Bread And Pasta Flashcards
What are the 5 stages of break making
Mixing, kneading, rising, knocking back, proving, baking
What is yeast?
Single cell organism that gives bread it’s rise
What does yeast need to survive?
Food, warmth (10-24 degrees) and moisture
3 things that slow yeast down
Fat, sugar, alcohol
What kills yeast?
Heat- anything above 60 degrees
Name 3 things salt does in bread?
Flavour, controls yeast, strengthen gluten (better structure to trap co2 bubbles)
What is gluten strengthened by? (4 things)
Salt, kneading, water, acid (vitamin c)
What is gluten weakened by? (3 things)
Fat, sugar, bran
What is the main role of salt in a dough?(3 things)
Crust colour, flavour, rate of fermentation
What do you need to do to milk before using it in a bread dough? What does it contain?
It contains an enzyme called glutathione which can inhibit gluten development. By scalding milk to 82 degrees it kills the enzyme.
What is a biga?
A mix of water, organic flour, small amount of yeast left in fridge overnight
What do bigas do for bread?
The wild and commercial yeast in a biga reproduce as they feed off the sugar. It creates a slower fermentation process for the bread overall - which results in a more complex flavour bread, better crust, open texture and good crumb
How do you slow down the fermentation of bread?
Add cold water to the yeast, put it in the fridge
What is the benefit of a slow fermentation for bread? (4 things
Better flavour, crust, texture and crumb
What does enriching the dough to the finished product of a bread?
A softer, finer crumb
When might you need to use more yeast than usual for a dough?
If it contains lots of fat/ sugar or alcohol
Why is organic flour better for sourdogh making?
It contains lots of wild yeast
Why would just using whole meal flour result in quite a dense and heavy load?
Wholemeal flour contains bran and germ. Germ softens the gluten (contains fat) and bran is abrasive so will also soften the gluten.
When might you need to knead a dough for longer?
If it has a high bran/ germ (wholemeal flour) content
What are key mep points to remember when making enriched bread
-Very accurate measuring. Especially salt
- softer the dough the better
- milk scalded properly
- bowl correct size for the rise and oiled
How can you tell when a bread is cooked? (3 things)
Colour, well risen, light for size, hollow, now raw patches
Why does oven spring happen?
The heat of the oven in the first ten minutes causes the yeast to activate again
What is the test for kneading?
Springback
What is the test for checking a dough is accurately proved?
Indent
Why would a loaf have a close texture?
If it has been enriched the crumb tends to be finer
Why has the bread only risen a little? (Two reasons)
Dough was too dry
Loaf not proved for long enough
Bread has cakey texture- 3 reasons
Insufficient kneading
Plain flour not strong
Recipe has lots of fat
Bread has yeasty texture three reasons
Dough over risen
Too much yeast
Stale yeast
The dough has oven spring why? Three reasons
Oven too hot
Uneven heat in oven
Dough not proved enough
Dough has uneven texture/ holes (2)
Knocked back insufficiently
Overproved
Wrinkled crust? (2)
Overproved
Cooled too quickly
What does yeast produce and how does it improve bread?
CO2 which forms air bubbles to lighten the bread and create texture
What are the quantities for different yeasts (3)
5g fast action = 10g dried = 20g fresh
Oven and shelf for bread?
200c top third
Loaf tin prep?
Oiled lightly, baking parchment strip
How much salt per litre to season pasta water?
10g to 1 litre
Ratio for pasta
1 egg, 100g flour, 1 tsp oil
Why do we use 00 flour for pasta?
Finely milled durum wheat- silky smooth texture high gluten content
Name three rice suitable for risotto
Carnaroli, arborio, vialone
Why is it important to use hot stock when making risotto?
Because you are making an emulsion between the stock and the starch in the rice. Cold stock would set the starch (making it stodgy)
Why would a bread have a course texture (2)
Too little salt
Overporved
MEP for choux (3)
Four sieved three times
Shoot made with parchment
Cubed butter
Oven 300 degrees
MEP for cheese soufflé (3
Cheese grater
Oven on 220
Baking sheet in
Soufflé dish prepped double butter
4 egg hollandaise
Vinegar and water Reduction
4 yolks
200g unsalted butter
Lemon juice
6 egg choux (3)
450 water
210 flour
170 butter
MEP cold lemon soufflé (6)
Zest and juice lemon
Bain Marie
Whip cream lightly
Eggs seperated
Ice bath
Moulds prepped
250g pate sucrée
250g plain flour
2 yolks (65g)
125 butter
125 sugar
Vanilla extract
Salt
Crème anglais 4 told quantity
4 yolks
150ml 150ml cream and milk
2 tbsp sugar
600ml mayo quantity
4 yolks
Mep for eggs benefit
Poach eggs
Soften butter
Reduction for hollandaise
Shelf and temp for crème caramel
150c middle shelf
Beer bread temp and shelf
200c top third
Temp and shelf for pate sable
190 top third
Temp and shelf for orange soufflé
210 down to 200 top third
Vicky sponge temp and shelf
180 middle
Leek and Gruyère quiche shelf and temp
150 middle
Blind bake of quiche case? Temp and shelf
200
Top third
Temp for beef? First 20 mins? Then what temp after per 500g
220 first 20 mins
170 thereafter
Yorkshire pjs temp and shelf?
220 top third
Result of a dry dough?
Dense and heavy (not enough water yeast to grow)
Result of sorbet with too much sugar/ alcohol?
Doesn’t set
Result of icecream with high fat content
Crumbly/ fudgy
1 September to 31st Jan game season for?
Woodcock
12 august to 10 December season for?
Groupes
1 October to 1 Feb?
Pheasant
Choux buns have stick to tray?
Great proof used instead of parchment
Thin espagnole?
Flour skimmed off
Soda bread heavy and dense?
No raising agents or mix too wet
Prep of liver?
Remove membrane
Remove tubules
Enriched pasta recipe Leiths?
225 00 flour, 2 eggs, 2 yolks
Three things to remember when making filled pasta
Medium firm dough
Fillings well seasoned
Filled finely chopped to avoid trapped air
Small amount of water to seal
Rest on semolina
Name three pasta shapes
Garganelli - like penne but ridges around the shape
Orecchiette- ear shaped pasta
Agnolotti - half money shaped ravioli
What is a suitable hydration for focaccia
66%
