Baking & Dough In your culinary journal: 1.What do you feel is something that is very important to know/remember when baking? 2.What are some types of dough's you have made? 3.What are some dough's you would like to make?

Baking: Basic Ingredients Baking Formulas: Have been developed using exact types of ingredients, if the formula is not followed precisely, the products texture and taste will be affected. You will learn: How to prepare complex dough recipes by applying baking principles.

Basic Ingredients Gluten: Firm elastic substance that affects the texture of baked products. The higher the flours protein content the more potential it has to form gluten. Gluten Replacement: xanthium gum Crumb: The internal texture of a baked product You will learn: How to prepare complex dough recipes by applying baking principles.

Basic Ingredients: Flour The proteins and starch in flour give structure. You will learn: How to prepare complex dough recipes by applying baking principles. Examples: Hard wheat flour Soft wheat flour Bread flour Cake flour Pastry flour

Basic Ingredients: Liquids Liquids are essential in baking. Too much water to a pie dough will cause excess gluten formation with may result in a tough texture. Examples: Water Milk & Cream Eggs Sugar syrups butter You will learn: How to prepare complex dough recipes by applying baking principles.

Basic Ingredients: Fats Fats surround or enclose the flour particles and prevent long strands of gluten forming. This tenderizes the baked goods as well as adding flavor, moistness, browning, flakiness and leavening. For example: Shortening Oil Butter Margarine You will learn: How to prepare complex dough recipes by applying baking principles.

Basic Ingredients: Sugars & Sweeteners Sugars and sweeteners add a sweet, pleasant flavor to baked products as well as: Golden brown color Stabilizes mixtures Provides food for yeast Retains moisture Tenderizes baked goods by weakening the gluten strands Base for icings You will learn: How to prepare complex dough recipes by applying baking principles.

Basic Ingredients: Sugars & Sweeteners Types of: Molasses Brown sugar Turbinado sugar Coarse sugar Granulated sugar Confectioners/icing sugar Superfine sugar Corn syrup Maple syrup honey You will learn: How to prepare complex dough recipes by applying baking principles.

Basic Ingredients: Eggs Second most important ingredient in baked products. They add: Structure & thickener Emulsification- blend ingredients smoothly Aeration-when beaten or whipped assist in leavening Flavour Colour-egg yolks add rich yellow colour You will learn: How to prepare complex dough recipes by applying baking principles.

Basic Ingredients: Leavening Agent Causes baked goods to rice by introducing Carbon Dioxide or other gases into the mixture. The gases expand from the heat of the oven, stretching the cell walls in the baked product. The end result is a light, tender texture with good volume For Example: Air Steam Baking Soda Baking Powder Yeast You will learn: How to prepare complex dough recipes by applying baking principles.

Basic Ingredients: Salt Enhances the product through its own flavor as well as bringing out the flavor of other ingredients. Salt also acts on gluten and results in acceptable texture. You will learn: How to prepare complex dough recipes by applying baking principles.

Basic Ingredients: Flavouring Enhance the flavor of the final baked good without influencing the baking process. For example: Extracts Spices You will learn: How to prepare complex dough recipes by applying baking principles.

Basic Ingredients: Dough Contains less liquid than a batter, making it easy to work with your hands. Doughs may even be stiff enough to cut into shapes. Doughs are formed when the dry and liquid ingredients are combined to create baked products. You will learn: How to prepare complex dough recipes by applying baking principles.

Mixing Methods: Beating Agitating ingredients vigorously to add air or develop gluten. Use: spoon, electric or bench mixer with paddle attachment. You will learn: How to prepare complex dough recipes by applying baking principles.

Mixing Methods: Blending Mixing or folding two or more ingredients together until they are evenly combined. Use: Spoon, whisk, rubber spatula, or bench mixer with paddle attachment for blending. You will learn: How to prepare complex dough recipes by applying baking principles.

Mixing Methods: Creaming Vigorously combining softened fat and sugar to add air. Use: Electric or bench mixer with paddle attachment on medium speed You will learn: How to prepare complex dough recipes by applying baking principles.

Mixing Methods: Cut In Mix solid fat with dry ingredients until lumps of the desired size remain. Use: Pastry cutter, bench mixer and paddle attachment, two knives, or fingers. You will learn: How to prepare complex dough recipes by applying baking principles.

Mixing Methods: Folding Gently adding light, airy ingredients such as eggs to heavier ingredients by using a smooth circular movement. Use: spoon or hands You will learn: How to prepare complex dough recipes by applying baking principles.

Mixing Methods: Kneading Working the dough to develop gluten and evenly distribute ingredients. Use: hands or bench mixer with dough hook You will learn: How to prepare complex dough recipes by applying baking principles.

Mixing Methods: Sifting Passing dry ingredients such as flour through a wire mesh to remove lumps, blend and add air. Use: Rotary sifter, or mesh strainer by tapping the side over your bowl. You will learn: How to prepare complex dough recipes by applying baking principles.

Mixing Methods: Stirring Gently blending the ingredients until combined. Use: spoon, rubber spatula or whisk You will learn: How to prepare complex dough recipes by applying baking principles.

Mixing Methods: Whipping Vigorously beating ingredients to add air. Use: whisk, electric or bench mixer with whipping attachment. You will learn: How to prepare complex dough recipes by applying baking principles.

BISCUITS!!! How to make? Watch video You will learn: How to prepare complex dough recipes by applying baking principles.

BISCUITS: What makes a good biscuit? Appearance: same size, flat tops and straight sides Color: golden brown crust Crumb: creamy and flaky Texture: light, tender and flaky. *Separate into layers Flavour: Pleasing, delicate flavor. * Bitter flavor? Too much baking powder. What can we add? You will learn: How to prepare complex dough recipes by applying baking principles.

BISCUITS How do we serve biscuits? You will learn: How to prepare complex dough recipes by applying baking principles.