Dough Knowledge: www.chefqtrainer.blogspot.com

Pastry and Bakery Knowledge
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Dough Knowledge

▪ Identify Bread dough and recipe
▪ List the 4 major ingredients in baking and their functions
▪ List the types of bread
▪ Basic recipes of bread
▪ Knowing step by step how to make bread
▪ Knowing bread texture problem
▪ Knowing types of pastry dough
Learning Objectives

Bread Dough

▪ Bread is a kind of food made of flour or meal that has been mixed
with milk or water, made into a dough or batter, with or without
yeast or other leavening agent, and baked.
▪ Dough is typically made by mixing flour with a small amount of
water and/or other liquid, and sometimes includes yeast or other
leavening agents as well as other ingredients such as various fats or
flavorings.
▪ Gluten (from Latin gluten, "glue") is a mixture of proteins found in
wheat and related grains, including barley, rye oat
▪ It gives elasticity to dough, helping it rise and keep its shape and
often gives the final product a chewy texture.
Bread Dough

Main
Ingredients
Softener
and flavor
Improver
Filling
Major Ingredients in Baking
Sugar

Main Ingredients
▪ Flour: rye, wheat flour, almond flour, barley flour, oat flour,
corn flour, rice flour, quinoa flour, semolina flour, tapioca flour,
etc.
▪ Liquid: Water, milk, butter milk, yoghurt, coconut milk, fruit
juices, vegetable juice, etc.
▪ Yeast: regular active dry yeast and instant yeast
▪ Salt: table salt, kosher salt, iodized salt,

Softener and flavor
▪ Sugar: white granulated sugar, icing sugar, brown sugar, etc.
▪ Fat: butter, margarine, shortening, olive oil, clarified butter,
ghee, cocoa butter, etc.
▪ Egg: chicken egg, duck egg, etc.
▪ Milk: whole milk, low fat milk, butter milk, etc.

Improver
▪ Bread improver
▪ Baking soda
▪ Baking powder

Filling and Topping
▪ Chocolate
▪ Cheese
▪ Fruit
▪ Meat
▪ Raisin
▪ Grated Coconut
▪ Vegetables
▪ Seeds
▪ Nut
▪ Sugar
▪ Jam, marmalade, etc.

1. Select and provides the ingredients
2. Scaling
3. Mixing
4. Folding
5. First proofing / Fermentation
6. Dividing, cutting and scaling
7. Folding
8. Second Proofing (10-20 mts)
9. Roll/ degassing
9. Put in tray
10. Final proofing/ bent rest
11. Baking
12. Depanning (remove from the
pan)
13. Resting
14. Packing
Step by Step how to make bread
There are 2 kinds of proofing bread
2 times proofing
3 times proofing

Kinds of Bread
▪ French bread/ baguette
▪ Brioche bread
▪ Bagel
▪ Bread stick
▪ Bahn mi (Vietnam bread)
▪ Flat bread
▪ Pizza Bread
▪ Sourdough Bread
▪ Pitta Bread
▪ Challah (Jewish Bread)
▪ Ciabatta (Italian loaf bread)
▪ Croissant
▪ Rye bread
▪ White bread
▪ Chapati Bread
▪ Paratha Bread
▪ Focaccia Bread
▪ Scones
▪ Fresh Pasta Dough

French bread/ baguette
▪ The "baguette de tradition française" is made from wheat flour,
water, yeast, and common salt. It does not contain additives.
▪ Type of white bread in form of a long, crisp loaf .

1. Proof the yeast. Mix 1/4 cup of flour and 1/2 cup of warm water to make a slurry, then
add the yeast and wait for it to proof. It will begin foaming when it's ready.
2. Place the remaining flour and the salt in a mixing bowl. Whisk it to combine, or use a
dough hook attachment on your mixer to stir it up.
3. Add the proofed yeast.
4. Mix the dough and add water.
5. mixing.
6. Knead the dough about 10 to 15 minutes by hand
7. Let the dough rise. Put the dough into a bowl until 3 times larger than the amount of
flour used.
8. Punch down the dough
9. Let the dough rise again Set it in a warm area to rise a second time. When it has
doubled in size, punch it down again.
10. Let the dough rise a third time. Three risings encourage smaller bubbles in the dough.
11. Form batons or baguettes.
12. Put the shaped dough into a baking pan and spray loaves with cool water
13. Let the dough rise a final time.
14. Slit the loaves
15. Bake the bread for 20 more minutes. Remove the bread from the oven when the
internal temperature is 190 degrees. Much cooler than this, the bread will be
French bread/ baguette method

How to make French bread

Brioche dough
▪ Brioche dough is the dough used for brioches, kouglof
(koughelhopf) and certain types of bread
▪ The name covers rich doughs, made with yeast, which need time to
rise.
▪ Brioche dough is enriched with butter and eggs and is best handled
cold (the butter keeps it firm), but should then be left in a warm
place to rise.

How to make Brioche bread

Bagel
▪ A bagel also spelled begel is a bread product originating in the
Jewish communities of Poland.
▪ It is traditionally shaped by hand into the form of a ring from
yeasted wheat dough, roughly hand-sized, that is first boiled for a
short time in water and then baked.

How to make Bagel

Bread stick
▪ Breadsticks (grissini, dipping sticks) are generally pencil-sized sticks
of crisp or larger than pencil-sized.
▪ Dry bread originating in Turin and the surrounding area in Italy.
▪ Have been created in the 14th century; although according to a
local tradition, they were invented by a baker in Lanzo Torinese
(northern Italy) in 1679.
▪ Breadsticks may be offered at the table in restaurants as an
appetizer.

How to make Breadstick

Ciabatta (Italian loaf bread)
▪ Ciabatta is an Italian white bread made from wheat flour, water,
salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy,
in response to the popularity of French baguettes.

Croissant
▪ Croissant s a flaky raised dough used to make croissants and "pains
au chocolat". It is like a sweetened cross between a simple yeast-
raised dough and puff pastry.
▪ The dough is rolled with butter to create layers and is then left to
rise, creating a very light texture.

How to make croissant dough

▪ Bánh mì is a Vietnamese term for all kinds of bread. The word is
derived from bánh (bread) and mì (wheat, also spelled mỳ in
northern Vietnam).
▪ Bread, or more specifically the baguette, was introduced by the
French during its colonial period.
▪ The Vietnamese baguette is made with rice flour along with
wheat flour.]
Bahn mi (Vietnam bread)

▪ "Traditional egg bread for the Jewish Sabbath. You can add 1 cup
raisins or golden raisins to the dough just before shaping and then
make the loafs into round braids for Rosh Hashanah."
Challah (Jewish Bread)

Rye bread
▪ Rye bread is a type of bread made with various proportions of
flour from rye grain.
▪ It can be light or dark in color, depending on the type of flour used
and the addition of coloring agents, and is typically denser than
bread made from wheat flour.

White bread

▪ A flatbread is a bread made with flour, water and salt, and then
thoroughly rolled into flattened dough.
▪ Many flatbreads are unleavened—made without yeast—although
some are slightly leavened, such as pita bread.
Flatbread

Pizza Bread
▪ Pizza dough is typically a lean, yeast-leavened bread-type dough
that is similar in formulation to French bread and Middle Eastern
flat breads.
▪ Pizza crusts or shells may be categorised as thin or thick crust

Pizza Bread - Video

▪ Sourdough breads use a fermented batter-like dough starter to
make them rise and enhance their flavor.
▪ A portion of the sourdough starter is mixed with the bread's
ingredients, while the remainder is kept and 'fed' with more flour
and water to use in future batches.
Sourdough Bread

Pitta Bread
▪ An oval-shaped Middle Eastern flat bread. It can be opened up to
form a pocket which can be stuffed with a variety of fillings.

Chapati Bread
▪ A round, thin flatbread from India, traditionally made with
wholemeal flour (or a high percentage of it), and cooked on a flat
skillet over a high heat.
▪ The dough is usually unleavened. Typical ingredients include
wheat flour, water and sometimes salt

Paratha Bread
▪ A Paratha is an Indian layered bread made of a dough of flour and
water.
▪ It is eaten with a side dish that could be a curry or a dry dish. There
are many variations.

▪ An Italian olive-oil bread, quite flat and usually round or square-
shaped.
▪ It has an almost cake-like texture and is often flavored with herbs
such as rosemary, sage or basil, topped with olives or tapenade,
or even filled with ham or cheese.
Focaccia Bread

▪ A scone is a single-serving quick bread/cake, usually made of
wheat, barley or oatmeal with baking powder as a leavening agent
and baked on sheet pans.
▪ A scone is often lightly sweetened and occasionally glazed with egg
wash.
▪ Scones can be savory or sweet and are usually eaten for breakfast,
but are also served with tea and in coffeehouses.
▪ Traditional English bread and Scotland
Scone

Fresh pasta dough
▪ Pasta dough is definitely the simplest of all to make: a mixture of
flour, eggs and a little salt (a proportion of 1 egg to 100g flour).
▪ This dough is designed to be poached, cooked in boiling water for
around 3 minutes.

How to make pasta dough

Not high - water too hot for yeast
- too little flour
- not kneaded enough
- rising time too short
- pan too large
Coarse texture - rising time too long
- too little flour
- oven too cool
Dry and crumbly - too much flour
Large air pockets
- dough not rolled tightly when loaf was shaped
Yeasty flavor
- rising time too long
- temperature too high during rising time
Bread texture/ Problems:

French Baguette
1.0 ltr Water
7.5 g Instant Yeast
30.0 g Salt
4.50 g S-500
1.6 kg Flour
45 min Resting
Basic Recipes
Bread Roll
1.0 ltr Water
1.6 kg Flour
30.0 g Salt
15.0 g Sugar
22.0 g S-500
Donuts
4 kg Flour
100 g Instant Yeast
1.2 ltr Milk
450 g Butter
500 g Sugar
75 g Salt
1 ltr Egg

Brioche
1 tbs active dry yeast
1/3 cup warm water (110
degrees F)
3 1/2 cups all-purpose flour
1 tbs white sugar
1 ts salt
4 pcs eggs
1 cup butter, softened
1 pcs egg yolk
1 ts cold water
Add all ingredients to list
Scones
560 gr butter
300 gr sugar
5 pcs eggs
1,8 kg flour
115 gr backing powder
750 gr milk
salt
raisins

Pastry Dough

Pastry Dough
▪ Shortcrust Pastry
▪ Sweet Shortcrust Pastry
▪ Choux pastry
▪ Puff or Flaky pastry
▪ Phyllo Dough - Filo Pastry – Phyllo Sheet
▪ Strudel Dough

Shortcrust Pastry
▪ The most basic pastry, used for sweet or savory tarts (it contains
little or no sugar).
▪ The French version consists of around 50% flour and 50% butter
and eggs.
▪ The British version is plainer: without eggs and traditionally made
with lard (these days, this is more usually a white vegetable fat,
possibly with some butter).

▪ Sift the flour, sugar and salt into a large bowl.
▪ Add the butter and shortening.
▪ Rub the fats between your fingertips and thumbs, or use a pastry
blender, until the mixture resembles coarse crumbs.
▪ One tablespoon at a time, work in enough ice water just until the
dough comes together, being careful not to over mix.
How to make short crust pastry

How to make Shortcrust Pastry

Sweet Shortcrust Pastry
▪ The pastry dough for sweet tarts.
▪ This is similar to short crust pastry, but with 15% sugar added,
sometimes also (a great improvement!) with 15% ground
almonds.
▪ It is fragile and crumbly, delicious on its own, so can be used
just as it is to make biscuits.

▪ Sift the flour, sugar and salt into a large bowl.
▪ Add the butter and shortening.
▪ Rub the fats between your fingertips and thumbs, or use a pastry
blender, until the mixture resembles coarse crumbs.
▪ One tablespoon at a time, work in enough ice water just until the
dough comes together, being careful not to over mix.
How to make Sweet Shortcrust Pastry

How to make Sweet Shortcrust Pastry

▪ The famous French dough used for éclairs, Saint-Honoré and
profiteroles.
▪ It starts as a butter + water + milk + flour mixture, called
“panade” in French, into which eggs are then incorporated.
▪ During cooking, the water contained in the dough turns to steam
to form bubbles.
Choux pastry

▪ Gently heat milk, butter and water until the butter has melted,
then bring to the boil.
▪ Once boiling, turn off the heat and quickly shoot in flour (and
sugar, if using).
▪ Beat vigorously with a wooden spoon until the mixture is well
combined and comes away from the sides.
▪ Cool to hand temperature and beat in the eggs gradually to a
smooth dough the texture should be a reluctant dropping
consistency.
▪ To make eclairs, fit a piping bag with a 1.5 – 2cm round nozzle.
▪ Wet your finger and press down any peaks.
▪ Pipe 8 - 12 cm lengths onto a greased baking sheet.
▪ Place in a heated oven and bake until golden and firm.
How to make Choux pastry

How to make Choux pastry

Puff Pastry/ Flaky Pastry
▪ Puff is used for thin tart bases, pies, pasties, turnovers, mille-
feuilles.
▪ This is a more technically involved pastry, consisting of a basic
dough (the "détrempe" in French,) which is like a short crust pastry
made with more water. This is rolled out and wrapped around a slab
of butter, then folded and re-rolled a number of times to produce
alternate layers of butter trapped between layers of dough.
▪ During cooking, flaky layers form within the dough. The butter melts
and the water turns to steam, so creating the puff pastry’s
characteristic light open texture.

How to make Puff Pastry/ Flaky Pastry

Phyllo Dough – Fillo Dough- Filo Pastry
▪ The flaky, flavorful, layered sheets of tissue-thin pastry are best
known for use in traditional Greek and Mediterranean dishes such
as baklava, spanakopita and apple strudel.
▪ Filo-based pastries are made by layering many sheets of filo
brushed with olive oil; the pastry is then baked.
▪ But light, elegant fillo adds a sophisticated taste and texture to
almost any dish you can imagine – from appetizers and snacks to
main dishes and desserts.

Phyllo Dough – Fillo Dough- Filo Pastry

▪ The strudel is Austrian in origin, and its name comes from the
German word Strudel, meaning "whirlpool" - which the pastry
resembles when cut to reveal its thin sheet of dough rolled around
the filling.
▪ Strudels can be sweet or savory, but the sweet apple strudel is the
most famous.
Strudel Dough

How to make Studel Dough

Dough Knowledge: www.chefqtrainer.blogspot.com

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