1. Bread Baking

2. 2 Basic dough's  Lean Dough  Flour  Yeast  Water  salt  Enriched Dough  Flour  Yeast  Water  Salt  Other enriching ingredients – Eggs,milk,sugars

3. 10 stages to bread making  Scaling  Kneading (gluten development)  Bulk fermentation  Punch back  portioning  Rounding portions  Shaping portions  Proofing  Baking  Cooling  storing

4. Scaling  It is critical to ensure that all ingredients are in their proper percentages  Weight is the best method for this  Volume may be required for certain items

5. Kneading (Mixing)  Four stage of mixing are – Pick up period – Clean up period – Initial development period – Final development period  Stages of Gluten development – Short development – Partial development – Proper development – Intense development

6. Importance of proper mixing  Optimum absorption  Proper gluten development  Slightly shorter fermentation time

7. Bulk fermentation  This is our first leavening (proofing)  Yeast is eating and exhaling co2  Gass is caught by strands of gluten, gluten is stretched  Also known as bench rest

8. Punch back  Removes air pockets  Allows proper shaping  Give our product proper structure

9. Portioning  Scale proper amount of dough for desired product  Even proofing and baking times

10. Rounding portions  To give a smooth skin to each piece to allow proper proofing

11. Shaping portions  Final shaping of baked goods  Uniformity is critical for even baking times

12. Proofing  Final fermentation  product will take on final shape

13. Baking  Product will continue to rise  Until it reaches 138º yeast dies – Oven spring  Bake until done flour products are done at an internal temp of 200º – Crust should be brown

14. The baking process  Gasses form  Gasses are trapped  Starches gelatinize  Proteins coagulate  Fats melt  Water evaporates  Sugars carmelize  Carry over baking  staling

15. Cooling  Cool on racks so bottom will cool evenly with top and sides  Cool completely  Do not allow condensation when wrapped

16. Storing  Store properly  Do not refrigerate most baked goods they will stale faster  Can freeze if wrapped properly