Baking 101: Scaling Ingredients

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Questions and Answers

What is the primary reason for scaling ingredients in bread making?

To control the cost of production

To ensure accurate calculation of the final dough yield (correct)

To achieve a consistent dough temperature

To mix ingredients uniformly

Why is measuring ingredients by weight necessary in bread making?

To achieve uniform distribution of ingredients

To ensure a consistent dough temperature

To ensure accuracy and precision (correct)

To prevent over- or underproduction

What is the significance of calculating the water temperature in bread making?

It helps to achieve a desired dough temperature (correct)

It enables the mixing of ingredients uniformly

It helps to achieve a consistent dough yield

It ensures the correct alignment of gluten molecules

What is the primary outcome of mixing ingredients in bread making?

Uniform distribution of ingredients Signup and view all the answers

What happens to the gluten molecules during the mixing process?

They are stretched and become aligned in more or less straight lines Signup and view all the answers

What is the significance of developing dough strength in bread making?

It provides the necessary structure for bread Signup and view all the answers

Why is it important to use a reliable scale in bread making?

To ensure accurate measurement of ingredients Signup and view all the answers

What is the outcome of under- or overproduction in bread making?

Loss of control over production costs Signup and view all the answers

What is the primary purpose of scoring bread?

To enhance the appearance of the bread Signup and view all the answers

What happens to weak breads when they are deeply scored?

They tend to flatten out Signup and view all the answers

What is a characteristic of breads that can handle vigorous scoring?

They are at the optimum degree of rising Signup and view all the answers

Why might a baker use light scoring on certain breads?

To compensate for the bread's weak structure Signup and view all the answers

What is the effect of deep scoring on breads that are already weak?

It causes them to flatten out Signup and view all the answers

What is the relationship between a bread's strength and its ability to handle scoring?

Strong breads can handle vigorous scoring Signup and view all the answers

Why does the author avoid placing preshaped loaves seams down on the work surface?

To prevent the incorporation of raw flour into the loaf Signup and view all the answers

What is the primary goal of the final fermentation phase?

To raise the bread to the desired degree Signup and view all the answers

What is the purpose of scoring the bread before baking?

To encourage a controlled expansion of the bread Signup and view all the answers

Why does the author recommend covering the loaves during the bench rest?

To prevent dehydration of the surface Signup and view all the answers

What is the ideal degree of rise for bread before baking?

85 to 90 percent Signup and view all the answers

What is the purpose of the preshaping step?

To prepare the dough for final shaping Signup and view all the answers

Why does the author avoid overproofing the bread?

To maintain the bread's texture and appearance Signup and view all the answers

What is the primary factor that determines the duration of the bench rest?

The tightness of the preshaping Signup and view all the answers

What is the purpose of using a razor or other blade to score the bread?

To create a weak section on the surface of the loaf Signup and view all the answers

Why does the author use plastic or vinyl covers to cover the loaves during the bench rest?

To prevent dehydration of the surface Signup and view all the answers

What is the primary purpose of adequately developing gluten in the dough?

To enable the dough to stretch well and hold trapped carbon dioxide gases Signup and view all the answers

What is the main advantage of using mechanical dividers over hand dividing?

They are significantly faster Signup and view all the answers

Why is it important to dust the plate of the scale and the hands with flour during hand dividing?

To prevent the dough from sticking to the scale and hands Signup and view all the answers

What is the primary purpose of preshaping the dough?

To organize the dough pieces, making final shaping easier and more effective Signup and view all the answers

What determines when the final shaping can occur after preshaping?

The tightness of the preshaping Signup and view all the answers

Why is it beneficial to place the preshaped loaves on a floured work surface or floured bread boards?

To prevent the dough from sticking to the surface Signup and view all the answers

What is the advantage of placing the preshaped loaves in an orderly fashion on the work surface?

It allows for easier calculation of dough yield Signup and view all the answers

Why do some bakers prefer to place the preshaped loaves with the seams down?

To keep the dough more concise and prevent spreading Signup and view all the answers

What is the potential disadvantage of using hydraulic dough dividers?

They drive an inordinate amount of fermentation gas from the dough Signup and view all the answers

Why is it important to avoid having a dough piece that consists of lots of little chunks of dough?

One cohesive dough piece is preferable to one made up of numerous small chopped bits Signup and view all the answers

Study Notes

Step 1: Scaling

The first step in bread making is scaling, which involves measuring ingredients accurately to ensure consistency and uniformity of production.
Measuring ingredients by weight is the only way to ensure accuracy, and a reliable scale is essential for every baker.
Accurate scaling prevents under- or overproduction and aids in cost control.

Step 2: Mixing

The first step in proper mixing involves determining the correct water temperature required for the mix.
Consistent baking results require consistent temperature control, which is achieved by calculating the desired dough temperature.
Mixing brings about a uniform distribution of ingredients, forms gluten, and enables the dough to stretch well, resist ripping, and hold trapped carbon dioxide gases.

Step 5: Dividing

Bulk fermentation ends when the dough is divided, and there are various mechanical and hand-dividing methods.
Mechanical dividing is speedier but may drive out fermentation gas, while hand dividing is gentler and may result in better bread quality.
Speed is important when dividing to avoid overaging the dough, and dusting the plate and hands with flour helps keep things dry and smooth.

Step 6: Preshaping

Once divided, the dough is preshaped to change its random shape into a more consistent shape.
Preshaping organizes the dough, making final shaping easier and more effective.
A light or strong preshaping can be used to bring an extra dose of strength to weak doughs, and the tightness of preshaping determines when final shaping can occur.

Step 7: Bench Rest

This passive step allows the dough to relax and is directly determined by how loosely or tightly the loaves have been preshaped.
The preshaped loaves are covered with a sheet of plastic or vinyl to prevent a surface crust from forming.

Step 8: Shaping

The baker takes the preshaped loaves and gives them a final shape, which can be round, oblong, baguette-shaped, or other variations.
Once shaped, the loaves go into bannetons, between folds of baker's linen, or into metal loaf pans or onto sheet pans, and are covered to prevent dehydration.

Step 9: Final Fermentation

Final fermentation (final proofing) is the phase between shaping and loading the loaves into the oven.
The major goal of final fermentation is to raise the bread to the desired degree, usually around 85 to 90 percent risen.
Over- or under-risen bread can affect its eating quality and visual aspect.

Step 10: Scoring

Scoring involves intentionally creating a weak section on the surface of the loaf to encourage controlled expansion during baking.
Some breads, like braided loaves, ciabattas, and fendu-shaped loaves, go into the oven with no scoring, while others require scoring to achieve the desired shape.
Different scoring methods can greatly impact the appearance and quality of the bread.

Step 11: Baking

The final step involves baking the scored loaves in the oven, where they expand and take on their final shape.
The baking process requires careful temperature control to achieve the desired crust and crumb.

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Description

Learn the importance of accurate scaling in bread making, including measuring ingredients by weight, calculating final dough yield, and controlling costs.