white mass. yuck.

Baking Theory Notes : The Yeaasty Boyz 1

I liken Yeast to the popular and oh-so-old skool group ,The Beastie Boys. Both groups - whether rockin' the mike or the mixer, if given the best environment, will rock hard...and go on and on and on, improving on flavor. They both are fueled on additives and are a product of alcohol, whether that means straight drunk or chemically.....they get ill.

Beastie Boys by LaMoe79

YEAST

Purpose: Leavening of doughs
Optimum Temp: (to warm 33-40°F) (♥ prefer. 33-38°F) as temp. deteriorates over time.

When Yeast is activated: 45°F

Thermal Death of Yeast: 140°F
Types:

----> Compressed Yeast

• 73% moisture
• Needs to be as fresh as possible for use.
• Refrigerated
• Has not been processed as much as dry yeast.
• Fresh yeast is best for products to be frozen

Conversion Rate {If formula calls for Active Dry Yeast, you will need 2½ X [the amount in formula] = amount of compressed yeast needed}
----> Active Dry Yeast

• Can be stored for 1 month.
• Has to be reconstituted in 4x it's weight.
• Not used as frequently in bakeries, as in restaurant kitchens.

Conversion Rate {To substitute Compressed Yeast in a formula : multiply 2½ X [the amount of Active Dry Yeast] = amount of Compressed Yeast needed }

----> Instant Dry Yeast

• Shelf life of 1 year

Conversion Rate {To substitute Instant Dry Yeast in a formula calling for compressed: multiply 3 X [the amount of Compressed Yeast ] = amount of Instant Dry Yeast needed }

For More Yeast Info: Go here

Baking theory Notes: Chemical leavening; Dough strengthener; Crumb softeners 0

Chemical leavening

1. Reaction of Sodium bicarbonate (baking Soda) & An Acid
2. [Acid + Salt + Water = Carbon dioxide gas]
3. Baking Powder is this Formula plus a filler to retard reaction.
   

1. Double Acting Baking Powder is 2 acids
   

- Substances that react like acids:

1. [buttermilk]
2. [chocolate] { kill reaction (rise) made by baking soda, that is why these are commonly used in cookie formulas}
3. [lemon/citrus juice] { kill reaction (rise) made by baking soda, that is why these are commonly used in cookie formulas}
   

Dough strengthener

1. Eggs
2. Ascorbic Acid (vitamin C) [only additive allowed in European Production of Baguettes/French bread]
3. Potassium Bromate ---> {outlawed in most countries , NOT the U.S} carcinogenic = causes cancer
   

Basic formula for bread {100% flour + 60% water + 2% salt + 2% yeast)

Crumb Softeners {click here for more info}

Function:
Surfactants, through complexly with flour protein(gluten) break the surface tension between non mixable substances.

1. Give longer shelf life in bread [yeast raised products]
2. emulsifier & surfactants retard the Staling.
   

Two ways of Staling

1. starch molecules change & become rigid
   
2. loose moisture in product becomes dry.

The Culinary Equipment Fairies...Blessed me With a Baking bounty! 0

queue the "sugar plum fairy theme"..... The curtain draws, the house lights flicker and fade. In front of you - a stage, the set painted and built to resemble a porch?

As I had described in earlier posts, I had posted a blurb in the "wanted" section of craig's List . Mentioning my need to find culinary/baking things, used, at a discounted price.

Because let's face it, being a student is not cheap, but let alone having to pay childcare on top of the normal expenses is even more devastating to finances.

The response I got was great. A local caterer was willing to sell me ALLOT of baking things for $25 total. [You can read about what I got here.... ] I had been using my Cuisinart Custom prep Food Processor , that I got 3 years ago for a wedding gift, to mix. It works fine for non finicky doughs.

But I had wanted a kitchen aide for a long time. Money was not playing into my favor. Someone offered to sell me one for $50 dollars. [You can read about that here...]

Someone who wanted to remain anonymous, sent me an email. She had offered to give me a copy of Professional Baking , for free. So I was not going to turn that down. My daughter was ill so I had my husband go pick it up. And when he got there, there was a box on the porch that said "Have Fun Amber!", the box was full of cool things :

a Stoneware loaf pan; A Black n' Decker "Handy chopper" ; A wire cake cutter ; 4 other baking related books ; 3 large cake molds ; A set of Canape molds ; Unopened - artichoke pesto, almond paste,marzipan, poppy seeds ;A large unopened bag of instant yeast ;a large bag of bay leaves ; A large can of Gum - Tex; A Cream Whipper/filler;

A copy of The Naked Chef - Jamie Oliver ;



A brand new-in box , Zenker "Super Cake Baking Tin - Which I love!

Her generosity blew me away. I was not asking for charity by any means. I had items listed in my post , which if buying brand new , retail for pretty spendy prices. I specifically noted in the post I would like to purchase used items, at a discounted price. And here I was blessed with this baking bounty.

How can I convey how great these culinary equipment fairies are??? We humans tend to get caught up in our own pursuits, forgetting there is a world out there. That there are caring people. It is so easy to feel alone, to feel soured by images we see plastered all over the news & television screen. You almost have to grow a hardened shell, retreat into your own little world, to deflect that.

A Big Thanks To those who have been so kind! Also to my readers, for listening....

(originally blogged March 22nd, 2005)

Photography : Bread dough is patted down to ready for scaling. 0

Bread dough is patted down to ready for scaling.
Originally uploaded by abstract2concrete.

IF you aren't careful, the dough will hurl it's self off of the work table [bench] so don't position it near the edge! Once you scrape it out of the mixing bowl, you need to gently pat it (bottem edges to top) & into a uniform blob, to then cut it with a bench scraper using a "hot dog cut" [left to right]. A hamburger cut is [up then down].

If you are scaling large batches it is much easier to divide the dough into halves or thirds, then cut the amount needed for scaling from the smaller portion.

Plus you aren't spending ineffecient time fumbling with unruly dough. (speed is always a plus when working with anything dough containing yeast - it will proof (rise) prematurely & you cannot fix that. It will ruin your bread or pastry quality.)

Formula : Americanized Pumpernickle Bread 2

This is a small production formula. If you want to make at home you must convert the ingredients to 1/3 of the formula. [# = lb]

Sour :

• 4# Cold water
• 2 oz. Yeast
• 2 oz. Malt
• 4# High Gluten Flour
• 2# Rye Meal or Pumpernickel

Procedure:
Mix in a 20 qt bowl with a hook, and let set out, covered with plastic, until next day.

Your sour will resemble this :

AP Sour After Overnight Fermentation.

Dough:

• 8 #   Water (cool )
• 12oz. Honey
• 4oz.  Instant Yeast
• 10#  Hi Gluten Flour
• 3#  Rye Meal 
• 2oz.  Malt
•  8oz.  Salt

Place water honey & sour into a 40 qt bowl.

Honey, water & AP Sour in mixer  bowl.

Mixing of the AP dough.

Add the rest of your ingredients - mixing with a hook, until smooth. Mixing time is approximately 4 minutes beyond clean up stage. Dough temp should be 78°F .

Blocking AP Finished Dough.

Remove the dough from the bowl, lightly flour the bench [work space] and block the dough. Divide dough using a hot dog cut [easier to scale]. Scale to 1# 3oz., round immediately.

Scaling AP Dough to 1# 3oz.

Rounding AP Dough.

AP rounds on Board.

Rounds are then put on boards. Let relax 5 minutes covered.

Egg washing re-rounded AP rounds.

Re-round, lay on board lined with proofing cloth, tuck proofing cloth between rows [to prevent sticking] and egg wash. Proof for 25 minutes.

Making Beehive cut in proofed AP rounds.

Once proofed, put 6 on a cornmeal prepped peeler, using a a sharp blade, make a beehive cut/swirl cut - starting from bottom, side cut upwards in a curving motion & meet 1 inch from center . Continue until you have four equal cuts, which offset each other.

Loading cut AP rounds into oven w/ peeler.

BAKE AT 450° F. Use "thump" test to check for correct bake-off.

Baked AP rounds.

Has a fine crumb, light. Not dense at all, and not much for sharp rye flavor - more nutty. I don't care for rye, yet I loved this bread. Most people when they think of rye , they think of the hors 'd ouvres sized crouton - hard rye mini loaves you add cheese to. This bread is not at all like that. It is similar to a whole wheat.

Traditional rye is very dense, and calls for mainly rye flour. Rye flour doesn't have gluten. Hence the dense bread. It is more popular on the East coast. You won't find too much Rye bread on the West coast.

I find it funny that we as North Westeners love artisan breads and our organic, healthy lifesyles, yet can't find room on our palate to appreciate rye...

Baking Theory: Dough Preparation & Fermentation 4

Steps as a Successful Baker :

- Have Balanced Formulas

--- A collection of formulas that work
--- Formulas you have tried out in your bakery & changed to suit your needs
--- Be a Control Freak
--- Have Consistency every time!
--- Know Functions of Ingredients in your formulas, so as to predict the outcome.

-Know Proper Mixing

[1st speed]

--- Remember your Goal is Consistency
--- know that To Control consistency, hold back water.
--- Know NEVER to control mix with flour!

--> Gluten Development

[2nd speed]

--- know Proper gluten development VERY important, if dough is mixed too long gluten will separate.


*know your 3 main types of mix:

[Short ] {uneven gluten, tears window}

Uneven Window

[Intensive] { not quite a window, small tears}

[Improved] {fully developed window, feels like skin}

Fully Developed Window

{To check for the development of your dough :

1. Stop mixer, tug on a piece of dough {always from the bottom, due to more consistent mix} You will feel an elastic feel the longer you mix.
   
2. Take out the piece of dough. Start pulling from the bottom of your dough piece Until it is very thin in the middle & forms a window. Let the dough get pliable in your hands -- do not force the stretch.
   
3. Hold on sides, & hold up the "window" to the light. You will see the gluten will form "strands" criss-crossing in your dough like a crude mesh , as it starts to develop.
   
4. Gently touch with a finger - if it is taught, the dough is ready for the next step}

- Know Fermentation

{note : artisan bread doughs have longer fermentation}

--- Longer fermentation means shorter mixing.
--- Gluten is modified {Acidity = Flavor}

[ Dough Temperature] [completion of mixing]
{ Best environment for fermentation is 50°F & 80% humidity. Dough doesn't ferment well under 40° F}

---78°F - 84°F [can be as low as 74°F]
---If you lower temp. fermentation slows
---If temp is raised fermentation speeds up.
---Remember cool doughs make for the best fermentation.

[ the process of Fermentation ] [alcoholic fermentation starts]

---Remember fermentation starts as soon as mixer stops.
---This is the MOST important part of bread making
---Gluten is biochemically modified
---improved stretchability
---improved elasticity
---Carbon dioxide gas is produced
---Acidity

-When Scaling out dough

{an efficient experienced baker can handle 8 gal at a time}

---You should never scale out more dough than you can handle in 15-20 minutes. Or dough will ferment further while sitting & product will be nonuniform[larger] .

-Tips for Rounding & Shaping

{ Additional Gluten development = mix + folding (bench work) }

---Pre-shaping
---Cover after pre-shape or "crust" will develop

- Intermediate Proof or Bench Time

---The time when dough has been rounded & now resting under plastic.

- Molding & Shaping

---Flatten dough rounds out to expel gas
---Shape into final loaf

- Panning

Mise en place :

---boards
---Strap pans
---Serrated sheet pans

{ seams must be bottom down to prevent splitting of loaf while baking}

-Proofing

---Put into a Proof Box, steamer.
---Almost the last fermentation.
---95°F -98°F , 80% humidity
---Proof according to product
---don't let dry out
---Touch

{Finger imprint test

1. Lightly tap the top of a loaf in the proofer-- Finger should stay imprinted in dough if proofed enough
2. If proofed too long/not enough you can't repair dough.
3. Over proofed dough can be put into a hotter oven to try & kill yeast immediately. To save product}

Baking theory : Dairy products used in Baking 0

Functions Of Milk:

+ Color

1. Due to sugar content (lactose = milk sugar)
2. Yeast has no enzymes to metabolize Lactose

+ Absorption

+ Tenderizer

+ Nutrition

1. {the perfect protein combo = milk + wheat}
2. contributes to the overall nutritional value of bakery foods.

+ Casein

1. {75% of protein contained in Non-fat dry milk}
2. perfect protein, due to amino acid balance.

+Body & Resilience

Types of Milk Products:

*Non Fat Powdered milk

MCT Dairies - Sweet Cream Whey

Product Description -
A light colored,free-flowing powder resulting from spray drying sweet, fresh cheese whey. For applications where a smooth, creamy texture is desired, Grind A is available. (MCT-MISC-SWTWHEY)

*Sweet dairy Whey

1. Mostly Lactalbumin
2. tenderizing agent
3. causes rapid crust color development
   

All Dairy blends or cereal based blends {rarely used in bakery}

Baking Theory Notes: Sweeteners 0

Sweeteners:

---Sugar in bread dough is an additive

1. [Basic bread formula: water, flour, salt]

Functions of sweeteners:

+Moisture

1. Sweeteners are Hydroscopic --> [bind moisture]

+Flavor
+Color

without sweeteners you have Pale bread / pastry

1. can be the result of adding no sugar
2. or yeast dissolved [was eaten] during the intial mixing.
   

+Tenderizer

1. in cakes and cookies

+ Stabilizer

1. In cakes

+ Fermentation Control

1. A dough which makes it's own fermentation using sugar, makes a richer , complex flavor.
2. Dough high in sugar takes a long time to ferment
3. sugar sucks moisture out of yeast.
   

Types of Sweeteners:

+Granulated

1. beets
   
2. Cain

+Powdered

1. Used for icings & fillings
2. Look On the back of the package / recipe, The higher the amount of eggs they list to add, the finer the sugar you should use.
   

+Hi-Fructose Corn Syrup

1. Cheaper
2. more efficient
3. Fructose is a simple sugar, easily broken down in the body.
   

Link: Bread Snobbery? Arrogant Baker? You be the judge! 0

"I love to make bread too, but I make the bread, I do not delegate that very
pleasant, calming, almost therapeutic task to a machine. Bread machines were
devised by the Japanese, a culture that has no historic connection to real
bread.

Real bread, of course, is made by hand--it is "artisinal" in the
best sense of that word. Bread making becomes a craft, one works the dough with
one's hands--and arms, and shoulders. You punch the dough, massage it, roll it
under your palms. You look in after it, as it quietly sits and rises. You work
your life and the life of the bread together, so you can be there when it needs
you, to punch it down, to shape it, to bake it.
I have never eaten bread
made from a bread machine. I do not want to. Bread is too closely connected to
the daily life of humans to let a machine do it, and do such a poor job of
it--of bread making--at that.
Do yourself a favor. Make bread by hand. Touch
the dough. Make it live for you. Just throwing flour and yeast and water into a
machine and then eating the results is more than I can stand to contemplate." -- Ron

This comment was left on The food blog : On her first entry in Culinary Epiphanies . She then actually publishes an entry devoted to the comment here , and readers also comment. I myself reacted to this comment. There are too many arrogant bastards in the world.

If you come upon this entry while searching for Arrogant Bastard Ale - you'll find the official website here.

Here is how I responded:

Posted by Amber @ 02/14/2005 02:30 PM PST
Ron's example of "baking snobbery"
is ridiculous. I don't agree with his "breadophile" logic.

I am a
student learning pastry/baking. I have had past experiences in the baking &
culinary industry.

I would like to state a few points:

First ,
most people who purchase "artisan" breads - can't tell infant if it was indeed
frozen bake-off, meaning the bakery /grocery bought the dough from a factory
that was made & pre formed-- gasp -- by automated machines. And the
bakery/grocer proofed & baked it.

Less than 50% of bakeries are
"scratch" - using all their own formulas, scaling by hand etc.

With that
being said what really is baking? Is it the thought and time - whether automated
or not- that goes into creating something? Is it Being able to control the
ingredients that go into your product?

Who is the better person -
someone who enjoys the end product, or someone who is casting stones at those
who can evolve with technology or modern equipment.

I have made bread by
hand, & tasted bread machine bread. And guess what ? The chemical reactions
& fermentation stay the same. The end result, is bread. The fact that home
bread baking in any form, continues to exist is really great.

IF Ron
wants to go after someone - go after the giant corporations - adding chemicals
to their product - like Potassium Bromate[which has banned internationally
except for the U.S, & that is carcinogenic(causes cancer).

--- Amber
(culinary novice)

Formula/recipe: Croissant with a starter 4

[this is a small production formula (40qt mixer) - reduce for home use]


[Bakers %]: Starter
[100] 5# 8 oz. Organic bread flour
[60 ] 4# 5 oz. Ice water
[.25 ] -- ½ oz. Compressed yeast

Dissolve the yeast in water. Add flour and mix until incorporated. Desired dough temp. is 62° F. [DO NOT Develop the gluten)

Ferment overnight in the retarder.

Final Dough:

[100] 5# 8 oz. Organic bread flour
[47] 3#5½ oz. Water
[19] 1# 7 oz. Sugar
[4] --- 5 oz. Malt
[4] --- 5 oz. Milk powder

[4] --- 8 oz. Compressed yeast

[4] --- 5 oz. Salt

[126] ALL of The Starter

---- 1/8 tablet ascorbic acid(Par-C)

[7] --- 9 oz. Butter(soft)

Mixing:

Combine water & ascorbic acid in 40 qt bowl

• Dissolve yeast in liquid
• Stir dry ingredients by hand
• Add butter when dough starts to develop
• Short mix
• Fermentation: 1 hr, 30 minutes in the retarder
• Scale dough into 3 pieces at 7# 12 oz.

Roll-in Technique:

• Roll-in butter(i.e Cremerie Classique or a European style butter with high fat content)
• For Each piece : 2 # 4oz. (Total = 6#, 12 oz. plus 6 oz. Extra for the bowl & paddle)
• Soften the roll-in butter in mixer.

To roll-in butter; Make a rectangle with your dough(make sure to even out edges)Run the side of your hand down the middle of the dough, to make a slight divide; now make a rectangle with the butter [2#4oz.] about 2-3 inches thick, and as wide as half of your dough rectangle [on bench]. Flatten the butter with your hands. Pick up the butter & put onto your dough. Make sure the butter fills out most of the area to the edges. Fold the 3 sides' dough edges up & over the butter. Fold the remaining dough half, over - to cover the butter filled side.

Feel around the edges. You should be able to feel the butter - all the way to the edge. If you can't, place the heel of your hand in the center of the dough, place your other hand on top[heel to thumb] Almost like you are giving CPR compressions. Firmly apply pressure toward the edges --You want to move the butter outward to the further most edges.

Desired dough temp: 62°F

Retard.

Sheeting:

• Roll dough 3X3
• Flour sheeter & dough [w/ out enouph flour sheeter will ruin & tear dough]
• Use rolling pin to roll dough to a thinner width[to fit through sheeter]
• [this is 1x] Sheet to 7-8 mm When you reach 8mm stop & sweep dough clean of flour. Fold left side toward center, stop at 2/3, fold right side over that.
• Flour again
• [this is 2x] Turn fold opening [always] toward you on sheeter. Continue until you reach 7-8 mm.
• Sweep flour.Fold from left to right.
• [3x] flour again.Turn fold opening toward you. Sheet to 8mm.Sweep flour. When done fold left to center, right should meet left in center. Then take both sides and close as you would a book.
• Put on sheet pan, covered, freeze or retard for future use.
  

Formula/Recipe: Wussel Bread 3

{this formula is for production [40qt] - home use [divide formula into ¼ ]
[#= lb]
Sponge/starter:

9 # 6 oz. Water

8#-- Bread Flour

--1 oz. Yeast

Mix and ferment on the floor [bench] overnight for 17 hours.

Dough:

To the starter add:

8#-- Bread Flour
-- 2 oz. Malt
-- ½ oz. Yeast

Mix for 3 minutes - Rest for 20 minutes

Add 3½ oz. Salt

Mix at low speed for about 5 minutes.

2 hour primary fermentation

Scale at 1#3oz.- make up units

Rest for about 20 minutes

Place on bread cloth & board

Retard- between 18-22 hours

Pull at 6:oo - warm at room temp.

Proof for 20- 30 minutes

Bake at 470°F with 30 seconds of steam for about 30- 35 minutes bake time.



This is very beautiful bread. Such wonderful texture! My favorite bread that I have baked so far. The outer crust is chewy, yet the inside is light & flavorful. Also it is versatile. It can be shaped into different forms .


as you see here the outside has quite the texture. When you take these loaves out of the oven they literally sing -- the outer crust is sizzling and screaming. Bread songs are magic for a baker.

Baking Theory: Notes on Bread Baking 2

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

Baking theory notes : Salt & Yeast 0

Salt

Functions of salt:

- thickener
- Tightens up gluten.

- Retards Yeast
- Balances out/controls fermentation by killing yeast.

- Intensifies Flavor
- Brings out the flavors of other ingredients.



Yeast

Types of yeast:

Compressed Yeast

- Comes in 1lb. cubes

-73% moisture

- Alive

- Must be stored at 33° F - 45° F

Draw backs:

-- [less effective] Yeast easily becomes active & deteriorates quickly.
-- Average shelf life is 10 days.

Tips:
[From a cost standpoint this yeast is less effective due to the yeast easily becoming active & then deteriorating. If using in a scratch retail environment you need to have a inventory plan. The most cost effective plan entails purchasing enough Compressed yeast to last 1 week. By ordering weekly you eliminate both unnecessary inventory loss & cost.]


Bulk Yeast

- comes in 10lb bag lined in plastic.

Active Dry Yeast

- cooks mostly use this [not professional bakers as much, we prefer compressed]

-7.5 - 9% moisture content

- Shelf life 1-2 wks

Draw Backs :

--the yeast takes too long to develop
--not cost effective
--bakers are under time constraints.

Granular Yeast

-free flowing

-resists compacting

- reduces proof time.

Instant Dry Yeast

- Shelf life is 1 year

-vacuum packed

- high availability [even in grocery stores]

- first marketed during the 1980's in France

Draw Backs:

- costs more

Tips:

[If using a formula that calls for Compressed Yeast & you would like to supplement Instant Dry Yeast in it's place, use 1 ⁄ 3 of the amount yeast specified in the formula. ]