Reflections on Baking Class

Well, we have reached the end of our semester in my basic baking class. As I reflect on all the experiences I had this semester, I really am amazed at all the different products I was able to create and all the different skills I learned. From cookies, to doughnuts, to pizza and so much more, I realize now even more how baking truly is so incorporated so much into the food we eat every day and our every day lives. 

I will be honest.....baking really isn't my first love when it comes to cooking. I am more of a savory cook. I did, however, go into this course with open arms and an open mind to explore baking and learn more about it. I am definitely somewhat of a beginner when it comes to baking, so the products that I was able to create really excited me and gave me more confidence. I learned that much patience is needed in baking, but at the same time I have to be quick and use good time management. I think one of the hardest things for me to learn is to measure and weigh out all my ingredients carefully and not get in a hurry and to be patient and wait for the dough to be kneaded long enough or proofed to the correct size. Learning all the different tools and equipment was a bit of a challenge as well. I am also amazed at how baking is not just an art,it is also a science. A mixture of flour, fat, and water, among other ingredients becoming a finished baked good really is a function of scientific principles! When a person understands the science behind the art of baking, it creates an even greater appreciation for it! 

After I learned how to mix and prepare and bake different types of breads, cookies, and pies I am realizing that I enjoy it much more than I thought I would. I have always enjoyed baking bread and cookies, but this class took it further and I am excited to learn even more about more advanced baking techniques. I feel that after I gain even more confidence with baking skills, I will really be able to let my creativity come out in the products I create!

Cookies! BBC#6

Cookies! Yum! Cookies are not all created equal...cookies are usually classified by the way in which each one is prepared once the dough has been made. Today I will describe eight ways to prepare or make-up cookies. The first way is probably one of the most popular ways of making cookies.. the drop method. Drop cookies are made from a soft dough that is spooned into mounds for baking. Some examples are chocolate chip, oatmeal, and snickerdoodles.

The next make-up method is bar cookies. Bar cookies are made from a stiff dough that is rolled into a log, then baked. The bars are then sliced into thick slices.

Next, is the icebox cookie method. Icebox cookies are made from dough that is shaped into logs or rectangles, chilled thoroughly, then sliced into individual pieces and baked as needed.This method usually produces uniform cookies with a crisp texture.

Sheet cookies are made from a dough or batter that is pressed, poured, or layered in shallow pans, baked and cut into individual portions. Brownies are a good example of a sheet cookie.

Next is a holiday favorite, the cut-out cookie. Cut-out cookies are made from a firm dough that is chilled, rolled out into a sheet and cut into various shapes before baking.

Next we have the piped cookie method. This method is also referred to as bagged, pressed, or spritz cookies. They are made from a soft dough that is forced through a pastry tip or cookie press.. They are usually small with a distinct, decorated shape.

The next method is the rolled or molded cookie. Rolled or molded cookies are made from a stiff dough that hand-shaped into spheres, crescents or other traditional shapes. Often shortbread cookie dough is pressed into decorative carved molds before baking and the impression from the mold remains in the dough after baking.

Now we have the wafer cookie. These cookies are extremely delicate. They are made with a thin egg batter that is poured or spread onto a baking sheet and baked. Then while they are still hot, the thin wafer is molded into a variety of shapes.Wafer batter is also called stencil batter. A popular shape is the tightly rolled cigarette shape.

Cookies are one of America's best-loved foods. As you can see, they are very versatile! Any way you slice, drop, roll or shape them...cookies are an all-time favorite!

Doh! Nuts!  BBC#5

Donuts....Everybody loves them. At least everyone I know does! We are all familiar with the donut regulars like glazed, powdered and chocolate. Donuts, however, are moving out of the box. New, out-of-the-ordinary donut recipes are popping up all over the place. From sweet and salty, to spicy or savory, it seems you can find just about  any kind of donut you can imagine these days. If you are adventurous you can make some crazy donuts yourself! Today I am going to share with you three donut recipes that I bet you have never tried before...Crazy and different but Oh! So Good!

First of all, I want to introduce you to the Mimosa Donut. I mean who doesn't want champagne with your donut? These donuts are filled with a rich orange cream and topped with a delicate Champagne glaze.

• You will need for the donuts:
• 1 1/4 cup milk
• 1/2 cup granulated sugar
• 4 1/2 teaspoons active dry yeast
• 1/2 butter
• 2 teaspoons vanilla
• 4 cups all-purpose flour
• 4 egg yolks
• 1/2 teaspoon salt
• vegetable oil for deep-frying

      For the orange cream

• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 cornstarch
• 1 1/2 cup milk
• 1/4 teaspoon salt
• 2 teaspoons grated orange zest
• 1/4 orange juice
• 1 teaspoon vanilla
• 4 tablespoon cold unsalted butter cubed

      For the Champagne Glaze:

• 1 1/3 cup powdered sugar
• 1/4 cup champagne 
• 2 tablespoons orange zest

Method:

      For the donuts, heat the milk with 1 tablespoon of the sugar. Pour that into a bowl and sprinkle in the yeast. Let it stand until frothy, about ten minutes. Beat in the egg yolks, butter, vanilla and remaining sugar. Using a wooden spoon, beat in flour and salt, scraping down the sides of bowl occasionally and adding more flour if necessary to form a soft sticky dough. On a lightly floured surface, knead until smooth and elastic. Let the dough proof in a covered bowl until tripled in size. Meanwhile, in a saucepan you can make the orange cream.

     Whisk together egg yolks, sugar, cornstarch and salt. whisk in milk until smooth. Cook over medium-high heat whisking constantly until mixture is thick and creamy. Remove from heat, whisk in orange zest, orange juice, vanilla and butter, 1 cube at a time until melted. Transfer to a bowl. Cover with plastic wrap until cool.

     Back to the doughnuts. Punch down the dough, and roll out to 1/2 inch thickness. Using lightly floured 3-inch round cookie cutter, cut out 16 to 18 rounds. Let these rise until doubled in size.

     Meanwhile we can make the champagne glaze. In a wide shallow dish, stir together powdered sugar, champagne, and orange zest. If glaze is too thin, add more sugar, 1 tablespoon at a time.

     In a deep-fryer or heavy saucepan, add enough oil to come up two inches on the sides. Heat oil to 325. Deep fry the doughnuts 3 at a time and turn once until golden.Transfer to cooling rack.

    When the doughnuts are cool enough to handle, cut a small slit in side of each. Using pastry bag fitted with small plain tip, pipe orange cream into center of each until it comes out the side. Then dip each in glaze to coat. Place on rack to set.

Next, we have the Bourbon Blueberry Glazed donut! You will make the donuts the same way as you do with the Mimosa donuts except these will be cut in classic rings. 

Here is the recipe for the Bourbon Blueberry Glaze:

 

You will need: Yields 1 quart

• 1 pint fresh blueberries
• 1/4 cup bourbon
• 3 cups powdered sugar

Method:  Combine the blueberries and the bourbon in a blender and puree until smooth. Transfer the blueberry mixture the bowl of a stand mixer fitted with the whisk attachment and slowly whisk in the sugar. Once the sugar is fully incorporated, turn the mixer up to medium speed and whisk until the mixture is completely smooth. This can be topped generously atop fresh donuts. Let them sit on a rack to set.

Lastly, I have to end with a savory, more substantial donut. This is the Monte Cristo Donut. Based on the classic Monte Cristo sandwich, you will get a nice blend of sweet and salty and savory!

     Once again,use the same donut recipe that we used in the first recipe above. Cut the dough into rings to fry. Set them aside to cool after frying. Once they are cooled, cut each lengthwise.

Make each into a "sandwich" by spreading the bottom half of the cut donut with Dijon mustard. Add a slice of ghouda or Havarti cheese and thin slices of smoked ham or turkey. Place top of donut on. Place the donut sandwich on a hot grill or griddle just to brown both sides and slightly melt cheese. Remove from heat. Sprinkle the tops lightly with powdered sugar and fill the hole of the donut with a spoon of blackberry preserves. Yum!

Donuts are not only delicious, they are very versatile. Use your imagination and think outside of the donut box!

Enriched Breads from Around the World! BBC4

    Today I will be discussing enriched breads from all around the world. Enriched breads are breads that have a higher percentage of fat, eggs, milk and sweeteners than traditional yeast breads. The fats and sweeteners in these breads interfere with the development of gluten resulting in breads, rolls, and pastries with a soft crust and tender crumb. They are softer and stickier so they are handled differently than traditional yeast breads. In this post,I will be discussing enriched breads from France, Mexico, Israel, Italy, and Germany.

    First is Brioche, from France. It is a rich, tender bread made with a generous amount of eggs and butter. It is mixed using the two-stage method. First flour, water, yeast, and eggs are kneaded into a soft dough. Then the softened butter is added. So, the protein structure is formed before the fat can interfere. Once kneaded, the dough is fermented overnight, proofed and baked. Proofing overnight, or retarded, gives it additional flavor as well as makes it easier to handle.

    Next is Pane de Muerto (Mexican Bread of the Dead) bread from Mexico. This bread is made for the November 2 celebration of Dia de los Muerto (Day of the Dead) in Mexico. It can be molded into different shapes. This bread is made by heating milk, orange blossom water, and butter and adding it to a mixture of sugar, salt, anise seeds, and yeast. Then eggs and part of the flour are added. The remaining flour is added little by little until the dough comes together. The dough is kneaded until it is smooth, elastic and no longer sticky. It is allowed to proof. It is then shaped and allowed to rise more. It is then baked with and egg wash brushed on top. Halfway through baking the egg wash is brushed on again, and sugar is lightly sprinkled on. Then it is baked  until done.

     Next is Challah bread, a celebration bread of Israel. It is rich with eggs and flavored with honey. Time-honored tradition dictates it be braided or shaped into a turban style loaf. When prepared properly, challah has a thin golden crust and tender crumb.  The straight dough method is used to mix challah bread. To make it, yeast, milk, vanilla extract, sugar, salt, eggs and egg yolks are mixed until  smooth. Almost all of the flour is mixed in until a soft dough is formed. Oil is mixed in and additional flour if it's too sticky. It is allowed to proof until it is doubled in size. Then it is divided into equal portions and then braided. It can be braided in various and sometimes elaborate ways.

     Next is Panettone from Italy. Panetonne is a fluffy sweet bread, cylindrical in shape with a domed top. It is studded with candied fruit and raisins. Its quality is judged by its flavor and featherweight texture. It is enjoyed throughout Italy especially at Christmas time. It is fermented in the sponge method. The flour, water and yeast are combined and fermented until doubled in size. This is the sponge. After it is fermented more water, yeast and egg yolks are added.Then more flour, sugar, salt, lemon and orange zest and vanilla are added. This is mixed until a soft dough is formed. Then butter is added until the dough is smooth. Raisins and candied orange peel is added in.  This is allowed to ferment until double in size.  The dough is baked in panetonne molds.

Lastly, we will talk about Stollen bread of Germany. It is more of a fruit cake, filled with raisins or candied fruit and topped with powdered sugar. It is traditionally served at Christmas. This enriched dough also starts with a sponge made of flour, water and yeast. the sponge is allowed to ferment for two hours. Then more flour,water, yeast, sugar,salt, egg, egg yolk, milk powder, and vanilla are added and mixed until the dough is fully developed. Butter is added until it is smooth. Nuts, raisins and fruit is added in. This is allowed to proof until doubled. The dough is portioned into equal pieces, shaped into ovals and folded over onto itself. These are proofed then baked. After they are baked they are brushed with melted butter and dusted with powdered sugar.

    Enriched breads are all made with a good amount of sugar and fat, although not all are sweet. They are often enjoyed as breakfast breads or pastries. Some are traditionally enjoyed as celebration breads. They all contain some of the same basic ingredients, with the mixing methods as well as other ingredients, or amounts of them, varying. I have enjoyed learning about, baking, and sampling these enriched breads!

Sour Dough Starter 101!  BBC3

 

Recently our Chef assigned to us the job of making our own sourdough 

starter. At first, I was a little nervous because the only experience

I had with sour dough bread was eating it!

We learned that a sourdough starter was a living thing that had to be 

fed in order for it grow and stay alive. Kind of like people! I was worried

I might kill it,but turns out, it wasn't so difficult. I just had to be attentive 

to its needs!

On the first day we mixed rye flour and pineapple juice together to

form a ball. We left this out at room temperature for 24 hours.

On day 2 we added bread flour and more pineapple juice. On day 3,

it had risen a little but not much. We were to discard, or share half of 

the starter and add more flour and some water. On day 4, my starter had

grown a lot! I let it sit for another 12 hours or so, and added still more

flour and water. After sitting for another day or so, it became very soft

sponge-like. Now it was ready to become a Barm.

So, I used a cup of the starter and added 31/2 cups of bread flour and 2 cups

of water. It was a wet, sticky sponge. I put this is a large bowl big enough to

allow my barm to grow to twice its size. The barm was then ready to use or be

refreshed, or fed, every three days. It had to fed more flour and water to stay

alive and active. I could not believe how much it grew!

When we were ready to use our barm to make sour dough bread, I took it back to 

class. I had been feeding and allowing it to breathe at home, so on the way to school

I felt like I needed to strap it in a baby car seat!

We were able to take a portion of our barm and add more flour and a couple of other 

ingredients to make sour dough bread in class! Mine turned out great! I was a bit

worried how it would turn out, hoping I had taken proper care of my starter and barm,

but, it the bread was amazing! The smell that filled our lab at school, with everyone's 

bread baking, was heavenly!

This was such a satisfying experience for me, seeing the bread start from a small starter 

to delicious freshly baked products!

 

 

Yeast Breads!

Bread making is an art that dates back to ancient times. Over the centuries, bakers have learned to manipulate the basic ingredients - flour, water, salt, and leavening - to produce a vast variety of breads. From crusty baguettes, to tender rolls or chewy bagels, they all begin with the same key ingredients. 

Yeast breads are made from dough prepared with yeast, which over time, leavens the dough, causing it to rise and become less dense.

There are ten stages in the production of yeast breads. I will describe each stage for a better understanding of how yeast breads are produced.

Stage 1: Scaling the Ingredients

 

As with any other bakery product, the ingredients for yeast breads must be measured out accurately. Liquids such as milk, eggs, or water must be weighed to ensure accuracy in a formula. The amount of flour can vary depending on the type of flour used, the humidity level, and the storage conditions of the flour. 

Stage 2: Mixing and Kneading the Dough

The way ingredients are combined affects the outcome of the bread. Yeast dough must be mixed and kneaded properly in order to combine the ingredients uniformly, distribute the yeast, and develop the gluten. Mixing is done in two stages. In the first stage (pick-up stage), the ingredients are combined on low speed. At this point, the baker makes any needed adjustments to the formula. 

Once the ingredients are combined, the dough must be kneaded. Kneading achieves certain  key results. It develops the gluten and hydrates the proteins giving the bread its shape and texture. This stage takes 10-15 minutes. Bakers can check to see if the bread dough is properly kneaded by performing what is known as the windowpane test. To do this, a small piece of dough is gently stretched using both hands. If it stretches without tearing and becomes nearly translucent it has reached its optimum development.

Step 3: Fermenting the Dough

Fermentation is the natural process by which yeast converts sugar into alcohol and carbon dioxide. Fermentation begins the moment the dough is finished mixing and continues until the dough is baked and reaches a temperature high enough to kill the yeast. This is divided into two stages; bulk fermentation and proofing. Bulk fermentation refers to the rise given to the entire mass of yeast before it is shaped, and proofing is the rise given to the shaped dough just before baking. Fermentation is complete when the dough is doubled in size and no longer springs back when gently pressed with two fingers.

Step 4: Punching Down the Dough

After fermentation, the dough is gently folded down to expel and redistribute the gas pockets with a technique known as punching down. The procedure reactivates the yeast cells, encouraging more yeast activity.

Step 5: Portioning the Dough

The dough is now ready to divide into portions. Weighing the cut dough will ensure even portions.

Step 6: Rounding the Portions

The portions of dough must be shaped into smooth, round balls in a technique known as rounding. Rounding stretches the outside layer of gluten into a smooth coating. This helps hold in gases and makes it easier to shape the dough.

Step 7: Make-Up or Shaping the Dough

Dough can be shaped into a variety of forms; loaves, baguettes, boule's, etc. In fact, there are a vast array of shapes that can be formed from the yeast dough.

Step 8: Proofing the Products

Now that the dough is shaped into the desired shapes, it is time to proof. This is the final rise of the shaped or panned yeast products before baking. For most bread, the temperature should be between 80 and 115 degrees. Some humidity is also desirable to prevent the dough from drying out. Temperature and humidity can be controlled in a special cabinet known as a proof box. Most products are proofed when they are doubled in  size and springs back slowly when touched.

Step 9: Baking the Product

Finally, it is time to bake! As yeast breads bake, a variety of chemical and physical changes turn the dough into an edible product. As the dough's temperatures rise, the yeast dies, the gluten fibers become firm, the starches gelantize, the moisture evaporates and the crust forms and turns brown due to the caramelization of the sugars.

Stage 10: Cooling and Storing the Finished Product

It is important that the yeast products are cooled and stored properly. They should be cooled on racks at room temperature away from drafts. Once cool, the yeast bread should be stored at room temperature or frozen for longer storage. Refrigerating them will cause staling.

From French bread, to pizza crust, or bagels.... yeast breads, if produced properly following these ten stages of production, will be a delicious treat that you will be proud of!  Happy Baking!

Quickbreads! Baking blog challenge #1

Quick breads! 

      So, after graduating from college with a Bachelor's degree in Education back in ... uh, well, a long time ago, and raising four sons, I am doing something I've wanted to do for a while. I am going back to college to get my degree in Culinary Arts! In my baking class, we are learning about quick breads.  So basically, quick breads are breads, biscuits, muffins, and more that contain a few basic ingredients, and no yeast. They are, as the name implies, quick to make and quick to bake!

     Quick breads are made from soft doughs or batters prepared using chemical leavening agents, primarily baking powder and baking soda. The leavening agents obviously leaven the dough or batter, but they also tenderize them and add to the flavor. They release carbon dioxide through a chemical reaction between acid and bases contained in the formula. The gases expand and causes the biscuit or muffin, or other kind of quick bread to rise! 

     There are three methods of mixing the dough or batter for a quick bread. They are the biscuit method, the muffin method, and the creaming method. The biscuit method involves cutting a cold solid fat, such as butter or shortening, into the dry ingredients. This produces a tender, flaky product.

The muffin method involves mixing liquid fats, such as melted butter or oil, into the dry ingredients. This will produce moist, cake-like products. Finally, the creaming method involves the creaming together of softened fats and sugar to produce a rich, tender product.

     In the lab at school, which is this huge awesome kitchen with amazing equipment, we experimented with several recipes for quick breads. I made some delicious bacon, egg and cheese muffins, pictured above, using the muffin method. I mixed milk, egg and oil into my dry ingredients. I added the egg, bacon and cheese to make these soft, cheesy bites of heaven! They were actually very simple to make. 

     

Then, at school in the lab, I made this scrumptious strawberry shortcake, using the biscuit method. To make the shortcake, I made something very close to biscuit dough, by cutting cold butter into my dry ingredients. Still pretty simple, this method is a little trickier just because it's important to evenly distribute the butter. Plus with any of the mixing methods, its important to sift your dry ingredients well so there are no lumps of leavening. I have to say, this shortcake turned out so flaky and delicious topped with the marinated strawberries and fresh whipped cream!

    I truly enjoyed working with quick breads. The cool thing about quick breads is that the variety of ingredients are limitless!  There are many kinds of flour and cornmeal to work with and by using 

different spices, fruits, nuts, etc., the sky is the limit with quick breads!