The Essential Guide To Baking.pdf

The Essential Guide To Baking

VJJE Publishing Co.

The Essential Guide To Baking

Table of Contents

Cover. ...................................................................................................................................................................1

Our Daily Bread. ................................................................................................................................................2

Helpful Tips With Breads .................................................................................................................................8

Cake Baking. ....................................................................................................................................................15

Helpful Tips With Cakes. ................................................................................................................................22

Baking Cookies. ................................................................................................................................................30

Icing Techniques And Tricks. .........................................................................................................................41

Baking Pies .......................................................................................................................................................48

Cover

The Essential

Guide To Baking

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Cover

Our Daily Bread

Making bread from scratch is probably the most time consuming task of all baking. Bread baking

is not hard to do, it just takes time. If you like to create unique flavors or like special

health type breads, then scratch baking is the way to go. If you like the smell and taste of

fresh baked bread, but don't want to spend the time making it from scratch, there are plenty of

frozen breads you can bake. A premix will still take a lot of time to prepare, but everything is

pre−measured and ready to go.

You'll need a powerful mixer to mix bread from scratch. If you are a serious bread maker, you

must keep notes of your technique. Bread making is extremely variable, but can be done correctly

time after time simply by paying attention to your environment.

Professional bakers must always alter or add to their formulas with each change in their

environment. A different oven, mixer, or time of year will change the way they make bread type

doughs.

You must become aware of the variables of your kitchen environment to produce perfect yeast

raised breads, doughnuts and sweet doughs.

Many bakers make breads from premixed ingredients which will produce excellent bread. When

using a dough made from a premix or frozen you will find the methods of preparation, baking

tips, finishing tips, and bread handling tips to be of value. Using premixed ingredients saves a

little time and reduces the needed skill level as far as scaling and mixing goes. However, all

the other parts of bread handling is exactly the same as making from scratch. Using my

suggestions will save you time and money no matter which form of mixing you chose.

MIXING BREADS

Make sure all your equipment is clean. Use the proper mixer attachment for mixing bread dough.

All your ingredients should be cool when possible. Your water should be cool or very cold (in

the summer months). When you are using a premix −− use the recommended water temperature.

Prepare a place for your dough to rise in bulk before you make it into loaves. This place

should be draft free and about 80 degrees.

When the dough is unusually wet and sticky, add more flour (a little at a time) until the dough

is right. When the dough is unusually dry at the beginning of the mixing time, add a little more

cool water. Remember, all types of bread doughs have different characteristics. Some will be wet

and sticky, while others will be dry. Your baking experience will teach you which is right.

Add nut−meats, fruit, raisins, dates, etc. at the very end of your mixing time

After mixing, place the bread in a lightly oiled bowl. Cover the bowl with a damp cloth or

paper towel to protect the dough from drafts.

BAKING BREAD

Pre−set your oven about twenty minutes before baking. When the oven reaches your pre−set

Our Daily Bread

The Essential Guide To Baking

temperature, use an oven thermometer to make sure the setting is correct.

Season all your new baking pans by applying a very thin coat of vegetable oil and baking them

empty for about 25 minutes at 400 degrees. Cool completely, wipe dry and LIGHTLY grease them

with all−purpose shortening before using.

When you use a spray release agent on your pans, make sure that for breads, the release agent

does NOT contain flour.

A very thin coating of all−purpose shortening (hydrogenated) will cause breads to release.

Heavy steel pans are best for baking breads, light weight pans may cause the crust to brown

before the middle is done.

Breads that contain sugar and milk will brown quickly, sometimes before they are done. Place a

piece of brown paper on their tops about half−way through the baking time.

Bread will bake fine at 350 to 410 degrees. Make sure your oven temperature setting is correct.

Cut hearth type breads like French bread and rolls before they completely rise to size. If you

wait, they may fall. Make your cuts about one forth of an inch deep to insure good expansion in

the oven and a pretty loaf.

Brush on a wash of a fresh whole egg, mixed with a pinch of salt to make the crust shine. Brush

this mixture on all crusty type breads before you cut them. Do not let this wash get on your

baking pan. Egg wash will cause bread to stick to the pan.

Brush on a wash of oil or water to pan breads. Use water when you wish to sprinkle on a

topping. Use oil to make the top crust tender. Brush on before the bread rises. Do not let the

wash get on your baking pan.

Do not let bread rise in a draft. The dough will form a crust that will split and may cause

small loaves. Let all bread rise to about 2/3 its desired finished size. Cover the bowl with a

wet cloth or a damp paper towel.

Use a hand spray bottle filled with water and spray a mist into the oven just before putting in

the loaves. Crusty type breads like French bread should be sprayed as soon as you place them in

the oven and again about 10 minutes later. They will have better expansion and a crispy golden

crust.

Bread should be kept at a room temperature of about 80 degrees while rising. Cooler temperature

will make the dough take longer to rise. Warmer temperature will cause the dough to rise too

quickly. A few degrees one way or the other won't matter.

Bake rolls at a higher temperature than loaves, even when you are using the same dough for

each. The smaller unit needs the higher temperature to avoid being dry.

When your bread dough rises too much −− don't dismay, just reform the dough again and let it

rise to the correct size.

When the dough feels real warm, place it, pan and all, covered in the refrigerator for about

Our Daily Bread

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