What a week back at school. We haven’t quite dove right into baking products but this week was Cause and affect lab experiments tackling Basic Principles of baking along with lots of math. Who knew there was so much to learn about pastry arts. The week went by really fast almost can’t blink I feel like I might miss something. But very happy to be doing this.
This week I learned that there are a lot of different steps that happen before a baked good is actually a baked good while in the oven. Baking isn’t just baking
We went over a few weird but fun experiments with a bread bun adding 3X Salt and 2X Yeast.
I really like how we are learning not just the right way to bake or make product but also be able to identify whats wrong with a product and why. Cause in the end it all cost money.
The triple salt dough ball didn’t event really bake, to much salt inhabbits growth, then the double yeast wasn’t that bad just a little strong in yeast flavor the texture was good too as you can see.
One of the concepts we learned this week was about gluten. I didn’t know that flour doesn’t have any, only when mixed with water the proteins glutenin and gliadin become gluten in dough.
Air Cells are interesting too, those are the tiny little bubbles you see in your bread when you cut into it. Air cells are formed before mixing like creaming or foaming. The specifics is an open space surrounded by elastic cells walls of protein (gluten) Then when gases are formed by leavening agents such as BS (Baking Soda) or BP (Baking Powder) the gases enter the empty air cells allowing the product to rise. After there is no more gases in the air cells the structure of the bake will take place and hopefully in the end have a nice Crumb too.
Did you know you could control the amount of gluten in your dough? At least the development of it anyways
We did an experiment with 9 different flours, gluten and gluten-free all 250g mixed with 125g of water (each group had different flour & water temps.) We then kneaded it for about 10 minute, submerged the ball of dough in water and waited 15 mins.
I had the Barley Flour and look what happened. After breaking the ball down while still in water then rinsing the bowl as if it were rice for 20 mins we final achieved clear water. Some groups were left with little gluten balls weighting from 50g-100g. 2 students had the same flour but different weights of gluten because one person didn’t knead long enough.
I was left with these little pieces that wouldve disintegrate if i squished them more because barley flour has no gluten.
Below is a picture of everyone elses’s experiments.
I think one of the hardest things for me right now is the theory reading and keeping up with it. As someone who doesn’t read on a regular basis I’ve had to re-train and push myself to read 5-7 nights a week but I plan to stick to it.
I’m really looking forward to the next part of our course were covering all kinds of baked goods from Muffins to Pie filling and even bread dough.