BAKINGFGFDGGGGFGFGGGDGGSGSGDGGDGEEFE.pptx

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1. ALL ABOUT BAKING

2. What is Baking? Baking is an altogether new world that can incorporates an entire set of new principles, techniques, and strategies and figuring out how baking can take numerous years. “Baking can often be referred to as the chemistry of cooking. All ingredients ,must be accurately measured, and measurement is critical.”--- Anonymous

3. Basic Principles of Baking

4. 1. Ingredients An ingredient is a substance that forms part of a mixture. Each of the ingredients you use serves a particular function, reacting with each other to produce new combinations and create the structure, flavor and texture of the finished baked product. In baking, choosing the accurate ingredients according to the recipe you are following is very important.

5. 2. Different Types of Flours There is a wide variety of flours that can be used in the process of baking. Wheat Flour is the most well-known flour that is utilized in baking. All-Purpose Flour it is broadly utilized in home baking. It can be easily used in many cake recipes.

6. 3. Leavening Agents A leavening agents plays an important role in the procedure or recipe that generates air, offering an ascend to a heated dessert. It is fundamental in providing light and fluffy desserts. A proper selection of the leavening agent is very necessary, and a bad choice can ruin the taste and structure of the desserts.

7. 4. Mixing Methods There are numerous mixing strategies that are utilized to deliver various doughs and batters. The basic mixing methods that you should know are blending, cutting, creaming, folding, stirring, kneading, sifting, and whipping.

8. 5. Heating Preheating the oven is important to give an underlying push of warmth. Numerous dough and batters which are made utilizing leavening agents like yeast, baking powder or baking soda require a decent push of warmth toward the start for the ideal ascent, texture, and browning.

9. The 12 Stages In The Life of Any Bread

10. 1. Mise en place (everything in its place) You measure and place all the ingredients on your table. This assures you that you are not missing any ingredients before you begin.

11. 2. Mixing and Kneading You collect all the ingredients from your recipe and knead them together. Preferably in a bowl. It is the same whether you are kneading by hand or machine.

12. 3. Primary Fermentation The first fermentation is the one who determines he taste of the bread. The second fermentation comes after shaping, it is the most important step for making a bread that rises above the norm.

13. 4. De-gassing (Punching Down) Punching bread dough down after it rises is a tried-and-true method of degassing the dough (removing any air bubbles) and reinvigorating the yeast cells, introducing them to the new food.

14. 5. Dividing Divide the dough into the final portion sizes that the loaves should have.

15. 6. Rounding Depending on what shape the final bread should have, it is given a temporary shaping. Either as a round ball or in an oblong shape.

16. 7. Rest/Benching If you work the dough too much it will tense up, and become difficult to shape. When you stretch it, it will pull itself back in into the original shape. Then the dough needs to rest. Typically for about half an hour.

17. 8. Shaping The bread is formed into its final shape. There are many options. French bread, baguettes, rolls, braided bread, kringle etc.

18. 9. Proofing (second fermentation) “The shaped bread will rise again”. It will rise until doubled in size. Proofing is what determines how “airy” the bread will eventually be.

19. 10. Baking Just before baking, is when you should score the bread. Put the bread into a hot oven and bake. Typically, it must have an internal temperature before its finished.

20. 11. Cooling The bread must cool for at least 30 minutes, but preferably a few hours, before it can be eaten. Not because you can burn your mouth, but because the bread simply isn’t finished before that. It will taste like wallpaper glue.

21. 12. Storage and Eating It is important for you to keep the crust crisp for as long as possible, you should store it in a sealed plastic bag. Then you should eat it within an day or so.