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Bread making is an art form with many variables – such as ingredient brands, how you use & store ingredients, how you knead dough, and many more. All these factors have an effect on the final product. Take notes when you bake, and don’t be afraid to try new things. Most importantly don’t give up, and have fun! You’re on your way to becoming a successful baker! Below you’ll find our Baking Steps Guide with helpful tips and tricks for baking with yeast. Click on the “+” to view information. Looking to prepare your breads or rolls ahead of time? Visit our to get tips and tricks. There are two ways to incorporate yeast into dough: Yeast can be blended directly with dry ingredients Yeast can be dissolved in liquids before mixing with the dry ingredients. Don’t stress over liquid temperatures! If the liquid is comfortably warm for you to touch, you will not kill the yeast. Yeast begins producing CO2 as soon as it is activated and continues until the dough is baked in the oven. When t
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“ Mixing is one of the most critical and important operations in a bakery. The mixing stage allows “inert” dry and liquid ingredients to create a very reactive and dynamic system that can be then processed and transformed into value-added products.”
The blending method, sometimes called the straight method, is the most basic and straight-forward mixing method, used for mixing quick breads and simple cakes. The blending method consists of making two mixtures, one with the wet ingredients and one with the dry, then combining (or blending!) the two together.
Beating Beating will quickly mix your ingredients while adding air or gluten depending on what you’re mixing. If you’re baking bread, mixing for an extended period creates more gluten for your final product, while meringues get their lightness from lots of air.
Cutting Pie crusts and pastries require this method to incorporate fats into dry ingredients. Often cold butter is added to the dry ingredients. You can use your hands, a pastry cutter, or a paddle attachment on a mixer to successfully cut fat into a dough.
Kneading Gluten is necessary for some products to provide them with structure. The more you knead, the more gluten there will be. This can be done by hand if you’re able to keep up a steady rhythm. Using a dough hook on your mixer will make the process much simpler!
Whipping You’ll want to use your whip attachment for your mixer or a whisk to forcibly add air to your mixture. This is a necessary skill for making perfect American buttercream icing.
Sifting You should be sifting all your dry ingredients to remove any lumps and add in air. Rotating sifters are a great tool for this, but you can use a mesh strainer as well.
