QUICK BREADS AND YEAST BREADS

quick breads; (from left) biscuits, sour cream muffins, blueberry muffins, zucchini bread

Alright so as most of you know I am taking intro to pastry... well I am also taking intro to baking – in this class we do more bread type things vs cakes and tarts. In our first week of baking we learned a bunch! We focused on QUICK BREADS

The KEY to quick breads is to not over mix. Your batter SHOULD be LUMPY!

First the BAKE SHOP INGREDIENTS:

FLOUR

a. organic material. Flour can go bad.

b. The age of the flour can affect the quality. You can put flour in the freezer to prolong its life.

c. Flour is made up of proteins (70%) and starches (30%).

d. When flour is mixed with liquid it creates gluten, creating a network of protein strains.

When you mix flour and liquid you are agitating the gluten. When it is over mixed the gluten becomes stronger and compact.

When the leaving agent is combined with liquid and heat it creates CO2 which pushes the gluten upward.

If you over mix the gluten it will become to strong for the leaving agent and wont let it expand.

When mixing a batter – once all the flour is incorporated and you don’t see anymore STOP mixing! In most batter it is good to have small amounts of lumps – as the air evaporates the flour will disperse more evenly because they haven’t been agitated.

For muffins and cakes you want a more tender flour one with low protein. This means that the gluten is underdeveloped. With bread you want stronger gluten strands.

Gluten is what provides the structure for baked goods.

These days there are of course gluten free alternatives. If you don’t want or can’t eat gluten then you can use rice flour, corn flour, buckwheat flour – this list goes on.

SUGAR aka Sucrose

Sucrose is granulated sugar – not liquid. Sugar is a carbohydrate.

Yeast needs sugar in order to live

Sugar provides color, flavor, it helps to tenderize by weakening the gluten strands.

Sugar also acts as a preservative in items such as jams and jellys.

There are different types of sugar :

1. Confectioner sugar aka powdered sugar

2. Brown – golden, dark, light

3. Raw aka Turbinado

4. Superfine – this is between powdered and granulated. Aka Bakers sugar.

5. Liquid sweeteners – agave, honey, molasses, glucose, corn syrup, invert sugar.

FATS

Fat adds flavor, color, and richness, shortens gluten strands, and tenderizes baked goods. Examples of fats are:

Butter, Lard, Shortening, Oil, and Margarine

Theoretically any fat can be considered a shortening. Oil will make a product moister. Canola oil is the best because it is tasteless and lighter in color. Oil can be substituted for butter, however butter will give you a richer taste over other products like lard or shortening.

MILK AND DAIRY

Milk and other dairy products produce flavor, volume and nutritional value. Examples of different kinds of milk:

nonfat, whole, skim, buttermilk, dry, condensed, and evaporated

For the most part soy milk (I personally use almond milk) can generally be substituted for milk in baking.

EGGS

The white part of the egg is where the protein is at, it makes up about 2/3 of the egg. The yolk is where the fat is.

Eggs add flavor, thickens items and are a leaving agent.

Room temp eggs is always better for baking (and most cooking, except for poaching when you want a cold egg) In order to warm your cold eggs you can put them into hot water for 5-10 min.

Ok enough with all the chit chat...on to the GOOD STUFF. On the second day of class we focused on three different mixing methods.

1. BISCUIT – the biscuit method is used for biscuits, shortckaes, and scones.

2. MUFFIN - Muffins are small, cake like baked good. Batters for muffins and loaf quick breads are generally interchangeable

3. CREAMING - The creaming method is comparable to the mixing method used for many butter cakes. Many butter cakes may be baked in a muffin tin.

Heres what we made:

Country Biscuits
Blueberry Muffins
Sour cream Muffins with Streusel topping
Zucchini Bread

Country Biscuits

Yield: 36 biscuits at 2 1/4 oz each
Method: Biscuit

finished biscuits

2 lb 8 oz AP Flour
.75 oz salt
2 oz granulated sugar
2 oz baking powder
14 oz unsalted butter, cold
1.5 pt Milk

1. Sift the dry ingredients together, making sure they are blended thoroughly

2. Cut in the butter. The mixture should look mealy; do not over mix

cut butter, ready to be incorporated into flour

3. Add the milk and stir, combining only until the mixture holds together

4. Transfer the dough to a lightly floured work surface; knead until it forms one mass, approximately five or six kneadings.

5. Roll out the dough to a thickness of ½ inch. Cut with a floured cutter and place the biscuits on a paper-lined sheet pan

rolled out to 1/2 inch

using the cutter to cut out round shaped biscuits

6. Bake at 425 F until the tops are light brown, the sides almost white and the interiors still moist, approximately 10-12 min. internal heat will continue to cook the biscuits after they are removed from the oven.

7. Remove the biscuits to a wire rack to cool.

NOTES: You want to make sure that your butter is about ¼ inch pieces when you are cutting it into the dry ingredients and that it is cold. Don’t use your hands when mixing the butter – this will warm it up to much.

In order to make the biscuits flakier and create layers – when rolling out the dough keep folding it over in half. Also its okay to see chucks of butter throughout the batter, in fact its good! Always start in the center and then roll out.

We ended up baking these at 400 just in case.

If using a wooden rolling pin to roll out your biscuits, do not wash with water. Just wipe off with a damp towel.

Instead of using a mixer for this recipe we mixed it by hand on the table. This is down by making a crater, that you will then fill in with the liquid mixture containing the yeast. Once the liquid is in the middle, you slowly move around the circle incorporating the flour.

the crater has been created...

the liquid containing yeast in the crater.

BLUEBERRY MUFFIN

finished blueberry muffins

Makes 12, 2.5 oz each
Method: Muffin

8 oz AP Flour
5 oz granulated sugar
2 tsp baking powder
¼ tsp salt
2 eggs
8 fl oz milk
2 oz unsalted butter, melted
1 tsp vanilla extract
5 oz blueberries
1 Tbsp lemon zest

1. Sift dry ingredients together (flour, sugar, baking powder, salt)

2. Stir the liquid ingredients together (eggs, milk, melted butter, vanilla)

3. Stir the liquid mixture into the dry ingredients. Do not over mix. The batter should be lumpy.

4. Gently fold in the blueberries and lemon zest.

5. Portion into greased or paper lined muffin cups and bake at 350 F. Until lightly brown and set in the center, approximately 18 min.

6. Cool the muffins in the pan for several minutes before removing.

muffins about to go into the oven

TIPS: Roll the blueberries into flour before mixing them into the dry ingredients then sift. – this will allow them to “float” Once the blueberries have been added do not vigorously mix – gently fold in so that your dough will not turn blue.

Ours had little lip to them – this happened from the fan in the convection oven – it blew the batter up.

SOUR CREAM MUFFINS

finished sour cream muffins

Makes 12, 3.5 oz
Method: Creaming

8 oz unsalted butter, room temp
8 oz sugar
2 eggs
10 oz AP flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
10 oz sour cream
1tsp vanilla extract

1. Cream the butter and sugar until light and fluffy. Add the eggs

2. Sift the dry ingredients together

3. Stir the dry ingredients and sour cream, alternately, into the butter mixture in three additions. Stir in vanilla

4. Portion into greased or paper-lined muffin cups and bake at 350 F (still oven) until light brown and set, approximately 20 min.

portioning out the batter into muffin tins to make sure they are all the same size.

5. Allow the muffins to cool briefly in the pan before removing.

muffins before going into the oven

TIPS: You can add the vanilla in at anytime.

QUESTION OF THE DAY: Have you ever wondered why you sift flour and other dry ingredients?

ANSWER: This is so the flour particles separate and become more air rated.

STREUSEL TOPPING

2 lb AP flour
2 tsp cinnamon
2 tsp salt
11 oz brown sugar
8 oz sugar
1 lb. 11 oz butter, cold

1. Combine dry ingredients. Cut in the butter until mixture is course and crumbly

2. Sprinkle on top of muffins or quick breads prior to baking. Streusel topping will keep for several weeks in fridge. And may be frozen for longer storage. No need to thaw before use.

We had a little extra time in class so my partner and I decided to make:

ZUCCHINI BREAD

finished zucchini bread

Yield 2 loafs 9X5 –muffin method-

3 eggs
7 oz corn oil
1 lb 2 oz sugar
1 tsp vanilla
2 tsp cinnamon
1 tsp salt
½ tsp Baking Soda
1 tsp Baking Powder
14 oz AP flour
11 oz Zucchini, grated
4 oz Pecans, chopped

1. Combine all ingredients using the muffin method (same as the blueberry muffins)

2. Bake in two greased loaf pans @ 350 about an 1 hr.

YEAST BREADS

Yeast bread; sourdough (lower left), French Baguette (across center), Sliced Black Pepper/ Goat Cheese (upper middle) whole black/goat (right side)

SOFT YEAST DINNER ROLLS

finished dinner rolls

Yield: 64 rolls 1 ¼ oz
Method: Straight dough
Fermentation: 1 hr
Proofing: 30 -45 min

2 oz Active Dry Yeast
1 lb. 8 oz warm water
2 lb. 12 oz bread flour
1 oz salt
4 oz sugar
2 oz Non Fat dry milk
2 oz Shortening
2 oz unsalted butter
2 Eggs
Egg Wash – (whole eggs and milk)

1. Dissolve the yeast in the water in a bowl. Mix with a whisk. Combine flour, salt, sugar, milk powder, shortening, butter and eggs in mixer with a dough hook.

2. Add the water and yeast mixture to mixer bowl, stir

3. Knead on medium speed 10 min

4. Transfer the dough to a lightly greased bowl. Cover and place in warm a spot. Ferment until doubled about 1 hr.

5. Punch dough, let rest for a few minutes

6. Divide the dough into equal portions. Shape. Proof until doubled

7. Carefully brush with egg wash. Bake at 400 about 12-15 min.

round shaped dinner rolls

The dough will be sticky, resist the urge to add more flour when beginning the kneading process. In order to kneed fold the dough over and then push across the table, repeat, do this for about 15 min. As you continue to knead the gluten strains strengthen.

FUN FACT: this is considered a lean bread because it is low in eggs and sugar.

When the roll is out of the oven – open it up and it should have a faint smell of alcohol.

OLD DOUGH

old dough that has doubled in size

Yield 1 lb. 1 oz
Fermentation 4-6 hrs

10 oz Bread Flour
1 tsp Instant yeast
6.5 fl oz warm water
1 ¼ tsp salt

1. Combine the ingredients in bowl of mixer fitted with dough hook, knead on med. Speed until perfect windowpane has been reached. About 8 min. Lightly dust dough with flour and cover it with plastic film.

2. Ferment dough until fully doubled 4-6 hrs

3. Use dough immediately or store in fridge up to 4 days.

4. Remove the dough from the fridge 2 hrs before needed in order to warm to room temp.

You can use this dough for various bread recipes. Including the next one.

FRENCH BAGUETTES

french baguettes; scored different ways

Yield 4 loaves
Method: old dough
Fermentation: old dough, 4-6 hors, Final dough 1-2 hrs
Proofing 30-45 min

8.5 oz old dough
1 lb 8 oz bread flour
1 ¼ tsp instant yeast
15.25 fl oz water
.4 oz salt

1. Prepare old dough and allow to ferment 4 hrs or if already prepared, bring dough to room temp before mixing

2. Place the flour, yeast, water and salt in the bowl of a mixer – using dough hook. Mix on low until blended 7-10 min. Add old dough in small pieces

3. Place the dough on a floured surface or bowl. Cover and let ferment until doubled. 1-2 hrs

4. Punch and divide into 4 equal pieces. Round and bench rest.

5. Shape each piece of dough into 10 –inch, cover, and rest for a few minutes. Then roll out into 24 inches long baguettes.

6. Place the rolled dough seam side down. Proof until loaves increase 55-65 % about 3-45 min.

7. Remove from proofer, let surface dry, score. Bake at 450 F, inject steam in the first few minutes. Bake 20-22 min.

tree shaped baguette

VARIATIONS: In addition to the standard long straight baguette we also made a tree shaped baguette. This is done by cutting slots into the bread every inch of so and then twisting them to make them look like branches before you bake it.

SIMPLE SOURDOUGH STARTER

Yield 3lb 12 oz

1 tsp Active Dry Yeast
4 fl oz warm water
24 fl oz water at room temp
2 lb Flour

1. Combine yeast and warm water. Let stand until foamy about 10 min

2. Stir in room temp water, then add flour, 2 oz at a time

3. Blend by hand or paddle attachment of an electric mixer on low – 2 min

4. Place in warm bowl and cover with plastic. Let stand at room temp 8-12 hrs. Should triple, but will still be wet and sticky.

5. Each time a portion is used, it must be replenished and activated. Remove starter from fridge several hours before using. Replenish by stirring in equal amounts by volume of flour and warm water. Ferment at room temp for several hours or overnight before using again or refrigerating.

FOCACCIA

focaccia topped with jalapeno pesto and sun-dried tomatoes

Yield ½ sheet pan
Method – straight dough
Fermentation 1-2 hrs
Proofing 15 min

1 tbsp sugar
1 tbsp active dry yeast
12 fl oz water at room temp
1 lb. 2 oz AP Flour
2 tsp Kosher salt
3 oz onion, finely chopped
.5 fl oz olive oil
2 tbsp rosemary

1. Combine the sugar, yeast, water. Stir to dissolve yeast. Stir in flour 4 oz at a time

2. Stir 1 ½ tsp of salt and the onion. Mix well, then knead on a lightly floured board or with a dough hook until smooth.

3. Place dough in oiled bowl. Cover and ferment until doubled

4. Punch down dough, flatten onion on an oiled sheet pan. 1 inch thick. Brush top with olive oil. Let dough proof until doubled about 15 min. (Add any toppings at this time)

5. Sprinkle rosemary, salt on top of dough. Bake at 400 F until lightly browned about 20 min.

With this recipe we were giving a little bit a freedom. Jennifer my partner and I decided to make a jalapeño pesto to put on top of our Focaccia we also added some sun-dried tomatoes. It turned out pretty tasty!

COUNTRY SOURDOUGH

baked sourdough- we got a little crazy when we scored the tops!

Yield: 2 loaves
Method: sourdough starter
Fermenation: 3-5 hrs
Proofing 30-45 min

6.5oz Simple Sourdough starter
11 oz Bread Flour
1.5 oz Rye Flour
2.5 oz While Wheat Flour
.5 oz Fine sea salt
½ tsp instant yeast
10 fl oz water room temp
Cornmeal, rice flour, bread flour – as needed

1. 2-4 hrs before mixing, replenish starter dough. Allow to sit at room temp until frothy, bubbly and visibly active

2. Measure out starter. Place starter, bread flour, rye, and whole wheat flour, salt, yeast, and water in the bowl of a mixer fitted with a dough hook. Mix on low speed until blended. Increase to med and knead until dough is smooth and fully developed.

3. Cover and ferment 3-5 hrs at room temp

4. Punch, divide into 2 equal pieces. Shape, place seam side down on dusted canvas. Proof until loaves increase 50 % in volume about 30-45 min

5. Remove – allow surface to dry slightly. Score top of loaves.

6. Bake at 450 F, inject steam in first few minutes. Bake 25-30 min.

We a little bit of extra time and had our choice of what to make. Jennifer and I decided on the following recipe. However our store room was out of cheddar so we replaced it with goat cheese. This made the bread more creamy as a dough and very soft as cooked product.

BLACK PEPPER CHEDDAR BREAD

finished goat cheese bread - YUMMY!

Yield: 4 loaves, each loaf about 1 lb. 4 oz
Method: Sponge and old dough
Fermentation: Sponge and old dough, 4-6 hrs. Final dough, 1 hr
Proofing: 30 -45 min.

1 lb 12 oz Bread Flour
.75 oz Instant yeast
13 fl oz water
.75 oz salt
1 lb 4 oz AP Sponge (or sourdough starter)
1 lb old dough
1 Tbsp Black pepper
12 oz cheddar cheese, large dice

before going into the oven

1. Combine the flour, yeast, water and salt with the sponge in the bowl of a mixer fitted with a dough hook. Mix on low speed to bend the ingredients. Knead on medium speed until the dough is almost fully developed. Add the old dough in small pieces. and knead for about 7 min. Add the pepper and the cheese.

2. Cover the dough and ferment until doubled, approximately 1 hr.

3. Punch down the dough and divide into four equal loaves.

4. Proof the dough at 80F until the loaves increase 50 % in volume, about 30-45 min.

5. Score the top, Bake at 400 F with steam injected into the oven during the first few minutes. Bake about 45 min.

bread baking away in oven

NOTES: We used sourdough starter instead of a sponge dough. These can be interchangeable. We also placed some cheese on top - this made for a nice creamy topping!

this is all of bread products from the entire class!! LOTS of yummy BREAD!

VOCABULARY

Fermentation: The process by which yeast converts sugar into alcohol and carbon dioxide; it also refers to the time that yeast dough is left to rise, that is, the time it takes for carbon dioxide gas cells to form and become trapped in the gluten network.

Proof Box: a heat- and humidity controlled cabinet in which yeast leavened dough is put to rise immediately before baking.

Proofing: the rise given to shaped yeast products just prior to baking.

BAKERS MATH

Flour is always 100% everything is relative to the amount of flour. If you look at the % of ingredients in a recipe you can get an idea of how sweet or moist the end product will be. Heres an example:

AP Flour 8 oz 240 g 100 %

Sugar 5 oz 150g 62%

Baking Powder .3 oz 9 g 4 %

Salt .05oz 1.5g .6 %

Eggs 3.3 oz 100g 41%

Butter 2 oz 60g 25 %

Vanilla .15% 5g 2%

Milk 8 oz 240g 100%

How to figure out percentages:

weight of ingredient 150 = 62.5%
weight of flour 240