Basic steps of Baking Bread

baking bread can use all of your talents from physical dexterity to fine mental precision though challenging and time-consuming creating the ideal product is very rewarding the popularity of freshly baked crusty bread has grown enormously in the last few years and so is the demand for qualified Baker's the phenomenon of people buying and consuming these crusty breads has increased by a double-digit rate of growth within like the last five years because people are looking at crusty breads as a an old-world style bread but it's very fresh and it's very simple in this program chef Richard Coppedge will demonstrate the basic steps of making leand Oh bread lean dough contains neither added fats nor other enriching agents it is created from only a few ingredients but it is an important building block for many bread products including pan bread dinner rolls even pizza dough and proving that simplicity is elegance lean dough is also the heart of the traditional French loaf the baguette it has a simple make up of ingredients it has its own unique taste and texture and I think once a person learns to appreciate that simple taste and texture they just buy the crusty products the method the chef will demonstrate is a technique used widely for mixing and using dough in one day it's called the straight dough method and like lean dough it is an elemental building block for many types of bread the chef will follow these twelve principle steps of bread baking to produce a variety of crusty lean dough breads scaling mixing bulk fermentation folding over dividing pre shaping benchrest shaping final fermentation scoring baking and cooling we will touch on the principles of baking behind the steps and show you some common pitfalls to avoid we will discuss the properties of the ingredients and explain the tools and equipment you'll need the steps are a guideline for producing baked bread with each step the baker makes choices for instance there are several mixing methods your choice could influence the action of the ingredients the quality of the final product even the schedule of production in your bake shop by using the relatively straightforward straight dough mixing method the bread can be produced in about 6 hours from start to finish so to begin the essential ingredients of lean bread dough are flour water yeast and salt other dough's may call for sugar eggs fat or other enriching agents flour is the backbone of our lean dough there are dozens of types of flours and grain products ground to different textures and combinations or with flavorings added for our demonstrations we will work with hard winter wheat flour it contains more high-quality protein soft wheat flour cakes when compressed it is higher in starch making it more suitable for cake type products for most yeast raised breads it is best to use hard winter wheat with good gluten quality gluten is a wheat protein substance that's formed when you add water to wheat flour and as you mix for example you are bonding the various gluten components and they tighten and this chain forms and as it gets tighter it develops the elasticity and ability for the dough to stretch this tight web traps the gases created as the dough Rises we will use unbleached flour because bleaching alters the taste of the flower and gets rid of the carotene pigment contained within it some Baker's prefer bleached flour because bleaching matures the flower and gives it a good baking quality bro mated flowers have a chemical additive which adds volume to the bread there are some serious health concerns about this additive so we will use unbranded flour Baker's should be aware of any of their state's regulations concerning the use of bro mated flours water is the ingredient which hydrates the flour use good potable water which is not highly chlorinated chemicals can easily alter yeast activity yeast Levins the bread that is makes it rise commercial yeast comes in many forms the most common are active dry instant and fresh yeast with yeast it is crucial to follow the manufacturer's instructions for our demonstration we will use fresh yeast yeast is a living organism as shown in this sample it consumes the starch in the flour and through a series of reactions called fermentation it produces the gas which leavens the bread salt flavors the bread but it also controls the yeast growth without salt dough Rises too fast once you are familiar with the properties of the basic ingredients you will learn how even the slightest variation can affect the finished bread it is much better to start with the correct amount of each ingredient than to try to fix mistakes when baking follow the precise formula that has been developed to work well in the conditions of your bake shop bakers conceptualize their formulas in percentages in fact the expression of a formula in percentages is referred to as the baker's percentage with this method the base ingredient flour is always labeled 100% the other ingredients are expressed as a percentage relative to the total amount of flaw which again is always labeled 100% in chef cottages formula you can see that the amount of each of the other ingredients is a percentage relative to the total flour weight for example the water will always weigh 65 percent of what the flower weighs when all the ingredients are mixed together they'll weigh 168 point five percent of the original flour weight Baker's use the percentage formula to calculate the correct amount of each ingredient as they increase or decrease the dough yield if they want a greater yield they'll first increase the amount of flour then they'll mathematically apply the percentages indicated in the formula and the amounts of the other ingredients will increase proportionally the weight of each ingredient may change but the percentage in relation to the total flour weight remains the same will show this lindo formula again at the end of the program and review how to increase or decrease the yield so let's make loaves the first of the 12 steps is to weigh the ingredients on a scale to the specifications of your bread formula there are various types of scales this is a common balance beam scale a counterweight is used to offset the weight of the container additional weights reflect the weight of the ingredient this is a spring scale you must zero out the scale or subtract the weight of the container to get an accurate reading of the weight of your ingredient chef Coppedge uses a digital scale for our demonstration he immediately cancels out the weight of the container by putting the dial at zero first the water in general when baking it is easier and more accurate to measure by weight instead of by volume then the fresh yeast and flour the ingredient that forms most of the dough notice the care taken to measure with accuracy now salt a small amount but still important for flavor and to control the growth of the yeast once you have weighed all the ingredients then you mix them Baker's have a wide choice of mixers oblique spiral huge industrial machines or small home mixers of course mixing by hand is the best way to learn how the dough actually develops in fact in France a lot of Baker's as part of their apprenticeship to master their knowledge they have to mix a large batch of dough by hand and then fabricate the entire product all by hand in our demonstration we are using the straight dough mixing method this means that all of the ingredients are mixed together from scratch without using any previously fermented dough as an ingredient although dough's which ferment for a longer time often have the best taste the straight dough method gives you an excellent bread in a comparatively short work time start to finish there are four stages of the mixing process the pick up stage the cleanup stage the development stage and the final stage good mixing will produce a smooth dough in which all the ingredients are thoroughly incorporated also at the end of the mixing the dough should be roughly room-temperature therefore at the beginning of the mixing the water should be at a temperature to help you achieve the desired dough temperature the final dough temperature is important because a higher dough temperature will increase the rate of fermentation a lower temperature will do the opposite the rate of fermentation strongly affects the characteristics and flavor of the bread in Baker's language the desired dough temperature is determined by taking into account the total temperature factor the factor incorporates the temperatures of three different elements in the bake shop room temperature flour temperature and mixer friction that is the warming of the dough produced by mixing the room temperature and the flour temperature can be measured easily with a thermometer harder to measure is the heat created within the dough by the action of mixing all mixers produce friction which warms the dough but each mixer produces it to a different degree therefore your calculation cannot be entirely accurate until you learn to gauge the effect of the mixer you use at the end of this program we will show you how to figure out the friction factor for your mixer of all the variables the Baker can influence in order to attain the desired dough temperature the easiest element to change is the water temperature chef Coppedge wants a final dough temperature of 75 degrees Fahrenheit the bakeshop is 70 degrees the flour is 68 degrees from experience he knows that his mixer produces a friction factor of 24 degrees Fahrenheit he calculates that a water temperature of about 63 degrees Fahrenheit will help him to reach the desired dough temperature of about 75 degrees now for the fresh yeast for efficiency break up the yeast chunks by hand and mix them with the water the flour is added to the water and yeast because salt instantly affects the action of the yeast it is best to add it last ordinarily mixers do not operate unless the guard is down but we have adjusted this one for demonstration purposes in the first stage called pick up the mixing begins on low speed the ingredients need to slowly come together and form a bond we are using a spiral mixer good mixing is not just for combining ingredients it distributes the ingredients evenly and develops the gluten it doesn't matter the type of mixer but you have to learn to look at the way things are coming together during that mixing the water picks up the flour the flour the water and the dough begins to collect on the hook in the cleanup stage the mixing bowl appears to be getting clean as if the hook was a magnet picking up dough this also takes place at low speed here you are achieving uniform incorporation of the ingredients well Baker has to learn to adjust to the humidity level that's in the air because the dough can take you on that humidity be absorbed by the flower and you end up with a dough that's too sticky the pickup and cleanup stages lasts a total of about three minutes on low speed the development and final stages lasts a total of three to four minutes on high speed gluten is the protein substance which gives the dough structure elasticity and tenacity the ability to hold gases at this point the dough should pull away from the bowl more readily at the development stage the gluten is strengthening toward the end of the mixing process the dough develops a stretchable quality called extensibility look for a lighter color and a smooth silky texture you might even hear a popping sound as more air is incorporated be extremely careful when mixing don't operate your mixer until you've read the instructions by the final stage the dough is a uniform mixture with good gluten development and the right amount of extensibility and elasticity if the initial water temperature was properly calculated the dough will have reached the desired temperature this batch is 75 degrees just as planned you have to listen look touch feel stretch the dough out properly mixing the ingredients will permit the proper fermentation and development of the dough an under mixed dough will look like this the dough is inelastic and dry and it gives away a lot sooner than it should the gluten is underdeveloped using a spiral mixer can save you a lot of time and money because it mixes the dough very quickly we have to also be on the lookout for mixing too long which can sometimes be an extra thirty seconds because it's going to work so quickly it's going to break your gluten structure down an over mixed dough will look like this the dough is very sticky and too extensible or stretchy it breaks down because the gluten is overdeveloped over mixing causes the dough to lose flavor because of excessive oxidation this adverse chemical reaction takes place when too much air is incorporated into the dough during mixing this dough sample is mixed correctly the next step is bulk fermentation you'll need a tub or Bowl and a cover or plastic wrap the aim of bulk fermentation is to give the dough volume and a porous structure it also adds flavor during fermentation we want the dough to expand and as is trying to expand we don't want any crust formation which can restrict the movement of the dough so we keep it covered with a plastic cover or in some cases a cloth if it's in the proof box where it's warm and humid then it does not need to be covered because that's going to give it that extra humidity on the surface the living yeast starts to digest carbohydrates within the flour and produces carbon dioxide as a result enzymes in the flour break the starches into simple sugars this simple form of carbohydrate becomes the available food source for the yeast fermentation also produces alcohol which evaporates completely in the heat of baking but basically with the yeast when it's finished what you get in the end are these waste products which make the dough rise which makes the dough have the porous structure it makes it more tender it makes it more flavorful it makes it easier to handle the gluten is strengthened during bulk fermentation gaining more of the elastic and silky qualities that started to form during the mixing in a way gluten is the counterpart of yeast it creates a resistant web which contains the gases produced by the yeast you can see in this time-lapse demonstration of bulk fermentation just how much volume the do--it yves when you're making bread your product is alive from approximately 20 minutes after mixing until the time you start to bake that product so fermentation is very critical as one Baker in the past has told me you know a yeast dough waits for no one and when it's ready you have to be ready or else it's going to leave you behind a young dough means the dough is under fermented this dough has fermented too long it is too old to use with experience you will learn how to balance the relationship between gluten and yeast if you let one go more than the other for example with the too much fermentation then you have a bread that has too much of an alcoholic aroma the formula we are using calls for two hours of bulk fermentation about halfway through bulk fermentation the dough is folded over some Baker's refer to it as punching or knocking back but it requires a gentler touch than either of those imply the yeast has been doing its job creating air pockets within the dough which leavens the bread folding over boosts the process by redistributing the yeasts source of food expelling carbon dioxide equalizing the temperature throughout the dough and developing the gluten strands press down on the dough piece with two hands and then fold it in thirds as if you were wrapping a package with different mixing methods or fermentation methods the dough's performance may improve with more than one folding over during the bulk fermentation after folding over rest the dough for the duration of the bulk fermentation this batch will rest about 60 minutes then it will be ready for the next step dividing now you have a good workable dough to divide into the pieces which will eventually become baked goods dividing the dough requires a scale because weighing with precision is all-important with this step here we'll use the balance beam scale to measure out the pieces of dough to their pre baked weight these twelve ounce dough pieces will be used for baguettes about ten percent of the weight will be lost through evaporation during the baking process these round loaves are divided into one-pound pieces fermentation is going on even as you divide the dough each time you cut gas is released so working quickly efficiently and in order is essential this is an efficient way of scaling the dough for 36 dinner rolls for example first cut one piece weighing about five pounds using a plate design for this purpose place the dough piece into the mechanical dividing machine each dough piece weighs two and a quarter ounces division accomplished pree shaping is for Loosli molding the dough into a form that roughly resembles the final shape round for the round loaves oblong for the baguettes and so on rest them on the bench in an orderly fashion you are getting the pieces ready for the next phase of fermentation called bench rest bulk fermentation and pre shaping stretched and aligned the gluten the strands of protein now literally have to relax again before the final shaping can take place it takes about 15 minutes of bench rest for the dough to recover the dough is covered with cloth or plastic to protect the surface from drying out you don't want your dough to form an elephant's skin because if the dough forms a skin that looks kind of like an elephant skin where it's very dry and cracked you can't tell what's happening underneath that skin when the dough feels softer it is ready for shaping molding a piece of dough by hand is where the skills of the Baker really come to the fore this is where you can conform to the traditional shapes or experiment the traditional round lobes should be smooth and spherical with tight seams they are placed in baskets which preserve their shapes during the next phase of fermentation to shape a baguette flatten the dough to dig a sit a bit but don't handle it so hard that you damage the airy quality of the dough take the bottom edge and tuck it in about two-thirds of the way up be careful not to flatten the interior fold over the top edge and press it down to create a seam using the thumb and heel of your hand seal the dough the length of the piece again be gentle with the interior start rolling with one hand in the center and work your way outward with both hands create a cylinder like shape with tapered ends the seam is like the final weld it will be on the bottom during baking in order to preserve the shape of the baguettes Coppedge places them in narrow channels formed in pieces of canvas cloth carelessness in the shaping will definitely show in the finished product the chef demonstrates the shaping of a baguette dough piece that has a crooked seam and an uneven diameter it's the top piece in this cast of poorly made baguettes the dough for the pan bread is treated in a slightly different manner because the end product is meant to have an even fine crumb structure the dough itself is too gas aggressively and tightly shaped then the dough rests in metal loaf pans the divided rolls can be formed by hand into round or oblong shapes handle them in an orderly fashion as you prepare them for the next phase place them on a clean surface with their seams on the bottom don't crowd them through practice and experience you will learn to gently mold the various shapes so as not to damage the dough modern bakers have the advantages of mechanization if they need to save time for instance if they have to produce a lot of dinner rolls quickly if you choose the steps from dividing to shaping can be done in pretty short order by using machines they divide the dough into exact pieces ready for bench rest many Baker's use a molding machine to shape their baguettes remember that machines are certainly helpful for efficiency but experienced Baker's hands are ingredients that can't be mechanized for the final fermentation the dough pieces are placed in a temperature and humidity controlled cabinet called a proof box in this context the word proof means fermentation during bulk fermentation the dough gained its basic flavor and the leavening gases were generated during bench rest the dough relaxed prior to shaping now the aim of the final fermentation is to give the dough added volume before it is baked it needs the right environment to ferment and grow typically the dough will almost double its volume in about an hour and a half at 75 degrees Fahrenheit and a humidity of 75% the dough will still ferment in a bake shop with similar conditions of temperature and humidity let it rest from one and a half to two hours assess when it is ready for baking by looking and feeling while learning the feel for when a product is properly proofed this it's like scoring it's like shaping it's all through experience time repeating it you know when it's hot and humid your dough is going to run a lot faster when it's cold and dry you're going to have to give your dough more time the proof of the proof is in the bread this dough has been adequately proofed it has almost doubled its volume the finished bread has a porous looking interior and an off-white color an under proofed or young dough will produce bread with a dense white interior it may look almost soggy the crust will be too thick and overproofed or old dough will collapse from weakness almost ready for baking first the proofed pieces are placed onto the loading belt for scoring although they do help to create a pleasing appearance the cuts on a doe piece just before baking are also functional scoring provides a weak spot on the doe surface for the bread to expand to its maximum potential and to retain proper shape and rigidity during the bake without scoring the bread will expand unevenly with some of the dough shapes a loosely rendered scoring is acceptable however with certain shapes like baguettes for example the scoring is crucial for achieving the exact properties which define backend so you have to go at it in the right manner with the right angle but a sharp tool a light handling of that tool because you're dealing with a piece of dough that's very fragile use a sharp tool like a serrated paring knife or a LOM which is specifically designed for the purpose of scoring handle it carefully scoring releases additional expansion during the bake producing a more open crumb structure good scoring provides lightness and volume while improving structure and rigidity scoring is a precise art with baguettes make the cuts about the same length roughly one quarter inch deep angled slightly score the length of the baguette overlapping the lines of the cuts a bit this cutaway section shows how proper scoring creates the pleasing ear shape on the baguette in the finished product you can see the variations in color where the interior dough has been free to expand and release some moisture thanks to the scoring you should be striving for a light structured interior with a well-formed crust don't underestimate the importance of scoring to achieve that in now to the baking where you can finally smell the aroma of freshly baked bread baking converts the dough into an edible product this is a hearth or deck oven your bake shop may have a rack or convection oven ovens and steam are hot when opening the oven door be cautious no matter what type of oven you use this hearth oven is set to four hundred and seventy degrees Fahrenheit inject some steam into the chamber just before and just after the dough pieces enter the oven the steam helps moisten the dough surface to allow it to expand and to develop into a thin and crunchy crust in the span of about 22 minutes heat and steam will transform 12-ounce baguettes shaped dough pieces into finished baguettes baking times and temperatures will vary depending upon the density and size of the various shapes in the minutes the dough is in the oven several changes take place some observable some not this time-lapse montage shows you roughly what happens during the baking of baguettes for example the impact of the oven heat immediately causes the baguette to expand noticeably that effect is called oven spring the gases within the dough expand as the dough temperature goes from about 130 degrees to 176 degrees Fahrenheit a process called gelatinize ation takes place the heated starches absorb moisture from the dough and the starches swell and firm up forming the structure of the crumb within the bread on the exterior the starches form a shiny crusty surface when the surface temperature approaches 300 degrees Fahrenheit other changes occur to form the reddish brown color and crisp eNOS of the crust through caramelization and what's called the my yard reaction sugar and other compounds within the starches undergo a series of complex chemical reactions the happy result is the rich brown color and intense flavor of the bread remember that the heat of the oven evaporates about 10% of the moisture within the dough about three minutes before the end of the bake vent the oven this releases some of the humidity so baking continues evenly without burning the crust this is especially important in humid weather to maintain a crispy crust not quite ready to eat the bread must cool it is exciting to hear the crackling of the bread as the crust takes its final shape check it by tapping the love you should hear a hollow resonant noise that means a light not a heavy wet interior you may place the loaves on a cooling rack or in baskets by placing the loaves in a vertical position you are letting air circulate around them excess moisture will evaporate from the top the bread will assume its final structure and then it will be ready to eat check the quality of the bread once it's properly cooled then it's able to be evaluated when we evaluate the bread you know we check the following criteria we check the shape we check the color we check the crust we check the slicing capabilities of the bread then we go into the interior and we check the aroma and the crumb and the taste and in an overall total impression of the product from the lean dough we've produced some bowls or ball shape some hard dinner rolls and some loaf bread the main difference other than visual symmetry and shape is going to be in the interior the finest one tightest texture is going to be the loaf bread because when I shape that I really took as much of the air pockets out as possible the bull is going to be somewhere to the baguette but with a thicker crust because of its round shape it's going to be exposed to more heat so there's going to be more caramelization and hardening of the crust and the dinner rolls or peti pond small breads are going to be a very fast fermenting and baking product but we still have a good difference in color from where it was split when I look at the loaf bread the sound is not as hollow it's more tight again based on the way I shaped and it was also baked in a pan so when I slice the interior I have a hard crust to go through but now I have a very fine crumb line some large air pockets but the majority are very small okay when I check the quality aspects of the baguette I first look at the shape the baguette basically refers to a wine shape so I want a long long tapered end it should not be crooked or excessively bulbous on any part of the baguette I also then look at the color and the color should be very golden brown almost yellow like everywhere it should be golden brown except in the surface where it's been scored which will be a little lighter because of the lack of exposure to heat moisture during baking then I go to the crust crust should be a hard crust the next criteria would be the slice looking at the interior the feel checking the cell structure if you look at the bottom you can see where it is tried to lift off during the baking or that oven spring or oven kick and just a different size of the holes some are large some are small after evaluating the crumb then I want to check for the aroma I'm going to smell the interior along with the exterior but I want to pick up for a wheat like aroma without a yeast or alcohol flavor in that product when I check for taste I check for that nutty wheat like aroma but I also check how does it chew is the crust hard is the interior chewy you know as opposed to being soft and gummy or homogeneous I want that I want to feel the bread and I want to leave a good taste in my mouth when you look at the total impression of the baguette it's like walking into a bakery with your hard-earned money so you look over the counter and you look at all the baguettes and then when you take it home and you share it with your friends or your family they all know that you know what you're looking for in that product and a quality oriented baguette one of the best things about knowing how to bake bread is being able to eat it when it's fresh because it doesn't have a long shelf life if you learn to appreciate the way it tastes when it's fresh you'll want to have that product on a regular basis review the 12 steps of basic bread baking that we have demonstrated you you you you you to show you how to increase or decrease the dough yield let's look at the formula we showed you earlier first simplify the math and convert all of the weights into ounces the lowest common denominator this example is easy because the flour weight becomes 100 ounces you see the other ingredients follow relative to the formulas percentages if you want to increase the dough yield start by increasing the amount of flour that amount is always 100 percent with 10 pounds of flour for example convert it to 160 ounces then apply the percentages to the other ingredients start with the water convert 65 percent to its decimal form 0.65 and multiply that by 160 ounces to get 104 ounces use the same principle for the salt and the yeast with the yeast for example multiply 160 ounces by point zero one five the decimal form of 1.5% to get two point four ounces of yeast in a bake shop the amount of dough that will be produced is the starting point for the calculations from there the Baker applies the Baker's percentage to determine first the amount of flour and then the amounts of all the other ingredients earlier we showed you how to calculate the water temperature to achieve the desired dough temperature you need to figure out the friction factor for your mixer by performing a series of tests the friction factor will be affected by batch size mixer type mixing time type of dough and the temperatures of the mixing bowl and the room to conduct your test make a trial batch of dough put the room flour and water temperatures into the equation then check the final dough temperature the remaining variable is the friction factor for that batch do this test several times and note down the results you will then have a good idea of the friction factor to use under those conditions with practice you will learn to make the adjustments that suit the conditions of your bake shop now get the best ingredients get organized and get started enjoy you

Channel: CIA CETL

Views: 878,124

Rating: 4.8760786 out of 5

Keywords:

Id: 3jDCV_WMSQw

Length: 39min 33sec (2373 seconds)

Published: Wed Apr 13 2016