Bread and Pastry Procedure

Information Sheet 1.1.
6
Techniques for Batter and Dough
Learning Objectives:
After reading this Information Sheet, you must be able to:
1. Determine the different techniques for batter and dough.
2. Determine the different conditions used in batter and dough.
3. Perform the techniques in batter and dough.
Techniques are methods of doing some task or performing

something. There are different techniques used in baking. Making
bread requires technique for the success of the baked products. Below
are the techniques in preparing batter and dough:
Three main purposes of mixing yeast dough:

1. To combine all ingredients into a uniform, smooth dough.
2. To distribute the yeast evenly throughout the dough.
3. To develop gluten.
TYPES OF DOUGH-MAKING PROCESSES
1. STRAIGHT DOUGH METHOD (Single-mix process)
It is also called as direct dough method. One

of the most common method that uses all of
the ingredients at one time to make the
dough. All the flour is added without a
prelimenary fermentation period.
All of the ingredients are mixed at once. The
dry ingredients, the liquid ingredients, and
the yeast solution are blended very well until
the lumpy mass is formed. Then it is kneaded and set aside. E.g.
pandesal , siopao
PROCEDURE:
Combine all ingredients in the mixing bowl and mix. Some bakers
dissolve the compressed yeast in some of the water before adding
the remaining ingredients. Others omit this step. Active dry yeast,
on the other hand, must be rehydrated before mixing.
The advantage of softening the yeast in some of the water is that it
helps to ensure that the yeast is evenly distributed in the dough.
2. SPONGE DOUGH METHOD (Two-Step Process)
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In the first step a sponge is made and allowed to ferment for a period of time,
and in the second step the sponge is added to the final
dough’s ingredients, creating the total formula. It is when part of the
ingredients such as flour, water, and yeast are combined to form a
soft mixture. This is set aside to ferment or to rise. This
preliminary “sponge” or levadura now becomes the fundamental
mixture into which the rest of the ingredients are blended, and
which is treated like straight dough.
*Sponge dough is prepared in two stages.
PROCEDURE
 Combine the liquid (or part of the liquid), the yeast, and part of
the flour (and sometimes part of the sugar), and mix into a thick
batter or soft dough. Let ferment until double in bulk.
 Punch down and add the rest of the flour and remaining
ingredients. Mix to a uniform, smooth dough.
3. NO KNEAD METHOD
It uses a very long fermentation (rising) time

instead of kneading to form the gluten
strands that give the bread its texture. It is
characterized by low yeast content and very
wet dough.
It is the modification of the straight dough

method. It is faster because kneading and shaping are omitted.
Instead of dough, batter mixture is formed which can be dropped
directly into the pans before or after rising for the first period. Allow
the mixture to rise a few minutes more before baking. The products
made of this method, are not as fine in texture and shape as the
kneaded dough.
BREAD MIXING METHODS
A. BREAD BAKING
 Beating - To add air into a mixture, whipping it with either a

fork or with an electric mixer so that air is carried into the
mixture from the top to bottom over and over again.
 Whisking–to beat ingredients together, using wire whip or
whisk until well blended.
 Folding - To gently combine two or more ingredients or a
delicate mixture into a heavier, thicker one by cutting vertically
through the mixture and turning it over by sliding the mixing
tool across the bottom of the bowl or pan with each turn. To
combine without stirring or deflating a mixture.
 Rolling -To use a rolling pin to roll out a dough piece from
center out forming afl at dough piece of even thickness for
cookie cutting, pie crust or other products.
 Laminating -Layers of dough and butter are alternated when
making pastry. The dough is wrapped around butter (so that the
butter is completely enclosed in dough and cannot slip out), the
“package” is rolled out, folded over to double the number of
layers, and then the whole thing is repeated.
 Creaming- the technique of blending ingredients usually

granulated sugar together with a solid fat like shortening or
butter. The technique is most often used in
making buttercream, cake batter or cookie dough. The dry
ingredients are mixed or beaten with the fat until it becomes
light and fluffy and increased in volume, due to the
incorporation of tiny air bubbles. These air bubbles, locked into
the semi-solid fat, remain in the final batter and expand as the
item is baked, serving as a form of leavening agent.
 Kneading - To mix dough using a pressing and folding motion,

turn in grand folding the dough onto itself until gluten strands
form and the dough is smooth and elastic.
 Incorporating fat –The addition of an ingredient into the

preparation of a dish or basic mixture by thoroughly blending it.
 Make-up -After fermentation(s), shaping the dough into loaves

or other shapes. Includes scaling (dividing), rounding, and
intermediate proof, molding and panning the dough pieces.
 Proofing - The final rising (fermentation) of the shaped yeast

dough prior to baking. Proof cabinets or “boxes” help maintain
the best temperature and humidity – Ranges from 85 (at home)
to 110 115°F (commercial proof cabinets) at 80 to 85% relative
humidity.
B. SCALING, PANNING and BAKING
Steps in Yeast Dough Production
There are 12 basic steps in the production of yeast breads. These

steps are applied to yeast products in general, with some variations
depending on the particular product.
1. SCALING INGREDIENTS

All ingredients must be weighed accurately. The only items that
may be measured by volume are water, milk, and eggs, which may
be scaled at 1 pint per pound (or 1 liter per kilogram).
2. MIXING AND KNEADING

This step entails the combination of both dry and wet ingredients.
This is done by kneading the dough either by hand or by using the
electric mixer with a dough hook.
The first two purposes of mixing combining the ingredients into

dough and distributing the yeast are accomplished during the first
part of mixing. The remaining time is necessary to develop the
gluten. Over mixed and under mixed dough have poor volume and
texture.
It is necessary for you to learn to tell by sight and feel when dough
is thoroughly mixed. This can be done only through experience and
through the guidance of your instructor. Properly developed dough
should feel smooth and elastic. Lean dough should not be sticky.
Sometimes it is necessary to add a little more flour if the dough
hasn't lost its stickiness after most of the mixing time has passed.
Rich dough is generally under mixed slightly, because a greater
tenderness is desired for these products.
Note: Mixing times given in bread formulas in this book are only
guidelines. Small mixers might be damaged if they are run at too
high a speed with stiff dough. In such cases, use a lower speed and
extend the mixing time as necessary. Depending on the mixer,
developing dough at first or slow speed requires about twice as
much mixing time as at second speed. Follow the manufacturer's
recommendations.
3. FERMENTATION
Fermentation is also referred to as the first rise, is the process
whereby the gluten (protein) in the dough is allowed to relax while
the yeast grows and reproduces. The yeast digests the sugars in the
flour and produces alcohol and carbon dioxide (CO2). The carbon
dioxide gets trapped in the pockets that result from the kneading
process and causes the bread to expand or rise and develop flavor.
PROCEDURE
1. Place the dough in a lightly oiled container and oil the surface
to prevent a crust from forming. (This may not be necessary if
humidity is high—about 75%.)
2. Cover the container lightly and let the dough rise at a

temperature of about 80°F ( 27°C).

3. Fermentation is complete when dough has doubled in volume. If
fermentation is complete, a dent will remain after the hand is
pressed into the top of the dough.
Gluten becomes smoother and more elastic during fermentation.

An under fermented dough will not develop proper volume, and the
texture will be coarse. A dough that ferments too long or at too high
a temperature will become sticky, hard to work, and slightly sour.
An under fermented dough is called a young dough. Over fermented

dough is called old dough.
Dough with weak gluten, such as rye dough and rich dough, are
usually under fermented or "taken to the bench young."
4. PUNCHING
Punching is not hitting the dough with your fist. It is a method of
deflating the dough that expels carbon dioxide, redistributes the
yeast for further growth, relaxes the gluten, and equalizes the
temperature throughout the dough.
PROCEDURE: Pull up the dough on all sides, fold over the center,
and press down. Then turn the dough upside down in the bowl. A
second fermentation and punching may or may not take place,
depending on the product.
5. SCALING
Using a baker’s scale, divide the dough into pieces of uniform

weight, according to the product being made. During scaling,
allowance is made for weight loss due to evaporation of moisture in
the oven. This weight loss is approximately 10 to 13 percent of the
weight of the dough. Allow an extra 1 ½ to 2 ounces of dough for
each 1 pound of baked bread or 50 to 65 grams per 500 grams.
6. ROUNDING
After scaling, the pieces of dough are shaped into smooth, round
balls. This procedure forms a kind of skin by stretching the gluten
on the outside of the dough into a smooth layer. Rounding
simplifies later shaping of the dough and also helps retain gases
produced by the yeast.
7. BENCHING
Rounded portions of dough are allowed to rest on the bench for 10
to 15 minutes. This relaxes the gluten to make shaping the dough
easier. Also, fermentation continues during this time.
8. MAKEUP AND PANNING

The dough is shaped into loaves or rolls and placed in pans or on
baking sheets. For all loaves and rolls, the seam must be centered
on the bottom to avoid splitting during baking.
Breads and rolls take a great many forms. A variety of shapes and
techniques are presented in the next section.
9. PROOFING
Proofing is a continuation of the process of yeast fermentation,
which increases the volume of the shaped dough. Bakers use two
different terms so they can distinguish between fermentation of the
mixed dough and proofing of the made-up product before baking.
Proofing temperatures are generally higher than fermentation
temperatures.
PROCEDURE: Place the panned products in a proof box at 80° to

95°F (27° to 35°C) and about 85 percent humidity. Proof until
double in bulk.
If a proof box is not available, come as close to these conditions as

you can by covering the products to retain moisture and setting
them in a warm place.
Under proofing will results in poor volume and dense texture. Over
proofing will results in coarse texture and some loss of flavor.
10. BAKING
As you recall from the previous chapter, many changes take place
in the dough during baking. The most important changes are these:
1. Oven spring, which is the rapid rising in the oven due to

production and expansion of trapped gases as a result of the
oven heat. The yeast is very active at first but is killed when
the temperature inside the dough reaches HOT (60°C).
2. Coagulation of proteins and gelatinization of starches. In
other words, the product becomes firm and holds its shape.
3. Formation and browning of the crust.
Load the ovens carefully, because proofed dough are fragile until
they become set by baking. Oven temperatures must be adjusted
for the product being baked.
Rolls spaced apart are baked at a higher temperature than large

loaves, so that they become browned in the short time it takes to
bake them.
In general, popular American lean breads are baked at 400°F to

425°F (200°C to 220°C), while some French breads and rolls are
baked at 425° to 475°F (220° to 245°C). Rich dough and sweet
dough are baked at a lower temperature, 350° to 400°F (175° to
200°C), because their fat, sugar, and milk content makes the crust
brown faster.
Hard-crusted breads are baked with steam injected into the oven
during the first part of the baking period. This aids the formation of
a thin, crisp crust. Rye breads also benefit from baking with steam
for the first 10 minutes.
A break on the side of the loaf is caused by continued rising after

the crust is formed. To allow for this final expansion, hard-crusted
breads are cut or scored before baking by making shallow slashes
on the top of the loaf with a sharp knife or razor.
Small rolls bake completely without a break, so they are usually

not scored.
Baking times vary considerably depending on the product. A golden

brown crust color is the normal indication of doneness. Loaves
should sound hollow when thumped, if they are done.
11. COOLING
After baking, bread must be removed from pans and cooled rapidly
on racks to allow the escape of excess moisture and alcohol created
during fermentation.
Rolls baked apart from each other on sheets may be left on them,
because they will get adequate air circulation.
If soft crusts are desired, breads may be brushed with melted
shortening before cooling.
Do not cool in a draft, or crusts may crack.
12. STORING
Breads to be served within 8 hours may be left on racks. For longer
storage, wrap cooled breads in moisture-proof bags to retard
staling. Bread must be thoroughly cool before wrapping, or
moisture will collect inside the bags.
Wrapping and freezing maintains quality for longer periods.

Refrigeration, on the other hand, increases staling.
Hard-crusted breads should not be wrapped (unless frozen), or the

crusts will soften.
Because of the complexity of bread production, many things can go

wrong. To remedy common bread faults, check Table 1 for possible
causes and correct your procedures.

TROUBLESHOOTING CHART FOR BREAD:
PROBLEM CAUSES SOLUTION
Dense, leaden dough Too much flour forced into Gradually add water;
dough adjust formula
Crust Too pale Oven temperature too low Adjust Oven
Dough over proofed Proof only until almost
doubled, then bake
immediately
Too Much Stem Adjust Steam
Crust too dark Oven too hot Adjust oven
Too much sugar in dough Adjust formula or
measure sugar carefully
Top crust separates from Dough Improperly shaped Shaped dough carefully
loaf
Crust not scored properly Score dough to a depth of
½ in. (1.2 cm)
Dough dried out during Cover dough during
proofing proofing; increase
humidity in proof box
Sides of loaf are cracked Bread expanded after Score top of loaf before
crust formed in oven baking
Bread under proofed Proof until loaf almost
doubled
Dense Texture Not enough yeast Adjust formula or
measure yeast carefully
Not enough fermentation Let dough rise until
time doubled or as directed
Improper molding Handle dough gently
technique
Too much salt Adjust formula or
Ropes of under cooked Insufficient kneading Knead dough until smooth
dough running through and elastic and passes
product windowpane test, or as
directed
Insufficient rising time Allow adequate time for
proofing
Oven too hot Adjust oven
Free-form loaf spreads Dough too soft Adjust formula or
and flattens measure very carefully
Large holes in bread Too much yeast Adjust formula or
Over kneaded Knead only as directed
Inadequate punch-down Punch down properly to
knead out excess air
before shaping
Blisters on crust Too much liquid Measure ingredients
carefully
Improper shaping Knead out excess air
before shaping
Too much steam in oven Reduce amount of
moisture in oven.
QUICK BREAD
TROUBLESHOOTING CHART FOR MUFFIN AND QUICK BREADS
PROBLEM CAUSE SOLUTION
Quick Breads are made with chemical leavening agents,

principally baking soda and baking powder.
Quick Breads are tender products with a soft crumb. To keep
gluten development to a minimum, flour is mixed into quick bread
swiftly and gently.
Mixing Methods:
1. Biscuit Method – it is used for biscuits, shortcakes and
scones. It is very similar to the technique used to make flaky
dough. It has light, flaky and tender texture.
2. Muffin Method – it is used for any small, cakelike baked
good made in muffin tin. It has a tender product with an
even shape and even distribution of fruits, nuts or other
ingredients.
3. Creaming Method – is comparable to the mixing method use
for many batter cakes. The final product will be cakelike,
with fine texture.
QUICK BREAD MIXING TECHNIQUE
MIXING TECHNIQUE FAT RESULT
Biscuit method Solid (chilled) Flaky dough
Muffin Method Liquid (oil or melted Soft, tender, cakelike
butter) texture
Creaming method Softened (room temp.) Rich, tender, cakelike
texture

Soapy or bitter flavor Chemical leaveners not Sift chemicals with dry
properly mixed into batter ingredients
Too much baking soda
Adjust formula
Elongated holes Overmixing Do not mix until
(tunneling) smooth; mix only until
moistened
Crust too thick Too much sugar Adjust formula
Oven temp. too low Adjust Oven
Flat top with only a Oven temp. too low Adjust oven
small peak in center
Cracked, uneven top Oven temp. too high Adjust oven
No rise; dense product Old batter Bake promptly
Damaged leavening agents Store new chemicals
properly
Overmixing Do not overmix
Self-Check 1.1.6
Written Test

I. True or False:
1. The first two purposes of mixing combining the ingredients into

a dough and distributing the yeast are accomplished during the
last part of mixing.
2. Proofing temperatures are generally lower than fermentation

temperatures.
3. In make-up and panning dough is shaped into loaves or rolls

and placed in pans or on baking sheets.
4. Over proofing results in poor volume and dense texture. Under

proofing results in coarse texture and some loss of flavor.
5. Blenching relaxes the gluten to make shaping the dough easier.

Also, fermentation continues during this time.

Written Test
Answer Key 1.1.6
1. F
2. F
3. T
4. F
5. T

JOB SHEET 1.1.6
Prepare and Present Bakery Product
Title: Basic Sweet Dough
(Straight-Dough Method)
Performance Objective:
Given the ingredients, tools, materials and equipment, the trainee
should be able to bake and prepare bakery product on the prescribed
recipe.
Ingredients :
500 g. Bread Flour

½ C. Sugar
1 T. yeast
1 t. salt
1 C. water
¼ C. lard
1 pc. egg
Tools/Equipment
Tools: Equipment:
Measuring spoon Oven

Measuring cups Industrial Mixer
Kitchen Scale
Rubber scraper
Spatula
Loaf Pan
Mixing bowls
Dough cutter
Sifter
Wire whisk
Pastry brush
Rolling pin
Wooden spoon
Steps/Procedure:
1. Measure all the

ingredients.

2. Suspend yeast in
lukewarm water.
3. In mixing bowl, mix all

ingredients adding the
lard last.
4. Using dough hook. Mix

until smooth and elastic.
5. Allow to ferment for 1-2

hours.
6. Punch down. Reshape the

dough. Shape according to
desired weight.

7. Proof for 30 minutes.
8. Bake until golden brown.
Assessment Method:
Practical Application and Observation

Performance Criteria
Job Sheet 1.1.6
CRITERIA YES NO
1. Are the materials and equipment appropriate and
used according to required pastry and bakery
products and standard operating procedure?
2. Are the ingredients selected, measured and weighed
properly according to recipe requirement and
established standards and procedure?
3. Are the variety of pastry and bakery products
prepared according to standard recipes and desired
product characteristics?
4. Are the pastry and bakery products cooked and
prepared according to techniques and appropriate
conditions?
5. Are the batter and dough prepared in accordance
with enterprise standards?
6. Are products proofed according to specified
temperature and other conditions?
7. Are the required oven temperature is selected to
bake goods on accordance with the desired
characteristics, standards recipe and specification
and enterprise practices?
8. Are the materials, tools and equipment cleaned and
wipe properly?
9. Are the baked products cooked properly?
10. Did the trainee observed the mis-en place
practices properly?
11. Did the trainee handles or used the equipment
properly and carefully?
12. Did the trainee observe 5’s in the practical work
area before and after the activity?
13. Did the trainees able to apply and identify the
techniques?

JOB SHEET 1.1.6
Title: White Pan Bread or Pan Americano
(Sponge-Dough Method)
recipe.
Ingredients :
Sponge: Dough:
800g 1st class flour/bread flour 200g 1st class flour/ bread flour
440g water 180 g water
10g yeast 70 g refined sugar
50 g margarine
40 g milk powder
10 g salt (refined)
Tools/Equipment
Tools: Equipment:

Kitchen Scale
Rubber scraper
Spatula
Loaf Pan
Mixing bowls
Dough cutter
Sifter
Wire whisk
Pastry brush
Rolling pin
Wooden spoon
Steps/Procedure:
1. Dissolve yeast in part of

water. Mix ingredients to
have sponge. Ferment for
2-3 hours
2. Mix ingredients into

sponge and develop dough.

3. Give the dough a rest
period of 20 minutes.
4. Divide and scale the dough

into units. Weight depends
on the size of loaf pans.
Round the dough pieces
and allow to rest for 15
minutes.
5. Sheet the dough pieces.

Starting from the top
portion roll the dough
piece; length of the rolled
dough must be the same
as that of the loaf pan.
Seams should be sealed
properly. Another method
is to fold one end of the
dough to the other end.
Roll down and seal edges
tightly. Be sure the seam
is closed at the bottom
end.
6. Molded unit of the dough
is then placed in a greased
loaf pan.
7. Give the dough enough

proof. This can be done by
the use of team plate.
8. Bake at 410-420°F. The

baked bread is removed
from the pan immediately
to avoid sweating.

Assessment Method:

Job Sheet 1.1.6
CRITERIA YES NO
conditions?
wipe properly?
practices properly?
techniques?
JOB SHEET 1.1.6

Title: No Knead Bread
(No Knead Method)
recipe.

Ingredients :
3 C APF or Bread flour
¼ tsp. Yeast
2 tsp. Salt
1 5/8 C warm tap water
Tools/Equipment
Tools: Equipment:

Kitchen Scale
Rubber scraper
Spatula
Loaf Pan
Mixing bowls
Dough cutter
Sifter
Wire whisk
Pastry brush
Rolling pin
Wooden spoon
Steps/Procedure
1. In a large bowl combine flour,

yeast, and salt.
2. Add water and stir until

blended. The dough will be
shaggy and sticky.
3. Cover bowl with plastic wrap. Let

dough rest at least 12 hours,
preferably 18 hours, at warm room
temperature about 70°F (21°C).

4. When the surface is dotted with
bubbles, lightly flour a work
surface or silicone mat and place
dough on it. Sprinkle it with a little
more flour, and fold it over on itself
once or twice. Cover loosely with
plastic wrap and let rest 15
minutes.
5. Using just enough flour to keep

dough from sticking to the work
surface and your fingers, gently
and quickly shape the dough into a
ball. Generously coat a lint-free
linen towel with flour. Not a
terrycloth towel.
6. Put the dough seam side down on
the towel and dust with more flour.
Cover with another lint-free linen
towel and let rise for 2 to 3 hours.
Dough will be more than double in
size and will not readily spring back
when poked with a finger.
7. At least half an hour before baking,

place a 3 to 4 quart heavy covered
pot (cast iron, enamel, Pyrex, or
ceramic) in the oven and preheat
to 450°F.
8. When the dough is ready, carefully

remove the pot from the oven. Slide
your hand under the towel and
turn the dough over into the pot.
seam side up. It may look like a
mess, but that's okay.
9. Shake the pan once or twice if the

dough is unevenly distributed; it
will straighten out as it bakes.
Cover with lid and bake 30
minutes.

10. Remove the lid and bake 15 to
30 minutes more, until the loaf is
beautifully browned. Remove the
loaf from the pot and cool on a
rack.
Assessment Method:

Job Sheet 1.1.6
CRITERIA YES NO
conditions?
wipe properly?
practices properly?
techniques?

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Information Sheet 1.1.

Techniques are methods of doing some task or performing

Three main purposes of mixing yeast dough:

It is also called as direct dough method. One

For more download @ yourdocumentreferences.blogspot

It uses a very long fermentation (rising) time

It is the modification of the straight dough

 Beating - To add air into a mixture, whipping it with either a

 Creaming- the technique of blending ingredients usually

 Kneading - To mix dough using a pressing and folding motion,

 Incorporating fat –The addition of an ingredient into the

 Make-up -After fermentation(s), shaping the dough into loaves

 Proofing - The final rising (fermentation) of the shaped yeast

B. SCALING, PANNING and BAKING

Steps in Yeast Dough Production

There are 12 basic steps in the production of yeast breads. These

For more download @ yourdocumentreferences.blogspot

2. MIXING AND KNEADING

The first two purposes of mixing combining the ingredients into

2. Cover the container lightly and let the dough rise at a

For more download @ yourdocumentreferences.blogspot

Gluten becomes smoother and more elastic during fermentation.

An under fermented dough is called a young dough. Over fermented

Using a baker’s scale, divide the dough into pieces of uniform

8. MAKEUP AND PANNING

For more download @ yourdocumentreferences.blogspot

PROCEDURE: Place the panned products in a proof box at 80° to

If a proof box is not available, come as close to these conditions as

1. Oven spring, which is the rapid rising in the oven due to

Rolls spaced apart are baked at a higher temperature than large

In general, popular American lean breads are baked at 400°F to

A break on the side of the loaf is caused by continued rising after

Small rolls bake completely without a break, so they are usually

Baking times vary considerably depending on the product. A golden

Do not cool in a draft, or crusts may crack.

Wrapping and freezing maintains quality for longer periods.

Hard-crusted breads should not be wrapped (unless frozen), or the

Because of the complexity of bread production, many things can go

For more download @ yourdocumentreferences.blogspot

PROBLEM CAUSES SOLUTION

Quick Breads are made with chemical leavening agents,

For more download @ yourdocumentreferences.blogspot

For more download @ yourdocumentreferences.blogspot

1. The first two purposes of mixing combining the ingredients into

2. Proofing temperatures are generally lower than fermentation

3. In make-up and panning dough is shaped into loaves or rolls

4. Over proofing results in poor volume and dense texture. Under

5. Blenching relaxes the gluten to make shaping the dough easier.

For more download @ yourdocumentreferences.blogspot

For more download @ yourdocumentreferences.blogspot

500 g. Bread Flour

Measuring spoon Oven

1. Measure all the

For more download @ yourdocumentreferences.blogspot

3. In mixing bowl, mix all

4. Using dough hook. Mix

5. Allow to ferment for 1-2

6. Punch down. Reshape the

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8. Bake until golden brown.

For more download @ yourdocumentreferences.blogspot

For more download @ yourdocumentreferences.blogspot

Measuring spoon Oven