34 Questions
What is the primary reason for scaling ingredients in bread making?
To ensure accurate calculation of the final dough yield
Why is measuring ingredients by weight necessary in bread making?
To ensure accuracy and precision
What is the significance of calculating the water temperature in bread making?
It helps to achieve a desired dough temperature
What is the primary outcome of mixing ingredients in bread making?
Uniform distribution of ingredients
What happens to the gluten molecules during the mixing process?
They are stretched and become aligned in more or less straight lines
What is the significance of developing dough strength in bread making?
It provides the necessary structure for bread
Why is it important to use a reliable scale in bread making?
To ensure accurate measurement of ingredients
What is the outcome of under- or overproduction in bread making?
Loss of control over production costs
What is the primary purpose of scoring bread?
To enhance the appearance of the bread
What happens to weak breads when they are deeply scored?
They tend to flatten out
What is a characteristic of breads that can handle vigorous scoring?
They are at the optimum degree of rising
Why might a baker use light scoring on certain breads?
To compensate for the bread's weak structure
What is the effect of deep scoring on breads that are already weak?
It causes them to flatten out
What is the relationship between a bread's strength and its ability to handle scoring?
Strong breads can handle vigorous scoring
Why does the author avoid placing preshaped loaves seams down on the work surface?
To prevent the incorporation of raw flour into the loaf
What is the primary goal of the final fermentation phase?
To raise the bread to the desired degree
What is the purpose of scoring the bread before baking?
To encourage a controlled expansion of the bread
Why does the author recommend covering the loaves during the bench rest?
To prevent dehydration of the surface
What is the ideal degree of rise for bread before baking?
85 to 90 percent
What is the purpose of the preshaping step?
To prepare the dough for final shaping
Why does the author avoid overproofing the bread?
To maintain the bread's texture and appearance
What is the primary factor that determines the duration of the bench rest?
The tightness of the preshaping
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
Why does the author use plastic or vinyl covers to cover the loaves during the bench rest?
To prevent dehydration of the surface
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
What is the main advantage of using mechanical dividers over hand dividing?
They are significantly faster
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
What is the primary purpose of preshaping the dough?
To organize the dough pieces, making final shaping easier and more effective
What determines when the final shaping can occur after preshaping?
The tightness of the preshaping
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
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
Why do some bakers prefer to place the preshaped loaves with the seams down?
To keep the dough more concise and prevent spreading
What is the potential disadvantage of using hydraulic dough dividers?
They drive an inordinate amount of fermentation gas from the dough
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
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.
Learn the importance of accurate scaling in bread making, including measuring ingredients by weight, calculating final dough yield, and controlling costs.
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