“Principal of Baking”

 1) The temperature of baking is very important, rich bread (brioche, cherry bun, Danish
pastry, and croissant) should be baked at a lower temperature.

 2) Proving is very important, both under and over proving are bad for the dough/product.

 3) Kneading of the dough is another crucial factor for getting the right texture and quality.

 4) The quality of the yeast must be carefully looked in to. Old yeast must be avoided to
ensure the yeast quality; u could take a little bit, put it in water and let it stand for a while.
If the water begins to bubble you should know that yeast is active.

 5) Excess of salt in the dough kills the activity of the yeast and therefore, it should be
avoided.

 6) The temperature of the water that u mix in the dough is also very important. It should
not be too hot or too cold- just Luke warm.

 7) Always use pre-heated oven & once mixture is prepared turn it in to the mould and
level the surface, then transfer immediately to oven. (Use preheated oven and specified
temp.)

 8) After baked a cake will slightly shrink from the side of the mould. To test lightly press
top of cake, if cake spring back-then it’s well done. Rich cakes should feel firms to touch.

 9) Set the mould on a wire rack and leave to cool for 10 minutes, run a knife around the
side of the cake to free it from the mould.

 10) For fruit cake insert a metal skewer or wooden stick in to the middle, it should come
out clean without any crumbs sticking to it.

 11) For making bakery products, always use liter mug, spoon etc. use sieve flour, dust
sugar, beaten egg. Before using fat (butter, Dalda, margarine) rub it with the help of finger
tips, don’t melt it. It gives batter products, don’t try to manage unnecessary.

 12) Yeast an organism that needs moisture, warmth and sugar or flour to stimulate its
growth. As it multiplies, it produces carbon dioxide, which makes dough rise.

 13) Temperature is crucial to yeast, if the water or liquid you add to it is too hot the yeast
will be killed, too cool and its growth will be inhibited—which is actually often desirable if
you want a slow rising. According to conventional wisdom, the ideal temperature is
between 95f and 105f, termed lukewarm.

 14) The yeast will grow quickly if the dough is left to rise in a warm, draft-free spot. In a
cool place, however, the will rise more slowly. Therefore rising times can vary from about 1
hour to overnight. I find that the cooler rising temperature gives better tasting bread,
 which is why most of my recipe leaves the dough to rise at cool to normal room
temperature. Choose a spot which is about 60 f, such as an unheated pantry.

 15) The quantity of liquid and flour you add varies depending on the flour and condition,
such as the heat and humidity of the kitchen. You may need a little more or a little less
than the recipe states to achieve the desired dough consistency. In many recipes I have
given a range for the amount of flour.

 16) Kneading is vital for good, even-texture, well-shaped bread. Kneading helps to develop
the gluten in the flour, which is necessary to support the carbon dioxide produced by the
yeast. Kneading also incorporates air into the dough and ensures that the yeast is evenly
distributed throughout so the loaf rises evenly.

 17)The dough should be left to rise covered with a damp linen or cotton towel to prevent a
dry crust forming, which can leave hard lumps in the finished loaf.

 18)Baking in a hot, preheated oven (usually 400f or higher) kills the yeast quickly (which is
what you want to have happen at this point) and prevents over-rising. The hotter the
oven , the crisper the crust will be.