The Essential Guide To Baking

. Wrong type of flour.

. Insufficient floor time.

. Insufficient proofing.

. Insufficient mixing time.

. Excessive dough heat in mixing.

. Excessive proofing.

PRODUCTION HINTS FOR BREADS:

BAKING:

Bake bread 350 to 475 degrees in a standard oven.

Bake bread 340 to 450 degrees in a convection oven.

Give correct floor/proofing time.

Wash with correct ingredient to suit the type of bread being produced.

Cool correctly to avoid sweating.

MIXING:

Use cold or ice water.

Follow the formula method exactly.

Use the correct flour.

All equipment should be clean.

Avoid over mixing the dough.

Use fresh, high quality ingredients.

All bread doughs should have a finished temp. of 80 to 86 degrees.

HANDLING:

Remove from the pans as soon as possible after baking.

Let the bread products cool out of a draft.

Place in bags as soon as cool, warm bread will mold quickly if placed in bags.

Freeze bread as soon as it is cool and always in bags.

All equipment should be clean to avoid mold.

Yeast dies at 140 degrees. Brown and serve rolls must reach an internal temperature

of 140 degrees in the oven.

Rolls may be frozen, but only if they have gone through a correct processing procedure.

Rolls must be made and frozen (in bags) as quickly as possible.

PROBLEMS WITH BREADS:

PROBLEM: What is the best way to bake brown and serve rolls?

First, brush their tops with melted butter or margarine. Bake at the recommended temperature

(on their package), but be careful of dark coated baking sheets. Dark coated baking sheets

may cause the bottoms to burn before they are done. Bake brown and serve rolls at a high

temperature to insure a crispy, flavorful crust.

PROBLEM: Breads that are always too hard and heavy.

Breads made from scratch or from a mix must have an internal temperature of about 80 degrees

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