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-   -   What is bench rest (https://www.askmehelpdesk.com/showthread.php?t=649404)

  • Apr 8, 2012, 07:52 PM
    michaelpublix
    What is bench rest
    Yeast dough Production
  • Apr 8, 2012, 07:54 PM
    michaelpublix
    Explain how a pan surface affects the outcome of the baked product?
    Bakeshop Equipment
  • Apr 8, 2012, 07:56 PM
    michaelpublix
    Why is temperature control important in preparing yeast doughs
    Yeast dough basics
  • Apr 8, 2012, 07:57 PM
    michaelpublix
    What is Preferment?
    Yeast dough production
  • Apr 8, 2012, 07:58 PM
    michaelpublix
    Why are many breads slashed before baking?
    Yeast dough production
  • Apr 8, 2012, 08:00 PM
    michaelpublix
    Explain the sponge method and its use
    Yeast dough production
  • Apr 8, 2012, 08:01 PM
    michaelpublix
    What are the benefits of thoroughly mixing the yeast dough?
    Yeast dough production
  • Apr 8, 2012, 08:02 PM
    Wondergirl
    A note on slashing the dough before baking. Some cooks recommend slashing the dough, some don't. Sometimes I do. Sometimes I don't. The distinctive slashes in the dough were originally meant to help people tell which loaf belonged to which person when baking in a village communal oven. Each family would have their own pattern for slashing the dough. These days the slashing is really just a traditional decoration. Some people say slashing helps the bread expand better while baking because the slashes will open up. That may be true to some extent. Anyway, I consider slashing optional and leave the choice up to you. If you slash, use a razor sharp knife dipped in oil, or it will stick to the dough and drag rather than cut. Don't go deeper than about 1/4 inch.

    From How to Bake Bread for Techies
  • Apr 8, 2012, 08:03 PM
    michaelpublix
    Describe the let down stage. When does it occur?
    Yeast dough production
  • Apr 8, 2012, 08:04 PM
    michaelpublix
    Explain how quick bread doughs differ from batters?
    Quick bread basics
  • Apr 8, 2012, 08:05 PM
    Wondergirl
    Yeast vs. baking soda
  • Apr 8, 2012, 08:09 PM
    Wondergirl
    In conventional spiral mixer, the mixing time for a dough of about 165 kg will be around 12 minutes depending such factors as the quality of the flour and the mixing method (f. i. the moment when salt is added will influence the mixing time; delayed salt addition will shorten the mixing time). During these 12 minutes one can distinguish a number of stages :

    pick up : dough is sticky, cold and lumpy
    initial development : dough is getting warmer, smoother and drier
    clean up : dough is at maximum stiffness and comes together as one mass. The colour will also change from yellowish to more white
    final development : dough is at its correct temperature and handling quality. A gluten film can be easily obtained by extending a piece of dough
    let down : dough is too warm and sticky, it lacks elasticity and has too much flow
    breakdown : dough is beginning to liquefy


    From Bakery technology - Mixing
  • Apr 8, 2012, 08:11 PM
    Wondergirl
    I've answered three dough questions. Now you Google to find the answer to this one.
  • Apr 8, 2012, 08:18 PM
    michaelpublix
    Smallwares
    Why are the bottoms of stainless steel pots and pans usually lined with another type of metal?
  • Apr 8, 2012, 08:19 PM
    Wondergirl
    For better heat conduction
  • Apr 8, 2012, 08:20 PM
    michaelpublix
    Cookware
    Describe heat transfer in cookware and identify which type of metal is the best allaround choice to cook with?
  • Apr 8, 2012, 08:23 PM
    michaelpublix
    How do time and water impact foods?
    Culinary principles
  • Apr 8, 2012, 08:23 PM
    Wondergirl
    In all sorts of ways -- depends on which food.
  • Apr 8, 2012, 08:24 PM
    michaelpublix
    Describe 3 methods for reducing the amount of fat in a recipe?
    Culinary Principles
  • Apr 8, 2012, 08:25 PM
    michaelpublix
    Explain 4 ways the menu impacts a foodservice operation
    Menu

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