THE BAKE SHOP (part II)

THE BAKING PROCESS
In the following sections we will examine the basic steps that are involved in the making and baking of quality bread products.

• MEASURING (first scaling)
  
  • Concept
    Remember that baking involves the accurate weighing, or "Scaling" of the ingredients. So first we need to measure all the ingredients for the recipe. This includes the dry ingredients as well as the liquids, eggs and shortenings and oil. These should be weighed on the baker's beam scale or measure with volumetric measuring cups and spoons. Refer to the recipe if in doubt. However the most accurate way to measure is to weigh. his step we will call the FIRST SCALING because later on is another one.

• MIX (dough preparation)
  
  • Procedure
    It is very important to choose the size of the mixer you will use so that it is appropriate for the quantitiy of dough you will me making.
    1. Start the yeast to ferment by which ever method you prefer or the recipe calls for.
    2. Sift all the dry ingrdients together, except the salt.
       • The salt is added near the end of the mixing because it can kill fresh yeast and also will make the dough very tough if mixed too long. This will be discussed in the kneading section also.
       • This sifting will act to aerate the ingredients and remove foreign material and lumps. It also acts to insure that the dry ingredients are well mixed and distributed
    3. Combine the dry ingredients with the liquids in the selected mixer with the bread hook in place.
    4. Set mixer velocity at low and begin the mixing.
    5. Then add the yeast if it is the fresh kind. If it is the dry intsant kind it will usually be added as you begin the kneading process.
    6. Now the shortening is added if the recipe is calling for it.
    7. Continue mixing until the ingredients have combined and resemble a sort of ball.

• KNEAD
  To make good bread, don't be gentle with the dough. Try to get the kneading process into a repetitive sequence that is smooth and strong.
  • Concept
    In fact this is the continuation of the previous Mix step. Most of this work is done by large mixing machines. In this phase the mixer is increased to at least medium velocity . The objective is to develop the gluten strands and network in order to capture the CO2 gas generated by the yeast or other leaveners and initiate the expansion or rising of the dough mass. This vigorous action also produces in the dough body, elasticity and suppleness and when done properly, the dough in appearance and feel and elasticity will "mimic" the flesh of a healthy human body. Like human flesh, the dough is actually alive (with the yeast spores). When this mass is ready, it should not stick when handled and retain it's ability to spring back to it's shape.
    • The salt should be added about 3 to 5 minutes before the kneading process finishes. If added to early, the bread will acquire a tough texture.
    • Invariably there is an adjustment step (because of flour's varring ability to absorb water) involving adding more water if the mix appears too firm, dry or inelastic OR adding more flour if the mix appears too soft, wet or slack.
    • I suggest that as you approach the end of the mixing, you add the last of the flour very carefully. The object is to get to the point where all traces of the ingredients have disappeared, and only a clean mass of dough remains.
  • How to tell when The Dough is ready
    OR the 10 second slap test
    1. With an open hand slap the dough mass
    2. Keep the hand on the dough for 10 seconds
    3. Remove hand and if it is clean, the dough is about ready and has the proper amount of flour and has been kneaded for the correct time.
    4. If the removed hand has dough particles sticking to it you need to Carefully add more flour.

• RISE (fermentation)
  This is the quiet after the storm of kneading.
  • Sequence
    
    1. Place dough mass in a lightly oiled stainless steel bowl in a warm, humid place free of drafts.
    2. Cover to help retain moisture and for hygiene.
    3. Allow dough to expand until 2 or 3 times it's original size.
       • The dough will rise quickly in the early part of the process. Remember it is rising because the CO2 gas which the yeast is producing is being trapped by the gluten network and is "ballooning" or inflating the dough mass.
    4. Punch down with the hand or fist, cover and allow the dough to repeat the rising process.
       • This repetitive process of rising and punching down is what really helps to develop a bread's flavor and character. As long as the yeast has flour and sugar you can continue to increase the flavor repeating the fermentation step. The longer and slower, the more flavor that is developed.
    5. To tell if the rising dough mass is ready to punch down or gather, push the edge with two fingers, and if the finger indentations or marks remain in the dough then it is ready. The other alternative is to pre-establish a mark on the side of container that has the dough which is 2 or 3 times higher than the original mass.
    6. After the final punch down, gather the dough mass, fold over to make one compact ball.
    7. The dough is now ready for the Second Scaling and Shaping step.

  

• SHAPE (second scaling)
  Depending on the final product, the dough is cut, scaled (weighed) or portioned to the appropriate size, then shaped or "rounded" and put on/in the properly prepared pan, tray or mold.
  • Options
    They can be long, short, round, square, individual, big, small and more. The options are endless, limited only by skill and imagination.

  

• PROOF
  Usually refers to the "proving" or proofing of the the yeast, that is prove that the yeast is alive and working by actually seeing the dough mass expand and rise. Since this is a chemical reaction, the higher the temperature during this process the faster it will proceed, so that is why commercial bakerys and large operations like hotels use proofing ovens, which really serve only to increase the speed of the fermenting process.
  • Proofbox or Oven
    This is really a wet sauna box of heat and moisture where we can quickly determine if the yeast is working properly. We can see the "proof". Here we are proofing with steam. Generally we do not allow the shaped items proofing or rising in this oven to more than double in size.
  • Bench Proofing
    This is done outside of the steam box, in the natural environment of the bakery.
  • Special Notes
    Modern day fresh yeast usually does not require proofing because of it's reliability, and anyway early on in the PROCESS we proof the yeast as we make the first sponge early on in the Mix stage. If the sponge {yeast + sugar + water = fermentation with foam} has not developed any foam then we know the yeast is no good. However, the instant dry yeast is another matter and should have more attention paid to it's proof-ability.

• BAKE
  Breads continue to rise till the yeast is killed. This occurs when the internal temperature reaches 140 degrees F. This is referred to as the "Spring" of the bread.
  • Special Points
    
    1. Refer to the recipe and bake at temperature and time indicated
    2. YEAST DOUGHS
       • Done when they have good color on the crust and the aroma permeates the air
       • Those that have an egg wash or milk wash will have a softer crust.
    3. STEAM
       • Is VERY important in the baking of French Bread
       • Serves to soften and protect the dough in the oven.
       • Allows the "Jet" to grow and expand. The Jet is the bulge in the dough where it has been split, usually with a razor blade.
       • Too much moisture can cause the crust to loose color and permit the Jet cuts to run together.
       • Is most important at the starting of the baking, before the shaped bread dough actually enters the oven for baking. It should be in the oven at least 3 minutes prior to putting in the prodcut to bake.
       • Once the bread has reached a certain temperature, it will continue to produce steam during the baking process. Usually a 2 pound loaf will give up 2 or 3 ounces of water during baking.
    4. PREPARING SHEET PANS AND MOLDS
       • The higher the fat, sugar or milk content of the items to be baked the more the need to grease the pans and molds or they will stick.
       • Simpler breads with "lean" dough mixes require only a light dusting of cornmeal.