1. Unit 17: Baking With a Focus on Breads All chefs should posses a degree of baking skills American Culinary Federation: Culinary Fundamentals.

2. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Key Players- (Main Ingredients) Flour Eggs Fat Sweeteners Acids Salts Leaveners American Culinary Federation: Culinary Fundamentals.

3. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Flour Most important ingredient Gives structure Contains proteins (glutenin and gliadin) ▫form gluten strands that trap carbon dioxide and allow bread to rise American Culinary Federation: Culinary Fundamentals.

4. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Creating Gluten American Culinary Federation: Culinary Fundamentals.

5. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Pizza Dough- developed gluten strands American Culinary Federation: Culinary Fundamentals.

6. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Types of Wheat Flour Wheat flour is typically used to make bread ▫All- Purpose- blend of soft (low protein) and hard (high protein) wheat ▫Bread Flour- considered harder or stronger (more protein) ▫Whole Wheat or whole grain (contains bran and germ) Wheat Display American Culinary Federation: Culinary Fundamentals.

7. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Structure of a Wheat or Grain Seed American Culinary Federation: Culinary Fundamentals.

8. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Storing Flour Unopened packages of white flour can be kept for up to 2 years in a cool, dry place Opened- store in a tightly sealed container ▫Keeps out pests, dirt, moisture ▫Use within 8 months Whole wheat should be stored in refrigerator ▫Can go rancid due to oil in wheat germ American Culinary Federation: Culinary Fundamentals.

9. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Eggs Contribute protein, fat, and moisture ▫Helps hold dough together Provide structure and texture ▫Protein strands help trap liquids or air Provides color (yolk) American Culinary Federation: Culinary Fundamentals.

10. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Fats Contributes- ▫Flavor- oils vs. butter  Promotes browning ▫Texture- makes a softer bread dough ▫Freshness- extends shelf life by holding moisture 1.Solids- firm at room temperature 2.Liquids- liquid at room temperature American Culinary Federation: Culinary Fundamentals.

11. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Sweeteners Provide- ▫Flavor ▫Texture ▫Color ▫Help with rising process ▫Attracts moisture- keeps longer; softer texture American Culinary Federation: Culinary Fundamentals.

12. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Acids Denaturing ▫Changes the structure of proteins ▫Strands tighten or loosen ▫Creates different textures Starts leavening process American Culinary Federation: Culinary Fundamentals.

13. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Salt Flavor enhancer Balances flavors (makes them more vivid) Controls yeast fermentation- promotes good texture American Culinary Federation: Culinary Fundamentals.

14. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Leaveners Increases the volume of a dough or batter by adding air or other gas 3 Types: 1.Chemical 2.Physical 3.Organic American Culinary Federation: Culinary Fundamentals.

15. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Chemical Leaveners Baking Powder- ▫Acts rapidly when combined with moisture and heat (hence the name ‘quick breads’) Baking Soda- ▫Requires an acid (vinegar, buttermilk, lemon juice) Gives baked items a spongy, springy texture (aka: ‘crumb’) American Culinary Federation: Culinary Fundamentals.

16. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Physical Leaveners Steam and Air ▫When moisture from butter, eggs or liquid is heated in batter it turns to steam ▫Creaming butter or whipping egg whites incorporates air ▫Trapped pockets of air give good height American Culinary Federation: Culinary Fundamentals.

17. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Organic Leaveners Yeast- (fungus) tiny single-celled organism ▫Needs w armth, moisture, food (sugar) to grow and reproduce ▫Two by-products of fermentation process- carbon dioxide and alcohol American Culinary Federation: Culinary Fundamentals.

18. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. How to activate Yeast Yeast is alive but is dormant until moistened. 1.Straight dough-mixing method ▫Mix all ingredients together at once 2.Modified straight dough-mixing method  Adds ingredients in steps  Hydrate the yeast and then add flour  ‘Sponge mixing method’  Add 1/3 to ½ total liquid and flour to make a very loose dough; let rise till doubled then add remaining flour American Culinary Federation: Culinary Fundamentals.

19. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Yeast Tips Active dry yeast should be kept cool and dry Use a thermometer! Yeast grows most rapidly between 60° and 90° F Yeast is killed at 137° F American Culinary Federation: Culinary Fundamentals.

20. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Procedure Assemble all tools, equipment, containers, and ingredients as you would any mise en place Combine and mix water and yeast Add balance of ingredients to the yeast mix, salt last Mix on low speed until dough forms Increase speed of mixer until a good dough forms American Culinary Federation: Culinary Fundamentals.

21. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Procedure (continued) First fermentation (or rise), place dough in an oiled container, cover with damp towel and let rise to twice the size Punch the dough down and fold it over Divide the dough into pieces for a mold or pan Shape and proof again in the pans Brush or wash, bake until done American Culinary Federation: Culinary Fundamentals.

22. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Making Bread Dough Demo http://www.redstaryeast.com/lessons-yeast- baking/how-bake-videos American Culinary Federation: Culinary Fundamentals.

23. © 2006, Pearson Education, Upper Saddle River, NJ 07458. All Rights Reserved. Yeast and Bread Dough Quiz 1.What type of living organism is yeast? 2.What three things does yeast need to grow and reproduce? 3.Name the two by-products of the fermentation process. 4.What grain contains gluten? 5.Which nutrient does gluten contain? 6. Why is gluten important in bread baking? American Culinary Federation: Culinary Fundamentals.