my baking journal - Uncommon Goods · PDF file shortcrust pastry. puff pastry. flaky pastry....
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my baking journal
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palette knife pastry brush
scales measuring cups muffin tray
food mixerwooden spoons
essential baking equipment...
my essential baking equipment...
flour: wholemeal / whole-wheat flour: made by grinding the whole grain of wheat. To increase the nutritional profile of a bake, wholemeal flour can replace a portion of all-purpose flour. bread flour: contains more protein, and so more gluten. It is ideal for baking loaves with a chewy crumb. cake flour: lower in protein and gluten than all-purpose flour, cake flour is chemically treated then finely ground, which contributes to cakes with a lighter texture. pastry flour: a medium-protein flour that's ideal for tender pie crusts. self-raising flour: has leavening agents distributed throughout the flour, which helps with a consistent rise in scones / cakes etc. gluten free flours: are free from contamination with gluten and are suitable with people with coeliac disease and wheat allergies. Popular gluten free flours include tapioca flour, rice flour and buckwheat flour. cornmeal: is a coarse flour ground from dried maize. Perfect for cornbread - works well for crunchy waffles and pancakes. cornstarch: is a corn flour which is finely ground. It is commonly used in sauces and pie fillings for thickening.
sugar: granulated sugar: when recipes just list sugar as an ingredient granulated sugar is what is required. icing sugar / powdered sugar / confectioners' sugar: is ground into ultra-fine particles and combined with starch so it doesn't cake up in its package. Perfect for frostings and icings. brown sugar: is refined sugar with molasses added. The amount of molasses in the mix accounts for the range of colour and flavour in light, medium and dark brown sugars. caster sugar: is granulated sugar ground into tiny crystals that dissolve very quickly. Because of this, some bakers like to use it to make meringues and sweeten whipped cream. You can substitute it 1:1 for regular granulated sugar.
oranges limelemon candied peel
essential baking ingredients...
celsius fahrenheit gas mark oven heat
volume fl ozlitres
1 fl oz
3.5 fl oz
7 fl oz
10 fl oz
2 fl oz
5 fl oz
8 fl oz
34 fl oz
20 fl oz
2 cups570 ml
*Remember to stick to either imperial or metric when using a recipe - don’t mix the two!
inches cms 6” 8” 9” 11”
15cm 20cm 23cm 28cm
5” 7” 8” 10”
13cm 28cm 20cm
If you're using a square tin for a round tin recipe, keep the temperature the same, and turn the cake during baking, as the corners tend to cook faster than the middle.
short tsp dsp tbsp 1 spoonful 1 level spoon fl oz lb
long teaspoon dessertspoon tablespoon 1 slightly rounded spoonful 1 flat spoonful fluid ounce pound
1 Cup Flour, Sifted is not the same as 1 Cup Sifted Flour. When sifting you change the volume of the ingredients. 1 Cup Flour, Sifted means to sift the flour after measuring it. 1 Cup Sifted Flour means to add one cup of flour that was measured from already sifted flour. The same is true of measuring chopped ingredients: 1 Cup Nuts, Chopped means chop the nuts after measuring.
Place a tray of boiling water on the bottom shelf of the oven before baking. this will help the top of the dough to open and gives the crust a beautiful rich colour.
Use the windowpane test to make sure your dough has been kneaded sufficiently. take a golf ball sized chunk of dough and stretch it out between your thumbs and first two fingers - if it forms a thin membrane you can see through without breaking, the gluten networks are devel- oped and the dough is good to go!
Use a baking stone for a great crust - they’re heavy and take a long time to heat up but baking stones help to create a brick oven atmosphere.
Calibrate your oven. especially if your loaves are coming out too dark or too wet or taking longer to bake than the recipe says they should. and don’t forget to preheat your oven.
Always freeze any left overs, but do not refrigerate your bread, or it will dry out too quickly. a loaf can keep for up to three months in the freezer.
Replace half the water in a recipe with yoghurt! Yes really! This will give more flavour to white bread without it tasting milky.
pide. tear and share bread. stollen. brioche. fougasse. tsoureki. baguette. barmbrack.
you will need: method:
basic bread recipe...
500g (17oz) strong white flour, (plus extra for dusting)
2 tsp salt
7g (0.24oz) sachet fast-action yeast
3 tbsp olive oil
300ml (10 fl oz) water
oven: 200˚C / 392˚F / gas 6
1 baking tray
makes: 1 loaf
prep time: 20 minutes
baking time: 25-30 minutes
A great recipe for an electric breadmaker - or do it the traditional way!
Mix 500g (17oz) strong white flour, 2 tsp salt and a 7g (0.24oz) sachet of fast-action yeast in a large bowl.
Make a well in the centre, add 3 tbsp olive oil and 300ml (10fl oz) of water, and mix well. If the dough seems stiff, just add another 1-2 tbsp water and keep mixing.
Tip onto a lightly floured surface and knead for 10 mins.
Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself ) then gently mould the dough into a ball.
Place it on the baking parchment to prove for a further hour until doubled in size.
Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
Bake for 25-30 mins until golden brown and when tapped underneath the loaf sounds hollow. Cool on a wire rack.
sun-dried tomato bread. pizza dough. sourdough. pita. bagels. panettone. naan. scone
shortcrust pastry. puff pastry. flaky pastry. rough puff pastry. choux pastry. filo pastry
Make sure you rest the pastry in the fridge after handling it, this allows the fat to firm up - try to keep your kitchen, worktop and hands cool too.
Don’t add too much flour to the work surface. before baking or folding the pastry, brush off excess flour. to avoid using flour at all - roll out pastry between two layers of cling film.
Make sure your fillings are cold before pouring into tart cases, covering with pie lids or wrapping in filo otherwise the heat will cause the fat to melt and lead to soggy pastry.
Glazing your pastry: egg whites create a very shiny finish, beaten eggs or egg yolks ensure a deeply coloured shine while milk or cream gives a matt golden colour. filo pastry: glaz