1. © 2009 Cengage Learning. All Rights Reserved. Chapter 5: Baking Bread

2. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. Introduction Baking Bread: critical step in the baking process Considerations: –Type and quantity of bread –Type of oven –Rate of physical and chemical reactions in dough

3. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. Before Baking Evaluation of the Final Proof Three techniques: –Elapsed time after shaping –Visual appearance –Feel of the dough Three stages: –Under proofed –Properly Proofed –Over proofed

4. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. Before Baking Evaluation of the Final Proof, cont Considerations: –Gas retention vs. dough temperature –Traditional Process vs. Retarded breads –Larger loaves

5. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. Before Baking Scoring Act of making an incision on the surface of the loaf Cuts open during baking, volume increases. Aesthetics of scoring Technical considerations

6. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. Before Baking: Scoring Technique Scoring bread requires precision, dexterity, flexibility, regularity, lightness, and experience. Strength and degree of fermentation of the dough: –Under proofed dough will require deeper scoring –Over proofed doughs must be scored very lightly to avoid deflating the loaf –Before Baking: Scoring Cuts for Elongated Shapes –Classic Cut

7. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. Before Baking: Scoring Cuts for Elongated Shapes - Batard scoring techniques

8. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. Before Baking: Scoring Scoring Techniques for Boules

9. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. Before Baking: Scoring Cuts for Other Loaf Shapes –Only limited by imagination –Type of score will affect ovenspring –Cut with scissors as for “Épi” Which Technique to Use –Type of dough –Type of bread –Desired final appearance

10. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. Before Baking: Scoring When to Score Most dough: just before baking Some dough: after shaping –Weaker gluten structure –Rye doughs –Multigrain breads

11. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. Before Baking Oven Loading Manual or automated process Care must be taken: proofed dough is fragile Spacing of loaves to promote even baking Clean baking surface to prevent a “dirty” bottom

12. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. During Baking: Steaming Steaming has major roll in bread development, crust crispness and color Condensation forms on loaf, allowing larger bread volume and delayed crust formation If possible, steam before and after loading Quantity of steam varies by oven and bread

13. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. During Baking Carbon dioxide production until 120° to 130° F Carbon dioxide expansion (ovenspring) Starch begins to gelatinize (130° F) Enzymes inactivated (158° F) Gluten coagulates (160° F) Starch gelatinization ends (185° F)

14. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. During Baking Water evaporates from the surface of the dough (212° F) –Formation of the crust Crust coloration –Sugar caramelization –Maillard reaction Chemical reaction that provide a black substance and some aromas

15. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. During Baking How to Know When Bread is Baked Bakers rely on: –Time –Crust color –Sound (“hollow”) –Crust crispness

16. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. During Baking Oven Temperature Variables: –Oven (gas, electric, deck, rack) –Product composition (size, hydration, type of flour used, presence of sugar) Smaller items, faster bake etc. Baguette test (.350 kg for 20 -23 min. at 480°F deck oven)

17. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Cooling Bread Heat equalizes –Breads cool down, bakery warms up Moisture is released and condenses –Loss of weight Pressure equalizes –Expanded gas moves out, air moves in Crust contracts and cracks Aromas distribution (some will escape) –Stabilization of the flavor

18. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Cooling Bread Good air circulation necessary –Dissipate the heat –Disperse evaporating water Sufficient time before packaging the bread –Allow the bread to completely cool down Minimize negative changes in crust characteristics

19. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Staling Bread As soon as the bread cools down, a process of degradation of its structure starts Several bread characteristics will be modified –The crumb –The crust –The flavor

20. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Staling Bread Crumb degradation mostly due to a migration of water During starch gelatinization, the water surrounding the particle of starch will move from the outside of the particle to the inside.

21. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Staling Bread Temperature at which starch granule begins to absorb water and swell 135-165°F (57-74°C) for most cereals Granule then becomes permeable –Continued temperature increases cause more swelling –Amylose leaches out of starch granule

22. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Staling Bread When the bread cools, these chains retract to reorganize into their initial structure –The crumb will then become more dense and loose its softness This process is more active when the bread is kept at temperature around 40ºF

23. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Staling Bread Several crust properties will be penalized –Loss of crispiness Crust gets tougher and more leathery –Changes from glossy to dull Changes are mainly caused by –Migration of water from crumb from the crumb to the crust –Migration of water from the air to the crust

24. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Staling Bread Aromas are very volatile compounds When the bread starts to cool down, some aromas evaporate –Contributes to a pleasant smell in the bakery Modification of the structure of the bread affect the flavor of the bread –Less pleasant and less attractive to the customer

25. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Delaying Staling Proper storage of the products after baking –Avoid cooler temperature –Avoid important drafts Packaging –Paper bags versus plastic bags

26. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Delaying Staling Baking process can make a difference –Hydration of the dough Higher hydration will improve shelf life –Fermentation time Longer fermentation time is beneficial –Avoid excessive volume of the final products Limit loss of moisture –Appropriate baking time and temperature Limit the drying of the crust

27. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Delaying Staling Freezing baked bread can delay the staling After long storage in the freezer, the crust of bread can start to peel away Short shaped bread or bread with fat can last longer in a frozen state

28. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Delaying Staling Precautions when freezing bread: –Freeze only fresh bread –Use of flash freezer advised –Place the bread on screen to speed up the freezing process –When frozen, put the bread in plastic bag to limit drying from freezer burns

29. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. After Baking: Delaying Staling Defrost of the bread must happen in good conditions Fast defrosting to avoid long stay of the product at critical temperature where staling is optimum (around 40ºF)

30. CHAPTER 5 © 2009 Cengage Learning. All Rights Reserved. Baking Bread Conclusion Considerations for baking bread: –Evaluation of final proof –Scoring –Amount of steam –Type of oven –Baking time and temperature –Cooling and storage of bread