Presentation Transcript
12 Steps of Dough Production: 12 Steps of Dough Production
1 Scale Ingredients: 1 Scale Ingredients Important Scale accurate Volume measured Water Milk Eggs Egg white but not Egg yolk
2 Mixing: 2 Mixing To combine the ingredients To distribute the yeast The purpose of mixing To develop gluten 3 Basic mixing methods Straight dough method 2) Modified mixing 3) Sponge method
3 Fermentation: 3 Fermentation Over fermented: Old dough Definition
Yeast acts on sugar and starches and produces CO2 Temperature: 80oF Before After How long: until double in size Under fermented: Young dough
4 Punching: 4 Punching
The purpose of punching: 1)Expel the gas 2) Redistribute the yeast 3)Relax the gluten 4) Equalize dough temperature
5 Scaling and portioning: 5 Scaling and portioning Important
Allow 12.5% moister loss.
Finished product:16 oz
Dough weight: 18.28 oz
(Formula: 16 : .87.5)
6 Rounding: 6 Rounding
Purpose: Form a smooth dough 2) Stretch the outer skin 3) This will simplify shaping
7 Bench Resting: 7 Bench Resting Purpose: This relaxes the gluten How long?
about 15 minutes
8 Shaping: 8 Shaping The seams must be at the bottom!
Type of shape: Round, Long. Various Shapes Panning: Seams must be at the bottom. Gas bubbles must be expelled
9 Proofing not to be confused with fermentation: 9 Proofing not to be confused with fermentation Other effects:
Under fermented dough
The dough will burst
Over fermented dough:
The dough will collapse during scoring. Increase the volume of the dough.
How much? Proof box condition: 95oF /
80% humidity How long to proof ?
Until double in size
10 Baking: 10 Baking Formation of gases. 2) Gelatinization of starches. 3) Coagulation of protein. 4) Evaporation of moisture. 5) Melting of fats. 6) Caramelization of sugars
10 cont. Baking: 10 cont. Baking Test for doneness:
sound hollow when dumped
Internal temp.205oF Oven spring is:
expansion of gases. Oven temperature:
Lean bread: 425oF-475
Rich dough: 350oF-400
10 cont. Baking: 10 cont. Baking Washes and when to apply them: Water Egg wash Starch paste Scoring or Docking: Steam
11 Cooling: 11 Cooling Bread must be removed from pans
to allow the escape of moister.
12 Storing: 12 Storing Proper storage:
1)
2)
Staling
1)
2)
Freezing:
Refrigerating: