MODULE 1 : Breads

INSTRUCTIONAL MODULE
FOR
BS in HOSPITALITY MANAGEMENT

Subject : FSM 102 ADVANCE BAKING

Module Title : Unit 6 BREADS

Author(s) : Cris – Cellini Dela Victoria

Dela Victoria, CC
 MODULE 1 : Breads

LESSON INFORMATION SHEET #1 -1

Quick Breads

LESSON OBJECTIVES:
After reading this lesson information sheet YOU must be able to:
1. Prepare a variety of quick breads using the biscuit method, muffin
Method and creaming method.
2. Prepare variety of griddlecakes, pancakes and waffles.

Quick Bread
is any bread leavened with a chemical leavening agent (particularly baking soda
and baking powder) rather than a biological one like yeast or sourdough starter that
requires additional time for fermentation and proofing. An advantage of quick breads is
their ability to be prepared quickly and reliably, without requiring the time-consuming
skilled labor and the climate control needed for traditional yeast breads. Quick breads
are tender products with a soft crumb to keep gluten development to a minimum, flour
is mixed into quick breads swiftly and gently.

Quick breads are generally mixed by biscuit method, muffin method or

creaming method. The mixing method employed is directly related to the type and
consistency of fat used in the formula. Cold solid fats, such as butter, lard or vegetable
shortening are used in the biscuit method to produce flaky products. Fats that are soft
but not liquid are used in the high fat creaming method. Liquid fats, such as oil or melted
butter, are used in the muffin method to produce very moist, tender products.

QUICK BREAD MIXING TECHNIQUES

MIXING TECHNIQUES FAT RESULT
Biscuit Method Solid (chilled) Flaky dough
Muffin Method Liquid (oil or melted butter) Soft, tender, cakelike
texture
Creaming Method Softened (room Rich, tender, cakelike
temperature) texture

Biscuit Method
the biscuit method is used for biscuits, shortcakes and scones and is very similar
to the technique used to make flaky pie doughs. The goal is to create a baked good that
is light, flaky and tender.

➢ Procedure for preparing products with the biscuit method

1. Measure all ingredients.
2. Sift the dry ingredients together.
3. Cut in the fat, which should be in a solid form.
4. Combine the liquid ingredients, including any eggs.
5. Combine the liquid ingredients, mix just until the ingredients are combined.
Do not overmix, as this causes toughness and inhibits the products rise.

Dela Victoria, CC
 MODULE 1 : Breads

6. Place the dough on the bench and knead it lightly for 10 or 15 times
(approximately 20 to 30 seconds). The dough should be soft and slightly
elastic, but not sticky. Too much kneading toughens the biscuits. Use a slow
speed and a short mixing time when kneading biscuit dough in mixer.
7. The dough is now ready for make-up and baking.

➢ Make-up of biscuit method products

1. Roll out the dough on a floured surface to a thickness of ½ to ¾ inch . be
careful to roll it evenly. Biscuits should double in height during baking.
2. Cut into desired shapes. Cut straight down; do not twist the cutters, as this
inhibits rise. Space cuts as close together as possible to minimize scrapes.
3. Position the biscuits in a lightly greased or paper lined sheet pan, if placed
with sides nearly touching, the biscuits will rise higher and have softer sides.
Place farther apart for crusty sides.
4. Reworking and rerolling the dough may cause tough, mishappen biscuits.
Nevertheless, it may be possible to reroll scraps once by pressing the dough
together gently without kneading.
5. Tops may be brushed with egg wash before baking or with melted butter after
baking. Bake immediately in a hot oven.
6. Cool the finished products on a wire rack.

Muffin Method

Muffins are any small, cakelike baked good made in a muffin tin (pan). Batters for
muffins and loaf quick breads are generally interchangeable. For example, banana
muffin batter may be baked in a loaf pan, provided the baking time is altered.

When preparing baked goods by the muffin method, the goal is to produce a
tender product with an even shape and an even distribution of fruits, nuts or other
ingredients. The most frequent problem encountered in muffin method products is
overmixing. Tis causes toughness and may cause holes to form inside the baked
product, a condition known as tunneling (a large tabular holes in muffins and cakes,
a defect caused by overmixing)

➢ Procedure for preparing products with the muffin method

1. Measure all ingredients.
2. Sift the dry ingredients together.
3. Combine the liquid ingredients, including the melted fat or oil. Melted butter or
shortening may re-solidify when combined with the other liquids; this is not a
cause for concern.
4. Add the liquid ingredients to the dry ingredients and stir just until combined.
Do not overmix. The batter will be lumpy.
5. The batter is now ready for make-up and baking.

Dela Victoria, CC
 MODULE 1 : Breads

➢ Make-up of muffin method products

1. Muffin pans and loaf pans should be greased with butter, shortening or
commercial pan grease. Paper liners may be used and will prevent sticking if
the batter contains fruits and vegetables. Paper liners, however, inhibit rise.
2. A portion scoop is a useful tool for ensuring uniform sized muffins. Be careful
not to drip or spill batter unto the edge of the muffin cups; it will burn and
cause sticking.
3. Allow muffins and loaf breads to cool for several minutes before attempting to
remove them from the pan.
4. Cool the finished products on a wire rack.

Creaming Method
The creaming method is comparable to the mixing method used for many butter
cakes. In fact, many butter cake formulas may be baked in muffin pans and served as
muffins. The softened fat and granulated sugar should be properly creamed to
incorporate air, which will help leaven the product as it bakes. The final product will be
cakelike, with a fine texture. There is less danger of overmixing with this method
because the higher fat content shortens gluten strands and tenderizes the batter.

➢ Procedure for preparing products with the creaming method

1. Measure all ingredients.
2. Sift the dry ingredients together.
3. Combine the softened fat and sugar in a mixer bowl. Cream on low speed
until the color lightens and the mixture fluffs.
4. Add eggs gradually, mixing well.
5. Add the dry and liquid ingredients to the creamed fat alternately. In other
words, a portion of the flour is added to the flat and incorporated, then a
portion of the liquid is added and incorporated. These steps are repeated.
Until all the liquid and dry ingredients are incorporated. By adding the liquid
and dry ingredients alternately, you avoid overmixing the batter and prevent
the butter and sugar mixture from curdling.
6. The batter is now ready for make-up and baking.

➢ Make-up of creaming – method products

Panning and baking procedures are the same as those for quick breads prepared
with muffin method.

Griddlecakes
Pancakes and waffles are types of griddlecakes or griddle breads. They are
usually leavened with baking soda or baking powder and are quickly cooked on a very
hot griddle or waffle iron using very little fat.
Pancake and waffle batters may be flavored with tangy buckwheat flour, fruits,
Whole grains or nuts. Both pancakes and waffles are usually served with a plain or
flavored butter, fruit compote or syrup.

Dela Victoria, CC
 MODULE 1 : Breads

Muffins
Preparation time: 15 minutes
Cooking: 20 minutes
Yield: 12

Ingredients:
3 cups self-raising flour
1 cup caster sugar
2 pcs. Eggs, lightly beaten
1 cup Milk
90 grams butter, melted
Procedure:
1. Preheat the oven to 210⁰C. lightly grease a 12-hole, ½ cup muffin tin. Sift the
flour into a large bowl and stir in the sugar. Make a well in the center.
2. Mix together the eggs, milk and butter and pour into well all at once. Using a
wooden spoon, stir until just mixed. Do not overbeat - the batter should be
lumpy.
3. Spoon the mixture into the muffin holes. Bake for 15-20 minutes, or until
puffed and golden. Cool on a wire rack.

Variation: for a low-fat muffin, use skim milk and use orange juice instead in exchange
for the half portion of the butter.

Dela Victoria, CC
 MODULE 1 : Breads

Banana Muffins
Preparation: 15 minutes
Cooking: 15 minutes
Yield: 12

Ingredients:
2 cups self-raising flour
1 cup oats
¾ cup sugar
2 pcs. Eggs, lightly beaten
¾ cup milk
60 grams butter, melted
2 pcs ripe bananas
Procedure:
1. Preheat the oven to hot 210⁰C. lightly grease a 12 hole muffin molder, ½ cup
muffin tin. Sift the flour into a large bowl and stir in the oat bran and sugar.
Make a well in the center.
2. Mix together the eggs, milk and butter and mashed banana and pour into the
well all at once. Using a wooden spoon stir until just mixed. Do not overbeat –
the batter should be lumpy.
3. Spoon the batter mixture into the muffin holes. Bake for 15 minutes, or until
the muffins are puffed and golden brown. Transfer to a wire rack to cool.

Dela Victoria, CC
 MODULE 1 : Breads

LESSON INFORMATION SHEET #1-2

Yeast Breads

LESSON OBJECTIVES:
After reading this lesson information sheet YOU must be able to:
1. select and use yeast properly.
2. Perform the 10 steps involved in yeast bread production.
3. Mix yeast dough using preferments and sourdough techniques.
4. Prepare bagels, flatbreads and other specialty 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.

Yeast breads can be divided into two categories: lean doughs and rich doughs.
Lean doughs, such as those used for crusty French and Italian breads, contain little or
no sugar or fat. Traditional sourdough and rye breads are lean doughs that require
special handling to bring out their unique flavor. Rich doughs, such as brioche and
challah, contain significantly more sugar and fat than lean doughs. Rich dough bakes
into softer products with a tender crust and interior crumb.

Yeast
Yeast is a living organism: a one celled fungus. Various strains of yeast are
present virtually everywhere. Yeast feeds on carbohydrates present in the starches and
sugars in bread dough, converting them to carbon dioxide and ethanol, an alcohol, in an
organic process known as fermentation (the process by which yeasts converts
sugar into alcohol and carbon dioxide; it also refers to the time that the 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)

Yeast + Carbohydrates = Alcohol + Carbon Dioxide

When yeast releases carbon dioxide gases during bread making, the gas
becomes trapped in the dough’s gluten network. The trapped gas leavens the bread,
providing the desired rise and texture. The small amount of alcohol produced by
fermentation evaporates during baking.

Yeast is very sensitive to temperature and moisture. It prefers temperature

between 75⁰F and 95⁰F. At temperatures below 34⁰F, it becomes dormant; above
138⁰F, it dies. Moisture activate the yeast cells, helping the yeast convert carbohydrates
in the dough into food.

Salt is used in bread making because it conditions gluten, making it stronger and
more elastic. Salt also affects yeast fermentation because salt inhibits the growth of
yeast. It helps control the doughs rise.

Dela Victoria, CC
 MODULE 1 : Breads

Production Stages for Yeast Breads

➢ the production of yeast breads can be divided into 10 stages:
1. scaling the ingredients
2. mixing and kneading the dough
3. fermenting the dough
4. punching down the dough
5. portioning the dough
6. rounding the portions
7. make-up: shaping the portions
8. proofing the products
9. baking the products
10. cooling and storing the finished products

Stage 1: Scaling the Ingredients

As with any other bakeshop product, it is important to scale or measure
ingredients accurately and to have all ingredients at the proper temperature when
making a yeast bread. Liquids such as water, milk and eggs may all be weighed to
ensure accuracy in a formula. When a minute quantity of the ingredient is required, such
as for salt and spices, a volume measurement may be preferred.
The amount of flour required in yeast bread may vary depending on the humidity
level, storage conditions of the flour and the accuracy with which other ingredients are
measured. Flour from different mills or from different batch lots may absorb more or less
water depending on the type of wheat used. Flour with a high protein content will absorb
more liquid than the one with a lower protein content.

Stage 2: Mixing and Kneading the Dough

The way the 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. If the dough is not mixed
properly, the breads texture and shape suffer.
Yeast breads are usually mixed by either the straight dough method (direct
method) or one of several pre-fermentation methods in which the dough is mixed in
several stages: the sponge method, the old dough method and the sourdough
starter method. (another method used for rich, flaky doughs is the lamination or rolling-
in method)
Once the ingredients are combined the dough must be kneaded to develop
gluten, the network of proteins that gives bread its shape and texture. Kneading achieve
certain key results. It helps protein hydrate, ensuring development of the gluten web in
the bread dough, and it warms the dough to a temperature conducive to keeping the
yeast active. Kneading can be done by hand or by an electric mixer with its dough hook
attachment. The goal is to create a dough that is smooth and moderately elastic.
Mixing is done in two stages. In the first stage (pick-up stage) the ingredients are
combined on low speed until a rough dough is formed, approximately 2-3 minutes. Once
the ingredients are combined the dough is kneaded. (mixing stage) on medium speed
approximately 5 to 10 minutes. The goal is to properly develop the gluten structure in
the dough and to warm the dough to the ideal temperature. The dough should look
8

Dela Victoria, CC
 MODULE 1 : Breads

smooth. In many cases, the dough will clear away from the machine bowl toward the
end of the kneading process.
Bakers check to see when bread dough is properly kneaded and its gluten
structure is fully developed by performing the window pane test (a procedure to check
that yeast dough has been properly kneaded; a piece of the kneaded dough is pulled to
see if it stretches without breaking apart)

• Mixing Methods

Straight Dough Method – the simplest and most common method for mixing
yeast doughs is known as the straight dough method. With this method, all
ingredients are simply combined and mixed. Once the ingredients are combined,
the dough is kneaded until it is smooth and elastic. Kneading time varies
according to the kneading method used and the type of dough being produced.
The straight dough method is illustrated by soft yeast dinner rolls.

Pre-Fermentation Methods
A number of mixing methods – the sponge, old dough and sourdough starter
methods – employ a two-step process often referred to as a pre-fermentation technique.

Sponge Method
The sponge method of mixing yeast dough has two stages. During the first stage
the yeast, liquid and approximately half the flour are combined to make a thick batter
known as sponge. The sponge is allowed to rise until bubbly and doubled in size.
During the second stage, the remaining ingredients are added. The dough is kneaded
and allowed to rise again. These two fermentations give sponge breads a somewhat
different flavor and a lighter texture than breads made with the straight dough method.

Old Dough Method

Old dough is nothing more than apiece of dough saved from the previous batch
of bread and added to the new batch to improve the flavor and aroma of the bread.
Since the old dough has been fermented, to keep production flowing a bakery may use
the old dough method to add flavor without compromising the production schedule. Up
to an equal amount of old dough can be added to the new batch of dough. Since the old
dough is fully developed it bis being added near the end of the mixing period.

Sourdough Starter Method

The true sourdough starter method of mixing bread has three stages, first a
sourdough culture or mother is prepared. Because natural yeast maybe less
concentrated in the starter, a second – stage mixture called levain is prepared to add
more yeast food and encourage yeast activity. In the third stage the final dough is
mixed. True sourdough bread contains no commercially prepared yeast. Today,
however bakers use a commercially prepared yeast to make sourdoughs to provide
consistency and reliability.

Dela Victoria, CC
 MODULE 1 : Breads

Stage 3: Fermenting the Dough

As mentioned earlier, 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 when the dough is baked and reaches a temperature high
enough to kill the yeast cells - 138⁰F. fermentation also refers to period when yeast
dough is left to rise – that is the time it takes carbon dioxide gas to form and become
trapped in the gluten network. Fermentation is divided into two stages; Bulk
Fermentation refers to the rise given to the entire mass of yeast dough before the
dough is shaped and Proofing refers to the rise given to shaped yeast dough prior to
baking.
Dough develops characteristics during fermentation that will enhance the taste
and texture of the finished bread. As it feeds on the sugars and starches in the dough,
the yeast converts them to flavorful enzymes and bacteria. The gluten strengthens
during fermentation, ensuring a bread that will hold its structure when baked.
Fermentation is complete when the dough has approximately doubled in size and
no longer springs back when gently pressed.

Stage 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 re-activates the
yeast cells, encouraging more yeast activity. Punching down dough also helps even out
the doughs temperature and relaxes the gluten.

Stage 5: Portioning the Dough

The dough is now ready to be divided into portions. For loaves, the dough is
scaled to the desired weight. For individual rolls, the dough can be rolled into an even
log from which portions are cut with a chef’s knife or dough cutter. Weighing the cut
dough pieces on a portion scale ensures even-sized portions. When portioning, work
quickly and keep the dough covered to prevent it from drying out.

Stage 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 make it easier to shape the dough. Unrounded
doughs rise unevenly and have a rough, lumpy surface. At this stage some breads may
be left on the work table for a short period of bench rest. This relaxes the gluten, making
the shaping process easier.

Step 7: Make-up: Shaping the Portions

Lean doughs and some rich doughs can be shaped into a variety of forms:
loaves, small loaves, free form or country style rounds or individual dinner rolls.

Step 8: Proofing the Products

Proofing is the final rise of shape or panned yeast products before baking. For
most bread the temperature should be between 80⁰F to 115⁰F, slightly higher than the
temperature for fermentation. Some humidity is also desirable to prevent the dough
10

Dela Victoria, CC
 MODULE 1 : Breads

from drying or forming a crust. Temperature and humidity can be controlled with a
special cabinet known as a proof box.
Most products are proofed until the dough doubles in size and springs back
slowly when lightly touched. Under proofing results poor volume and texture.

Stage 9: Baking the Products

As yeast breads bake, a variety of chemical and physical changes turn the dough
into an edible product because of the expansion of gases, yeast products experience a
sudden rise referred to as oven spring, when first placed in a hot oven. As the dough’s
temperature increases, the yeast dies, the gluten fibers become firm, the starches
gelatinize, the moisture evaporates and, finally, the crust forms and turns into brown. To
assist the rise during baking and to improve their appearance when baked, loaves may
be brushed with a wash and/or scored before baking.

• Washes
The appearance of yeast breads can be altered by applying a glaze or
wash to the dough before baking. The crust is made shiny or matte, hard or soft,
darker or lighter by the proper use of washes. Washes are also used to attach
seeds, wheat germ, oats or other toppings to the doughs surface.
The most commonly used wash is he egg wash, compound of whole eggs
and water, usually 1part water and 3 parts egg. Yeast products can also be
topped with plain water, a mixture of egg and milk, plain milk or richer glazes
containing sugar and flavorings. even a light dusting of flour can be used to top
dough.
Washes can be applied before or after proofing, if applied after proofing be
extra careful not to deflate the dough. Avoid using too much wash, as it can burn
or cause the dough to sick to the pan.

Stage 10: Cooling and Storing the Finished Products

The quality of even the finest breads suffer if not cooled or stored properly. Yeast
products should be cooled on racks at room temperature and away from drafts. Yeast
breads and rolls should be removed from their pans for cooling unless indicated
otherwise. Allow loaves to cool completely before slicing. This allows the internal
structure to settle and evaporate any excess moisture remaining after baking.

11

Dela Victoria, CC
 MODULE 1 : Breads

LESSON SELF-CHECK #1-1

Student Name: ____________________________ Date Submitted: _________

Course and Section: _______________________

Lets Do This! : Prepare the recipe below. Take a video of yourself to document
the process of making a donut.

Donuts
Ingredients:
7 grams Instant dry yeast
38 grams Granulated sugar
120 grams warm water
450 grams all purpose flour
120 grams fresh milk
1 pc. Egg
1 pc. Egg yolk
1.25 grams salt
15 grams unsalted butter, cut up and softened
Cooking oil for deep frying
45 grams granulated sugar

Directions:

1. In a small bowl, whisk together yeast, 1st sugar (38grams), and warm water
until yeast dissolves. Let stand for 10 minutes.
2. In a mixing bowl, combine flour, milk, egg, egg yolk, salt, yeast mixture (step
1) and remaining sugar. Knead well. Then Add butter as you knead.
3. Place dough in a lightly greased bowl; cover and chill in refrigerator overnight.
(8 to 12 hours chilling time)
4. On a well-floured surface, roll dough to 12-inch thickness. Using a 2 ½ inch
round cutter, cut dough reroll as necessary. Arrange dough rounds on a
baking sheet dusted with all-purpose flour. Cover and let rise about 30
minutes or until nearly double in size.
5. Heat oil in a deep saucepan to 185⁰C.
6. Fry doughnuts 3pcs at a time, in deep hot oil for about 2 minutes on each side
or until golden brown. Remove doughnuts and drain on paper towels. While
warm, use tongs to dip each sugar to coat.

12

Dela Victoria, CC
 MODULE 1 : Breads

13

Dela Victoria, CC