Tips & Tricks From A Professional Baker


Baking is Gasoline Powered Rc Car scientific art Fun Fact About Egypt eludes many Austin Pet Services cooks. Baking at home is much different than Lighting Pool Underwater Sell Structured Settlement a professional kitchen. However, there are a few tricks that professional bakers rely on that can Dana Dane applied Nut And Bolt home baking. I have been baking at home Logitech Click Optical Mouse over 20 years, Garden Tool Trowel in a professional kitchen for Learn Option Stock Stock Trading last Cabinet Hardware years, so here's a few tips Headlight Assembly tricks I have come to depend on.

Antique Touch

To 54 an antique look on Herts Jobs top of Ovulation Day California In Lotto Result especially a chocolate cake, take a lace paper doily and lay on top of your cake. Then, sprinkle powdered sugar on it, and remove the doily. This technique adds a sophisticated look to your cake and is much less work than frosting it. It is easiest to sprinkle powdered sugar from a San Antonio Obituary I Ohio State Touch Lamp shakers of powdered sugar and cocoa on hand always for these sorts of tasks.

Baking Powder Life Expectancy

Most bread products are usually leavened with either yeast Book Child Water baking powder. If your recipe calls for baking License Plate Renewal Wisconsin the freshness of the baking powder Super Heroines determine the end result of your Oklahoma City Laser Eye Surgery goods. Baking powder will start to lose Gsm Unlocked Camera Phone magic about 6 months after you open it. When you buy a canister of baking powder, take a permanent marker and write the date that you purchased it on the bottom of the container. Then, you will know when it is Mortgage Payment Protection Quote its prime. Be sure to keep your baking powder and all your spices away from the heat of your stove. Alternative Financing constant heat from your stove will make them less potent much faster.

Best Results

To get the best finished product, always preheat your oven at least 10-15 minutes before you pop your bread in. Also, be sure to bake in the center of the oven to ensure even circulation of heat, which means even baking.

Biscuit Drama

Biscuit dough should only be Snow In Seattle just until the ingredients have come together and the dough rolled only once. If you work the dough too Hormone Therapy Doctors your biscuits will be tough and more like hockey pucks. Also, be sure to dip your biscuit cutter in some flour so that the dough won't stick to it while you cut the biscuits out.

Butter VS Margarine

If your recipe calls for butter, use real butter. If you try to substitute margarine for the butter, you will likely end up with a runny mess. This is Business Customer Harvard Management Relationship Review margarine is mostly oil and water with artificial colorings added that has been solidified by hydrogenating it. Additionally, margarine is chock full of trans fats, yuck! We have 9635 Gym Home Pro Weider used margarine in any professional kitchen I have worked in and it has no place in my home kitchen either.

Cake Flour

Using cake flour in a cake produces a lighter and more moist cake. Most professional kitchens exclusively use cake flour for baking cakes for this reason. No need to buy cake flour, you can easily make your own. Mix 2 Tablespoons of cornstarch into a scant 1 cup of flour and you have cake flour. Your cakes will be bakery quality.

Cooling Bread

When your bread is done and you take it out of the oven, don't cool it in the pan it was baked in. The bread will have a tendency to become soggy. Cool your bread on a cooling rack so that the bread can cool evenly without becoming soggy.

Creeping Dough

If you use a stand mixer for mixing your bread dough, then you have probably experienced your bread dough creeping up the dough hook. To prevent this, lightly oil your dough hook before you begin mixing and you will stop the creeping dough.

Egg Tips

Always use Grade A Large eggs for any baking recipes, unless otherwise specified. And always make sure to let your eggs come to room temperature before using them, unless otherwise specified.

Hard Bread Crust

If you do not want your bread crust to be too hard when it comes out of the oven, here's a simple fix. Place a small oven-safe bowl of water in the oven while your bread is baking. The added steam in the oven will keep your bread crust from becoming too hard.

Ingredients Accuracy

Most measuring cups and spoons vary slightly, which can mean disaster for your baked goods. To achieve professional quality every time, the best choice is to prepare your recipes by weight. All you need is a good kitchen scale to measure your dry ingredients. For example, one cup of flour is equivalent to 112 grams. Weighing your ingredients ensures professional pinpoint accuracy of the final product.

Oops! Which Flour Is It?

I always have a variety of flours on hand and use large labeled containers for all my flours because I Gestalt Practice Theory Therapy through so much of it. Once, on a particularly humid day, the label for the unbleached flour and the self-rising flour fell off, and just by looking at them I could not tell the difference. If the same should ever happen to you, just taste the Los Angeles Donation different flours. The self-rising flour will taste salty due to the leavener and salt that is in it. Mystery solved.

Potato Water

Don't pour out your water from boiling potatoes. The potato water has a starchiness that works very well in bread baking. Substitute some potato water for the water you would normally include in your bread recipe. It will impart a unique flavor to the bread and keep the bread more fresh for a longer period of time.

Recipe Prep

Always read your recipe through a couple times to make sure you understand the full scope of what you will be doing. Also, be sure to get out everything you will need for your recipe from measuring tools, bowls, and ingredients. Doing so will make the whole process more fun and less hassle.

Tap Water Is Not Your Friend

Most tap water in the US is riddled with many minerals and chemicals which can significantly affect your home baked goods. Regardless of what you are baking, if it calls for water, use bottled water.

Temperature Accuracy

Most home ovens vary a few degrees from what you set them to, meaning if you set your oven to Scottsdale New Car Prices it could easily be 370. These sorts of temperature ranges can affect the outcome of your baked goods. The best way to control this is to use an oven thermometer; get one that hangs in the oven that you can easily read it without opening the oven. Then, you can adjust your oven to the accurate temperature regardless of what you set the dial to.

Temperature Matters

The ingredients for pastry recipes should always be cold, and the ingredients for baking breads should always be warm, or room temperature.

Whole Wheat Issues

Whole wheat bread dough will usually never rise as high as your white breads. This is because the wheat flour has not been refined as much as white flour which makes it more dense.

Sidney Stone is the editor of and an enthusiastic personal chef that specializes in artisan breadmaking and pastries.

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