The Formality Of Baking

The Formality Of Baking

Baking is a method that requires meticulous concentrating which can be joyous as well as frustrating. In order to understand baking it is necessary to grasp the basics. To understand the basics is practicing and conditioning yourself the proper methods of doing so. One of the easiest dough to assemble is the straight dough method, which is a combination of water, yeast, sugar, milk solids, butter and salt. The salt is added last because it inhibits the growth of the yeast. All of the ingredients are mixed in a mixing bowl”(Gisslen, p68, ch4). The straight dough method is a starter point to making dough. There are many varieties to dough that require different attention. Lean dough requires a lesser amount of fat and sugar and therefore it is the leanest of all bread products. The types of breads that have fewer amounts of fat and sugar are French, Italian, Kaiser rolls, and pizza bread”(Gisslen, p66, ch4). There are dough’s with a higher fat content which provide a taster result. The short dough has a very high fat content. The short dough consist of having flour, sugar, and fat which makes the product such as a cookie or a pastry very crumbly and tender”(http://www.bakingterms.com, 5/24/2005). There are many people who love croissants and Danish pastry’s. To make a croissants or Danish pastry there needs to be a rolled in fat dough method. The rolled in fat dough method is when fat is incorporated into the dough in many layers by using a rolling and folding procedure. By alternating the layers of fat and dough it gives the baked product a flaky texture”(Gisslen, p66, ch4). Pies are a desert favorite. Making a pie depends on what kind of filling is used. A pie can have a Pumpkin, squash, even sweet potato filling. A pie that includes fruits such as apple or blueberries is best to consider the cooked juice method. The cooked juiced method is when the gel is made separately by cooking fruit juice, water, and sugar with starch. The gel is mixed in with the fruit, this method is used when the fruit requires little or no cooking before filling”(Gisslen, ch11, p243). Corn starch is important to cream pies because it sets up into a firm gel that holds it’s shape when sliced, also it may be used for fruit pies as well”(Gisslen, p242, ch11). To make sure that a pie is stable it is ...

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...used for cutting and portioning dough and scraping tabletops”(Gisslen, p26, ch2). The pieces of dough are then put onto a baking pan with parchment paper, also called baking paper or silicone paper. It is non-stick, fit’s standard sheet pans and eliminates the need for greasing the pan”(Gisslen, p27, ch2). The dough is ready to be put through a docking and venting procedure. The docking and venting is a piercing or perforating pastry dough before baking in order to allow steam to escape and avoid blistering”(Gisslen, p73, ch4). The baking time is when the dough goes through it metamorphosis. Before the baking process it’s great for perception to give the bread an egg wash, which gives it a glossy and shiny appearance making the brown crust seem irresistible. The most important change is the oven spring, which is rapid rising in the oven due to production and expansion of trapped gases due to the heat. The yeast is killed when the temperature reaches one hundred and forty degrees Fahrenheit”(Gisslen, p72, ch4). When the bread is finished from baking, the outside should have formed a brown shiny crust and the inside very soft and appetizing. And then the party begins. Bon Appetite.