Baking Terminology | Part 4
Baking Science: After kneading (see below), dough needs time to rest and rise. The first rise is called fermentation. During this step, the yeast produces ethanol(=alcohol) and carbon dioxide (CO2) in the dough which gives a unique flavour and causes bread to rise.
Tips & Tricks: The ideal temperature for fermentation is just above 27°C. Ideally, place dough in a warm environment such as an oven with the light on.
Baked Goods: Yeast bread
yeast = a type of fungus that is used in making alcoholic drinks such as beer and wine, and for making bread swell and become ligh
starch = a soft, white, tasteless polysaccharide comprising glucose monomers in a form of powder that is insoluble in cold water, alcohol, or other solvents
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2️⃣ Fold = technique of gently incorporating two mixtures together.
Baking Science: Unlike whisking, a rubber spatula is required to fold an aerated mixture into a batter without deflating(=letting out) the trapped air bubbles. Folding reduces gluten formation.
Tips & Tricks: Gently incorporate whipped(=beaten) egg whites or whipped cream into batter with a scooping-and-folding motion. Do not stir!
Baked Goods: Meringues, souffle, mousse
whisk = beat or stir with a light, rapid movement
3️⃣ Knead [niːd] = process of working wheat-based dough by hand or in a mixer with a dough hook attachment into a smooth and elastic ball.
Baking Science: When water is added to flour, gluten strands form. Kneading increases the strength and elasticity of gluten strands, allowing the dough to stretch and expand as it rises.
Tips & Tricks: Over-kneading will result in a dry and dense bread. Knead until dough looks smooth and feels smooth to the touch.
Baked Goods: Yeast bread
See also
Baking Terminology | Part 1 (https://t.me/espedition/734)
Baking Terminology | Part 2 (https://t.me/espedition/1030)