Preparing Bread Dough
The three basic methods of mixing dough are:
C. Sponge Method:
This method allows yeast to quickly and fully ferment and activate with part of the flour and water in the recipe and later incorporate with the remainder of the ingredients. Sponge dough is prepared in two stages. This procedure gives the yeast action a head start.
Many breads and buns are brushed with a wash prior to baking.
Water is generally used for French Breads and other hard crust bread products. The water creates steam during the cooking process and prevents the crust from drying out too quickly and becoming too thick.
Starch Paste is used mainly for rye breads adds shine and keeps the crust from drying out.
Egg Wash helps to brown the crust and add shine to a product and is used on soft rolls and breads as well as Danish.
StalingStaling is the change in texture and aroma of baked goods due to a change of structure (chemical staling) and a loss of moisture by the starch granules. Staling begins almost as soon as the baked good is removed from the oven. Even a well wrapped baked goods will undergo chemical staling. Chemical staling can be partially reversed by heating but must only be used if the product is to be served immediately as the result of heating will increase the loss of moisture in the baked good. Chemical staling is rapid at refrigerator temperatures but nearly stops at freezer temperatures.
There are three main techniques used to slow staling. They are protecting the product from air, adding moisture retainers (fats and sugars) to the formula and freezing.
- Straight Dough Method:
- Soften the yeast in a little of the water. Ideal temperature is 110 F.
- Combine the remaining ingredients, including the rest of the water, in the mixing bowl. Add the dissolved yeast, taking care not to let it come in contact with the salt.
- Mix to a smooth, developed dough.
- Modified Straight Dough Method:
- Soften the yeast in part of the liquid, using a separate container.
- Combine the fat, sugar, salt and flavorings and mix until well combined, but do not whip until light.
- Add the eggs gradually, as fast as they are absorbed.
- Add the liquid and mix briefly.
- Add the flour and yeast. Mix to a smooth dough.
C. Sponge Method:
This method allows yeast to quickly and fully ferment and activate with part of the flour and water in the recipe and later incorporate with the remainder of the ingredients. Sponge dough is prepared in two stages. This procedure gives the yeast action a head start.
- Combine the liquid, the yeast, and part of the flour (and sometimes part of the sugar). Mix into a thick batter or soft dough. Let ferment until double in bulk.
- Punch down and add the rest of the flour and the remaining ingredients. Mix to a uniform, smooth dough.
Many breads and buns are brushed with a wash prior to baking.
Water is generally used for French Breads and other hard crust bread products. The water creates steam during the cooking process and prevents the crust from drying out too quickly and becoming too thick.
Starch Paste is used mainly for rye breads adds shine and keeps the crust from drying out.
Egg Wash helps to brown the crust and add shine to a product and is used on soft rolls and breads as well as Danish.
StalingStaling is the change in texture and aroma of baked goods due to a change of structure (chemical staling) and a loss of moisture by the starch granules. Staling begins almost as soon as the baked good is removed from the oven. Even a well wrapped baked goods will undergo chemical staling. Chemical staling can be partially reversed by heating but must only be used if the product is to be served immediately as the result of heating will increase the loss of moisture in the baked good. Chemical staling is rapid at refrigerator temperatures but nearly stops at freezer temperatures.
There are three main techniques used to slow staling. They are protecting the product from air, adding moisture retainers (fats and sugars) to the formula and freezing.