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Baking

Baking Bread
At this point in the bread making process you have mixed, kneaded, fermented, portioned, rounded, shaped, rested, and tested your final proof. NOW you are ready for the oven!!!
Hold on!!!!
Let’s discuss a few things before our products gets into the oven.
Number 1: Make sure your oven is preheated. Yeast reacts to heat. If your oven is cool when your product goes in you will not get the oven spring reaction that you would like.


Number 2: “GLAZING OR WASHING” is the process of brushing your product with a number of ingredients to get a desired color and texture.


Whole Egg Wash
Brushed over bread product to promote browning and create a glossy shine. The egg is mixed with water and or milk. It can be used whole, just yolk, or just white. It can also be mixed with a little salt. Will be added before baking
Milk Wash
Makes a golden crust, but is not very shiny. Only use this before baking not after.
Salt Water Wash
Makes for a chewy crust not a crunchy crust and is added after baking.
Olive Oil
Adds flavor and shine and can be added before or after.
Butter
Makes for a rich flavor, color, and shine. Can be added before or after baking.


Number 3: “Slashing or Scoring” is the process of cutting the dough with a sharp knife or razor blade to allow it to expand during baking. When performing this technique make sure that your blade is sharp and let the blade do the work. You need to act with confidence but be gentle. You do not want to smush your dough.  
Number 4: “Can you tell when your product is done?” There are a few ways to tell if your product is done. First, what does it look like?  The crust should be brown and firm, a deep golden brown with dark spots here or there. Judging by looks takes a lot of practice. The second way is to tap the loaf. You are looking for a hollow thump, thump. The last way to tell if your bread is done is to check the internal temperature. Most bread is done when it reaches an internal temperature of 185-205 F.

Now, get baking:)

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