Bake - Bubba Whys

Question 1

Why is it important for the water to be exactly 100ﾟ

Answer 1

This is the ideal temperature for bread making a temperature higher than 100ﾟ will accelerate the proofing resulting in an enlarged cell structure a temperature lower than 100ﾟ will slowly expansion process

Question 2

Why are temperature and humidity critical when proofing bread?

Answer 2

correct temperature will activate the yeast and the humidity range keeps the bread moist during the expansion process. If only dry heat is used, the process will stop quickly because of the outer drying.

Question 3

Which is more important, the proofing time or that the dough has doubled in size?

Answer 3

The size is most important when validating properly proofed dough. The time needed to achieve the proper size varies based on time. Temperature, Humidity, and Altitude.

Question 4

What happens if I use too much flour on the bread-cutting table?

Answer 4

Too much flour will cause the outside of the bread hard and dry. Use as little flour as you can without the dough sticking to the surface.

Question 5

Why is the 2X2X1 inch cut size important?

Answer 5

A consistent cut size will ensure consistent proofing. a consistent bake time, and consistent bake size.

Question 6

What happens to bread when it is overproofed?

Answer 6

Over proofing causes the dough to get too big for its cell structure to support it; this causes the dough to collapse.

Question 7

Why is pan coating spray recommended for trays instead of margarine?

Answer 7

Pan coating spray produces better quality bread and cleans easier from the trays.

Question 8

When baking bread, why is it important to place the bread in the center of the oven?

Answer 8

Placing the bread closest to the center of the oven will give it consistent baking and browning

Question 9

Why is it important to immediately brush baked bread with melted margarine once removed from the oven?

Answer 9

Brushing bread with melted margarine while it’s still warm helps keep a moist product. If not done immediately, the crust dries out and hardens.

Question 10

Why is it important to use the #6 scoop to portion brownie batter into the mini cake pan?

Answer 10

The measured scoop will help with a consistent portion size and maximize the yield of each brownie recipe..

Question 11

Why is it important NOT to overspray mini cake pans with pan coating spray?

Answer 11

Too much pan spray in each mini cake pan cup will result in a hard, undesirable crust on each brownie.

Question 12

Why is it important to allow butter time to soften before whipping in large mixer?

Answer 12

Whipping cold, hardened butter will be difficult to whip and cause damage to the large mixer over time.

Question 13

Why i sit imprtant to use fresh made Lemon Pepper butter to prepare a 1/2 X of garlic butter?

Answer 13

Using freshly made Lemon Pepper butter will ensure a Legendary quality and achieve the full shelf life allowed.

Question 14

Why is it important to prepare a 1/2 X of Garlic butter by hand in mixing bowl?

Answer 14

A 1/2X recipe of Garlic Butter does not yield enough volume to justify using the large mixer. A small amount of butter will only be pushed around the mixing bowl not whipped or blended.

Question 15

Why i sit important not to prepare more than 30lbs of butter in the large mixer at once?

Answer 15

Whipping too much butter at one time will risk damage to the large mixer and not produce a consistently whipped product.

Question 16

Why is speed #4 not needed when preparing butter using the bowl scraper attachment?

Answer 16

The scraper attachment keeps butter gathered in the bowl. This allows thorough whipping with less spread and at the lesser speed. (2x and 3x recipes of butter will be slung from the bowl at higher speeds if using the bowl scraper.)

Question 17

Why is it important to prepare a 1/2X of Garlic Butter by hand in mixing bowl?

Answer 17

A 1/2X recipe of Garlic Butter does not yield enough volume to justify using the large mixer. A small amount of butter will only be pushed around the mixing bowl not whipped or blended.

Question 18

Why is it important to temper raw bun dough to an internal temperature of 60 to 70 degrees F before proofing and baking?

Answer 18

If the raw bun dough is cold at center, the yeast will not activate, and you will have heavy, under-proofed buns.

Question 19

Why is it important to bake hamburger buns at the center of the oven and rotate the trays halfway through cooking?

Answer 19

Placing the buns closest to the center of the oven will give the buns consistent baking and browning.

Question 20

Why is it important to brush hamburger buns immediately with melted margarine when removed from the oven?

Answer 20

Brushing the fresh cooked hamburger buns with margarine while warm helps keep a moist interior. If not done immediately the crust will dry out and become hard.

Question 21

Why place the buns on a wire rack to cool?

Answer 21

A wire rack allows cool air to pass on all sides of the cooked buns and will cool the buns faster.

Question 22

Why is it important for baked croutons to cool completely before covered with a lid?

Answer 22

Covering hot croutons with a lid would cause them to sweat and become soggy.

Question 23

Why only 15 slices of cut bread per half-sheet tray?

Answer 23

This allows for even drying and consistent coverage of crouton butter.

Question 24

If i over melt the crouton butter, can i put it in the cooler to make it firm?

Answer 24

NO! Crouton butter that has been over melted and recooked will not coat the croutons properly. If yo over melt the butter, give it to broil.

Question 25

Why is it important for Crouton butter to have the consistency of cake frosting?

Answer 25

Crouton butter at this consistency will coat cut croutons more evenly and not absorb into the bread before cooking.

Question 26

Why is it important to use Crouton butter immediately after it is prepared and mixed?

Answer 26

Crouton butter is at the best consistency to coat croutons right after it has been melted and mixed with cheese, basil and oregano.